CN110150446A - A kind of preparation method of ice cream - Google Patents
A kind of preparation method of ice cream Download PDFInfo
- Publication number
- CN110150446A CN110150446A CN201910504537.4A CN201910504537A CN110150446A CN 110150446 A CN110150446 A CN 110150446A CN 201910504537 A CN201910504537 A CN 201910504537A CN 110150446 A CN110150446 A CN 110150446A
- Authority
- CN
- China
- Prior art keywords
- preparation
- grams
- milk
- yolk
- ice 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.)
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The present invention provides a kind of preparation method of ice cream, water is not added in preparation process, comprising the following steps: the first step first adds raw materials into container, is then mixed, and stirring to temperature reaches 90 degree, terminates；Second step is fitted into mold, is freezed；Third step carries out secondary agitation crushing, until ice cream plays sand.Raw material is green food materials: fresh milk, light milk, yolk, sugar.Its advantage includes: 1, is not added with water, without adhesion agent or other additives.2, it is stirred and heated to 90 degree for the first time, is to allow egg yolk high temperature sterilization, food materials safety, molecular structure is small, uncaps 5 minutes or so, is easy for digging and eat.And after other ice creams freeze, could for a long time it change, ability instant edible, some picture block stones frozen.3, it is contained in good taste in the mouth, easy thawing, does not have sticky sense, no sweet sense in mouth.Smooth, comfortable, soft, milk fragrance reserve strength is sufficient, stays taste in mouth.
Description
Technical field
The present invention relates to food technology fields, more particularly, to a kind of preparation method of ice cream.
Background technique
In the hot summer, ice cream can play the role of cooling of quenching one's thirst, and the ice cream of better quality is full of nutrition, fragrance
Dense, delicate mouthfeel is to be very suitable to summer edible frozen.Ice cream is a kind of frozen of complexity, different
The quality of constituent meeting ice cream has an impact, and the primary raw material of commercially available ice cream has: milk, cream, yolk, white sand
Sugar, milk powder, stabilizer, emulsifier and fragrance etc..Manufacture of ice cream needs mainly to have by many road techniques: raw material mixing,
Sterilization, cooling, aging, congeal, be filling, it is quick-frozen and refrigeration etc..
Currently, commercially available ice cream generally adds various additives, such as adhesion agent, essence, pigment etc..But due to illegal
Additive causes people, and for the fear and food additives itself of food safety, there are certain harm, and people are increasingly
Favor green, no added food.Meanwhile commercially available ice cream generally requires addition water during the preparation process.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of ice cream, to prepare a kind of green, no added, mouthfeel more
Excellent ice cream.
In order to achieve the above object, the present invention provides a kind of preparation method of ice cream, water is not added in preparation process,
The preparation method comprises the following steps:
The first step first adds raw materials into container, is then mixed, and stirring to temperature reaches 90 degree, terminates；
Second step is fitted into mold, is freezed；
Third step carries out secondary agitation crushing, until ice cream plays sand；
The raw material is only grouped as by the group of following parts by weight: 80~120 parts of whipping cream, 30~50 parts of light milk, and yolk
13~20 parts, 0~10 part, 0~10 part of vanilla bean, 0~10 part of marble chocolate, 0~10 part of mango pulp of sugar.
Optionally, second step are as follows: be fitted into mold, in 18 degrees below zero, store 10 hours, freezing is completed.
Optionally, second step are as follows: be fitted into mold, at subzero 68 degree, store 2 hours, freezing is completed.
Optionally, the time that secondary agitation crushing is carried out in third step is 10~20 seconds.
Optionally, the composition of the raw material are as follows: 100 grams of whipping cream, 40 grams of light milk, 1, yolk.
Optionally, the composition of the raw material are as follows: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 0~3 gram of sugar, vanilla
5 grams of beans.
Optionally, the composition of the raw material are as follows: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 0~3 gram of sugar, chalk
5 grams of power beans.
Optionally, the composition of the raw material are as follows: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 0~3 gram of sugar, mango
5 grams of slurry.
Optionally, the whipping cream was made by 3~7 days fresh milks, the fat content of the light milk less than 30%,
The sugar is white granulated sugar.
By adopting the above-described technical solution, compared with prior art, the present invention have it is following the utility model has the advantages that
1, currently, ice cream available on the market is mostly used pulvis milk rather than is prepared with fresh milk, bath stirring contains solidification
Agent.And the present invention is not added with water, without adhesion agent or other additives, food materials are entirely natural.
2, the present invention is stirred and heated to 90 degree for the first time, plays disinfection, and food materials safety, molecular structure is small, uncaps 5
Minute or so, so that it may it is easy to dig and eat.And after other ice creams freeze, could for a long time it change, ability instant edible, some
The picture block stone even frozen.
3, ice cream of the invention is contained in good taste in the mouth, is easy to melt, does not have sticky sense, no sweet sense in mouth.It is sliding
Refreshing, comfortable, soft, milk fragrance reserve strength is sufficient, stays taste in mouth.This mainly has benefited from secondary agitation.
Specific embodiment
A specific embodiment of the invention is described in more detail below in conjunction with embodiment.According to following description,
Advantages and features of the invention will become apparent from.
Embodiment 1
Raw material: 100 grams of whipping cream, 40 grams of light milk, 1, yolk.
In raw material, water is not added, without other food additives, without essence, non-pigment, no adhesion agent.Whipping cream is by 3
~7 days fresh milks are made, and the fat content in light milk is less than 30%.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Temperature setting is at 90 degree, the achievable disinfection to yolk, while lipochondrion being made to reach minimum, good to stomach.
Second step
It is fitted into mold, in the refrigerator of 18 degrees below zero, stores 10 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Ice cream preparation method common at present, has used adhesion agent, and without secondary agitation.Raw material of the invention is equal
For green food materials, secondary agitation is carried out, can be reduced fat again.
When sale, subzero 15 degree or so are maintained, is then taken out room temperature 5 minutes or so.It tastes in this way mouthfeel
It is good, and relatively good digging.
Embodiment 2
Raw material: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 2 grams, 5 grams of vanilla bean of sugar.
Whipping cream was made by 3~7 days fresh milks, and the fat content in light milk is less than 30%, egg yolk weight about 16
Gram.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Second step
It is fitted into mold, in the refrigerator of 18 degrees below zero, stores 10 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Embodiment 3
Raw material: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 3 grams, 5 grams of marble chocolate of sugar.
Whipping cream was made by 3~7 days fresh milks, and the fat content in light milk is less than 30%, egg yolk weight about 16
Gram.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Second step
It is fitted into mold, in subzero 68 degree of refrigerator, stores 2 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Embodiment 4
Raw material: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 1 gram, 5 grams of mango pulp of sugar.
Whipping cream was made by 3~7 days fresh milks, and the fat content in light milk is less than 30%, egg yolk weight about 16
Gram.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Second step
It is fitted into mold, in subzero 68 degree of refrigerator, stores 2 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Embodiment 5
Raw material: 120 grams of whipping cream, 40 grams of light milk, 1, yolk.
In raw material, water is not added, without other food additives, without essence, non-pigment, no adhesion agent.Whipping cream is by 3
~7 days fresh milks are made, and the fat content in light milk is less than 30%.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Temperature setting is at 90 degree, the achievable disinfection to yolk, while lipochondrion being made to reach minimum.
Second step
It is fitted into mold, in subzero 68 degree of refrigerator, stores 2 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Ice cream preparation method common at present, because using adhesion agent, and without secondary agitation.Raw material of the invention
It is green food materials, carries out secondary agitation, can reduce fat again.
When sale, subzero 15 degree or so are maintained, is then taken out room temperature 5 minutes or so.It tastes in this way mouthfeel
It is good, and relatively good digging.
Embodiment 6
Raw material: 100 grams of whipping cream, 30 grams of light milk, 1, yolk, 5 grams, 5 grams of vanilla bean of sugar.
Whipping cream was made by 3~7 days fresh milks, and the fat content in light milk is less than 30%, egg yolk weight about 16
Gram.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Second step
It is fitted into mold, in subzero 68 degree of refrigerator, stores 2 hours, freezing is completed.
It is fitted into mold, in the refrigerator of 18 degrees below zero, stores 10 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Embodiment 7
Raw material: 80 grams of whipping cream, 40 grams of light milk, 1, yolk, 1 gram, 5 grams of marble chocolate of sugar.
Whipping cream was made by 3~7 days fresh milks, and the fat content in light milk is less than 30%, egg yolk weight about 16
Gram.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Second step
It is fitted into mold, in the refrigerator of 18 degrees below zero, stores 10 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Embodiment 8
Raw material: 100 grams of whipping cream, 40 grams of light milk, 1, yolk, 5 grams of mango pulp.
Whipping cream was made by 3~7 days fresh milks, and the fat content in light milk is less than 30%, egg yolk weight about 16
Gram.
Preparation method:
The first step
It first adds raw materials into container, is then mixed, stirring to temperature reaches 90 degree, terminates.
Second step
It is fitted into mold, in the refrigerator of 18 degrees below zero, stores 10 hours, freezing is completed.
Third step
Secondary agitation crushing is carried out, until ice cream plays sand, mixing time is generally 10~20 seconds, outbound sale.
Embodiment 9
Subjective appreciation is carried out to ice cream of the invention and ice cream common in the market by food organoleptic evaluation person, is obtained
It is as follows to conclusion:
After common ice cream freezes in the market, could for a long time it change, ability instant edible, some picture block stones even frozen
Head.And ice cream of the invention is uncapped (5 minutes or so) shortly after, so that it may be easy to dig and eat.
Also, common ice cream is compared in the market, and ice cream of the invention is contained in good taste in the mouth, easy thawing,
There is no sticky sense in mouth, no sweet sense is smooth, comfortable, soft, milk fragrance reserve strength foot, stays taste in mouth.
The above is only a preferred embodiment of the present invention, does not play the role of any restrictions to the present invention.Belonging to any
Those skilled in the art, in the range of not departing from technical solution of the present invention, to the invention discloses technical solution and
Technology contents make the variation such as any type of equivalent replacement or modification, belong to the content without departing from technical solution of the present invention, still
Within belonging to the scope of protection of the present invention.
Claims (10)
1. a kind of preparation method of ice cream, which is characterized in that do not add water in preparation process, the preparation method includes following
Step:
The first step first adds raw materials into container, is then mixed, and stirring to temperature reaches 90 degree, terminates；
Second step is fitted into mold, is freezed；
Third step carries out secondary agitation crushing, until ice cream plays sand；
The raw material is only grouped as by the group of following parts by weight: 80~120 parts of whipping cream, 30~50 parts of light milk, yolk 13~
20 parts, 0~10 part, 0~10 part of vanilla bean, 0~10 part of marble chocolate, 0~10 part of mango pulp of sugar.
2. preparation method as described in claim 1, which is characterized in that second step are as follows: be fitted into mold, in 18 degrees below zero, deposit
It puts 10 hours, freezing is completed.
3. preparation method as described in claim 1, which is characterized in that second step are as follows: be fitted into mold, at subzero 68 degree, deposit
It puts 2 hours, freezing is completed.
4. preparation method as described in claim 1, which is characterized in that the time for carrying out secondary agitation crushing in third step is 10
~20 seconds.
5. preparation method as described in claim 1, which is characterized in that the composition of the raw material are as follows: 100 grams of whipping cream, light ox
40 grams of milk, 1, yolk.
6. preparation method as described in claim 1, which is characterized in that the composition of the raw material are as follows: 100 grams of whipping cream, light ox
40 grams of milk, 1, yolk, 0~3 gram, 5 grams of vanilla bean of sugar.
7. preparation method as described in claim 1, which is characterized in that the composition of the raw material are as follows: 100 grams of whipping cream, light ox
40 grams of milk, 1, yolk, 0~3 gram, 5 grams of marble chocolate of sugar.
8. preparation method as described in claim 1, which is characterized in that the composition of the raw material are as follows: 100 grams of whipping cream, light ox
40 grams of milk, 1, yolk, 0~3 gram, 5 grams of mango pulp of sugar.
9. preparation method as described in claim 1, which is characterized in that the whipping cream was made by 3~7 days fresh milks,
For the fat content of the light milk less than 30%, the sugar is white granulated sugar.
10. the ice cream of preparation method preparation as described in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910504537.4A CN110150446A (en) | 2019-06-12 | 2019-06-12 | A kind of preparation method of ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910504537.4A CN110150446A (en) | 2019-06-12 | 2019-06-12 | A kind of preparation method of ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150446A true CN110150446A (en) | 2019-08-23 |
Family
ID=67628432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910504537.4A Pending CN110150446A (en) | 2019-06-12 | 2019-06-12 | A kind of preparation method of ice cream |
Country Status (1)
| Country | Link |
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| CN (1) | CN110150446A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU8557791A (en) * | 1990-10-08 | 1992-04-09 | Ioki Nutry Co. Ltd. | Ice cream and method of manufacturing |
| CN102131402A (en) * | 2008-08-25 | 2011-07-20 | 朴相弘 | Method for preparing low-fat ice cream and low-fat ice cream prepared by that method |
| CN102791138A (en) * | 2009-12-17 | 2012-11-21 | 里奇产品有限公司 | Yogurt topping |
| CN103431151A (en) * | 2013-09-04 | 2013-12-11 | 黄月红 | Ice cream |
| CN104757249A (en) * | 2015-03-19 | 2015-07-08 | 东北林业大学 | Making method of zero-added acorn shell pigment ice cream |
| CN106538815A (en) * | 2015-09-23 | 2017-03-29 | 姜萍 | A kind of ice milk |
| CN106538817A (en) * | 2015-09-23 | 2017-03-29 | 姜萍 | A kind of Durio Zibethinus murr ice cream |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
-
2019
- 2019-06-12 CN CN201910504537.4A patent/CN110150446A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU8557791A (en) * | 1990-10-08 | 1992-04-09 | Ioki Nutry Co. Ltd. | Ice cream and method of manufacturing |
| CN102131402A (en) * | 2008-08-25 | 2011-07-20 | 朴相弘 | Method for preparing low-fat ice cream and low-fat ice cream prepared by that method |
| CN102791138A (en) * | 2009-12-17 | 2012-11-21 | 里奇产品有限公司 | Yogurt topping |
| CN103431151A (en) * | 2013-09-04 | 2013-12-11 | 黄月红 | Ice cream |
| CN104757249A (en) * | 2015-03-19 | 2015-07-08 | 东北林业大学 | Making method of zero-added acorn shell pigment ice cream |
| CN106538815A (en) * | 2015-09-23 | 2017-03-29 | 姜萍 | A kind of ice milk |
| CN106538817A (en) * | 2015-09-23 | 2017-03-29 | 姜萍 | A kind of Durio Zibethinus murr ice cream |
| CN109315583A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 霞子家的厨房: "芒果雪泥怎么做", 《百度经验》 * |
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| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200117 Address after: 201601 Room 305, floor 3, building 1, No. 98, wangdongnan Road, Sijing Town, Songjiang District, Shanghai Applicant after: Shanghai texiang Food Technology Co.,Ltd. Address before: 200040 East Side of 11th Floor, Jinbei Building, 59 Maoming South Road, Huangpu District, Shanghai (Room 1101-1105) Applicant before: SHANGHAI DIAXIANG CATERING MANAGEMENT Co.,Ltd. |
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Application publication date: 20190823 |