CN110651805A - Anti-freezing bread ice cream and making method thereof - Google Patents
Anti-freezing bread ice cream and making method thereof Download PDFInfo
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- CN110651805A CN110651805A CN201910921230.4A CN201910921230A CN110651805A CN 110651805 A CN110651805 A CN 110651805A CN 201910921230 A CN201910921230 A CN 201910921230A CN 110651805 A CN110651805 A CN 110651805A
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- bread
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention provides a freeze-resistant bread ice cream and a preparation method thereof, belonging to the technical field of food. The manufacturing method comprises the following steps: a. mixing the above materials, cutting into desired weight, and kneading into strips; b. winding the strip-shaped dough on a mold of a conical body for proofing; c. then steaming the mixture in a steamer for a period of time, and then putting the steamed mixture into an oven for baking; d. demolding after baking is finished, and standing for 8 hours at normal temperature after demolding; e. demoulding, injecting chocolate coating, injecting ice cream, and storing at-18 deg.C. The invention keeps the mouthfeel of the normal-temperature bread in a frozen state and also adds dietary fiber.
Description
Technical Field
The invention relates to the technical field of food, in particular to a freeze-resistant bread ice cream and a preparation method thereof.
Background
The bread is a common food, is soft, has various shapes and rich mouthfeel, and is deeply loved by consumers. The bread is prepared by taking wheat flour as a main raw material, taking granulated sugar, yeast, egg oil and fat and the like as auxiliary materials and adding water; the product is prepared by the processes of fermentation, shaping, molding, baking and cooling. The variety of bread in daily life is various, including spicy bread, danish bread, sweet bread, cheese bread, euro-type bread, wholewheat bread, toast bread, butter bread, and the like. However, most breads are not innovative, and only the conventional bread molding and bread materials are repeated. Because the development of new bread requires a great deal of effort, material, financial and time investments. Conventional bread, all cake houses are doing, and general bread enthusiasts have tired of the conventional taste bread, and hope to have new bread products, especially products combining bread and ice cream. The bread is not freezing-resistant, so that the bread has no way of keeping the same taste as ice cream, is very hard in a frozen state and is not good to eat, and the problem of freezing resistance of the bread is a problem which is thought to be broken through but not broken through by many people in the food industry for many years. In order to provide the consumer and the food industry with a product combining bread and ice cream, and the bread is freeze-tolerant, we have studied and invented this product combining freeze-tolerant bread and ice cream.
Disclosure of Invention
In view of the above-mentioned problem of the prior art that bread food is not freeze-resistant, the main object of the present invention is to provide a freeze-resistant bread ice cream and a method for making the same, wherein the bread has a soft mouthfeel and a soft texture, and the soft mouthfeel can be maintained at room temperature in a frozen state at-20 ℃. The bread has special taste and softness, has the taste of chewy children, has different feelings for consumers at one mouth, and can not only be full, but also relieve summer heat and satisfy greediness due to the combination of the bread and the ice cream.
In order to realize the purpose, the invention mainly provides a freeze-resistant bread ice cream and a manufacturing method thereof, and the invention discloses a scheme that:
the anti-freezing bread ice cream comprises a bread body and a filling part, wherein the filling part comprises chocolate and ice cream, the bread body is made into a cone shape, a space is reserved in the middle of the bread body, the filling part is arranged in the space, a chocolate layer is firstly coated in the space, and then the ice cream is injected.
Preferably, the bread body is baked by the following raw materials in parts by weight: 1000 parts of wheat flour, 200-300 parts of ice milk, 50-80 parts of dilute cream, 100-200 parts of dietary fiber, 20-50 parts of sorbitol, 56-60 parts of butter, 50-70 parts of milk powder, 100-150 parts of cane sugar, 50-80 parts of edible oil, 20-30 parts of yeast, 15-25 parts of bread improver and 20-35 parts of cream emulsifier.
Preferably, the bread body is of a hollow cone or hollow semi-cone structure.
Preferably, the chocolate is plain chocolate, cocoa butter replacer chocolate, white chocolate, dark chocolate or milk chocolate.
Preferably, the ice cream is plain milk-flavored, vanilla-flavored, chocolate-flavored, various fruit-flavored, or brown sugar-flavored.
Preferably, black sesame paste, spinach juice, strawberry juice, dragon fruit juice, pumpkin juice, chocolate or caramel paste can be added into the bread body to make black, green, red, purple, yellow, chocolate color, caramel color, etc.
A method for making the anti-freezing bread ice cream comprises the following steps:
a. mixing the above materials, cutting into desired weight, and kneading into strips;
b. winding the strip-shaped dough on a mold of a conical body for proofing;
c. then steaming the mixture in a steamer for a period of time, and then putting the steamed mixture into an oven for baking;
d. demolding after baking is finished, and standing for 8 hours at normal temperature after demolding;
e. demoulding, injecting chocolate coating, injecting ice cream, and storing at-18 deg.C.
Preferably, in the step c, the mixture is steamed in a steamer for 7 to 10 minutes, and the oven is set to have 290 to 350 degrees of upper fire and 180 to 200 degrees of lower fire, and is baked for 7 to 12 minutes.
Preferably, in the step e, jam is added on the ice cream for decoration, and the jam is strawberry jam, tangerine jam or chocolate jam.
Compared with the prior art, the invention has the beneficial effects that: the bread in the invention is added with dietary fiber, ice milk, sorbitol and the like which are not contained in common bread, so that the taste of the bread at normal temperature is kept in a frozen state, the health concept of the dietary fiber is also added, and the pure milk ice cream is ice cream which is made without dropping water, is not added with essence, pigment and sweetener and is completely made of dairy products; after the combination of the freeze-resistant bread, the pure chocolate and the pure milk ice cream is completed, consumers can enjoy delicious taste and health.
The invention solves the problem of short shelf life of common bread while solving the problem of freezing resistance of the bread. The bread can be directly eaten without slowing after being stored in a frozen state and taken out from the freezer, so that the bread ice cream product is more convenient for consumers to purchase and eat, and the shelf life is greatly prolonged. Solves the technical problem of combining industrial bread and ice cream. The common bread is very hard in a frozen state, and the taste and the flavor cannot be accepted by consumers; the invention can take out the bread in a frozen state, so that consumers can directly eat the bread with the taste of fresh bread, the research and development across food industries are completed, and the blank of products combining bread and ice cream in the ice cream industry is filled.
Detailed Description
The present invention is illustrated by the following specific examples.
Example 1
The anti-freezing bread ice cream comprises a bread body and a filling part, wherein the filling part comprises chocolate and ice cream, the bread body is made into a cone shape, a space is reserved in the middle, the filling part is arranged in the space, a chocolate layer is firstly coated in the space, and then the ice cream is injected.
The bread body is formed by baking the following raw materials in parts by weight: 1000 parts of wheat flour, 200-300 parts of ice milk, 50-80 parts of dilute cream, 100-200 parts of dietary fiber, 20-50 parts of sorbitol, 56-60 parts of butter, 50-70 parts of milk powder, 100-150 parts of cane sugar, 50-80 parts of edible oil, 20-30 parts of yeast, 15-25 parts of bread improver and 20-35 parts of cream emulsifier.
The bread body is of a hollow cone structure, the outer diameter is 40 mm, the height is 120 mm, and the inner diameter is 30 mm. The chocolate is pure chocolate, cocoa butter substitute chocolate, white chocolate, dark chocolate or milk chocolate. The ice cream has pure milk taste, vanilla taste, chocolate taste, various fruit taste or brown sugar taste. The bread body can be added with black sesame paste, spinach juice, strawberry juice, dragon fruit juice, pumpkin juice, chocolate or caramel sauce, and made into black, green, red, purple, yellow, chocolate color or caramel color.
A method for making the anti-freezing bread ice cream comprises the following steps:
a. mixing the above materials, cutting into desired weight, and kneading into strips;
b. winding the strip-shaped dough on a mold of a conical body for proofing;
c. then steaming the mixture in a steamer for a period of time, and then putting the steamed mixture into an oven for baking;
d. demolding after baking is finished, and standing for 8 hours at normal temperature after demolding;
e. demoulding, injecting chocolate coating, injecting ice cream, and storing at-18 deg.C.
And c, steaming for 7-10 minutes in the steamer, setting the upper fire at 290-350 ℃ and the lower fire at 180-200 ℃ in the oven, and baking for 7-12 minutes.
Example 2
The anti-freezing bread ice cream comprises a bread body and a filling part, wherein the filling part comprises chocolate and ice cream, the bread body is made into a cone shape, a space is reserved in the middle, the filling part is arranged in the space, a chocolate layer is firstly coated in the space, and then the ice cream is injected.
Preferably, the bread body is baked by the following raw materials in parts by weight: 1000 parts of wheat flour, 200-300 parts of ice milk, 50-80 parts of dilute cream, 100-200 parts of dietary fiber, 20-50 parts of sorbitol, 56-60 parts of butter, 50-70 parts of milk powder, 100-150 parts of cane sugar, 50-80 parts of edible oil, 20-30 parts of yeast, 15-25 parts of bread improver and 20-35 parts of cream emulsifier.
The bread body is of a hollow semi-cone structure, the outer diameter is 40 mm, the height is 120 mm, and the inner diameter is 30 mm. The chocolate is pure chocolate, cocoa butter substitute chocolate, white chocolate, dark chocolate or milk chocolate. The ice cream has pure milk taste, vanilla taste, chocolate taste, various fruit taste or brown sugar taste. The bread body can be added with black sesame paste, spinach juice, strawberry juice, dragon fruit juice, pumpkin juice, chocolate or caramel sauce, and made into black, green, red, purple, yellow, chocolate color or caramel color.
A method for making the anti-freezing bread ice cream comprises the following steps:
a. mixing the above materials, cutting into desired weight, and kneading into strips;
b. winding the strip-shaped dough on a mold of a conical body for proofing;
c. then steaming the mixture in a steamer for a period of time, and then putting the steamed mixture into an oven for baking;
d. demolding after baking is finished, and standing for 8 hours at normal temperature after demolding;
e. demoulding, injecting chocolate coating, injecting ice cream, and storing at-18 deg.C.
And c, steaming for 7-10 minutes in the steamer, setting the upper fire at 290-350 ℃ and the lower fire at 180-200 ℃ in the oven, and baking for 7-12 minutes.
And e, adding jam to the ice cream for decoration, wherein the jam is strawberry jam, tangerine jam or chocolate jam.
Example 3
The anti-freezing bread ice cream comprises a bread body and a filling part, wherein the filling part comprises chocolate and ice cream, the bread body is made into a cone shape, a space is reserved in the middle, the filling part is arranged in the space, a chocolate layer is firstly coated in the space, and then the ice cream is injected.
The bread body is formed by baking the following raw materials in parts by weight: 1000 parts of wheat flour, 250 parts of ice milk, 60 parts of cream, 150 parts of dietary fiber, 35 parts of sorbitol, 58 parts of butter, 60 parts of milk powder, 120 parts of cane sugar, 60 parts of edible oil, 25 parts of yeast, 20 parts of bread improver and 30 parts of cream emulsifier.
The bread body is of a hollow cone structure, the outer diameter is 40 mm, the height is 120 mm, and the inner diameter is 30 mm. The chocolate is pure chocolate, cocoa butter substitute chocolate, white chocolate, dark chocolate or milk chocolate. The ice cream has pure milk taste, vanilla taste, chocolate taste, various fruit taste or brown sugar taste. The bread body can be added with black sesame paste, spinach juice, strawberry juice, dragon fruit juice, pumpkin juice, chocolate or caramel sauce, and made into black, green, red, purple, yellow, chocolate color or caramel color.
A method for making the anti-freezing bread ice cream comprises the following steps:
a. mixing the above materials, cutting into desired weight, and kneading into strips;
b. winding the strip-shaped dough on a mold of a conical body for proofing;
c. then steaming the mixture in a steamer for a period of time, and then putting the steamed mixture into an oven for baking;
d. demolding after baking is finished, and standing for 8 hours at normal temperature after demolding;
e. demoulding, injecting chocolate coating, injecting ice cream, and storing at-18 deg.C.
And c, steaming for 8 minutes in the steamer, setting the upper fire at 320 ℃ and the lower fire at 190 ℃ in the oven, and baking for 10 minutes. And e, adding jam to the ice cream for decoration, wherein the jam is strawberry jam, tangerine jam or chocolate jam.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (9)
1. The freeze-resistant bread ice cream is characterized in that: the anti-freezing bread ice cream comprises a bread body and a filling part, wherein the filling part comprises chocolate and ice cream, the bread body is made into a cone shape, a space is reserved in the middle of the bread body, the filling part is arranged in the space, a chocolate layer is firstly coated in the space, and then the ice cream is injected.
2. The freeze-tolerant bread ice cream as claimed in claim 1, wherein: the bread body is formed by baking the following raw materials in parts by weight: 1000 parts of wheat flour, 200-300 parts of ice milk, 50-80 parts of dilute cream, 100-200 parts of dietary fiber, 20-50 parts of sorbitol, 56-60 parts of butter, 50-70 parts of milk powder, 100-150 parts of cane sugar, 50-80 parts of edible oil, 20-30 parts of yeast, 15-25 parts of bread improver and 20-35 parts of cream emulsifier.
3. The freeze-tolerant bread ice cream as claimed in claim 1, wherein: the bread body is of a hollow cone or hollow semi-cone structure.
4. The freeze-tolerant bread ice cream as claimed in claim 1, wherein: the chocolate is pure chocolate, cocoa butter substitute chocolate, white chocolate, dark chocolate or milk chocolate.
5. The freeze-tolerant bread ice cream as claimed in claim 1, wherein: the ice cream has pure milk taste, vanilla taste, chocolate taste, various fruit taste or brown sugar taste.
6. The freeze-tolerant bread ice cream as claimed in claim 1, wherein: the bread body can be added with black sesame paste, spinach juice, strawberry juice, dragon fruit juice, pumpkin juice, chocolate or caramel sauce, and made into black, green, red, purple, yellow, chocolate color or caramel color.
7. The method for making the anti-freezing bread ice cream is characterized by comprising the following steps: the method comprises the following steps:
a. mixing the above materials, cutting into desired weight, and kneading into strips;
b. winding the strip-shaped dough on a mold of a conical body for proofing;
c. then steaming the mixture in a steamer for a period of time, and then putting the steamed mixture into an oven for baking;
d. demolding after baking is finished, and standing for 8 hours at normal temperature after demolding;
e. demoulding, injecting chocolate coating, injecting ice cream, and storing at-18 deg.C.
8. The method of claim 7, wherein the method comprises: and c, steaming for 7-10 minutes in the steamer, setting the upper fire at 290-350 ℃ and the lower fire at 180-200 ℃ in the oven, and baking for 7-12 minutes.
9. The method of claim 7, wherein the method comprises: and e, adding jam to the ice cream for decoration, wherein the jam is strawberry jam, tangerine jam or chocolate jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910921230.4A CN110651805A (en) | 2019-09-27 | 2019-09-27 | Anti-freezing bread ice cream and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910921230.4A CN110651805A (en) | 2019-09-27 | 2019-09-27 | Anti-freezing bread ice cream and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110651805A true CN110651805A (en) | 2020-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910921230.4A Withdrawn CN110651805A (en) | 2019-09-27 | 2019-09-27 | Anti-freezing bread ice cream and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111771936A (en) * | 2020-07-13 | 2020-10-16 | 上海我爱冰淇淋食品有限公司 | Preparation method of bread ice cream |
| CN112006064A (en) * | 2020-08-07 | 2020-12-01 | 常熟市桂鑫园食品有限公司 | Preparation method and eating method of ice cream stuffed bread |
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|---|---|---|---|---|
| JPS61293334A (en) * | 1985-06-19 | 1986-12-24 | フジパン株式会社 | Closed sandwich including ice cream |
| JP2000125750A (en) * | 1998-08-19 | 2000-05-09 | Kanegafuchi Chem Ind Co Ltd | Frozen bread |
| CN101077085A (en) * | 2006-05-22 | 2007-11-28 | 深圳市海川实业股份有限公司 | Bread loading with ice-cream |
| JP2010029070A (en) * | 2008-07-25 | 2010-02-12 | Keiko Seike | Creamy ice cream-containing bun |
| CN105875725A (en) * | 2016-06-22 | 2016-08-24 | 苏州花园伟业食品发展有限公司 | Frozen cheese custard bread and making method thereof |
| CN105875721A (en) * | 2016-06-22 | 2016-08-24 | 苏州花园伟业食品发展有限公司 | Cheese ice cream bread and making method thereof |
| JP2017127270A (en) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | Quality improvement agent of freezing or cold storage dough for bread, manufacturing method of freezing or cold storage dough and manufacturing method of bread using freezing or cold storage dough |
| CN208676218U (en) * | 2017-09-20 | 2019-04-02 | 史永正 | Bakery containers and bread ice cream |
-
2019
- 2019-09-27 CN CN201910921230.4A patent/CN110651805A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61293334A (en) * | 1985-06-19 | 1986-12-24 | フジパン株式会社 | Closed sandwich including ice cream |
| JP2000125750A (en) * | 1998-08-19 | 2000-05-09 | Kanegafuchi Chem Ind Co Ltd | Frozen bread |
| CN101077085A (en) * | 2006-05-22 | 2007-11-28 | 深圳市海川实业股份有限公司 | Bread loading with ice-cream |
| JP2010029070A (en) * | 2008-07-25 | 2010-02-12 | Keiko Seike | Creamy ice cream-containing bun |
| JP2017127270A (en) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | Quality improvement agent of freezing or cold storage dough for bread, manufacturing method of freezing or cold storage dough and manufacturing method of bread using freezing or cold storage dough |
| CN105875725A (en) * | 2016-06-22 | 2016-08-24 | 苏州花园伟业食品发展有限公司 | Frozen cheese custard bread and making method thereof |
| CN105875721A (en) * | 2016-06-22 | 2016-08-24 | 苏州花园伟业食品发展有限公司 | Cheese ice cream bread and making method thereof |
| CN208676218U (en) * | 2017-09-20 | 2019-04-02 | 史永正 | Bakery containers and bread ice cream |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111771936A (en) * | 2020-07-13 | 2020-10-16 | 上海我爱冰淇淋食品有限公司 | Preparation method of bread ice cream |
| CN111771936B (en) * | 2020-07-13 | 2023-07-28 | 上海我爱冰淇淋食品有限公司 | Preparation method of bread ice cream |
| CN112006064A (en) * | 2020-08-07 | 2020-12-01 | 常熟市桂鑫园食品有限公司 | Preparation method and eating method of ice cream stuffed bread |
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