CN112273526A - Vanilla red bean flavored ice cream and preparation method thereof - Google Patents
Vanilla red bean flavored ice cream and preparation method thereof Download PDFInfo
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- CN112273526A CN112273526A CN202011143860.2A CN202011143860A CN112273526A CN 112273526 A CN112273526 A CN 112273526A CN 202011143860 A CN202011143860 A CN 202011143860A CN 112273526 A CN112273526 A CN 112273526A
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Classifications
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- 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
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- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- 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
Abstract
The invention relates to vanilla-red bean flavored ice cream which comprises a wafer shell, a chocolate layer, sticky rice peel sheets, ice cream materials and red bean paste, wherein the red bean paste is clamped in the middle of the ice cream materials, the sticky rice peel sheets are arranged on two sides of the ice cream materials, the wafer shell wraps the ice cream materials and the sticky rice peel sheets, the chocolate layer is arranged on the inner wall of the wafer shell and is used for isolating the ice cream materials and the sticky rice peel sheets, and the ice cream materials are vanilla-flavored ice cream materials. The vanilla-red bean flavored ice cream prepared by the invention has smooth and exquisite mouthfeel, has vanilla flavor and red bean flavor, also has the chewy mouthfeel of glutinous rice, the mouthfeel of wafer shells and the mouthfeel of chocolate, has rich taste, increases product varieties and improves economic benefits.
Description
Technical Field
The invention relates to the technical field of milk-cooled foods, in particular to vanilla-red bean flavored ice cream and a preparation method thereof.
Background
Ice cream (ice cream) is a frozen food with expanded volume, which is prepared by taking water, milk and/or dairy products, sugar, edible oil and fat and the like as main raw materials, adding or not adding food additives, and carrying out processes of mixing, sterilizing, homogenizing, aging, congealing, freezing and the like, and has exquisite, soft and smooth mouthfeel, cool and delicious taste.
The existing ice cream is intelligently used as a dessert for relieving summer heat and after meals in summer, the variety is fixed, the taste and the mouthfeel are single, the nutritive value is low, and the requirements of consumers cannot be met.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the vanilla-red bean flavored ice cream with rich taste, and the diversity of the tastes of the ice cream is improved.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the utility model provides a vanilla red bean taste ice cream, it includes wafer shell, chocolate layer, sticky rice skin piece, ice cream material and red bean paste, red bean paste presss from both sides and locates ice cream material middle part, sticky rice skin piece is located ice cream material both sides, wafer shell parcel ice cream material and sticky rice skin piece, the chocolate layer is located the inner wall of wafer shell is used for keeping apart ice cream material and sticky rice skin piece, the ice cream material adopts vanilla taste ice cream material.
In a preferred embodiment of the vanilla red bean flavored ice cream provided by the invention, the ice cream comprises the following components in percentage by weight:
5-10% of whole milk powder, 3-8% of palm oil, 1-2% of maltodextrin, 8-15% of white sugar, 5-10% of corn syrup, 0.1-0.4% of emulsion stabilizer, 0.1% of concentrated fresh milk essence, 0.05% of emulsified condensed milk essence, 0.1-0.5% of vanilla sauce and the balance of water.
In a preferred embodiment of the vanilla-red bean flavored ice cream provided by the invention, the sticky rice wrapper sheet is made of boiled sticky rice wrapper with chewing property, and the thickness is 2 mm.
In a preferred embodiment of the vanilla red bean flavor ice cream provided by the invention, the ice cream material adopts an ice cream material with an expansion rate of 85-95%, and the outlet temperature is less than or equal to-4.5 ℃.
The invention also provides a method for preparing the vanilla-red bean flavored ice cream, which comprises the following steps:
step one, preparing ice cream materials for standby, namely preparing the ice cream materials except the vanilla sauce according to the weight percentage, boiling, pumping into a balance cylinder, adding the pre-homogenizing essence and the carotene, sterilizing, homogenizing, cooling, aging, and adding the post-homogenizing essence and the vanilla sauce;
step two, preparing red bean sauce for later use, boiling red beans, adding syrup, white sugar and boiled colloid, after boiling, passing through a colloid mill, adding the mixture into a steam pot for frying, stirring, mixing colors and flavors, cooling, and pumping the mixture into an aging tank;
preparing sticky rice skin sheets for later use, boiling the sticky rice skin, performing hot cutting and forming, cutting, then flatly paving in a rubber frame, separating each layer by a preservative film, and placing a quick-freezing tunnel for freezing and hardening;
step four, placing the wafer shell, spraying chocolate on the inner wall of the wafer shell to form a chocolate layer, sequentially placing the cut sticky rice peel sheets and the ice cream material slices, and then pouring the red bean paste to obtain a semi-finished product;
and step five, buckling the two semi-finished products prepared in the step four into finished products, and placing the finished products into a quick-freezing tunnel for quick freezing and packaging.
In a preferred embodiment of the preparation method provided by the present invention, in the second step, the cooking of red beans specifically includes the following steps:
step two, selecting 60Kg of red beans and 15Kg of black beans which are used for removing mildewed beans and long worms and impurities, and cleaning the beans until the beans are clean;
adding 350Kg of water into a steam pot, adding the cleaned beans, starting stirring, opening the steam to boil with strong fire, turning off the steam after boiling, and stopping stirring and stewing for 1 h;
step two and step three, after cooking, adding 100Kg of maltose syrup, 35Kg of grape pulp and 50Kg of white granulated sugar, and processing with honey for 15 min;
step four, preparing an additive, namely uniformly mixing the locust bean gum, the monoglyceride and the white granulated sugar, adding the mixture into a high-speed shearing machine for mixing, adding purified water, and heating and boiling at 85 ℃;
step two, mixing the boiled additives into the step two, uniformly mixing, grinding by a colloid mill after mixing, pumping into a steam jacketed kettle, frying, controlling the steam pressure in the frying process, keeping the red bean paste in a boiling state, and stirring in the frying process to avoid sticking the kettle and burning.
Compared with the prior art, the vanilla-red bean flavored ice cream and the preparation method thereof provided by the invention have the beneficial effects that: the vanilla-red bean flavored ice cream prepared by the invention has multiple different flavors, is smooth and exquisite in taste, has vanilla flavor and red bean flavor, also has the chewy taste of glutinous rice, the mouthfeel of wafer shells and the mouthfeel of chocolate, is rich in taste, increases the product variety, and improves the economic benefit.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without inventive efforts, wherein:
FIG. 1 is a cross-sectional view of the vanilla red bean flavored ice cream provided by the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
Referring to fig. 1, the embodiment provides a vanilla-red bean flavored ice cream 1, which includes a wafer shell 101, a chocolate layer 102, sticky rice skin sheets 103, an ice cream material 104 and a red bean paste 105, wherein the red bean paste 105 is clamped in the middle of the ice cream material 104, the sticky rice skin sheets 103 are arranged on two sides of the ice cream material 104, the wafer shell 101 wraps the ice cream material 104 and the sticky rice skin sheets 103, the chocolate layer 102 is arranged on the inner wall of the wafer shell 101 and is used for isolating the ice cream material 104 from the sticky rice skin sheets 103, and the ice cream material 104 is vanilla-flavored ice cream.
The shape of the ice cream of the embodiment can be designed into various shapes, such as: crab-like, fish-like, or other shapes, the specific shape being determined by design and not limited herein.
The ice cream material of the embodiment comprises the following components in percentage by weight:
5-10% of whole milk powder, 3-8% of palm oil, 1-2% of maltodextrin, 8-15% of white sugar, 5-10% of corn syrup, 0.1-0.4% of emulsion stabilizer, 0.1% of concentrated fresh milk essence, 0.05% of emulsified condensed milk essence, 0.1-0.5% of vanilla sauce and the balance of water.
Preferably, the ice cream material of the embodiment comprises the following components in percentage by weight:
8% of whole milk powder, 5.5% of palm oil, 2% of maltodextrin, 12% of white sugar, 8% of corn syrup, 0.4% of emulsion stabilizer, 0.1% of concentrated fresh milk essence, 0.05% of emulsified condensed milk essence, 0.2% of vanilla sauce and the balance of water.
Preferably, the sticky rice skin sheet of the embodiment is made of boiled sticky rice skin with chewing property, and the thickness is 2 mm.
Preferably, the ice cream material of the embodiment adopts the ice cream material with the expansion rate of 85-95 percent, and the outlet temperature is less than or equal to-4.5 ℃.
The invention also provides a method for preparing the vanilla-red bean flavored ice cream, which comprises the following steps:
step one, preparing ice cream materials for standby, namely preparing the ice cream materials except the vanilla sauce according to the weight percentage, boiling, pumping into a balance cylinder, adding the pre-homogenizing essence and the carotene, sterilizing, homogenizing, cooling, aging, and adding the post-homogenizing essence and the vanilla sauce; wherein the sterilization temperature is stabilized above 80 ℃, sterilization is carried out for 20s, the aging temperature is 4-6 ℃, and aging is carried out for more than 4 h;
step two, preparing red bean sauce for later use, boiling red beans, adding syrup, white sugar and boiled colloid, after boiling, passing through a colloid mill, adding the mixture into a steam pot for frying, stirring, mixing colors and flavors, cooling, and pumping the mixture into an aging tank;
preparing sticky rice skin sheets for later use, boiling the sticky rice skin, performing hot cutting and forming, cutting, then flatly paving in a rubber frame, separating each layer by a preservative film, and placing a quick-freezing tunnel for freezing and hardening;
step four, placing the wafer shell, spraying chocolate on the inner wall of the wafer shell to form a chocolate layer, sequentially placing the cut sticky rice peel sheets and the ice cream material slices, and then pouring the red bean paste to obtain a semi-finished product;
and step five, buckling the two semi-finished products prepared in the step four into finished products, and placing the finished products into a quick-freezing tunnel for quick freezing and packaging.
Specifically, in the second step of this embodiment, the cooking of red beans specifically includes the following steps:
step two, selecting 60Kg of red beans and 15Kg of black beans which are used for removing mildewed beans and long worms and impurities, and cleaning the beans until the beans are clean;
adding 350Kg of water into a steam pot, adding the cleaned beans, starting stirring, opening the steam to boil with strong fire, turning off the steam after boiling, and stopping stirring and stewing for 1 h;
step two and step three, after cooking, adding 100Kg of maltose syrup, 35Kg of grape pulp and 50Kg of white granulated sugar, and processing with honey for 15 min;
step four, preparing an additive, namely uniformly mixing the locust bean gum, the monoglyceride and the white granulated sugar, adding the mixture into a high-speed shearing machine for mixing, adding purified water, and heating and boiling at 85 ℃;
step two, mixing the boiled additives into the step two, uniformly mixing, grinding by a colloid mill after mixing, pumping into a steam jacketed kettle, frying, controlling the steam pressure in the frying process, keeping the red bean paste in a boiling state, and stirring in the frying process to avoid sticking the kettle and burning.
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 (6)
1. The vanilla-red bean flavored ice cream is characterized in that: the red bean paste is clamped in the middle of the ice cream material, the sticky rice peel sheets are arranged on two sides of the ice cream material, the wafer shell wraps the ice cream material and the sticky rice peel sheets, the chocolate layer is arranged on the inner wall of the wafer shell and used for isolating the ice cream material and the sticky rice peel sheets, and the ice cream material is vanilla-flavored ice cream material.
2. The vanilla red bean flavored ice cream of claim 1, characterized in that: the ice cream material comprises the following components in percentage by weight:
5-10% of whole milk powder, 3-8% of palm oil, 1-2% of maltodextrin, 8-15% of white sugar, 5-10% of corn syrup, 0.1-0.4% of emulsion stabilizer, 0.1% of concentrated fresh milk essence, 0.05% of emulsified condensed milk essence, 0.1-0.5% of vanilla sauce and the balance of water.
3. The vanilla red bean flavored ice cream of claim 1, characterized in that: the sticky rice wrapper sheet is made of boiled sticky rice wrapper with chewy property, and the thickness is 2 mm.
4. The vanilla red bean flavored ice cream of claim 1, characterized in that: the ice cream material adopts the ice cream material with the expansion rate of 85-95 percent, and the outlet temperature is less than or equal to-4.5 ℃.
5. A method for preparing vanilla red bean flavored ice cream according to any one of claims 1 to 4, characterized in that: the method comprises the following steps:
step one, preparing ice cream materials for standby, namely preparing the ice cream materials except the vanilla sauce according to the weight percentage, boiling, pumping into a balance cylinder, adding the pre-homogenizing essence and the carotene, sterilizing, homogenizing, cooling, aging, and adding the post-homogenizing essence and the vanilla sauce;
step two, preparing red bean sauce for later use, boiling red beans, adding syrup, white sugar and boiled colloid, after boiling, passing through a colloid mill, adding the mixture into a steam pot for frying, stirring, mixing colors and flavors, cooling, and pumping the mixture into an aging tank;
preparing sticky rice skin sheets for later use, boiling the sticky rice skin, performing hot cutting and forming, cutting, then flatly paving in a rubber frame, separating each layer by a preservative film, and placing a quick-freezing tunnel for freezing and hardening;
step four, placing the wafer shell, spraying chocolate on the inner wall of the wafer shell to form a chocolate layer, sequentially placing the cut sticky rice peel sheets and the ice cream material slices, and then pouring the red bean paste to obtain a semi-finished product;
and step five, buckling the two semi-finished products prepared in the step four into finished products, and placing the finished products into a quick-freezing tunnel for quick freezing and packaging.
6. The method of claim 5, wherein: in the second step, the cooking of the red beans specifically comprises the following steps:
step two, selecting 60Kg of red beans and 15Kg of black beans which are used for removing mildewed beans and long worms and impurities, and cleaning the beans until the beans are clean;
adding 350Kg of water into a steam pot, adding the cleaned beans, starting stirring, opening the steam to boil with strong fire, turning off the steam after boiling, and stopping stirring and stewing for 1 h;
step two and step three, after cooking, adding 100Kg of maltose syrup, 35Kg of grape pulp and 50Kg of white granulated sugar, and processing with honey for 15 min;
step four, preparing an additive, namely uniformly mixing the locust bean gum, the monoglyceride and the white granulated sugar, adding the mixture into a high-speed shearing machine for mixing, adding purified water, and heating and boiling at 85 ℃;
step two, mixing the boiled additives into the step two, uniformly mixing, grinding by a colloid mill after mixing, pumping into a steam jacketed kettle, frying, controlling the steam pressure in the frying process, keeping the red bean paste in a boiling state, and stirring in the frying process to avoid sticking the kettle and burning.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011143860.2A CN112273526A (en) | 2020-10-23 | 2020-10-23 | Vanilla red bean flavored ice cream and preparation method thereof |
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| CN202011143860.2A CN112273526A (en) | 2020-10-23 | 2020-10-23 | Vanilla red bean flavored ice cream and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632873A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Ice cream with fried pistil taste and production process thereof |
| CN113647495A (en) * | 2021-07-27 | 2021-11-16 | 嘉世明(珠海)食品科技有限公司 | Chocolate and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113632873A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Ice cream with fried pistil taste and production process thereof |
| CN113647495A (en) * | 2021-07-27 | 2021-11-16 | 嘉世明(珠海)食品科技有限公司 | Chocolate and preparation method thereof |
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