CN113207995A - Preparation method of camel milk ice cream - Google Patents
Preparation method of camel milk ice cream Download PDFInfo
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- CN113207995A CN113207995A CN202110497964.1A CN202110497964A CN113207995A CN 113207995 A CN113207995 A CN 113207995A CN 202110497964 A CN202110497964 A CN 202110497964A CN 113207995 A CN113207995 A CN 113207995A
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- camel milk
- ice cream
- honey
- camel
- milk
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- 235000020248 camel milk Nutrition 0.000 title claims abstract description 98
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 29
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000012895 dilution Substances 0.000 claims abstract description 7
- 238000010790 dilution Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 8
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 4
- 240000001890 Ribes hudsonianum Species 0.000 claims description 4
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 4
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 4
- 240000007651 Rubus glaucus Species 0.000 claims description 4
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 4
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 4
- 240000000950 Hippophae rhamnoides Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 241000229143 Hippophae Species 0.000 description 3
- 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
- 239000002775 capsule Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23G9/40—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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/221—Moulds
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of camel milk ice cream, which comprises the following preparation steps: s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire; s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7-10 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk; s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40-50 ℃, adding the honey with the weight percentage of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform; s4 seasoning: adding white granulated sugar into the mixed solution when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40-50 ℃, and continuously stirring; s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream. The ice cream prepared by the invention has good taste and can be widely applied to the technical field of ice cream preparation.
Description
Technical Field
The invention relates to the field of ice cream preparation, in particular to a preparation method of camel milk ice cream.
Background
The camel milk not only has rich nutrient components, but also has health promotion effect, and can prevent some diseases. The camel milk is rich in unsaturated fatty acid, ferrum, B vitamins, vitamin C and other nutritional ingredients beneficial to human health, and is easy to be absorbed by human body, so that the physical strength can be enhanced and the disease prevention capability can be improved after long-term administration of the camel milk. At present, camel milk products on the market are chuba (fermented camel milk beverage), camel milk powder, capsules and the like, wherein the chuba cannot be preserved for a long time, the cost of the milk powder and the capsules prepared from the chuba and the camel milk is high, the camel milk products are single, and the popularization rate is low.
Therefore, a diet capable of fully utilizing the nutritional ingredients in the camel milk needs to be provided.
Disclosure of Invention
Aiming at the problems, the invention provides a technology for making ice cream with different tastes by using camel milk.
The technical scheme provided by the invention is as follows:
a preparation method of camel milk ice cream comprises the following preparation steps:
s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire, wherein G is the amount of camel milk;
s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7-10 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk;
s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40-50 ℃, adding the honey with the weight percentage of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform;
s4 seasoning: adding white granulated sugar into the mixed solution when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40-50 ℃, and continuously stirring;
s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream.
Further, the amount of white granulated sugar added in S4 was gx 10%.
Further, in the process of stewing with slow fire, the function of preventing the camel milk from being burnt is realized through stirring.
Further, one of blackcurrant, sea buckthorn and raspberry is added into S5, so that camel milk ice cream with different tastes is formed.
Compared with the prior art, the invention has the advantages that:
by adopting the method provided by the invention, the aim of applying the camel milk which is a product with high nutritive value to the making process of ice cream is realized, thereby filling the blank of the market and meeting the requirements of people of different ages on taste buds;
the camel milk ice cream has the advantages that the white granulated sugar and the honey are added into the camel milk, so that the taste of the camel milk ice cream is improved, and the requirements of children on the taste are met.
Detailed Description
The present invention will be described in further detail with reference to examples.
A preparation method of camel milk ice cream comprises the following preparation steps:
s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire, wherein G is the amount of camel milk;
s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7-10 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk;
s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40-50 ℃, adding the honey with the weight percentage of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform;
s4 seasoning: adding white granulated sugar into the mixed solution when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40-50 ℃, and continuously stirring;
s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream.
The amount of white granulated sugar added in S4 was gx 10%.
During the stewing process with slow fire, the function of preventing the camel milk from being scorched is realized through stirring.
The making process of the invention is simple, and the made ice cream has good taste and is popular with children and adults.
The present invention will be specifically described below with reference to specific examples.
Example one
A preparation method of camel milk ice cream comprises the following preparation steps:
s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire;
s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk;
s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40 ℃, adding the honey with the weight percent of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform;
s4 seasoning: when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40 ℃, adding the white granulated sugar into the mixed liquid and continuously stirring;
s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream.
The amount of white granulated sugar added in S4 was gx 10%.
Before forming, blackcurrant is added into the camel milk, so as to form a camel milk ice cream with blackcurrant taste.
Example two
A preparation method of camel milk ice cream comprises the following preparation steps:
s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire;
s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk;
s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40 ℃, adding the honey with the weight percent of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform;
s4 seasoning: when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40 ℃, adding the white granulated sugar into the mixed liquid and continuously stirring;
s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream.
The amount of white granulated sugar added in S4 was gx 10%.
Before forming, adding sea buckthorn into camel milk to form camel milk ice cream with sea buckthorn taste.
EXAMPLE III
A preparation method of camel milk ice cream comprises the following preparation steps:
s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire;
s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk;
s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40 ℃, adding the honey with the weight percent of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform;
s4 seasoning: when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40 ℃, adding the white granulated sugar into the mixed liquid and continuously stirring;
s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream.
The amount of white granulated sugar added in S4 was gx 10%.
Adding raspberry into camel milk before shaping, thereby forming camel milk ice cream with raspberry taste.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiments shown in the examples are only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The preparation method of the camel milk ice cream is characterized by comprising the following preparation steps:
s1 cooking: taking G ml of fresh camel milk, putting into a container, and boiling with slow fire, wherein G is the amount of camel milk;
s2 dilution: adding boiled water of G multiplied by 1 percent into the camel milk boiled in the S1, and stewing for 7-10 minutes with slow fire; stirring continuously during stewing, and gradually dissipating the fishy smell of the camel milk;
s3 honey addition: when the temperature of the camel milk in the S2 is reduced to 40-50 ℃, adding the honey with the weight percentage of G multiplied by 20 into the camel milk, and continuously stirring until the mixture is uniform;
s4 seasoning: adding white granulated sugar into the mixed solution when the camel milk and the honey in the S3 are uniformly stirred and the temperature is controlled at 40-50 ℃, and continuously stirring;
s5 forming: and (4) pouring the mixed liquid of the camel milk and the honey in the S4 into an ice cream mold, and putting the ice cream mold into a freezer for cooling to form the camel milk ice cream.
2. The method for making camel milk ice cream as claimed in claim 1, wherein the amount of white granulated sugar added in S4 is G x 10%.
3. The method for making camel milk ice cream as claimed in claim 1, wherein the camel milk ice cream is stirred during slow fire stewing to prevent camel milk from being scorched.
4. The method for making a camel milk ice cream as claimed in claim 1, wherein one of blackcurrant, sea buckthorn and raspberry is added into S5 to form different flavors of camel milk ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110497964.1A CN113207995A (en) | 2021-05-08 | 2021-05-08 | Preparation method of camel milk ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110497964.1A CN113207995A (en) | 2021-05-08 | 2021-05-08 | Preparation method of camel milk ice cream |
Publications (1)
| Publication Number | Publication Date |
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| CN113207995A true CN113207995A (en) | 2021-08-06 |
Family
ID=77091619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110497964.1A Pending CN113207995A (en) | 2021-05-08 | 2021-05-08 | Preparation method of camel milk ice cream |
Country Status (1)
| Country | Link |
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| CN (1) | CN113207995A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286358A (en) * | 2014-09-28 | 2015-01-21 | 杨树桐 | Preparation method of mixed milk ice cream |
| CN104286359A (en) * | 2014-09-28 | 2015-01-21 | 杨树桐 | Production method of seafood ice cream |
| CN105124128A (en) * | 2015-09-24 | 2015-12-09 | 胡方芽 | Method for preparing ice cream by adopting camel milk |
| CN108887459A (en) * | 2018-07-09 | 2018-11-27 | 内蒙古阿拉善游牧天地牧业发展有限公司 | Hunchbacked milk pudding ice cream and preparation method thereof, glue king and its application |
-
2021
- 2021-05-08 CN CN202110497964.1A patent/CN113207995A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286358A (en) * | 2014-09-28 | 2015-01-21 | 杨树桐 | Preparation method of mixed milk ice cream |
| CN104286359A (en) * | 2014-09-28 | 2015-01-21 | 杨树桐 | Production method of seafood ice cream |
| CN105124128A (en) * | 2015-09-24 | 2015-12-09 | 胡方芽 | Method for preparing ice cream by adopting camel milk |
| CN108887459A (en) * | 2018-07-09 | 2018-11-27 | 内蒙古阿拉善游牧天地牧业发展有限公司 | Hunchbacked milk pudding ice cream and preparation method thereof, glue king and its application |
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Application publication date: 20210806 |