CN109645208A - A kind of glycan taste ice cream preparation method - Google Patents
A kind of glycan taste ice cream preparation method Download PDFInfo
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- CN109645208A CN109645208A CN201811417652.XA CN201811417652A CN109645208A CN 109645208 A CN109645208 A CN 109645208A CN 201811417652 A CN201811417652 A CN 201811417652A CN 109645208 A CN109645208 A CN 109645208A
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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
- A23G9/42—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
Abstract
The invention discloses a kind of glycan taste ice cream preparation methods, the specific steps are as follows: prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；Ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；Ice cream molding, by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mold, and then mold is put into freezing chamber again and is freezed；It is sandwich by preparing, the stereovision of the ice cream can be increased, keep the ice cream more abundant, meanwhile, it is capable to meet the needs of market, and then reach raising sales volume, improve the benefit of producer；It is sandwich by will be fabricated in strawberry and red bean addition whipping cream, make people eat this it is sandwich when, strawberry jam can either be had can have red bean again, jam is compared with sweet tea, and will not be excessively soft, red bean particle is that solids cooperates the soft glutinous of cream, is increased sandwich rich, meanwhile improving sandwich mouthfeel.
Description
Technical field
The present invention relates to the production field of ice cream, in particular to a kind of glycan taste ice cream preparation method.
Background technique
Ice cream is with drinking water, milk, skimmed milk power, cream (or vegetable fat), sugar etc. for primary raw material, is added suitable
Measure food additives, through mixing, sterilizing, homogeneous, techniques and the manufactured volume expansion such as aging, congeal, harden frozen food,
Delicate mouthfeel, soft and smooth, refrigerant, due to ice cream pleasant in taste, fine and smooth lubricious, cool sweet good to eat, color multiplicity, beautiful color allows again
People generates appetite, can not only help body temperature lowering relieving summer-heat, provide moisture, can also supplement some nutrition for human body, therefore in sweltering heat
By favor in season.
Glycan, also known as chestnut, Huang Liyu, Alismatales Araeceae taro category, flat taste, canescence, be usually used in middle dish or in
Formula sweets, local varieties yam betel are commonly referred to as glycan.
Cultivar in glycan category pulse family soil goldenrain tree category, herbaceos perennial do annual cultivation.The edible portion of glycan
Bulb separation shape root tuber, appearance is like charlotte, and general 2~4 centimetres of diameter, epidermis yellowish-brown, meat is like potato, but taste seems plate
Chestnut, it is sweet and fragrant, after food pleasant impression not to the utmost, therefore named glycan.Glycan is full of nutrition.Difference with general taro is: petiole connects leaf
Top center purplish red point, petiole green, bulb meat have a purplish red speckle, the staple food part of glycan is bulb, and petiole can salt down taro lotus,
Make greenfeed etc., bulb fiber is few, and content of starch is high, eats Sha Youxiang, and it is delicious and tasty, it is loved by consumers.
The food of glycan taste in the market is all more popular, still, the ice cream of glycan taste currently on the market
Type is less, is all by addition after glycan grinds in ice cream, so that the ice cream production of glycan taste in the market is not mostly
Only simple, mouthfeel is also not abundant enough, it is then desired to improve to this.
Summary of the invention
The main purpose of the present invention is to provide a kind of glycan taste ice cream preparation methods, can effectively solve in background technique
The problem of.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of glycan taste ice cream preparation method, the specific steps are as follows:
(1), prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；
(2), ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；
(3), ice cream forms, and by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mould
In tool, then mold is put into freezing chamber again and is freezed.
Preferably, preparation method sandwich in the step (1) is prepared from the following materials according to parts by weight: light
30-50 parts of cream, instant oat 6-8 parts, 14-20 parts of strawberry, 16-30 parts of red bean, 5-8 parts of white granulated sugar, 8-12 parts of water.
Preferably, sandwich preparation method:
1) strawberry, is cleaned up into disease stalk, then uniformly sprinkles white granulated sugar, is pickled 2 hours, subsequent infusion 30 minutes,
And continue to stir, after infusion, it is cooled to room temperature rear spare；
2), by red bean discharge water it is inner impregnate 30 minutes, then red bean is cooked, 0.5 part of salt is then added, then cool down standby
With；
3), whipping cream is beaten 10-15 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flow
Then white granulated sugar and instant oat is added in dynamic state in whipping cream, continue to beat 5-10 minutes, then keep spare.
Preferably, it prepares ice cream cake body in the step (2) to be prepared from the following materials according to parts by weight: white sand
It is 5-8 parts sugared, 5-8 parts of egg yolk liquid, 0.2-0.5 parts of stabilizer, 5-10 parts of water, 20-30 parts of taro, 3-6 parts of condensed milk, skimmed milk power 4-
6 parts, 40-60 parts of whipping cream, instant oat 2-5 parts, 0.5-1 parts of taro essence, 0.5-0.8 parts of peanut, walnut kernel 0.5-0.8
Part.
Preferably, the preparation method of ice cream cake body:
1), after taro wash clean, it is cut into little particle, is then polished into powder；
2), whipping cream is beaten 10-20 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flow
Dynamic state gives over to spare；
3) after, mixing white granulated sugar and egg yolk liquid, heating stirring in blender is poured into, stirs 3-5 minutes, then adds
Water and instant oat continue stirring 4-8 minutes, and remain in 70-90 DEG C of temperature environment；
4) peanut and walnut meat powder, are broken by fine granularity by pulverizer；
5) step, is added in peanut grain, the walnut kernel grain in the mixture and step 4) in the taro meal of step 1), step 3)
It is rapid 2) in, add stabilizer, condensed milk, skimmed milk power and taro essence, stirring gives over to spare after 15-20 minutes.
Preferably, the ice cream molding in the step (3), the sandwich and snow that will first be prepared in step (1) and step (2)
Cake cake body passes through homogeneous and sterilization treatment, and processing condition is 60-80 DEG C, 15-20MPa, and sterilising conditions are 140-160 DEG C, 3-
5s, and every sandwich 20g, then take ice-cream mold, and the centre of ice cream that the mold is prepared offers cavity, by step
(2) the ice cream cake body prepared in pours into mold, is put into freezing chamber freezing, until liquid coagulation forming, then takes out ice cream
Cake body is placed in the glycan taste ice-cream mold of large size, then by step (1) it is a variety of it is sandwich successively pour into cavity, be put into cold
Freeze freeze forming in room, and every ice cream is in 90-120g.
Preferably, peanut and walnut kernel are the peanut and walnut kernel fried.
Compared with prior art, the invention has the following beneficial effects:
1, sandwich by preparing, the stereovision of the ice cream can be increased, keep the ice cream more abundant, meanwhile, it is capable to meet
The demand in market, and then reach raising sales volume, improve the benefit of producer；
2, by strawberry and red bean are added in whipping cream be fabricated to it is sandwich, make people eat this it is sandwich when, can either
Red bean can be had again by having strawberry jam, and jam, and will not be excessively soft compared with sweet tea, and red bean particle is that solids cooperates the soft of cream
It is glutinous, increase it is sandwich rich, meanwhile, improve sandwich mouthfeel；
3, by the way that taro meal is added in ice cream cake body, it can make the cake body that also there is glycan taste, so that people are eating this
When ice cream, there is multiple mouthfeel, not only meet the food desire of people, meanwhile, different from glycan taste common in the market
Ice cream, the type of glycan taste ice cream in the market can be increased, and the benefit of producer can be increased.
Detailed description of the invention
Fig. 1 is a kind of overall structure flow chart of glycan taste ice cream preparation method of the present invention.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1
The invention discloses a kind of glycan taste ice cream preparation methods, the specific steps are as follows:
(1), prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；
(2), ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；
(3), ice cream forms, and by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mould
In tool, then mold is put into freezing chamber again and is freezed.
Sandwich preparation method is prepared from the following materials according to parts by weight in step (1): 30 parts of whipping cream, i.e.,
7 parts of oat, 20 parts of strawberry, 30 parts of red bean, 5 parts of white granulated sugar, 8 parts of water of food.
Sandwich preparation method:
1) strawberry, is cleaned up into disease stalk, then uniformly sprinkles white granulated sugar, is pickled 2 hours, subsequent infusion 30 minutes,
And continue to stir, after infusion, it is cooled to room temperature rear spare；
2), by red bean discharge water it is inner impregnate 30 minutes, then red bean is cooked, 0.5 part of salt is then added, then cool down standby
With；
3), whipping cream is made a call to 10 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
Then white granulated sugar and instant oat are added in whipping cream, continues to make a call to 7 minutes, then keep spare for state.
Ice cream cake body is prepared in step (2) to be prepared from the following materials according to parts by weight: 5 parts of white granulated sugar, yolk
6 parts of liquid, 0.5 part of stabilizer, 6 parts of water, 21 parts of taro, 5 parts of condensed milk, 5 parts of skimmed milk power, 45 parts of whipping cream, 5 parts of instant oat,
0.5 part of taro essence, 0.5 part of peanut, 0.5 part of walnut kernel.
The preparation method of ice cream cake body:
1), after taro wash clean, it is cut into little particle, is then polished into powder；
2), whipping cream is made a call to 12 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
State gives over to spare；
3) after, mixing white granulated sugar and egg yolk liquid, heating stirring in blender is poured into, stirs 5 minutes, then adds water
With instant oat, continue stirring 4 minutes, and remains in 80 DEG C of temperature environment；
4) peanut and walnut meat powder, are broken by fine granularity by pulverizer；
5) step, is added in peanut grain, the walnut kernel grain in the mixture and step 4) in the taro meal of step 1), step 3)
It is rapid 2) in, add stabilizer, condensed milk, skimmed milk power and taro essence, stirring gives over to spare after 15 minutes.
Ice cream molding in step (3), first passes through the sandwich and ice cream cake body prepared in step (1) and step (2)
Homogeneous and sterilization treatment are crossed, processing condition is 70 DEG C, 15MPa, and sterilising conditions are 160 DEG C, 5s, and every sandwich 20g, are then taken
Ice-cream mold, and the centre of ice cream that the mold is prepared offers cavity, and the ice cream cake body prepared in step (2) is poured into
In mold, it is put into freezing chamber freezing, until liquid coagulation forming, then takes out ice cream cake body, be placed on the glycan taste ice cream of large size
In mold, then by step (1) it is a variety of it is sandwich successively pour into cavity, be put into freeze forming in freezing chamber, and every ice cream
In 120g.
Peanut and walnut kernel are the peanut and walnut kernel fried.
Embodiment 2
The invention discloses a kind of glycan taste ice cream preparation methods, the specific steps are as follows:
(1), prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；
(2), ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；
(3), ice cream forms, and by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mould
In tool, then mold is put into freezing chamber again and is freezed.
Sandwich preparation method is prepared from the following materials according to parts by weight in step (1): 36 parts of whipping cream, i.e.,
7 parts of oat, 18 parts of strawberry, 26 parts of red bean, 5 parts of white granulated sugar, 8 parts of water of food.
Sandwich preparation method:
1) strawberry, is cleaned up into disease stalk, then uniformly sprinkles white granulated sugar, is pickled 2 hours, subsequent infusion 30 minutes,
And continue to stir, after infusion, it is cooled to room temperature rear spare；
2), by red bean discharge water it is inner impregnate 30 minutes, then red bean is cooked, 0.5 part of salt is then added, then cool down standby
With；
3), whipping cream is made a call to 10 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
Then white granulated sugar and instant oat are added in whipping cream, continues to make a call to 7 minutes, then keep spare for state.
Ice cream cake body is prepared in step (2) to be prepared from the following materials according to parts by weight: 5 parts of white granulated sugar, yolk
6 parts of liquid, 0.5 part of stabilizer, 6 parts of water, 21 parts of taro, 5 parts of condensed milk, 5 parts of skimmed milk power, 45 parts of whipping cream, 5 parts of instant oat,
0.5 part of taro essence, 0.5 part of peanut, 0.5 part of walnut kernel.
The preparation method of ice cream cake body:
1), after taro wash clean, it is cut into little particle, is then polished into powder；
2), whipping cream is made a call to 12 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
State gives over to spare；
3) after, mixing white granulated sugar and egg yolk liquid, heating stirring in blender is poured into, stirs 5 minutes, then adds water
With instant oat, continue stirring 4 minutes, and remains in 80 DEG C of temperature environment；
4) peanut and walnut meat powder, are broken by fine granularity by pulverizer；
5) step, is added in peanut grain, the walnut kernel grain in the mixture and step 4) in the taro meal of step 1), step 3)
It is rapid 2) in, add stabilizer, condensed milk, skimmed milk power and taro essence, stirring gives over to spare after 15 minutes.
Ice cream molding in step (3), first passes through the sandwich and ice cream cake body prepared in step (1) and step (2)
Homogeneous and sterilization treatment are crossed, processing condition is 70 DEG C, 15MPa, and sterilising conditions are 160 DEG C, 5s, and every sandwich 20g, are then taken
Ice-cream mold, and the centre of ice cream that the mold is prepared offers cavity, and the ice cream cake body prepared in step (2) is poured into
In mold, it is put into freezing chamber freezing, until liquid coagulation forming, then takes out ice cream cake body, be placed on the glycan taste ice cream of large size
In mold, then by step (1) it is a variety of it is sandwich successively pour into cavity, be put into freeze forming in freezing chamber, and every ice cream
In 120g.
Peanut and walnut kernel are the peanut and walnut kernel fried.
Embodiment 3
The invention discloses a kind of glycan taste ice cream preparation methods, the specific steps are as follows:
(1), prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；
(2), ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；
(3), ice cream forms, and by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mould
In tool, then mold is put into freezing chamber again and is freezed.
Sandwich preparation method is prepared from the following materials according to parts by weight in step (1): 42 parts of whipping cream, i.e.,
7 parts of oat, 16 parts of strawberry, 22 parts of red bean, 5 parts of white granulated sugar, 8 parts of water of food.
Sandwich preparation method:
1) strawberry, is cleaned up into disease stalk, then uniformly sprinkles white granulated sugar, is pickled 2 hours, subsequent infusion 30 minutes,
And continue to stir, after infusion, it is cooled to room temperature rear spare；
2), by red bean discharge water it is inner impregnate 30 minutes, then red bean is cooked, 0.5 part of salt is then added, then cool down standby
With；
3), whipping cream is made a call to 10 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
Then white granulated sugar and instant oat are added in whipping cream, continues to make a call to 7 minutes, then keep spare for state.
Ice cream cake body is prepared in step (2) to be prepared from the following materials according to parts by weight: 5 parts of white granulated sugar, yolk
6 parts of liquid, 0.5 part of stabilizer, 6 parts of water, 21 parts of taro, 5 parts of condensed milk, 5 parts of skimmed milk power, 45 parts of whipping cream, 5 parts of instant oat,
0.5 part of taro essence, 0.5 part of peanut, 0.5 part of walnut kernel.
The preparation method of ice cream cake body:
1), after taro wash clean, it is cut into little particle, is then polished into powder；
2), whipping cream is made a call to 12 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
State gives over to spare；
3) after, mixing white granulated sugar and egg yolk liquid, heating stirring in blender is poured into, stirs 5 minutes, then adds water
With instant oat, continue stirring 4 minutes, and remains in 80 DEG C of temperature environment；
4) peanut and walnut meat powder, are broken by fine granularity by pulverizer；
5) step, is added in peanut grain, the walnut kernel grain in the mixture and step 4) in the taro meal of step 1), step 3)
It is rapid 2) in, add stabilizer, condensed milk, skimmed milk power and taro essence, stirring gives over to spare after 15 minutes.
Ice cream molding in step (3), first passes through the sandwich and ice cream cake body prepared in step (1) and step (2)
Homogeneous and sterilization treatment are crossed, processing condition is 70 DEG C, 15MPa, and sterilising conditions are 160 DEG C, 5s, and every sandwich 20g, are then taken
Ice-cream mold, and the centre of ice cream that the mold is prepared offers cavity, and the ice cream cake body prepared in step (2) is poured into
In mold, it is put into freezing chamber freezing, until liquid coagulation forming, then takes out ice cream cake body, be placed on the glycan taste ice cream of large size
In mold, then by step (1) it is a variety of it is sandwich successively pour into cavity, be put into freeze forming in freezing chamber, and every ice cream
In 120g.
Peanut and walnut kernel are the peanut and walnut kernel fried.
Embodiment 4
The invention discloses a kind of glycan taste ice cream preparation methods, the specific steps are as follows:
(1), prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；
(2), ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；
(3), ice cream forms, and by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mould
In tool, then mold is put into freezing chamber again and is freezed.
Sandwich preparation method is prepared from the following materials according to parts by weight in step (1): 48 parts of whipping cream, i.e.,
7 parts of oat, 14 parts of strawberry, 18 parts of red bean, 5 parts of white granulated sugar, 8 parts of water of food.
Sandwich preparation method:
1) strawberry, is cleaned up into disease stalk, then uniformly sprinkles white granulated sugar, is pickled 2 hours, subsequent infusion 30 minutes,
And continue to stir, after infusion, it is cooled to room temperature rear spare；
2), by red bean discharge water it is inner impregnate 30 minutes, then red bean is cooked, 0.5 part of salt is then added, then cool down standby
With；
3), whipping cream is made a call to 10 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
Then white granulated sugar and instant oat are added in whipping cream, continues to make a call to 7 minutes, then keep spare for state.
Ice cream cake body is prepared in step (2) to be prepared from the following materials according to parts by weight: 5 parts of white granulated sugar, yolk
6 parts of liquid, 0.5 part of stabilizer, 6 parts of water, 21 parts of taro, 5 parts of condensed milk, 5 parts of skimmed milk power, 45 parts of whipping cream, 5 parts of instant oat,
0.5 part of taro essence, 0.5 part of peanut, 0.5 part of walnut kernel.
The preparation method of ice cream cake body:
1), after taro wash clean, it is cut into little particle, is then polished into powder；
2), whipping cream is made a call to 12 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
State gives over to spare；
3) after, mixing white granulated sugar and egg yolk liquid, heating stirring in blender is poured into, stirs 5 minutes, then adds water
With instant oat, continue stirring 4 minutes, and remains in 80 DEG C of temperature environment；
4) peanut and walnut meat powder, are broken by fine granularity by pulverizer；
5) step, is added in peanut grain, the walnut kernel grain in the mixture and step 4) in the taro meal of step 1), step 3)
It is rapid 2) in, add stabilizer, condensed milk, skimmed milk power and taro essence, stirring gives over to spare after 15 minutes.
Ice cream molding in step (3), first passes through the sandwich and ice cream cake body prepared in step (1) and step (2)
Homogeneous and sterilization treatment are crossed, processing condition is 70 DEG C, 15MPa, and sterilising conditions are 160 DEG C, 5s, and every sandwich 20g, are then taken
Ice-cream mold, and the centre of ice cream that the mold is prepared offers cavity, and the ice cream cake body prepared in step (2) is poured into
In mold, it is put into freezing chamber freezing, until liquid coagulation forming, then takes out ice cream cake body, be placed on the glycan taste ice cream of large size
In mold, then by step (1) it is a variety of it is sandwich successively pour into cavity, be put into freeze forming in freezing chamber, and every ice cream
In 120g.
Peanut and walnut kernel are the peanut and walnut kernel fried.
Table 1 is the difference to the additive amount of interior whipping cream sandwich in embodiment 1-4, strawberry and red bean, so that sandwich mouth
Test result is as follows for sense:
By 1 experimental data of table it is found that the mung bean taste ice cream that the present invention is prepared, sandwich mouthfeel is mainly by being added
Depending on the amount of whipping cream, strawberry and red bean, can intuitively it find out, the amount of whipping cream and strawberry is more, and mouthfeel gets over sweet tea, separately by table
1 it is found that Examples 1 and 2 are optimal selection.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of glycan taste ice cream preparation method, it is characterised in that: specific step is as follows:
(1), prepare it is sandwich, this it is sandwich include cream, instant oat and strawberry jam；
(2), ice cream cake body is prepared, is sprinkled with peanut grain and walnut kernel grain on glycan taste cake body；
(3), ice cream forms, and by the sandwich cake body for being added to step (2) of step (1), the ice cream prepared is put into mold,
Then mold is put into freezing chamber again and is freezed.
2. a kind of glycan taste ice cream preparation method according to claim 1, it is characterised in that: sandwich in the step (1)
Preparation method be prepared from the following materials according to parts by weight: 30-50 parts of whipping cream, instant oat 6-8 parts, strawberry
14-20 parts, 16-30 parts of red bean, 5-8 parts of white granulated sugar, 8-12 parts of water.
3. a kind of glycan taste ice cream preparation method according to claim 2, it is characterised in that: sandwich preparation method:
1) strawberry, is cleaned up into disease stalk, then uniformly sprinkles white granulated sugar, is pickled 2 hours, subsequent infusion 30 minutes, and hold
Continuous stirring, after infusion, is cooled to room temperature rear spare；
2), by red bean discharge water it is inner impregnate 30 minutes, then red bean is cooked, 0.5 part of salt is then added, then cool down spare；
3), whipping cream is beaten 10-15 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
Then white granulated sugar and instant oat is added in state in whipping cream, continue to beat 5-10 minutes, then keep spare.
4. a kind of glycan taste ice cream preparation method according to claim 1, it is characterised in that: preparation in the step (2)
Ice cream cake body is prepared from the following materials according to parts by weight: 5-8 parts of white granulated sugar, 5-8 parts of egg yolk liquid, and stabilizer 0.2-
0.5 part, 5-10 parts of water, 20-30 parts of taro, 3-6 parts of condensed milk, 4-6 parts of skimmed milk power, 40-60 parts of whipping cream, instant oat 2-5
Part, 0.5-1 parts of taro essence, 0.5-0.8 parts of peanut, 0.5-0.8 parts of walnut kernel.
5. a kind of glycan taste ice cream preparation method according to claim 4, it is characterised in that: the preparation side of ice cream cake body
Method:
1), after taro wash clean, it is cut into little particle, is then polished into powder；
2), whipping cream is beaten 10-20 minutes by beater, until lines occurs in the surface of whipping cream, it is also possible to flowing
State gives over to spare；
3), heating stirring in blender will be poured into, stirred 3-5 minute after white granulated sugar and egg yolk liquid mix, then add water with
Instant oat continues stirring 4-8 minutes, and remains in 70-90 DEG C of temperature environment；
4) peanut and walnut meat powder, are broken by fine granularity by pulverizer；
5) step 2), is added in peanut grain, the walnut kernel grain in the mixture and step 4) in the taro meal of step 1), step 3)
In, stabilizer, condensed milk, skimmed milk power and taro essence are added, stirring gives over to spare after 15-20 minutes.
6. a kind of glycan taste ice cream preparation method according to claim 1, it is characterised in that: the snow in the step (3)
Cake molding, first passes through homogeneous and sterilization treatment, homogeneous for the sandwich and ice cream cake body prepared in step (1) and step (2)
Condition is 60-80 DEG C, 15-20MPa, and sterilising conditions are 140-160 DEG C, 3-5s, and every sandwich 20g, then takes ice-cream mold,
And the centre of ice cream that the mold is prepared offers cavity, and the ice cream cake body prepared in step (2) is poured into mold, is put
Enter freezing chamber freezing, until liquid coagulation forming, then takes out ice cream cake body, is placed in the glycan taste ice-cream mold of large size, then
By in step (1) it is a variety of it is sandwich successively pour into cavity, be put into freeze forming in freezing chamber, and every ice cream is in 90-120g.
7. a kind of glycan taste ice cream preparation method according to claim 4, it is characterised in that: peanut and walnut kernel are to fry
Ripe peanut and walnut kernel.
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