CN110463813A - A kind of multilayer cheese jelly ice - Google Patents
A kind of multilayer cheese jelly ice Download PDFInfo
- Publication number
- CN110463813A CN110463813A CN201810437631.8A CN201810437631A CN110463813A CN 110463813 A CN110463813 A CN 110463813A CN 201810437631 A CN201810437631 A CN 201810437631A CN 110463813 A CN110463813 A CN 110463813A
- Authority
- CN
- China
- Prior art keywords
- jelly
- cheese
- multilayer
- ice
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 50
- 239000008274 jelly Substances 0.000 title claims abstract description 50
- 235000013351 cheese Nutrition 0.000 title claims abstract description 35
- 239000001828 Gelatine Substances 0.000 claims abstract description 13
- 229920000159 gelatin Polymers 0.000 claims abstract description 13
- 235000019322 gelatine Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 9
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 5
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 240000007228 Mangifera indica Species 0.000 claims abstract 2
- 239000002002 slurry Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 241001093152 Mangifera Species 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000036559 skin health Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000005516 engineering process 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
-
- 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)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of multilayer cheese jelly ice.The multilayer cheese jelly ice is made by the raw material of following weight percent: 0.5~1% Gelatine powder, 0.3~0.5% mango chutney, 1~2% fresh milk, 2~3% whipping creams, 0.3~0.5% cocoanut jam, 0.1~0.3% sugared, 0.3~0.5% cheese and surplus water.The invention also discloses the preparation methods of the multilayer cheese jelly ice.The resulting multilayer cheese jelly ice of the present invention is full of nutrition, health of being fond of eating.And the multilayer cheese jelly ice may also help in digestion, clear up stomach rubbish, with the effect for promoting skin health.
Description
Technical field
The present invention relates to food technology fields, specifically, the present invention is a kind of multilayer cheese jelly ice.
Background technique
Jelly is the food that consumer likes, but the shelf-life is too long, and preservative is stale too much, usually consumer is allowed to exist
Compare worry in consumption, in addition moulding is single, unsightly, is usually also difficult the heart and meets the requirements of consumers, pure natural, do not add
Preservative, and the beautiful fruit jelly food of the more colors of moulding becomes the pursuit of existing consumption market.
Summary of the invention
The present invention overcomes disadvantages mentioned above, propose a kind of multilayer cheese jelly ice.
The technical scheme adopted by the invention to solve the technical problem is that: a kind of multilayer cheese jelly ice, it is by following heavy
The raw material for measuring percentage is made:
Gelatine powder 0.5~1%
Mango chutney 0.3~0.5%
Fresh milk 1~2%
Whipping cream 2~3%
Cocoanut jam 0.3~0.5%
Sugar 0.1~0.3%
Cheese 0.3~0.5%
Water surplus.
The preparation method of above-mentioned multilayer cheese jelly ice, comprising the following steps:
(1) half Gelatine powder and mango chutney are added in the water boiled and are stirred, and sugar is added, bottom is used as after cooling
Jelly slurry is spare；
(2) fresh milk and water are subjected to heating and melting with another bowl again, and Gelatine powder is added and stir playing the part of, to sufficiently melt tune
Afterwards, it then is proportionally added into whipping cream and carries out stirring companion again, it is spare to form jelly slurry after cooling；
(3) slurry of jelly obtained by step (1) and step (2) is poured into transparent vessel, places into refrigerator and cools and solidifies；
(4) step (3) are repeated, the cheese jelly of multiple moulding, multiple color is made；
(5) the resulting more colors of step (4), more moulding jelly are laminated, then fall not having also cured cheese to be poured on by cold
On cured jelly body, it is finally putting into refrigerator cold-storage.
After multilayer cheese jelly ice is made in step (5), fruit is added, multilayer cheese jelly ice is modified.
The present invention has the advantages that the resulting multilayer cheese jelly ice of the present invention is full of nutrition, health of being fond of eating.And the multilayer milk
Junket jelly ice may also help in digestion, clear up stomach rubbish, with the effect for promoting skin health.
Specific embodiment
Embodiment 1
Following raw material is taken, it is spare: Gelatine powder 15g, mango chutney 8g, fresh milk 30g, whipping cream 50g, cocoanut jam 8g, sugared 3g, cheese
8g, water 500g.
Half Gelatine powder and mango chutney are added in the water boiled and are stirred, and sugar is added, bottom is used as after cooling 60 DEG C
Layer jelly slurry is spare；Fresh milk and water are subjected to heating and melting with another bowl again, and Gelatine powder is added and stir playing the part of, wait fill
Divide after melting tune, then be proportionally added into whipping cream and carry out stirring companion again, 60 DEG C of formation jelly slurries are spare after cooling；By the spare jelly of gained
Slurry pours into transparent vessel, places into refrigerator and cools and solidifies；The cheese jelly of multiple moulding, multiple color is made after cooling；
Moulding jelly is laminated, and then is fallen not having also cured cheese to be poured on cured jelly body by cold, is finally putting into refrigerator cold-storage；
Fruit is finally added thereto, multilayer cheese jelly ice is modified.
Embodiment 2
Following raw material is taken, it is spare: Gelatine powder 10g, mango chutney 5g, fresh milk 40g, whipping cream 60g, cocoanut jam 5g, sugared 3g, cheese
10g, water 500g.
Half Gelatine powder and mango chutney are added in the water boiled and are stirred, and sugar is added, bottom is used as after cooling 60 DEG C
Layer jelly slurry is spare；Fresh milk and water are subjected to heating and melting with another bowl again, and Gelatine powder is added and stir playing the part of, wait fill
Divide after melting tune, then be proportionally added into whipping cream and carry out stirring companion again, 60 DEG C of formation jelly slurries are spare after cooling；By the spare jelly of gained
Slurry pours into transparent vessel, places into refrigerator and cools and solidifies；The cheese jelly of multiple moulding, multiple color is made after cooling；
Moulding jelly is laminated, and then is fallen not having also cured cheese to be poured on cured jelly body by cold, is finally putting into refrigerator cold-storage；
Fruit is finally added thereto, multilayer cheese jelly ice is modified.
The size that transparent vessel can be increased according to the actual needs of consumer, be fabricated to it is bigger, such as diameter be 5 when, 7
When, 10 when more than multilayer cheese jelly ice.
Multilayer cheese jelly ice provided by the present invention is described in detail above, specific case used herein is to this
The principle and embodiment of invention is expounded, method of the invention that the above embodiments are only used to help understand and
Its core concept；At the same time, for those skilled in the art in specific embodiment and is answered according to the thought of the present invention
With in range, there will be changes, in conclusion the contents of this specification are not to be construed as limiting the invention.
Claims (3)
1. a kind of multilayer cheese jelly ice, which is characterized in that be made by the raw material of following weight percent:
Gelatine powder 0.5~1%
Mango chutney 0.3~0.5%
Fresh milk 1~2%
Whipping cream 2~3%
Cocoanut jam 0.3~0.5%
Sugar 0.1~0.3%
Cheese 0.3~0.5%
Water surplus.
2. the preparation method of multilayer cheese jelly ice described in claim 1, which comprises the following steps:
(1) half Gelatine powder and mango chutney are added in the water boiled and are stirred, and sugar is added, bottom is used as after cooling
Jelly slurry is spare；
(2) fresh milk and water are subjected to heating and melting with another bowl again, and Gelatine powder is added and stir playing the part of, to sufficiently melt tune
Afterwards, it then is proportionally added into whipping cream and carries out stirring companion again, it is spare to form jelly slurry after cooling；
(3) slurry of jelly obtained by step (1) and step (2) is poured into transparent vessel, places into refrigerator and cools and solidifies；
(4) step (3) are repeated, the cheese jelly of multiple moulding, multiple color is made；
(5) the resulting more colors of step (4), more moulding jelly are laminated, then fall not having also cured cheese to be poured on by cold
On cured jelly body, it is finally putting into refrigerator cold-storage.
3. the preparation method of multilayer cheese jelly ice as claimed in claim 2, it is characterised in that: multilayer milk is made in step (5)
After junket jelly ice, fruit is added, multilayer cheese jelly ice is modified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810437631.8A CN110463813A (en) | 2018-05-09 | 2018-05-09 | A kind of multilayer cheese jelly ice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810437631.8A CN110463813A (en) | 2018-05-09 | 2018-05-09 | A kind of multilayer cheese jelly ice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110463813A true CN110463813A (en) | 2019-11-19 |
Family
ID=68503671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810437631.8A Pending CN110463813A (en) | 2018-05-09 | 2018-05-09 | A kind of multilayer cheese jelly ice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110463813A (en) |
-
2018
- 2018-05-09 CN CN201810437631.8A patent/CN110463813A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191119 |
|
| WD01 | Invention patent application deemed withdrawn after publication |