CN109315583A - A kind of Rosa roxburghii Tratt ice cream and preparation method thereof - Google Patents
A kind of Rosa roxburghii Tratt ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN109315583A CN109315583A CN201811434568.9A CN201811434568A CN109315583A CN 109315583 A CN109315583 A CN 109315583A CN 201811434568 A CN201811434568 A CN 201811434568A CN 109315583 A CN109315583 A CN 109315583A
- Authority
- CN
- China
- Prior art keywords
- parts
- rosa roxburghii
- roxburghii tratt
- ice cream
- cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 147
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 147
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 31
- 239000008267 milk Substances 0.000 claims abstract description 31
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 28
- 239000006071 cream Substances 0.000 claims abstract description 27
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 244000248349 Citrus limon Species 0.000 claims abstract 7
- 239000007788 liquid Substances 0.000 claims description 27
- 235000000346 sugar Nutrition 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 24
- 235000021028 berry Nutrition 0.000 claims description 22
- 238000005057 refrigeration Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003268 Vitamin C Natural products 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 235000019154 vitamin C Nutrition 0.000 abstract description 5
- 239000011718 vitamin C Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 229930003270 Vitamin B Natural products 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 244000131522 Citrus pyriformis Species 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001256 tonic effect Effects 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
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000781608 Scolopia zeyheri Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000002468 fat body Anatomy 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002386 leaching Methods 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
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent 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
- 239000004577 thatch Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23G9/32—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
- A23G9/40—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
Abstract
The present invention relates to a kind of Rosa roxburghii Tratt ice creams and preparation method thereof, belong to Rosa roxburghii Tratt technical field of food deep processing.The Rosa roxburghii Tratt ice cream is composed of the following raw materials in parts by weight: 15-20 parts of yolk, 250-300 parts of Rosa roxburghii Tratt, 160-190 parts of granulated sugar, 350-450 parts of milk, 200-300 parts of animality whipping cream, 1-4 parts of vanillon, 20-30 parts of lemon juice, 0.2-0.6 parts of salt.Rosa roxburghii Tratt ice-cream product provided by the invention, Rosa roxburghii Tratt is combined with the raw material of production ice cream, make ice cream that there is the sour-sweet taste of Rosa roxburghii Tratt, looseness is good, sugariness is suitable, mouthfeel is satiny, and also retains the nutritional ingredient of Rosa roxburghii Tratt, makes Rosa roxburghii Tratt ice cream prepared by the present invention vitamin B rich in, vitamin C, carrotene etc., eating after this ice cream being capable of clearing heat and promoting fluid, stomach strengthening and digestion promoting, relieving summer-heat are suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of Rosa roxburghii Tratt ice creams and preparation method thereof, belong to Rosa roxburghii Tratt technical field of food deep processing.
Background technique
Ice cream is a kind of delicious frozen dairy of great temptation.Before nearly 800 years, ice cream source is in China.
When the Yuan Dynasty, astute food supply retail shop's businessman's sudden caprice, he attempts to add some honey, milk and treasure in ice
As a result ice cream earliest in the world has been made in pearl powder.Traditional ice cream be with drinking water, cow's milk, milk powder, cream (or plant
Object grease), sugar etc. be primary raw material, appropriate food additives are added, through mixing, sterilizing, homogeneous, aging, congeals, harden
The frozen of volume expansion made of technique.Above-mentioned ice cream taste is single, and nutritive value is low, can not without health-care efficacy
Meet the needs of consumer.
Rosa roxburghii Tratt (Rosaroxbunghii) is fruit also known as the mountain king fruit, thorn of the perennial machaka rosa roxburghii of rosaceae
Certain kind of berries fruit, Fo Langguo, thatch pears, oblonga, alias thorn pineapple send the spring to return, pierce sour pear, nine-headed bird, Wen Xianguo, are healthcares
Nutrition treasure fruit.Vitamin C rich in fruit, referred to as " king of Victoria C ".500 milligrams to 1000 milligrams of tannin；Containing acid 1
Gram or so；Total general 4 grams or so of sugar amount.
Once Rosa roxburghii Tratt was a kind of rare fruit, there is artificial kind of large area in Guizhou Province and Henan Province Kaifeng in recent years
It plants, increases production Rosa roxburghii Tratt largely, since the harvest time of Rosa roxburghii Tratt was less than 30 days, a large amount of Rosa roxburghii Tratt listings cause unsalable, can not to sell thorn
Pears rot, are rotten, so that orchard worker is suffered a loss, hinder the development of Rosa roxburghii Tratt.Therefore, research staff develops a variety of of Rosa roxburghii Tratt and uses valence
Value is extremely urgent technical problems to be solved.
Summary of the invention
In order to solve the above-mentioned technical problem the present invention, provides a kind of Rosa roxburghii Tratt ice cream and preparation method thereof.
The technical scheme to solve the above technical problems is that a kind of Rosa roxburghii Tratt ice cream, by the original of following parts by weight
Material composition:
15-20 parts of yolk, 250-300 parts of Rosa roxburghii Tratt, 160-190 parts of granulated sugar, 350-450 parts of milk, animality whipping cream
200-300 parts, 1-4 parts of vanillon, 20-30 parts of lemon juice, 0.2-0.6 parts of salt.
Yolk used in the present invention is egg yolk, nutriment rich in, such as protein, fat, carbon hydrate
Object etc., especially lecithin are brain tonic tonic, beneficial to old man, child, pregnant woman.
Granulated sugar used in the present invention includes brown granulated sugar and white granulated sugar.Brown granulated sugar is the primary sugarcane that sugar-cane juice makes through preliminary working
Sugar.Brown granulated sugar contains more nutrient and microelement due to without refining, has certain healthcare function.It is white
Granulated sugar is the sugar refined, and the crystalline solid containing 99.5% or more sucrose, lower than soft white sugar moisture content, crystalline particle is larger, is
A kind of common flavouring and most common sweetener.
The purpose that milk is added in the present invention in Rosa roxburghii Tratt ice cream is to increase the nutritional ingredient of Rosa roxburghii Tratt ice cream, reconciliation ice river in Henan Province
Drench taste, make its looseness is good, sugariness be suitable for, mouthfeel it is satiny.But technological difficulties are the adding proportion of milk, if ratio does not have
It grasps, the ice cream made has ice slag or shapeless, influences mouthfeel.
The present invention selects animality whipping cream to make Rosa roxburghii Tratt ice cream, is because it is without sugar, fat content generally exists
30%-36%, it is more healthier than margarine, and can make that ice cream mouthfeel is satiny, fluffy degree is good.
The beneficial effects of the present invention are:
Rosa roxburghii Tratt is combined with the raw material of production ice cream, has ice cream by Rosa roxburghii Tratt ice-cream product provided by the invention
There is the sour-sweet taste of Rosa roxburghii Tratt, looseness is good, sugariness is suitable, mouthfeel is satiny, and also retains the nutritional ingredient of Rosa roxburghii Tratt, makes system of the present invention
Standby Rosa roxburghii Tratt ice cream vitamin B rich in, vitamin C, carrotene etc., eating being capable of heat-clearing after this Rosa roxburghii Tratt ice cream
It promotes the production of body fluid, stomach strengthening and digestion promoting, relieving summer-heat is suitable for people of all ages.
Based on the above technical solution, the present invention can also be improved as follows.
Further, the Rosa roxburghii Tratt ice cream, is composed of the following raw materials in parts by weight:
15 parts of yolk, 250 parts of Rosa roxburghii Tratt, 160 parts of granulated sugar, 350 parts of milk, 200 parts of animality whipping cream, 2 parts of vanillon, lemon
20 parts of lemon juice, 0.3 part of salt.
Further, the Rosa roxburghii Tratt ice cream, is composed of the following raw materials in parts by weight:
17 parts of yolk, 260 parts of Rosa roxburghii Tratt, 170 parts of granulated sugar, 400 parts of milk, 220 parts of animality whipping cream, 3 parts of vanillon, lemon
25 parts of lemon juice, 0.4 part of salt.
Further, the Rosa roxburghii Tratt ice cream, is composed of the following raw materials in parts by weight:
20 parts of yolk, 300 parts of Rosa roxburghii Tratt, 190 parts of granulated sugar, 450 parts of milk, 300 parts of animality whipping cream, 4 parts of vanillon, lemon
30 parts of lemon juice, 0.6 part of salt.
The raw material dosage of above-mentioned three groups of Rosa roxburghii Tratt ice creams is optimal technical scheme, the Rosa roxburghii Tratt ice of this three groups of technical solutions preparation
River in Henan Province leaching, Rosa roxburghii Tratt aromatic flavour, sour and sweet palatability is suitable for people of all ages, and ice cream is made to have better mouthfeel, healthcare function and economic effect
Benefit may advantageously facilitate the diversified development of Rosa roxburghii Tratt industry.
Further, the granulated sugar is berry sugar.
Be using the beneficial effect of this step: granulated sugar divides coarse sand, middle sand and fine sand by its grain size, and berry sugar is added can
So that Rosa roxburghii Tratt ice cream has silk silk sweet taste, and mouthfeel is satiny, soft palatable.
The present invention also provides a kind of preparation methods of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
15-20 parts of yolk, 250-300 parts of Rosa roxburghii Tratt, 160-190 parts of granulated sugar, 350-450 parts of milk, animality whipping cream
200-300 parts, 1-4 parts of vanillon, 20-30 parts of lemon juice, 0.2-0.6 parts of salt；
2) granulated sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, and slow heating mixed liquor is simultaneously continuous
Stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are beaten into Rosa roxburghii Tratt mud, are added lemon juice and remaining granulated sugar, stir evenly,
Refrigeration, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, beats uniformly, obtains ice cream liquid；
6) 5) gained ice cream liquid is put into freezer after being chilled to and starting icing, is taken out, beat 3-5 minutes, again
It is put into freezer and freezes, take out beaten once every half an hour later, repeat whipping 4 times or more, then ice cream liquid is thoroughly frozen
Firmly to get Rosa roxburghii Tratt ice cream.
The preparation method of Rosa roxburghii Tratt ice cream of the present invention, design procedure is ingenious, simple and easy, that is, remains the sour-sweet mouth of Rosa roxburghii Tratt
Taste, the effect of also imparting ice cream health care, nutrient health.
Rosa roxburghii Tratt ice cream mouthfeel obtained by this preparation method is satiny, generates without ice slag, flavor is all good, can mention for consumer
For more selecting.And the economic value of Rosa roxburghii Tratt is improved, Rosa roxburghii Tratt industry is optimized.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in 4), the partial size of the Rosa roxburghii Tratt mud is 100 mesh.
It is using the beneficial effect of this step: after Rosa roxburghii Tratt to be beaten to the Rosa roxburghii Tratt mud at 100 mesh of partial size, impurity can be removed,
Rosa roxburghii Tratt can be mixed well with other substances, the aromatic entrance of ice cream is made.
The equipment for beating Rosa roxburghii Tratt can select food processor or other equipment that there is this to beat function, can also
It is manually blended with using.
Further, in 4), the refrigeration refrigerates 1-2 hours to put Rosa roxburghii Tratt mud in 5-10 DEG C of refrigerating chamber into.
It is using the beneficial effect of above-mentioned steps: Rosa roxburghii Tratt mud is made to form the Rosa roxburghii Tratt mud after refrigeration, is convenient for and step 3) gained
Mixture mixing.
Further, in 6), the temperature of the freezer is -10~-20 DEG C.
It is using the beneficial effect of above-mentioned steps: selects the freezer of this temperature, is to allow ice cream liquid to freeze, but not become
It is very hard.If temperature of ice house is too low, ice cream liquid cooling jelly is too real, influences subsequent whipping step, also influences Rosa roxburghii Tratt ice cream
Mouthfeel.If temperature of ice house is too high, ice cream liquid can not be freezed, then Rosa roxburghii Tratt ice cream cannot be made.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of preparation method of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
15 parts of yolk, 250 parts of Rosa roxburghii Tratt, 160 parts of berry sugar, 350 parts of milk, 200 parts of animality whipping cream, 2 parts of vanillon,
20 parts of lemon juice, 0.3 part of salt；
2) berry sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, slow heating mixed liquor is not
Disconnected stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are put into the Rosa roxburghii Tratt mud beaten in food processor into 100 mesh, are added lemon juice
It with remaining berry sugar, stirs evenly, Rosa roxburghii Tratt mud is put into 10 DEG C of refrigerating chambers and is refrigerated 2 hours, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, is beaten uniformly with blender, obtains ice cream
Liquid；
6) 5) gained ice cream liquid is put into -20 DEG C of freezer after being chilled to and starting icing, takes out, is stirred with blender
It makes a call to 5 minutes, is reentered into freezer and freezes, taken out later every half an hour and beat primary, repeat to beat 5 times, then by ice cream
The thorough adfreezing of liquid is to get Rosa roxburghii Tratt ice cream.
Embodiment 2
A kind of preparation method of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
17 parts of yolk, 260 parts of Rosa roxburghii Tratt, 170 parts of berry sugar, 400 parts of milk, 220 parts of animality whipping cream, 3 parts of vanillon,
25 parts of lemon juice, 0.4 part of salt；
2) berry sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, slow heating mixed liquor is not
Disconnected stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are put into the Rosa roxburghii Tratt mud beaten in food processor into 100 mesh, are added lemon juice
It with remaining berry sugar, stirs evenly, Rosa roxburghii Tratt mud is put into 5 DEG C of refrigerating chambers and is refrigerated 1 hour, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, is beaten uniformly with blender, obtains ice cream
Liquid；
6) 5) gained ice cream liquid is put into -15 DEG C of freezer after being chilled to and starting icing, takes out, is stirred with blender
It makes a call to 4 minutes, is reentered into freezer freezing, taken out later every half an hour and beat primary, repeat to beat 5 times, then by ice cream liquid
Thorough adfreezing is to get Rosa roxburghii Tratt ice cream.
Embodiment 3
A kind of preparation method of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
20 parts of yolk, 300 parts of Rosa roxburghii Tratt, 190 parts of berry sugar, 450 parts of milk, 300 parts of animality whipping cream, 4 parts of vanillon,
30 parts of lemon juice, 0.6 part of salt；
2) berry sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, slow heating mixed liquor is not
Disconnected stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are put into the Rosa roxburghii Tratt mud beaten in food processor into 100 mesh, are added lemon juice
It with remaining berry sugar, stirs evenly, Rosa roxburghii Tratt mud is put into 7 DEG C of refrigerating chambers and is refrigerated 1.5 hours, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, is beaten uniformly with blender, obtains ice cream
Liquid；
6) 5) gained ice cream liquid is put into -10 DEG C of freezer after being chilled to and starting icing, takes out, is stirred with blender
It makes a call to 4 minutes, is reentered into freezer freezing, taken out later every half an hour and beat primary, repeat to beat 6 times, then by ice cream liquid
Thorough adfreezing is to get Rosa roxburghii Tratt ice cream.
Comparative example 1
A kind of preparation method of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
10 parts of yolk, 200 parts of Rosa roxburghii Tratt, 150 parts of berry sugar, 320 parts of milk, 200 parts of animality whipping cream, 5 parts of vanillon,
10 parts of lemon juice, 0.1 part of salt；
2) berry sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, slow heating mixed liquor is not
Disconnected stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are put into the Rosa roxburghii Tratt mud beaten in food processor into 100 mesh, are added lemon juice
It with remaining berry sugar, stirs evenly, Rosa roxburghii Tratt mud is put into 10 DEG C of refrigerating chambers and is refrigerated 2 hours, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, is beaten uniformly with blender, obtains ice cream
Liquid；
6) 5) gained ice cream liquid is put into -20 DEG C of freezer after being chilled to and starting icing, takes out, is stirred with blender
It makes a call to 5 minutes, is reentered into freezer and freezes, taken out later every half an hour and beat primary, repeat to beat 5 times, then by ice cream
The thorough adfreezing of liquid is to get Rosa roxburghii Tratt ice cream.
Comparative example 2
A kind of preparation method of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
10 parts of yolk, 360 parts of Rosa roxburghii Tratt, 150 parts of berry sugar, 480 parts of milk, 280 parts of animality whipping cream, 7 parts of vanillon,
35 parts of lemon juice, 0.8 part of salt；
2) berry sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, slow heating mixed liquor is not
Disconnected stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are put into the Rosa roxburghii Tratt mud beaten in food processor into 100 mesh, are added lemon juice
It with remaining berry sugar, stirs evenly, Rosa roxburghii Tratt mud is put into 5 DEG C of refrigerating chambers and is refrigerated 1 hour, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, is beaten uniformly with blender, obtains ice cream
Liquid；
6) 5) gained ice cream liquid is put into -15 DEG C of freezer after being chilled to and starting icing, takes out, is stirred with blender
It makes a call to 4 minutes, is reentered into freezer freezing, taken out later every half an hour and beat primary, repeat to beat 5 times, then by ice cream liquid
Thorough adfreezing is to get Rosa roxburghii Tratt ice cream.
Comparative example 3
A kind of preparation method of Rosa roxburghii Tratt ice cream, comprising:
1) raw material is weighed by following parts by weight:
20 parts of yolk, 300 parts of Rosa roxburghii Tratt, 190 parts of berry sugar, 450 parts of milk, 300 parts of animality whipping cream, 4 parts of vanillon,
30 parts of lemon juice, 0.6 part of salt；
2) berry sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, slow heating mixed liquor is not
Disconnected stirring, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, it obtains mixed
Close object；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are put into the Rosa roxburghii Tratt mud beaten in food processor into 100 mesh, are added lemon juice
It with remaining berry sugar, stirs evenly, Rosa roxburghii Tratt mud is put into 7 DEG C of refrigerating chambers and is refrigerated 1.5 hours, the Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, is beaten uniformly with blender, obtains ice cream
Liquid；
6) 5) gained ice cream liquid is put into -10 DEG C of freezer after being chilled to and starting icing, takes out, is stirred with blender
It makes a call to 4 minutes, is reentered into freezer freezing, taken out later every half an hour and beat primary, repeat to beat 6 times, then by ice cream liquid
Thorough adfreezing is to get Rosa roxburghii Tratt ice cream.
The Rosa roxburghii Tratt ice cream of embodiment and comparative example preparation is evaluated
Comparative example 1-3 is corresponding with embodiment 1-3, and difference is the raw material dosage of comparative example 1-3 not in guarantor of the invention
It protects in range.
Select 100 valuation officers, after valuation officer carries out formal training, with Rosa roxburghii Tratt ice cream is carried out in unified time it is bulk
Degree, sugariness, taste and flavor are evaluated.The results are shown in Table 1:
The Rosa roxburghii Tratt ice cream evaluation of 1 embodiment and comparative example of table preparation
As it can be seen from table 1 the Rosa roxburghii Tratt ice cream of 1-3 of embodiment of the present invention preparation, bulkiness and sugariness are suitable for, mouthfeel acid
Sweet tea, tasty and refreshing, smooth but not greasy, milk fragrance is dense.Eat after this Rosa roxburghii Tratt ice cream can clearing heat and promoting fluid, stomach strengthening and digestion promoting, relieving summer-heat, it is old and young all
Preferably.And the Rosa roxburghii Tratt ice cream of comparative example 1-3 preparation, containing ice slag, poor taste, sugariness and milk thick taste, mouthfeel is owed after eating
It is good, easily cause gastric disorder causing nausea.
Measure the experiment of Rosa roxburghii Tratt ice cream nutrition content
The content of nutriment contained by Rosa roxburghii Tratt ice cream of the present invention also to embodiment 1-3 preparation is determined experiment,
As a result as shown in the table.Data are the average value of Rosa roxburghii Tratt ice cream measurement result prepared by embodiment 1-3 in following table.
2 Rosa roxburghii Tratt ice cream nutrition content of table
| Detection project | Measure numerical value |
| Heat (Kcal/100g) | 182.5 |
| Dietary fiber (g/100g) | 0.047 |
| Vitamin C (mg/100ml) | 680 |
| SOD activity (U/g) | 28 |
| Carbohydrate (g/100g) | 35.3 |
| Fatty (g/100g) | 18.2 |
| Protein (g/100g) | 4.1 |
By the data of table 2 it will be seen that nutriment contained by Rosa roxburghii Tratt ice cream prepared by 1-3 of the embodiment of the present invention
It is abundant, and heat is not high, and the misgivings of vast women obesity of liking to be beautiful will not be caused after edible.Vitamin C contains in this Rosa roxburghii Tratt ice cream
Measure it is higher, long-term use can skin whitening, promote tooth and the growth of bone etc., be suitable for that child is edible.This Rosa roxburghii Tratt ice cream
In also contain dietary fiber, intestines peristalsis can be promoted, toxin-expelling and face nourishing increases human metabolism.Contain in this Rosa roxburghii Tratt ice cream
Some SOD can remove internal excessive free radical, improve the immunity of the human body, and effectively delay senescence, blood lipid is effectively reduced, gallbladder is solid
Alcohol blood pressure.In addition to this, this Rosa roxburghii Tratt ice cream can also supplement the daily required carbohydrate of human body, fat and protein, be
The good merchantable brand of daily consumption.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of Rosa roxburghii Tratt ice cream, which is characterized in that be composed of the following raw materials in parts by weight:
15-20 parts of yolk, 250-300 parts of Rosa roxburghii Tratt, 160-190 parts of granulated sugar, 350-450 parts of milk, animality whipping cream 200-300
Part, 1-4 parts of vanillon, 20-30 parts of lemon juice, 0.2-0.6 parts of salt.
2. Rosa roxburghii Tratt ice cream according to claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
15 parts of yolk, 250 parts of Rosa roxburghii Tratt, 160 parts of granulated sugar, 350 parts of milk, 200 parts of animality whipping cream, 2 parts of vanillon, lemon juice
20 parts, 0.3 part of salt.
3. Rosa roxburghii Tratt ice cream according to claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
17 parts of yolk, 260 parts of Rosa roxburghii Tratt, 170 parts of granulated sugar, 400 parts of milk, 220 parts of animality whipping cream, 3 parts of vanillon, lemon juice
25 parts, 0.4 part of salt.
4. Rosa roxburghii Tratt ice cream according to claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
20 parts of yolk, 300 parts of Rosa roxburghii Tratt, 190 parts of granulated sugar, 450 parts of milk, 300 parts of animality whipping cream, 4 parts of vanillon, lemon juice
30 parts, 0.6 part of salt.
5. Rosa roxburghii Tratt ice cream according to claim 1 to 4, which is characterized in that the granulated sugar is berry sugar.
6. a kind of preparation method of Rosa roxburghii Tratt ice cream characterized by comprising
1) raw material is weighed by following parts by weight:
15-20 parts of yolk, 250-300 parts of Rosa roxburghii Tratt, 160-190 parts of granulated sugar, 350-450 parts of milk, animality whipping cream 200-300
Part, 1-4 parts of vanillon, 20-30 parts of lemon juice, 0.2-0.6 parts of salt；
2) granulated sugar and milk for taking yolk, total weight 2/3, stir evenly, and obtain mixed liquor, are slowly heated mixed liquor and constantly stir
It mixes, until after mixed liquor has boiling trend, immediately from fire；
3) animality whipping cream is poured into 2) gained mixed liquor, stirred evenly, vanillon and salt is added, it is cooling, obtain mixture；
4) Rosa roxburghii Tratt peeling, deseeding, are cleaned, and are beaten into Rosa roxburghii Tratt mud, are added lemon juice and remaining granulated sugar, stir evenly, and are refrigerated,
Rosa roxburghii Tratt mud after must refrigerating；
5) the Rosa roxburghii Tratt mud after 4) gained refrigeration is added into 3) gained mixture, beats uniformly, obtains ice cream liquid；
6) 5) gained ice cream liquid is put into freezer after being chilled to and starting icing, takes out, beats 3-5 minutes, be reentered into
It is freezed in freezer, takes out beaten once every half an hour later, repeated whipping 4 times or more, then by the thorough adfreezing of ice cream liquid, i.e.,
Obtain Rosa roxburghii Tratt ice cream.
7. preparation method according to claim 6, which is characterized in that in 4), the partial size of the Rosa roxburghii Tratt mud is 100 mesh.
8. preparation method according to claim 6, which is characterized in that in 4), the refrigeration is to put Rosa roxburghii Tratt mud into 5-
It is refrigerated 1-2 hours in 10 DEG C of refrigerating chamber.
9. preparation method according to claim 6, which is characterized in that in 6), the temperature of the freezer is -10~-20
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811434568.9A CN109315583A (en) | 2018-11-28 | 2018-11-28 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811434568.9A CN109315583A (en) | 2018-11-28 | 2018-11-28 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315583A true CN109315583A (en) | 2019-02-12 |
Family
ID=65257685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811434568.9A Pending CN109315583A (en) | 2018-11-28 | 2018-11-28 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109315583A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140799A (en) * | 2019-06-19 | 2019-08-20 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt ice lolly |
| CN110150446A (en) * | 2019-06-12 | 2019-08-23 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
| CN114916608A (en) * | 2022-06-28 | 2022-08-19 | 贵州岩博酒业有限公司 | Vinasse extract ice cream and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579191A (en) * | 2003-08-12 | 2005-02-16 | 郑金营 | Fruit-juice ice cream and its preparation process |
| CN103005469A (en) * | 2012-12-27 | 2013-04-03 | 四川农业大学 | Ice cream enriched in wheat bran dietary fibers and preparation method thereof |
| CN103518934A (en) * | 2013-09-30 | 2014-01-22 | 王惠璇 | Method for making ice cream manually |
| CN105580973A (en) * | 2014-10-20 | 2016-05-18 | 高林 | Sweet potato-papaya ice cream production method |
| CN106538815A (en) * | 2015-09-23 | 2017-03-29 | 姜萍 | A kind of ice milk |
-
2018
- 2018-11-28 CN CN201811434568.9A patent/CN109315583A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579191A (en) * | 2003-08-12 | 2005-02-16 | 郑金营 | Fruit-juice ice cream and its preparation process |
| CN103005469A (en) * | 2012-12-27 | 2013-04-03 | 四川农业大学 | Ice cream enriched in wheat bran dietary fibers and preparation method thereof |
| CN103518934A (en) * | 2013-09-30 | 2014-01-22 | 王惠璇 | Method for making ice cream manually |
| CN105580973A (en) * | 2014-10-20 | 2016-05-18 | 高林 | Sweet potato-papaya ice cream production method |
| CN106538815A (en) * | 2015-09-23 | 2017-03-29 | 姜萍 | A kind of ice milk |
Non-Patent Citations (2)
| Title |
|---|
| 赵宝丰等编: "《冷冻饮料制品 下 927例》", 31 December 2003, 科学技术文献出版社 * |
| 邵志明主编: "《中式面点 专业技术学本》", 31 August 2014, 上海交通大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150446A (en) * | 2019-06-12 | 2019-08-23 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
| CN110140799A (en) * | 2019-06-19 | 2019-08-20 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt ice lolly |
| CN114916608A (en) * | 2022-06-28 | 2022-08-19 | 贵州岩博酒业有限公司 | Vinasse extract ice cream and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101223945B (en) | Rose and bramble jam and preparing method thereof | |
| CN101427722B (en) | Blood nourishing and calcium replenishing crunchy candy of donkey-hide gelatin | |
| CN102771721A (en) | Crunchy rice candy and preparation method thereof | |
| Vengaiah et al. | Value added food products from palmyra palm (Borassus flabellifer L.) | |
| CN102422973A (en) | Popsicles containing avocado, and preparation method thereof | |
| CN101485470A (en) | High-calcium nutrient health-care meat sausage with local flavor and method for producing the same | |
| CN109315583A (en) | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof | |
| CN101288442A (en) | White fungus fruit jelly and uses thereof | |
| CN103636790A (en) | Red date wolfberry peanut kernel milk and preparation method thereof | |
| CN102048019A (en) | Ice cream with pumpkin, tuckahoe and sesame | |
| CN103598399A (en) | Balsam-pear ice cream powder and preparation method thereof | |
| CN101953428A (en) | Mint ice cream bar | |
| CN104413319A (en) | Preserved clausena-lansium stomach-invigorating digestion-promoting jelly | |
| CN101731431B (en) | Frozen drink containing semen canavaliae and method for preparing same | |
| CN1037926C (en) | Production method for series health-care ice cream | |
| CN102511640A (en) | Frozen drink added with water chestnuts and preparation method thereof | |
| CN102499314B (en) | Ice lolly added with passion fruit juice and preparation method thereof | |
| CN105725051A (en) | Passion fruit glue pudding and preparation method thereof | |
| US20110020521A1 (en) | Method For Manufacturing Jam Using Watermelon | |
| CN100376169C (en) | Fruit-juice ice cream and its preparation process | |
| EP1498038A1 (en) | Gel food | |
| CN1067229C (en) | Nutritious drink containing sugar-cane juice and tonic milk or mixed thick liquid | |
| CN103478392B (en) | Red bean popsicle | |
| CN102362631B (en) | Avocado-containing ice cream and preparation method thereof | |
| CN109170116A (en) | Without natural persimmon Sorbet of milk Sugarless type and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190212 |