CN109892469A - A kind of preserved egg yellow ice cream and preparation method thereof - Google Patents
A kind of preserved egg yellow ice cream and preparation method thereof Download PDFInfo
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- CN109892469A CN109892469A CN201910235920.4A CN201910235920A CN109892469A CN 109892469 A CN109892469 A CN 109892469A CN 201910235920 A CN201910235920 A CN 201910235920A CN 109892469 A CN109892469 A CN 109892469A
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Abstract
The invention discloses a kind of preserved egg yellow ice cream, the raw material including following weight parts is prepared: 35 ~ 47 parts of water, 10 ~ 25 parts of cream, 5 ~ 20 parts of whole milk powder, 2 ~ 9 parts of butter, 2 ~ 9 parts of vegetable oil, 1 ~ 8 part of sweetener, 1 ~ 4 part of cocoa power, 0.2 ~ 0.4 part of emulsifier, 10-20 parts of preserved egg yellow Rong, 5 ~ 10 parts of preserved egg yellow particle.Preserved egg yellow ice cream of the present invention, appearance are to be wrapped with the taupe of chocolate cream, and surface is stained with one layer of golden yellow preserved egg yellow particle, in beautiful color tempting, section be it is faint yellow, tissue exquisiteness without obvious ice crystal, preserved egg yellow aromatic flavour, ice-cold tasty and refreshing, nutritive value is high, suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of ice creams more particularly to a kind of preserved egg yellow ice cream and preparation method thereof.The present invention is by lake
Red research and develop health Food Co., Ltd (agriculture egg processing key lab, rural area portion) of northern mind is completed.
Background technique
Ice cream is a kind of depth by the favorite summer cold drink of each age group, as pursuit of the masses to ice cream taste is more next
Higher, the ice cream of traditional flavor is no longer satisfied the taste of the majority of consumers.Currently, preserved egg yellow is applied to ice cream domain
The prior art and few, therefore the ice cream for developing a kind of preserved egg yellow taste is necessary.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of preserved egg yellow ice cream and preparation method thereof, appearance is to be wrapped with
The taupe of chocolate cream, surface is stained with one layer of golden yellow preserved egg yellow particle, in beautiful color tempting, and section is faint yellow, group
Exquisiteness is knitted without obvious ice crystal, preserved egg yellow aromatic flavour is ice-cold tasty and refreshing, and nutritive value is high, suitable for people of all ages.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of preserved egg yellow ice cream, is prepared by the raw material of following weight parts: 35~47 parts of water, 10~25 parts of cream,
5~20 parts of whole milk powder, 2~9 parts of butter, 2~9 parts of vegetable oil, 1~8 part of sweetener, 1~4 part of cocoa power, emulsifier 0.2~
0.4 part, 10-20 parts of preserved egg yellow Rong, 5~10 parts of preserved egg yellow particle.
According to the above scheme, the vegetable oil is olive oil, corn oil, rapeseed oil mix.Preferably, the olive
Olive oil, corn oil, rapeseed oil mass ratio be (1-4): (1-4): (1-4).
According to the above scheme, the emulsifier is glycerin monostearate, sucrose stearate, sorbitol anhydride monostearate
One of ester, lecithin etc. or a variety of mixtures.Preferably, emulsifier by glycerin monostearate, sucrose stearate,
Sorbitan monostearate, lecithin are (1-3) in mass ratio: (1-3): (1-3): (1-3) composition.
According to the above scheme, the sweetener is one in white granulated sugar, L-arabinose, xylitol, hydroxyl isomaltulose etc.
Kind or a variety of mixtures.Preferably, sweetener is in mass ratio by white granulated sugar, L-arabinose, xylitol, hydroxyl isomaltulose
(1-2): (1-2): (1-2): (1-2).
According to the above scheme, the partial size of the preserved egg yellow Rong be 20-40 μm, salinity control 1.7%~2.0%, be by
Preserved egg yellow toasts 30-50min at 170~200 DEG C, takes out after crushing the redrying 30-50min at 120~150 DEG C, crosses colloid
Be milled broken prepared obtain.
According to the above scheme, the partial size of the preserved egg yellow particle be 5-20 mesh, salinity control 1.7%~2.0%, be by
After preserved egg yellow toasts 35-45min at 150~180 DEG C, 12~16h is freezed at -18~20 DEG C, after taking-up at 4~7 DEG C
Cryogenic freezing obtains prepared by crushing.
The method for making ice cream of above-mentioned preserved egg yellow flavor, successively the following steps are included:
1) prepare raw material with specification by above-mentioned raw materials proportion, then by water, cream, whole milk powder, butter, vegetable oil, sweet tea
Sterilization after taste agent, emulsifier, preserved egg yellow Rong are thoroughly mixed uniformly, obtains pre-composition；
2) pre-composition obtained by step 1) is cooled to 50 DEG C -65 DEG C, then the homogeneous under the conditions of pressure 15MPa-20MPa
30min, the mixture after obtaining homogeneous；
3) mixture after homogeneous obtained by step 2) is quickly cooled in 3-5min 2 DEG C -5 DEG C, connected at 2 DEG C -4 DEG C
Continuous stirring aging, obtains slurry；
4) air is mixed into slurry by slurry obtained by step 3) by congealing whipping process, the soft of volume expansion is made
Ice cream；
5) soft ice cream obtained by step 4) is injected into mold, is placed at -18 DEG C -20 DEG C and carries out quick-frozen hardening, hard is made
Ice cream；
6) it by the resulting hard ice cream of step 5), is put into the sauce prepared using cocoa power and wraps up in skin, then again on surface
Sprinkle one layer uniformly, mesh number is the preserved egg yellow particle of 5-20 mesh, is placed at -18 DEG C -20 DEG C and carries out quick-frozen hardening, and salted egg is made
Yellow ice cream.
According to the above scheme, the mode of the step 1) sterilization is pasteurize, and sterilization temperature is 85 DEG C -90 DEG C, when sterilization
Between 15-20min.
According to the above scheme, the time of the step 3) aging is 6-8h, and the revolving speed continuously stirred is 40-60r/min.
According to the above scheme, the time of the step 5) hardening is 10-12h.
Compared with prior art, the beneficial effects of the present invention are:
1, this hair provides a kind of preserved egg yellow ice cream, and appearance is to be wrapped with the taupe of chocolate cream, and surface is stained with one layer of gold
The preserved egg yellow particle of yellow, it is in beautiful color tempting, section be it is faint yellow, tissue is fine and smooth without obvious ice crystal, preserved egg yellow aromatic flavour,
Ice-cold tasty and refreshing, nutritive value is high, suitable for people of all ages.
2, preserved egg yellow is added in the present invention in ice cream, is not only able to satisfy consumer to the novel pursuit of taste, while salty
The yolk nutrient life-critical rich in the human bodies such as lecithin and unsaturated fatty acid, amino acid, largely increases
The nutritive value of ice cream, and since lecithin contained therein has the performance of emulsifier and stabilizer, hold ice cream formation
The emulsifying capacity and stabilization of long property, obtained ice cream are to have fine and smooth " matter ", and have excellent " body ", and have
Apparent preserved egg yellow flavor；In addition, the present invention in addition preserved egg yellow during ice cream, control other ingredient waters, cream, complete
Rouge milk powder, butter, vegetable oil, sweetener, cocoa power, the composition of emulsifier and its dosage, to guarantee that preserved egg yellow ice cream is whole
The coordination of body mouthfeel, sweet and dilitious, preserved egg yellow aromatic flavour while, is sweet and dilitious, whole smooth and ice-cold tasty and refreshing.
3, preserved egg yellow ice cream making technique provided by the invention, wherein the critical process in blending process is preserved egg yellow
The preparation method of Rong and preserved egg yellow particle, preserved egg yellow need to can just make egg by first toasting preserved egg yellow Rong made from the technique of redrying again
Yellow fragrance enriches strong, if preserved egg yellow Rong's fragrance is inadequate without the technique for first toasting redrying again, and husky moisture feeling is not strong, shadow
Ring entirety mouthfeel；It need to first toast when preserved egg yellow particle preparation and freeze afterwards, then cryogenic freezing crushing can just prepare both yolk again
Aromatic flavour and evengranular preserved egg yellow particle, if do not toasted egg yolk granule without apparent preserved egg yellow fragrance, and have half-cooked taste,
It does not freeze and directly crushes or do not crush under cryogenic, particle is bonded together conglomeration when being easy to cause crushing.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
Embodiment 1
A kind of preserved egg yellow ice cream, is prepared by the raw material of following weight parts: 40.8 parts of water, 15 parts of cream, whole milk
10 parts of powder, 6 parts of butter, 6 parts of vegetable oil, 5 parts of sweetener, 2 parts of cocoa power, 0.2 part of emulsifier, 10 parts of preserved egg yellow Rong, preserved egg yellow
5 parts of particle；
Wherein, the vegetable oil is uniformly mixed to obtain by olive oil, corn oil, rapeseed oil 1:1:1 in mass ratio；
The sweetener is stirred to obtain by white granulated sugar, L-arabinose, xylitol, hydroxyl isomaltulose 1:1:1:1 in mass ratio；
The emulsifier is by glycerin monostearate, sucrose stearate, sorbitan monostearate, lecithin in mass ratio 1:
1:1:1 is stirred to obtain；The preserved egg yellow Rong is that preserved egg yellow toasts 30min at 170 DEG C, is taken out after crushing at 120 DEG C
Lower redrying 30min crosses colloid mill and is crushed to 20 μm, and salinity is 1.7%；The preserved egg yellow particle is preserved egg yellow at 150 DEG C
After toasting 35min, 12h is freezed at -18 DEG C, it is 10 mesh of mesh number, salt that cryogenic freezing, which is crushed to egg yolk granule, at 4 DEG C after taking-up
Divide 1.7%.
The method for preparing preserved egg yellow ice cream using above-mentioned raw materials, specifically includes the following steps:
1) by water, cream, whole milk powder, butter, vegetable oil, sweetener, emulsifier, preserved egg yellow Rong in blender with turn
Speed is 280 revs/min, and stirring 15min is sufficiently mixed uniformly, is heated to 80 DEG C, and constant temperature 20min sterilization obtains pre-composition；
2) pre-composition obtained by step 1) is cooled to 50 DEG C, then homogeneous 30min under the conditions of pressure 15MPaMPa again, obtained
Mixture after homogeneous；
3) mixture after homogeneous obtained by step 2) is quickly cooled to 2 DEG C in 3-5min, at 2 DEG C, mixing speed
Aging 6h is continuously stirred under 40rpm/min, obtains slurry；
4) air is mixed into slurry by slurry obtained by step 3) by congealing whipping process, the soft of volume expansion is made
Ice cream；
5) soft ice cream obtained by step 4) is injected into mold, is placed at -18 DEG C and carries out quick-frozen hardening 10h, hard ice is made
River in Henan Province leaching；
6) it by the resulting hard ice cream of step 5), is put into the sauce prepared using cocoa power and wraps up in skin, then again on surface
Sprinkle one layer uniformly, mesh number is the preserved egg yellow particle of 10 mesh, is placed at -18 DEG C and carries out quick-frozen hardening 10h, and preserved egg yellow ice is made
River in Henan Province leaching.
Embodiment 2
A kind of preserved egg yellow ice cream, is prepared by the raw material of following weight parts: 35.8 parts of water, 12 parts of cream, whole milk
8 parts of powder, 5 parts of butter, 8 parts of vegetable oil, 6 parts of sweetener, 3 parts of cocoa power, 0.2 part of emulsifier, 15 parts of preserved egg yellow Rong, preserved egg yellow
7 parts of grain；
Wherein, the vegetable oil is uniformly mixed to obtain by olive oil, corn oil, rapeseed oil 1:2:1 in mass ratio；
The sweetener is stirred to obtain by white granulated sugar, L-arabinose, xylitol, hydroxyl isomaltulose 1:1:2:1 in mass ratio；
The emulsifier is by glycerin monostearate, sucrose stearate, sorbitan monostearate, lecithin in mass ratio 1:
1:1:1 is stirred to obtain；The preserved egg yellow Rong is that preserved egg yellow toasts 35min at 180 DEG C, is taken out after crushing at 130 DEG C
Lower redrying 30min crosses colloid mill and is crushed to 30 μm, and salinity is 1.7%；The preserved egg yellow particle is preserved egg yellow at 160 DEG C
After toasting 35min, 12h is freezed at -18 DEG C, it is 10 mesh of mesh number, salt that cryogenic freezing, which is crushed to egg yolk granule, at 4 DEG C after taking-up
Divide 1.7%.
The method for preparing preserved egg yellow ice cream using above-mentioned raw materials, specifically includes the following steps:
1) by water, cream, whole milk powder, butter, vegetable oil, sweetener, emulsifier, preserved egg yellow Rong in blender with turn
Speed is 280 revs/min, and stirring 15min is sufficiently mixed uniformly, is heated to 80 DEG C, and constant temperature 20min sterilization obtains pre-composition；
2) pre-composition obtained by step 1) is cooled to 50 DEG C, then homogeneous 30min under the conditions of pressure 15MPaMPa again, obtained
Mixture after homogeneous；
3) mixture after homogeneous obtained by step 2) is quickly cooled to 2 DEG C in 3-5min, at 2 DEG C, mixing speed
Aging 7h is continuously stirred under 50rpm/min, obtains slurry；
4) air is mixed into slurry by slurry obtained by step 3) by congealing whipping process, the soft of volume expansion is made
Ice cream；
5) soft ice cream obtained by step 4) is injected into mold, is placed at -18 DEG C and carries out quick-frozen hardening 11h, hard ice is made
River in Henan Province leaching；
6) it by the resulting hard ice cream of step 5), is put into the sauce prepared using cocoa power and wraps up in skin, then again on surface
Sprinkle one layer uniformly, mesh number is the preserved egg yellow particle of 15 mesh, is placed at -18 DEG C and carries out quick-frozen hardening 10h, and preserved egg yellow ice is made
River in Henan Province leaching.
Embodiment 3
A kind of preserved egg yellow ice cream, is prepared by the raw material of following weight parts: 38.8 parts of water, 11 parts of cream, whole milk
9 parts of powder, 6 parts of butter, 8 parts of vegetable oil, 1 part of sweetener, 2 parts of cocoa power, 0.2 part of emulsifier, 17 parts of preserved egg yellow Rong, preserved egg yellow
7 parts of grain；
Wherein, the vegetable oil is uniformly mixed to obtain by olive oil, corn oil, rapeseed oil 1:2:1 in mass ratio；
The sweetener is stirred to obtain by white granulated sugar, L-arabinose, xylitol, hydroxyl isomaltulose 1:1:2:1 in mass ratio；
The emulsifier is by glycerin monostearate, sucrose stearate, sorbitan monostearate, lecithin in mass ratio 1:
2:2:1 is stirred to obtain；The preserved egg yellow Rong is that preserved egg yellow toasts 35min at 200 DEG C, is taken out after crushing at 150 DEG C
Lower redrying 30min crosses colloid mill and is crushed to 30 μm, and salinity is 1.7%；The preserved egg yellow particle is preserved egg yellow at 180 DEG C
After toasting 45min, 12h is freezed at -18 DEG C, it is 10 mesh of mesh number, salt that cryogenic freezing, which is crushed to egg yolk granule, at 4 DEG C after taking-up
Divide 1.7%.
The method for preparing preserved egg yellow ice cream using above-mentioned raw materials, specifically includes the following steps:
1) by water, cream, whole milk powder, butter, vegetable oil, sweetener, emulsifier, preserved egg yellow Rong in blender with turn
Speed is 280 revs/min, and stirring 15min is sufficiently mixed uniformly, is heated to 80 DEG C, and constant temperature 20min sterilization obtains pre-composition；
2) pre-composition obtained by step 1) is cooled to 50 DEG C, then homogeneous 30min under the conditions of pressure 15MPaMPa again, obtained
Mixture after homogeneous；
3) mixture after homogeneous obtained by step 2) is quickly cooled to 2 DEG C in 3-5min, at 2 DEG C, mixing speed
Aging 8h is continuously stirred under 60rpm/min, obtains slurry；
4) air is mixed into slurry by slurry obtained by step 3) by congealing whipping process, the soft of volume expansion is made
Ice cream；
5) soft ice cream obtained by step 4) is injected into mold, is placed at -18 DEG C and carries out quick-frozen hardening 11h, hard ice is made
River in Henan Province leaching；
6) it by the resulting hard ice cream of step 5), is put into the sauce prepared using cocoa power and wraps up in skin, then again on surface
Sprinkle one layer uniformly, mesh number is the preserved egg yellow particle of 15 mesh, is placed at -18 DEG C and carries out quick-frozen hardening 10h, and preserved egg yellow ice is made
River in Henan Province leaching.
As shown in Figure 1, the resulting preserved egg yellow ice cream of the embodiment of the present invention, appearance are to be wrapped with the taupe of chocolate cream,
Surface is stained with one layer of golden yellow preserved egg yellow particle, and endoplasm tissue color is that yellow coloration beauty is tempting；In addition, through tasting, group
Exquisiteness is knitted without obvious ice crystal, preserved egg yellow aromatic flavour is ice-cold tasty and refreshing.
Comparative example 1
A kind of preserved egg yellow ice cream, is prepared by the raw material of following weight parts: 38.8 parts of water, 11 parts of cream, whole milk
9 parts of powder, 6 parts of butter, 8 parts of vegetable oil, 1 part of sweetener, 2 parts of cocoa power, 0.2 part of emulsifier, 17 parts of preserved egg yellow Rong, preserved egg yellow
7 parts of grain；
Wherein, the vegetable oil is uniformly mixed to obtain by olive oil, corn oil, rapeseed oil 1:2:1 in mass ratio；
The sweetener is stirred to obtain by white granulated sugar, L-arabinose, xylitol, hydroxyl isomaltulose 1:1:2:1 in mass ratio；
The emulsifier is by glycerin monostearate, sucrose stearate, sorbitan monostearate, lecithin in mass ratio 1:
2:2:1 is stirred to obtain；The preserved egg yellow Rong is that preserved egg yellow toasts 35min at 200 DEG C, crosses colloid mill and is crushed to 30 μ
M, salinity is 1.8%；The preserved egg yellow particle is directly crushed after preserved egg yellow toasts 35min at 150 DEG C, and salinity exists
1.8%.
The method for preparing preserved egg yellow ice cream using above-mentioned raw materials, specifically includes the following steps:
1) by water, cream, whole milk powder, butter, vegetable oil, sweetener, emulsifier, preserved egg yellow Rong in blender with turn
Speed is 280 revs/min, and stirring 15min is sufficiently mixed uniformly, is heated to 80 DEG C, and constant temperature 20min sterilization obtains pre-composition；
2) pre-composition obtained by step 1) is cooled to 50 DEG C, then homogeneous 30min under the conditions of pressure 15MPaMPa again, obtained
Mixture after homogeneous；
3) mixture after homogeneous obtained by step 2) is quickly cooled to 2 DEG C, under 2 DEG C, mixing speed 40rpm/min,
Aging 7h is continuously stirred, slurry is obtained；
4) air is mixed into slurry by slurry obtained by step 3) by congealing whipping process, the soft of volume expansion is made
Ice cream；
5) soft ice cream obtained by step 4) is injected into mold, is placed at -18 DEG C and carries out quick-frozen hardening 11h, hard ice is made
River in Henan Province leaching；
6) it by the resulting hard ice cream of step 5), is put into the sauce prepared using cocoa power and wraps up in skin, then again on surface
One layer of uniform preserved egg yellow particle is sprinkled, is placed at -18 DEG C and carries out quick-frozen hardening 10h, preserved egg yellow ice cream is made.
As shown in Fig. 2, the resulting preserved egg yellow ice cream of this comparative example, although appearance is to be wrapped with the taupe of chocolate cream,
Surface is stained with one layer of golden yellow preserved egg yellow particle, but skin granulate is larger uneven, and endoplasm tissue color is yellow；In addition,
It is tasted, tissue is fine and smooth without obvious ice crystal, but substantially without the distinctive fragrance of preserved egg yellow.Itself main reason is that: preserved egg yellow Rong does not have
Have using the technique for first toasting redrying again, preserved egg yellow Rong's fragrance is inadequate, and husky moisture feeling is not strong, influences whole mouthfeel；Preserved egg yellow
Grain, not through overbaking, without apparent preserved egg yellow fragrance, and has half-cooked taste, and directly crush or cause particle conglomeration.
Comparative evaluation
Ice cream described in embodiment 1-3 and comparative example 1 is distributed to consumer to carry out foretasting test, and is compared.Foretaste survey
Method for testing are as follows: tested population ages are 15-45 years old, and number is 1000 people, and men and women is fifty-fifty, by providing test ice cream to every
Appraiser foretastes, and is then filled out the questionnaire of unified formulation to evaluate, and evaluation result uses average mark, and evaluation criterion is shown in Table 1.
It foretastes evaluation scores such as table 2 and shows that total score 100 is divided.
1 sensory evaluation criteria of table
2 sensory score result of table
| Score | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Appearance | 24 | 24 | 24 | 17 |
| Flavour | 23 | 23 | 24 | 18 |
| Granular sensation | 23 | 23 | 23 | 17 |
| Mouthfeel | 22 | 23 | 23 | 17 |
| Total score | 92 | 93 | 94 | 69 |
Evaluation result shows that embodiment 1-3 score is apparently higher than comparative example, and wherein 3 mouthfeel of embodiment is best.In addition, this hair
The sandwich the inside of bright gained ice cream be mixed with yolk Rong (being commonly called as yolk mud), though yolk Rong it is toasted cross colloid mill crush after
Right state is pureed, but maintains the distinctive husky moisture feeling of preserved egg yellow, this is also the one of herein described preserved egg yellow ice cream
Big characteristic；Husky moisture feeling comes from the sandwich of ice cream, and the preserved egg yellow particle on surface layer is granular sensation when increasing entrance, Q bullet.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (9)
1. a kind of preserved egg yellow ice cream, it is characterised in that be prepared by the raw material of following weight parts: 35 ~ 47 parts of water, cream 10 ~
25 parts, 5 ~ 20 parts of whole milk powder, 2 ~ 9 parts of butter, 2 ~ 9 parts of vegetable oil, 1 ~ 8 part of sweetener, 1 ~ 4 part of cocoa power, emulsifier 0.2 ~
0.4 part, 10-20 parts of preserved egg yellow Rong, 5 ~ 10 parts of preserved egg yellow particle.
2. a kind of preserved egg yellow ice cream according to claim 1, it is characterised in that the vegetable oil is olive oil, corn
Oil, rapeseed oil mix；The emulsifier is glycerin monostearate, sucrose stearate, sorbitol anhydride monostearate
One of ester, lecithin or a variety of mixtures；The sweetener is white granulated sugar, L-arabinose, xylitol, different malt
One of sugar alcohol or a variety of mixtures.
3. a kind of preserved egg yellow ice cream according to claim 1, it is characterised in that the vegetable oil is olive oil, corn
Oil, rapeseed oil are (1-4) in mass ratio: (1-4): (1-4) composition；Emulsifier by glycerin monostearate, sucrose stearate,
Sorbitan monostearate, lecithin are (1-3) in mass ratio: (1-3): (1-3): (1-3) composition；Sweetener is by white sand
Sugar, L-arabinose, xylitol, hydroxyl isomaltulose are (1-2) in mass ratio: (1-2): (1-2): (1-2).
4. a kind of preserved egg yellow ice cream according to claim 1, it is characterised in that the partial size of the preserved egg yellow Rong is 20-
40 μm, it is to toast 30-50min at 170 ~ 200 DEG C by preserved egg yellow that salinity, which is controlled 1.7% ~ 2.0%, take out after crushing 120 ~
Redrying 30-50min at 150 DEG C is crossed and is obtained prepared by colloid mill crushing.
5. a kind of preserved egg yellow ice cream according to claim 1, it is characterised in that the partial size of the preserved egg yellow particle is
5-20 mesh, salinity are controlled 1.7% ~ 2.0%, are after toasting 35-45min at 150 ~ 180 DEG C by preserved egg yellow, at -18 ~ 20 DEG C
12 ~ 16h is freezed, is obtained prepared by cryogenic freezing crushing at 4 ~ 7 DEG C after taking-up.
6. preserved egg yellow manufacturing method of ice cream described in claim 1, it is characterised in that successively the following steps are included:
1) prepare raw material by above-mentioned raw materials parts by weight, then by water, cream, whole milk powder, butter, vegetable oil, sweetener, emulsification
Sterilization after agent, preserved egg yellow Rong are thoroughly mixed uniformly, obtains pre-composition；
2) pre-composition obtained by step 1) is cooled to 50 DEG C -65 DEG C, then homogeneous 30min under the conditions of pressure 15MPa-20MPa,
Mixture after obtaining homogeneous；
3) mixture after homogeneous obtained by step 2 is quickly cooled in 3-5min 2 DEG C -5 DEG C, is continuously stirred at 2 DEG C -4 DEG C
Aging is mixed, slurry is obtained；
4) air is mixed into slurry by slurry obtained by step 3) by congealing whipping process, the sludge ice river in Henan Province of volume expansion is made
Leaching；
5) soft ice cream obtained by step 4) is injected into mold, is placed at -18 DEG C -20 DEG C and carries out quick-frozen hardening, hard ice river in Henan Province is made
Leaching；
6) it by the resulting hard ice cream of step 5), is put into the sauce prepared using cocoa power and wraps up in skin, then sprinkled again on surface
One layer of uniform preserved egg yellow particle, is placed at -18 DEG C -20 DEG C and carries out quick-frozen hardening, and preserved egg yellow ice cream is made.
7. preserved egg yellow manufacturing method of ice cream according to claim 6, it is characterised in that the side of sterilization described in step 1)
Formula is pasteurize, and sterilization temperature is 85 DEG C -90 DEG C, sterilizing time 15-20min.
8. preserved egg yellow manufacturing method of ice cream according to claim 6, it is characterised in that aging described in step 3) when
Between be 6-8h, the revolving speed continuously stirred be 40-60r/min.
9. preserved egg yellow manufacturing method of ice cream according to claim 6, it is characterised in that hardening described in step 5) when
Between be 10-12h.
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| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
| CN110574869A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Salted egg yolk spicy strip |
| CN110604204A (en) * | 2019-08-28 | 2019-12-24 | 湖北神丹健康食品有限公司 | Salted egg yolk filled chocolate and preparation method thereof |
| CN110754559A (en) * | 2019-11-29 | 2020-02-07 | 湖北神丹健康食品有限公司 | Salty yolk flavored chewing gum and preparation method thereof |
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| CN110313537A (en) * | 2019-07-04 | 2019-10-11 | 湖北神丹健康食品有限公司 | A kind of painted eggshell yolk ice cream and preparation method thereof |
| CN110604204A (en) * | 2019-08-28 | 2019-12-24 | 湖北神丹健康食品有限公司 | Salted egg yolk filled chocolate and preparation method thereof |
| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
| CN110574869A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Salted egg yolk spicy strip |
| CN110754559A (en) * | 2019-11-29 | 2020-02-07 | 湖北神丹健康食品有限公司 | Salty yolk flavored chewing gum and preparation method thereof |
| CN111296820A (en) * | 2020-03-24 | 2020-06-19 | 湖北神丹健康食品有限公司 | Salted egg yolk chilli sauce and production method thereof |
| CN111406884A (en) * | 2020-04-20 | 2020-07-14 | 湖北神丹健康食品有限公司 | Salted egg yolk stuffing for green ball and preparation method of green ball |
| CN112189742A (en) * | 2020-09-25 | 2021-01-08 | 麦肯嘉顿(江苏)食品有限公司 | Preparation process of salted egg yolk flavored dried meat floss caramel treats |
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