CN1157692A - Preparation method of crispy peanut cover ice cream - Google Patents
Preparation method of crispy peanut cover ice cream Download PDFInfo
- Publication number
- CN1157692A CN1157692A CN 96109794 CN96109794A CN1157692A CN 1157692 A CN1157692 A CN 1157692A CN 96109794 CN96109794 CN 96109794 CN 96109794 A CN96109794 A CN 96109794A CN 1157692 A CN1157692 A CN 1157692A
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- China
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- peanut
- powder
- ice cream
- crispy
- cover
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Abstract
An ice cream coated by peanut crisp is made up through preparing crisp slurry from shelled peanut, cracker crisp, maripa oil and albumen powder, preparing ice cream core from milk powder, maripa oil, albumen powder and emulsifying stabilizer, and dipping the ice cream core in crisp slurry. It features high stability and fusion resistance, unique taste and medical functions of preventing osteoporosis, nourishing blood and hair and providing unsaturated fatty acid.
Description
The present invention relates to a kind of frozen food, especially belong to a kind of preparation method who makes the crispy peanut cover ice cream of graininess crackling.
Chocolate crackling ice cream in the past mainly is to make raw material with cocoa power, cocoa butter, add other auxiliary materials such as sugar, edible oil through grind to form thick after, the spraying or the mode of infection coat the ice cream surface.Make product outside on mouthfeel, having crisp in soft sensation.But because the chocolate crackling is made relatively exquisiteness, in a single day the crackling smooth surface breaks when edible, easy dropping, even the eater's that makes dirty clothing, and chocolate crackling ice cream taste is single, chemical resistance, less stable are except that not having other nutritive value the analgesic cooling effect.
The object of the present invention is to provide a kind of crackling adhesion strength, chemical resistance and stability high, utilize peanut to have the crispy peanut cover ice cream that characteristics such as prevention of osteoporosis, blood nourishing and hair improve the crackling taste.
Technical scheme of the present invention is achieved in that a kind of preparation method of crispy peanut cover ice cream, and crispy peanut cover ice cream is made up of crispy peanut cover slurry and core material; Wherein the crispy peanut cover slurry is counted with the 1100kg material: coffee powder 2-10kg, peanut butter 20-60kg, whey powder 1-6kg, sugared 100-160kg, brown oily 350-460kg, phosphatidase 10 .5-3kg, shelled peanut 100-120kg, substitute of cocoa fat 40-60kg, milk powder 5-25kg, surplus are that biscuit is crisp; Core material is counted with the 1000kg material: sugared 120-160kg, milk powder 40-80kg, brown oily 40-80kg, peanut butter 40-80kg, whey powder 5-25kg, bean powder 1-10kg, emulsion stabilizer 1-8kg, surplus are water; The making of its crispy peanut cover slurry is to get palm fibre oil and peanut butter to drop into successively in 1: 1 ratio that correct grinding mixed 3-7 minute in the correct grinding cylinder, add sugar, milk powder, coffee powder, whey powder, substitute of cocoa fat, phosphatide finish grind 46-50 hour standby; The making of core material is in the time of water temperature 30-50 ℃, drops into the imitation frosted glass cylinder and stirs 15-25 minute with milk powder, sugar, whey powder, bean powder in water, and temperature rises to 50-70 ℃; Peanut butter mixes stirring 3-7 minute with palm fibre oil in 11: 9 ratios in adjusting agitator, it is dropped into imitation frosted glass cylinder mix with material in the cylinder; Emulsion stabilizer and sugar mix the back and drop into the imitation frosted glass cylinder and mix with the interior material of cylinder again and be warming up to 70-90 ℃ by dropping into high speed agitator at 1: 5, sterilized then 10-20 minute, be cooled to 4-6 ℃ after doing homogeneous, at 0-6 ℃ down after aging 4 hours, through blending, congeal, can, plunger, that core material is made in the demoulding is standby.
The crispy peanut cover slurry palm fibre oil during with 20-28 ℃ before being stained with skin mixes in 1: 1 ratio and dropped in the cold wall tank stirring 20-40 minute, biscuit crisp with after shelled peanut mixed by 2: 1 again by with palm fibre oil mixes at 5: 1 stir after, with mixed crispy peanut cover slurry and the crisp mixture of biscuit in the lump before being stained with skin input to be stained with in the cladding groove be that available core material is stained with leather and is become crackling ice cream after the mixing.
Characteristics of the present invention are: the taste novelty, fragrance enriches full, is stained with skin technology advanced person, stirs fully, is stained with the crisp and even capacity of shelled peanut of biscuit.Increase the processing of peanut butter in the core material processing, improved the exquisiteness of core material.The crackling slurry replaces a large amount of cocoa powers with peanut butter, adds whey powder and bean powder, has guaranteed water-retaining property, gelling and the emulsibility of crackling slurry, makes the more crisp sweet-smelling of mouthfeel of crackling, and makes crackling consistent with the taste of core material.Particle on its crackling has guaranteed to be stained with stability and the chemical resistance behind the skin, has improved the adhesion strength of crackling on core material.
Embodiments of the invention are described in detail in detail below.
At first make crispy peanut cover slurry: each successively dropped into after correct grinding mixes 5 minutes in the correct grinding cylinder with 39kg in 1: 1 ratio to get palm fibre oil and peanut butter, added sugared 139.5kg, milk powder 15kg, coffee powder 6kg, whey powder 3kg, substitute of cocoa fat 51kg and phosphatidase 11 .5kg and mixed correct grinding once more made elementary crackling in 48 hours and starch standby in the correct grinding cylinder.
Second step was made core material: when putting into an amount of water making its temperature reach 40 ℃ in the imitation frosted glass cylinder, stirred 20 minutes mixing in milk powder 60kg, sugared 118kg, whey powder 15kg, the bean powder 5kg input imitation frosted glass cylinder, mixture temperature rises to 60 ℃ in the imitation frosted glass cylinder, with high speed agitator peanut butter 60kg and brown oily 54kg were mixed stirring after 5 minutes then, mixture is poured in the imitation frosted glass cylinder, mixed again with material in the cylinder; Again with emulsion stabilizer 4kg and sugared 20kg drop into pour the imitation frosted glass cylinder into and the interior material of cylinder mix again after mixing in the high speed agitator after, and cylinder temperature risen to 80 ℃; Sterilized then 15 minutes, and behind homogeneous, be cooled to 4-6 ℃, again 0-6 ℃ aging four hours down: 0.025% of the material total amount add that peanut oil essence 0.25kg can congeal in again by cylinder, can, plunger, the demoulding make core material.
Last before being stained with skin, the palm fibre oil of crispy peanut cover slurry and 24 ℃ of labels dropped into cold wall tank and stirred 30 minutes than mixing by 1: 1, again will the crisp 222kg of biscuit and shelled peanut 111kg mixing after press and again with palm fibre oily 66kg mix stirring at 5: 1; Drop into together with mixing crispy peanut cover slurry in the cold wall tank of back and the crisp mixture of biscuit that to be stained with in the cladding groove mixing be that available core material is stained with leather and is become crispy peanut cover ice cream.
Claims (2)
1, a kind of preparation method of crispy peanut cover ice cream is characterized in that crispy peanut cover ice cream is starched by crispy peanut cover and core material is formed; Wherein the crispy peanut cover slurry is counted with the 1000kg material: coffee powder 2-10kg, peanut butter 20-60kg, whey powder 1-6kg, sugared 100-160kg, brown oily 350-460kg, phosphatidase 10 .5-3kg, shelled peanut 100-120kg, substitute of cocoa fat 40-60kg, milk powder 5-25kg, surplus are that biscuit is crisp; Core material is counted with the 1000kg material: sugared 120-160kg, milk powder 40-80kg, brown oily 40-80kg, peanut butter 40-80kg, whey powder 5-25kg, bean powder 1-10kg, emulsion stabilizer 1-8kg, surplus are water; The making of its crispy peanut cover slurry is to get palm fibre oil and peanut butter to drop into successively in 1: 1 ratio that correct grinding mixed 3-7 minute in the correct grinding cylinder, add sugar, milk powder, coffee powder, whey powder, substitute of cocoa fat, phosphatide finish grind 46-50 hour standby; The making of core material is in the time of water temperature 30-50 ℃, drops into the imitation frosted glass cylinder and stirs 15-25 minute with milk powder, sugar, whey powder, bean powder in water, and temperature rises to 50-70 ℃; Peanut butter mixes stirring 3-7 minute with palm fibre oil in 11: 9 ratios in high speed agitator, it is dropped into imitation frosted glass cylinder mix with material in the cylinder; Emulsion stabilizer and sugar mix the back and drop into the imitation frosted glass cylinder and mix with the interior material of cylinder again and be warming up to 70-90 ℃ by dropping into high speed agitator at 1: 5, sterilized then 10-20 minute, be cooled to 4-6 ℃ after doing homogeneous, at 0-6 ℃ down after aging 4 hours, through blending, congeal, can, plunger, that core material is made in the demoulding is standby.
2, the preparation method of crispy peanut cover ice cream as claimed in claim 1, it is characterized in that described crispy peanut cover slurry palm fibre oil during with 20-28 ℃ before being stained with skin mixes in 1: 1 ratio dropped in the cold wall tank stirring 20-40 minute, biscuit crisp with after shelled peanut mixed by 2: 1 again by with palm fibre oil mixes at 5: 1 stir after, with mixed crispy peanut cover slurry and the crisp mixture of biscuit in the lump before being stained with skin input to be stained with in the cladding groove be that available core material is stained with leather and is become crackling ice cream after the mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96109794 CN1157692A (en) | 1996-05-13 | 1996-09-12 | Preparation method of crispy peanut cover ice cream |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96104969 | 1996-05-13 | ||
| CN96104969.3 | 1996-05-13 | ||
| CN 96109794 CN1157692A (en) | 1996-05-13 | 1996-09-12 | Preparation method of crispy peanut cover ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1157692A true CN1157692A (en) | 1997-08-27 |
Family
ID=25743959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96109794 Pending CN1157692A (en) | 1996-05-13 | 1996-09-12 | Preparation method of crispy peanut cover ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1157692A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433257A (en) * | 2007-11-16 | 2009-05-20 | 荷兰联合利华有限公司 | Method for making coated frozen confections |
| CN101347170B (en) * | 2008-09-03 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Ice-cream containing pea nut powder and method of preparing the same |
| CN102499316A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with large granular nuts at surfaces thereof, and preparation method thereof |
| CN108967644A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of crisp chocolate coating ice cream |
| CN108967642A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of chocolate melon seeds crackling ice cream |
-
1996
- 1996-09-12 CN CN 96109794 patent/CN1157692A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433257A (en) * | 2007-11-16 | 2009-05-20 | 荷兰联合利华有限公司 | Method for making coated frozen confections |
| CN101433257B (en) * | 2007-11-16 | 2013-03-27 | 荷兰联合利华有限公司 | Method for making coated frozen confections |
| CN101347170B (en) * | 2008-09-03 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Ice-cream containing pea nut powder and method of preparing the same |
| CN102499316A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with large granular nuts at surfaces thereof, and preparation method thereof |
| CN102499316B (en) * | 2011-12-28 | 2013-06-05 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with large granular nuts at surfaces thereof, and preparation method thereof |
| CN108967644A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of crisp chocolate coating ice cream |
| CN108967642A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of chocolate melon seeds crackling ice cream |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |