CN110235981A - A kind of Chinese prickly ash ice cream composition and preparation method - Google Patents
A kind of Chinese prickly ash ice cream composition and preparation method Download PDFInfo
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- CN110235981A CN110235981A CN201910528682.6A CN201910528682A CN110235981A CN 110235981 A CN110235981 A CN 110235981A CN 201910528682 A CN201910528682 A CN 201910528682A CN 110235981 A CN110235981 A CN 110235981A
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- ice cream
- cream
- prickly ash
- chinese prickly
- milk
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 112
- 239000000203 mixture Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 1
- 239000006071 cream Substances 0.000 claims abstract description 58
- 235000013336 milk Nutrition 0.000 claims abstract description 58
- 239000008267 milk Substances 0.000 claims abstract description 58
- 210000004080 milk Anatomy 0.000 claims abstract description 58
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 34
- 239000006002 Pepper Substances 0.000 claims abstract description 34
- 241000722363 Piper Species 0.000 claims abstract description 34
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 34
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 34
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 34
- 229930006000 Sucrose Natural products 0.000 claims abstract description 29
- 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 claims abstract description 29
- 235000012907 honey Nutrition 0.000 claims abstract description 27
- 229940116257 pepper extract Drugs 0.000 claims abstract description 21
- 210000002969 egg yolk Anatomy 0.000 claims description 16
- 241000345998 Calamus manan Species 0.000 claims description 7
- 235000012950 rattan cane Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 3
- 229920001410 Microfiber Polymers 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003658 microfiber Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 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
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient 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
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance 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
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of Chinese prickly ash ice cream composition and preparation method, the fresh pepper extract for accounting for ice cream total weight 1%-10% is contained in the ice cream.The preparation method filters out fresh pepper, obtains the milk containing fresh pericarpium zanthoxyli schinifolii extract comprising steps of in temperature be to impregnate 0.5-1.5h in 65-85 DEG C of milk by fresh pepper；Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.Ice cream prepared by the present invention maintains the careful mouthfeel of the thick and solid and fragrant cunning of traditional ice cream, while having the taste of the micro- fiber crops of faint scent, and smooth in taste milk taste is coordinated；Ice cream of the invention has certain food therapy health effect.
Description
Technical field
The invention belongs to ice-cream technology fields, and in particular to a kind of Chinese prickly ash ice cream composition and preparation method.
Background technique
Ice cream is with drinking water, cow's milk, milk powder, cream (or vegetable fat), sugar etc. for primary raw material, is added appropriate
Food additives, the frozen food through volume expansion made of mixing, sterilizing, homogeneous, the techniques such as aging, congeal, harden.
Ice cream is a kind of food containing good protein and high glucose and high fat, in addition also containing amino acid and calcium, phosphorus,
Potassium, sodium, chlorine, sulphur, iron etc. have the function of adjusting physiological function, keep osmotic pressure and pH value.Data is shown, according to the world
With national product standard, normal butter ice cream, nutritional ingredient is 2.8-3 times of milk, reachable in the intracorporal digestibility of people
95% or more, higher than meat, the digestibility of fats.
Ice cream is nutritious.Rich in good protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron, amino acid,
The multiple nutritional components such as vitamin A, vitamin C, vitamin E and other bioactive substances extremely beneficial to people, have
The function of regulation of physiological functions, balanced human's osmotic pressure and pH value.
The main nutrient composition sugar and fat of ice cream.Contain carbohydrate in ice cream, by milk lactose and each seed pod
Fructose and sucrose composition in juice, pulp, organic acid, tannin and various vitamins therein, needed for being provided to human body
The nutriment wanted.Ice cream institute is fatty to mostly come from milk and egg, has more lecithin, can release choline,
To promoting, man memory power is helpful.Liposoluble vitamin in fat is also easy to be absorbed by the human body.Domestic ice cream master
Will be by 3 kinds at being grouped as, wherein fat accounts for 7%~16%, and sucrose 14%~20%, protein accounts for 3%~4%.
A kind of the ice cream that ice cream is tasty and refreshing, antipyretic is able to ascend however, also lacking on the market.
Summary of the invention
In order to solve the above problems existing in the present technology, it is an object of that present invention to provide a kind of Chinese prickly ash ice cream compositions
And preparation method.
The technical scheme adopted by the invention is as follows:
A kind of Chinese prickly ash ice cream composition is mentioned containing the fresh pepper for accounting for ice cream total weight 1%-10% in the ice cream
Take object.
Further, the fresh pepper extract is fresh pericarpium zanthoxyli schinifolii extract or fresh rattan pepper extract.
Further, the composition is grouped as by the group of following weight percent: milk 30%-60%；Fresh pepper mentions
Take object 1%-10%；Cream 15%-30%；White sugar 3%-12%；Honey 1%-10%；Yolk 3%-12% and inverted sugar
0.8%-8%.
Further, the composition is grouped as by the group of following weight percent: milk 40%-60%；Fresh pepper mentions
Take object 5%-8%；Cream 20%-25%；White sugar 5%-10%；Honey 2%-6%；Yolk 5%-8% and inverted sugar 1%-
5%.
Further, the composition is grouped as by the group of following weight percent: milk 51%；Fresh pepper extract
7%；Cream 22%；White sugar 6%；Honey 3%；Yolk 7% and inverted sugar 4%.
Further, the cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 0.5-1.5h in the milk that temperature is 65-85 DEG C, fresh pepper is filtered out, obtains containing fresh flower
The milk of green pepper extract；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Further, the time of the immersion is 1h；The temperature of the milk is 80 DEG C.
The invention has the benefit that a kind of Chinese prickly ash ice cream composition of the invention and preparation method, by the micro- of Chinese prickly ash
The tasty and refreshing taste of fiber crops has been made cleverly to be combined with the ice-cold smooth mouthfeel of ice cream, so that Chinese prickly ash ice cream of the invention be made to keep
The thick and solid and fragrant cunning of traditional ice cream careful mouthfeel, while there is the taste of the micro- fiber crops of faint scent, smooth in taste milk taste is coordinated；And by
There is fragrant stomach invigorating in Chinese prickly ash, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection removing toxic substances, promote salivary secretion, increase appetite；Expand blood vessel
The effect opened, to have certain food therapy health effect in ice cream of the invention；The present invention also provides a kind of Chinese prickly ash ice
The preparation method of river in Henan Province leaching, each proportion of Chinese prickly ash ice cream of the invention is optimized according to the characteristics of Chinese prickly ash, to make the present invention
Chinese prickly ash ice cream there is the flavour of preferable smooth Liang Run, the micro- fiber crops of faint scent.Chinese prickly ash ice cream of the invention has more
Vast market prospect.
Specific embodiment
Further explaination is done to the present invention combined with specific embodiments below.
A kind of Chinese prickly ash ice cream composition is mentioned containing the fresh pepper for accounting for ice cream total weight 1%-10% in the ice cream
Take object.
Further, the fresh pepper extract is fresh pericarpium zanthoxyli schinifolii extract or fresh rattan pepper extract.
Further, the composition is grouped as by the group of following weight percent: milk 30%-60%；Fresh pepper mentions
Take object 1%-10%；Cream 15%-30%；White sugar 3%-12%；Honey 1%-10%；Yolk 3%-12% and inverted sugar
0.8%-8%.
Further, the composition is grouped as by the group of following weight percent: milk 40%-60%；Fresh pepper mentions
Take object 5%-8%；Cream 20%-25%；White sugar 5%-10%；Honey 2%-6%；Yolk 5%-8% and inverted sugar 1%-
5%.
Further, the composition is grouped as by the group of following weight percent: milk 51%；Fresh pepper extract
7%；Cream 22%；White sugar 6%；Honey 3%；Yolk 7% and inverted sugar 4%.
Further, the cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 0.5-1.5h in the milk that temperature is 65-85 DEG C, fresh pepper is filtered out, obtains containing fresh flower
The milk of green pepper extract；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Further, the time of the immersion is 1h；The temperature of the milk is 80 DEG C.
Embodiment 1
A kind of Chinese prickly ash ice cream composition is extracted containing the fresh pericarpium zanthoxyli schinifolii for accounting for ice cream total weight 1% in the ice cream
Object.
Embodiment 2
A kind of Chinese prickly ash ice cream composition is extracted containing the fresh pericarpium zanthoxyli schinifolii for accounting for ice cream total weight 10% in the ice cream
Object.
Embodiment 3
A kind of Chinese prickly ash ice cream composition is extracted containing the fresh pericarpium zanthoxyli schinifolii for accounting for ice cream total weight 5% in the ice cream
Object.
Embodiment 4
A kind of Chinese prickly ash ice cream composition is extracted containing the fresh pericarpium zanthoxyli schinifolii for accounting for ice cream total weight 2% in the ice cream
Object.
Embodiment 5
A kind of Chinese prickly ash ice cream composition is extracted containing the fresh pericarpium zanthoxyli schinifolii for accounting for ice cream total weight 4% in the ice cream
Object.
Embodiment 6
A kind of Chinese prickly ash ice cream composition contains the fresh rattan pepper extract for accounting for ice cream total weight 6% in the ice cream.
Embodiment 7
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 30%；It is fresh
Pericarpium zanthoxyli schinifolii extract 10%；Cream 30%；White sugar 12%；Honey 10%；Yolk 2% and inverted sugar 6%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 1.5h in the milk that temperature is 65 DEG C, filters out fresh pepper, obtains extracting containing fresh pepper
The milk of object；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Embodiment 8
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 60%；It is fresh
Pericarpium zanthoxyli schinifolii extract 5%；Cream 20%；White sugar 8%；Honey 2%；Yolk 4.2% and inverted sugar 0.8%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 0.5h in the milk that temperature is 85 DEG C, filters out fresh pepper, obtains extracting containing fresh pepper
The milk of object；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Embodiment 9
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 50%；It is fresh
Pericarpium zanthoxyli schinifolii extract 8%；Cream 22%；White sugar 10%；Honey 2%；Yolk 4% and inverted sugar 4%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 1h in the milk that temperature is 80 DEG C, fresh pepper is filtered out, obtains containing fresh pepper extract
Milk；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Embodiment 10
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 40%；It is fresh
Rattan green pepper extract 8%；Cream 25%；White sugar 10%；Honey 6%；Yolk 8% and inverted sugar 3%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 1.2h in the milk that temperature is 70 DEG C, filters out fresh pepper, obtains extracting containing fresh pepper
The milk of object；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Embodiment 11
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 60%；It is fresh
Rattan green pepper extract 5%；Cream 20%；White sugar 5%；Honey 4%；Yolk 5% and inverted sugar 1%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 1.1h in the milk that temperature is 76 DEG C, filters out fresh pepper, obtains extracting containing fresh pepper
The milk of object；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Embodiment 12
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 52%；It is fresh
Rattan green pepper extract 6%；Cream 21%；White sugar 7%；Honey 4%；Yolk 5% and inverted sugar 5%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 1.4h in the milk that temperature is 79 DEG C, filters out fresh pepper, obtains extracting containing fresh pepper
The milk of object；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
Embodiment 13
A kind of Chinese prickly ash ice cream composition, the composition are grouped as by the group of following weight percent: milk 51%；It is fresh
Pericarpium zanthoxyli schinifolii extract 7%；Cream 22%；White sugar 6%；Honey 3%；Yolk 7% and inverted sugar 4%.
The cream is whipping cream or whipping cream.
A kind of preparation method of Chinese prickly ash ice cream composition, comprising steps of
Fresh pepper is impregnated into 1h in the milk that temperature is 80 DEG C, fresh pepper is filtered out, obtains containing fresh pepper extract
Milk；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
The present invention is not limited to above-mentioned optional embodiment, anyone can show that other are each under the inspiration of the present invention
The product of kind form.Above-mentioned specific embodiment should not be understood the limitation of pairs of protection scope of the present invention, protection of the invention
Range should be subject to be defined in claims, and specification can be used for interpreting the claims.
Claims (8)
1. a kind of Chinese prickly ash ice cream composition, it is characterised in that: contain in the ice cream and account for ice cream total weight 1%-10%
Fresh pepper extract.
2. a kind of Chinese prickly ash ice cream composition according to claim 1, it is characterised in that: the fresh pepper extract is fresh
Pericarpium zanthoxyli schinifolii extract or fresh rattan pepper extract.
3. a kind of Chinese prickly ash ice cream composition according to claim 2, it is characterised in that: the composition is by following weight
The group of percentage is grouped as: milk 30%-60%；Fresh pepper extract 1%-10%；Cream 15%-30%；White sugar 3%-
12%；Honey 1%-10%；Yolk 3%-12% and inverted sugar 0.8%-8%.
4. a kind of Chinese prickly ash ice cream composition according to claim 3, it is characterised in that: the composition is by following weight
The group of percentage is grouped as: milk 40%-60%；Fresh pepper extract 5%-8%；Cream 20%-25%；White sugar 5%-
10%；Honey 2%-6%；Yolk 5%-8% and inverted sugar 1%-5%.
5. a kind of Chinese prickly ash ice cream composition according to claim 4, it is characterised in that: the composition is by following weight
The group of percentage is grouped as: milk 51%；Fresh pepper extract 7%；Cream 22%；White sugar 6%；Honey 3%；7% He of yolk
Inverted sugar 4%.
6. a kind of Chinese prickly ash ice cream composition according to claim 5, it is characterised in that: the cream is whipping cream or light
Cream.
7. a kind of a kind of preparation method of Chinese prickly ash ice cream composition as claimed in any one of claims 1 to 6, it is characterised in that:
Comprising steps of
Fresh pepper is impregnated into 0.5-1.5h in the milk that temperature is 65-85 DEG C, fresh pepper is filtered out, obtains mentioning containing fresh pepper
Take the milk of object；
Cream and the milk containing fresh pericarpium zanthoxyli schinifolii extract are mixed, mixed liquid is obtained；
White sugar and egg are mixed to and whitened, honey is added and inverted sugar mixes, obtain auxiliary liquid；
It after mixed liquid and auxiliary liquid are stirred and evenly mixed, is put into ice cream maker and makes ice cream, obtain Chinese prickly ash ice cream.
8. a kind of preparation method of Chinese prickly ash ice cream composition according to claim 7, it is characterised in that: the immersion
Time is 1h；The temperature of the milk is 80 DEG C.
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| US20100272867A1 (en) * | 2007-12-21 | 2010-10-28 | Nestec S.A. | Frozen confectionery product |
| CN104431272A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Method for making honey ice cream |
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