CN115299522A - Formula and preparation method of spicy ice cream - Google Patents
Formula and preparation method of spicy ice cream Download PDFInfo
- Publication number
- CN115299522A CN115299522A CN202210898761.8A CN202210898761A CN115299522A CN 115299522 A CN115299522 A CN 115299522A CN 202210898761 A CN202210898761 A CN 202210898761A CN 115299522 A CN115299522 A CN 115299522A
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- Prior art keywords
- ice cream
- raw materials
- pepper
- spicy
- mixing
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000009472 formulation Methods 0.000 title claims description 4
- 239000002994 raw material Substances 0.000 claims abstract description 46
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 24
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 24
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000006002 Pepper Substances 0.000 claims abstract description 21
- 241000722363 Piper Species 0.000 claims abstract description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 21
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000006071 cream Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000012141 vanillin Nutrition 0.000 claims abstract description 11
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 11
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000007650 Aralia spinosa Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 8
- 239000003240 coconut oil Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 239000003264 margarine Substances 0.000 claims abstract description 4
- 235000013310 margarine Nutrition 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 31
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000017281 sodium acetate Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010057371 Hypoaesthesia oral Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction 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
- A23G9/42—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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides a formula of spicy ice cream and a preparation method thereof, and relates to the technical field of ice cream. The formula of the spicy ice cream and the preparation method thereof comprise the following steps: the method comprises the following steps: the type and composition of the raw material; s1, weighing various raw materials: milk, white sugar, syrup, milk powder, coconut oil, white chocolate, cream, margarine, egg, starch, monoglyceride, vanillin, salt, pricklyash peel and hot pepper; s2, the mass percentage of each component in the ice cream is as follows: 640KG of milk, white sugar 100KG, syrup 80KG, 20KG of milk powder, coconut oil 54KG, 20KG of white chocolate, cream 15KG, big butter 10KG, egg 45KG, 8KG of starch, monoglyceride 1.5KG, vanillin 0.5KG, salt 2KG, pricklyash peel 2KG, hot pepper 2KG, a plurality of portions of water. By adding the pepper and the hot pepper into the ice cream raw material, the taste of the ice cream can be improved, and different experience is brought to consumers.
Description
Technical Field
The invention relates to the technical field of ice cream production, in particular to a spicy hot ice cream formula and a preparation method thereof.
Background
The ice cream is a volume-expanded frozen food prepared by taking drinking water, milk powder, cream, sugar and the like as main raw materials, adding a proper amount of food additives, and carrying out processes of mixing, sterilizing, homogenizing, aging, congealing, hardening and the like.
In the traditional ice cream manufacturing process, a large amount of additives are added into raw materials for manufacturing ice cream, the excessive additives affect the mouthfeel of the ice cream, most of the existing ice cream has cream taste, is not attractive, and is easy to generate unpleasant feeling for consumers.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a formula of spicy ice cream and a preparation method thereof, and solves the problem of the defects of the existing ice cream;
1. the existing ice cream has single taste, most of the existing ice cream only has the taste of milk, and the existing ice cream is lack of attractiveness when being eaten.
2. A plurality of additives are added in the production process of the existing ice cream, so that the health of people is easily influenced when the ice cream is eaten.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a formula of spicy ice cream and a preparation method thereof comprise the following steps:
the method comprises the following steps: the type and composition of the raw material;
s1, weighing various raw materials: milk, white sugar, syrup, milk powder, coconut oil, white chocolate, cream, margarine, egg, starch, monoglyceride, vanillin, salt, pricklyash peel and hot pepper;
s2, the mass percentage of each component in the ice cream is as follows: 640KG milk, white sugar 100KG, syrup 80KG, milk powder 20KG, coconut oil 54KG, white chocolate 20KG, cream 15KG, big butter 10KG, egg 45KG, starch 8KG, monoglyceride 1.5KG, vanillin 0.5KG, salt 2KG, pricklyash peel 2KG ash, hot pepper 2KG, a plurality of portions of water.
Step two: mixing raw materials:
mixing the raw materials according to the component proportion, adding the raw materials into a blending tank with stirring, sterilizing and cooling functions, adding water into solid raw materials such as white sugar, white chocolate and the like in another tank body for mixing to completely dissolve the solid raw materials, filtering, pouring the mixture into a mixing tank, and mixing with milk and the like, wherein the blending temperature is about 50 ℃.
Step three: sterilizing;
the mixture can be sterilized at 75-78 deg.C for 15 min.
Step four: cooling;
cooling the mixed ice cream raw material, and adding vanillin before cooling.
Step five: cooling and aging;
step six: stirring and freezing;
and stirring the raw materials by using stirring equipment, and freezing the raw materials in the stirring process.
Step seven: canning;
the prepared ice cream raw material tank is shaped in the ice cream mold.
Step eight: demolding:
after freezing, the mixture is formed into blocks, and then demoulding is carried out.
Step nine: and (6) packaging.
Preferably, a proper amount of pepper and hot pepper are weighed and bagged, and then are weighed and sterilized, and the drying time is 1-1.5 hours at 50-70 ℃, so that the pepper and hot pepper are in a dry state.
Preferably, the dried pepper and the hot pepper are ground into powder, and the powder is added into 200-350ml of water for mixing to obtain a hot pepper mixed solution.
Preferably, the pepper mixture is added to the mixture of the raw materials in the second step for mixing.
Preferably, the high-temperature sterilization can adopt sterilization conditions of 75-78 ℃ and 15 minutes.
Preferably, the high pressure sterilization adopts 500-600MPa.
(III) advantageous effects
The invention provides a formula of spicy ice cream and a preparation method thereof. The method has the following beneficial effects:
1. compared with the prior art, the pepper and the hot pepper are added into the ice cream raw material, so that the taste of the ice cream can be adjusted, the attraction of the ice cream is improved, the selling scene is high, and the market demand is met.
2. Compared with the prior art, the invention can provide different feelings for consumers by changing the mouthfeel of the traditional ice cream, and can improve the economic benefit.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
The first embodiment is as follows:
the embodiment of the invention provides a formula of spicy ice cream and a preparation method thereof, wherein the formula comprises the following steps:
the method comprises the following steps: the type and composition of the raw material;
s1, weighing various raw materials: milk, white sugar, syrup, milk powder, coconut oil, white chocolate, cream, margarine, egg, starch, monoglyceride, vanillin, salt, pricklyash peel and hot pepper;
s2, the mass percentage of each component in the ice cream is as follows: 640KG of milk, white sugar 100KG, syrup 80KG, 20KG of milk powder, coconut oil 54KG, 20KG of white chocolate, cream 15KG, big butter 10KG, egg 45KG, 8KG of starch, monoglyceride 1.5KG, vanillin 0.5KG, salt 2KG, pricklyash peel 2KG, hot pepper 2KG, a plurality of portions of water.
Step two: mixing raw materials:
mixing the raw materials according to the component proportion, adding the raw materials into a blending tank with stirring, sterilizing and cooling functions, adding water into solid raw materials such as white sugar, white chocolate and the like in another tank body for mixing to completely dissolve the solid raw materials, filtering, pouring the mixture into a mixing tank, and mixing with milk and the like, wherein the blending temperature is about 50 ℃.
Step three: sterilizing;
the mixture can be sterilized at 75-78 deg.C for 15 min to kill pathogenic bacteria, mold, yeast, etc., so as to ensure the content of mixed bacteria in the mixture to be less than 50/ml.
Step four: cooling;
cooling the mixed ice cream raw material, and adding vanillin before cooling.
Step five: cooling and aging;
step six: stirring and freezing;
the raw materials are stirred by stirring equipment, the raw materials are frozen in the stirring process, the freezing process is to intensively stir the matured mixed base materials by an ice cream machine, air and gel are mixed, so that the product is solidified into a flat solid state, an ice cream product with fine and smooth tissue, good body and high expansion rate is obtained, certain air is pressed in while intensive stirring is carried out in the freezing process, and the hollow is uniformly distributed in all mixed materials in a tiny bubble state, so that the volume of the ice cream is increased, the tissue state of the product can be improved, the ice cream needs to be frozen at-18 ℃ when being frozen, and the temperature higher than the temperature can damage the internal components of the ice cream.
Step seven: canning;
the prepared ice cream raw material tank is shaped in the ice cream mold.
Step eight: demolding:
after freezing, the mixture is formed into blocks, and then demoulding is carried out.
Step nine: and (6) packaging.
Weighing a proper amount of pepper and hot pepper, bagging, weighing, sterilizing, drying for 1-1.5h at 50-70 ℃, enabling the pepper and the hot pepper to be in a dry state, grinding the dry pepper and the hot pepper into powder, adding the powder into 200-350ml of water, mixing to obtain a hot pepper mixed solution, adding the hot pepper mixed solution into the mixture of the raw materials in the step two, mixing, performing high-temperature sterilization at 75-78 ℃ for 15 minutes, performing high-pressure sterilization at 500-600MPa, drying the pepper, grinding the dried pepper into powder, adding the powder into the ice cream raw material, mixing, obtaining the same taste when eating, improving the attractiveness of consumers, enabling the consumers to feel numb mouth parts by using the pepper, weighing the pepper according with the proportion of the ice cream raw materials, drying the pepper, grinding the dried pepper into powder, adding the powder into the ice cream raw materials, mixing, enabling the consumers to have spicy feeling at the mouth parts after eating, providing different experience for the consumers, improving the purchasing interest of the consumers, facilitating the benefit increase, and simultaneously adding the pepper and the hot pepper and the pepper powder into the ice cream raw materials for mixing.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The formula of spicy ice cream and the preparation method thereof are characterized by comprising the following steps:
the method comprises the following steps: the type and composition of the raw material;
s1, weighing various raw materials: milk, white sugar, syrup, milk powder, coconut oil, white chocolate, cream, margarine, egg, starch, monoglyceride, vanillin, salt, pricklyash peel and hot pepper;
s2, the mass percentage of each component in the ice cream is as follows: 640KG milk, white sugar 100KG, syrup 80KG, milk powder 20KG, coconut oil 54KG, white chocolate 20KG, cream 15KG, big butter 10KG, egg 45KG, starch 8KG, monoglyceride 1.5KG, vanillin 0.5KG, salt 2KG, pricklyash peel 2KG ash, hot pepper 2KG, a plurality of portions of water.
Step two: mixing raw materials:
mixing the raw materials according to the component proportion, adding the raw materials into a blending tank with stirring, sterilizing and cooling functions, adding water into solid raw materials such as white sugar, white chocolate and the like in another tank body for mixing to completely dissolve the solid raw materials, filtering, pouring the mixture into a mixing tank, and mixing with milk and the like, wherein the blending temperature is about 50 ℃.
Step three: sterilizing;
the mixture can be sterilized at 75-78 deg.C for 15 min.
Step four: cooling;
cooling the mixed ice cream raw material, and adding vanillin before cooling.
Step five: cooling and aging;
step six: stirring and freezing;
and stirring the raw materials by using stirring equipment, and freezing the raw materials in the stirring process.
Step seven: canning;
the prepared ice cream raw material tank is shaped in the ice cream mold.
Step eight: demolding:
after freezing, the mixture forms a block and then is demoulded.
Step nine: and (6) packaging.
2. The formula and the preparation method of the spicy hot ice cream according to claim 1, characterized in that: weighing a proper amount of pepper and hot pepper, bagging, weighing, sterilizing, and drying at 50-70 ℃ for 1-1.5h to dry the pepper and hot pepper.
3. The formula and the preparation method of the spicy hot ice cream according to claim 2, characterized in that: grinding the dried pepper and the hot pepper into powder, and adding the powder into 200-350ml of water for mixing to obtain a hot pepper mixed solution.
4. The formula and preparation method of spicy ice cream according to claim 3, wherein the formula comprises the following components: and adding the pepper mixed solution into the mixture of the raw materials in the step two for mixing.
5. The formula of spicy ice cream and the preparation method thereof according to claim 1, characterized in that: the high-temperature sterilization can adopt the sterilization condition of 75-78 ℃ for 15 minutes.
6. The formulation of spicy ice cream and the process of preparation according to any of claims 1 to 5, characterized in that: the high-pressure sterilization adopts 500-600MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210898761.8A CN115299522A (en) | 2022-07-28 | 2022-07-28 | Formula and preparation method of spicy ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210898761.8A CN115299522A (en) | 2022-07-28 | 2022-07-28 | Formula and preparation method of spicy ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115299522A true CN115299522A (en) | 2022-11-08 |
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ID=83858279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210898761.8A Pending CN115299522A (en) | 2022-07-28 | 2022-07-28 | Formula and preparation method of spicy ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115299522A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038279A (en) * | 2009-10-20 | 2011-05-04 | 冷博 | Food containing multiple different controlled-release flavors except chewing gum |
| RU2545013C1 (en) * | 2013-12-27 | 2015-03-27 | Олег Иванович Квасенков | Method for production of creme brulee creamy ice cream (versions) |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN109757599A (en) * | 2019-01-23 | 2019-05-17 | 可可家餐饮管理(四川)有限公司 | A kind of stirfried bean curd in hot sauce ice cream and preparation method thereof |
| CN111919958A (en) * | 2020-08-27 | 2020-11-13 | 贵州省贵三红食品有限公司 | Spicy ice cream and preparation method thereof |
| CN112335774A (en) * | 2019-08-09 | 2021-02-09 | 刘敏 | Ice cream with pepper taste and preparation method thereof |
-
2022
- 2022-07-28 CN CN202210898761.8A patent/CN115299522A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038279A (en) * | 2009-10-20 | 2011-05-04 | 冷博 | Food containing multiple different controlled-release flavors except chewing gum |
| RU2545013C1 (en) * | 2013-12-27 | 2015-03-27 | Олег Иванович Квасенков | Method for production of creme brulee creamy ice cream (versions) |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN109757599A (en) * | 2019-01-23 | 2019-05-17 | 可可家餐饮管理(四川)有限公司 | A kind of stirfried bean curd in hot sauce ice cream and preparation method thereof |
| CN112335774A (en) * | 2019-08-09 | 2021-02-09 | 刘敏 | Ice cream with pepper taste and preparation method thereof |
| CN111919958A (en) * | 2020-08-27 | 2020-11-13 | 贵州省贵三红食品有限公司 | Spicy ice cream and preparation method thereof |
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Application publication date: 20221108 |