CN1179267A - 鲜花冰淇淋 - Google Patents
鲜花冰淇淋 Download PDFInfo
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Abstract
本发明是涉及冰淇淋成分的改进。本发明是将花瓣同糖、蜂蜜均匀混合后,经腌制成花料;按重量计,花料同冰淇淋的混合重量比为0.005～0.5∶1。本发明使冰淇淋具有天然料的色、味,而且还有滋补、健身之功效。
Description
本发明是涉及冰淇淋生产方法的改进。
现市场上出现的冰淇淋产品大多数是以香精、色素和添加剂为辅助原料，在生产工艺中不易掌握，易失味、失色，而且长期食用对人体有一定程度的危害。
本发明的目的就是针对上述问题，提供一种味、色、营养集于一体的冰淇淋。
本发明的目的是这样实现的：将花瓣同糖、蜂蜜均匀混合后，经腌制成花料；按重量计，花料同冰淇淋混合的重量比为0.005～0.5∶1。
下面举几例介绍花的成份及作用：月季：性味甘、温、有活血作用；玫瑰：果实内含有丰富的维生素C、葡萄糖、木糖、蔗糖、柠檬酸、苹果酸、及奎宁酸；芦荟：具有丰富的蛋白质、维生素、叶绿素、酶类、大黄素及人体所必需的各种微量元素；菊花：性味甘、苦、微寒，有疏风、散热、养肝、明目解疔毒之功效；含有菊甙、腺嘌呤、胆碱、水苏碱、氨基酸、黄酮素、维生素A、维生素B1、刺槐树等；荷花：含有淀粉、棉子糖、蛋白质、脂肪钙、磷铁等；石竹：清热利尿、活血通经；芍芍：含有挥发油、脂肪油、苯甲酸、树脂样物、鞣质、天冬素；代代：含有橙皮甙以及橙皮素的衍生物，具有兴奋肠胃之功能；佛手：含有橙皮甙、挥发油、长期食用可治传染性肝炎；无花果：含有碳水化合物糖、蛋白质、钙、磷、核黄素、维生素，此外，还含有葡萄糖、果糖、柠檬酸、草酸、苹果酸；茉莉：沁人心脾；栀子花：含有藏花素、藏花酸、栀子黄色素、并含有D-甘露醇、B谷丙醇等；兰花、性味辛、平，有滋阴、清肺、化痰止咳的作用；玉兰：性味辛、温，有祛风、散寒通肺窍、消痰、益肺和气之功效；米兰：性味甘、辛、平，有行气解郁散瘀、消肿止痛的作用；
桂花：性味甘、辛、温，有散寒破法、化痰止咳作用；海棠、香石竹、蔷薇、金鸡菊、万寿菊、金盏菊、梅花、睡莲、牡丹、水仙、旱金莲、白兰花等等，均对人体健康有益的成份。
因此以花料加入冰淇淋，不仅可使冰淇淋具有天然料的色、味，而且还有滋补、健身之功效。
使用时，可用一种或两种或两种以上的花料。
批量的鲜花奶油冰淇淋制作可采用如下步骤：首先把糖、奶粉、呱胶称量，拌好后放入容器中，再放入水加热至100℃，然后把拌均匀后的糖、奶粉、呱胶的干粉均匀撒入，同时以搅拌器搅拌均匀，以后陆续把糖稀、奶油倒入容器中并搅拌，温度保持在90℃以上，进入胶体磨进行磨制，再进入均质机进行均质，放入老化罐老化至4～5℃，再进入澎化机进行澎化后，把花料按要求的比例量放入即可。
批量生产糯米冰淇淋的制作可采用如下步骤：把糯米、糖、香米处理干净后煮成粥样，然后加入花料均匀搅拌后即可。
实施例1：鲜花奶油冰淇淋的成份：冰淇淋：糖稀60克、奶粉60克、奶油30克、呱胶5克、糖100克、水745克，合计为1000克；花料：30克；实施例2：鲜花糯米冰淇淋的成份：冰淇淋：糖165克、糯米80克、香米20克、水735克；花料：30克。
实施例3：以月季制成花料、月季花料同冰淇淋的混合重量比为0.03∶1。
实施例4：以芦荟制成花料、芦荟花料同冰淇淋的混合重量比例为：0.03∶1。
以玫瑰制成花料、玫瑰花料同冰淇淋的混合重量比例为：0.03∶1。
实施例5：以菊花制成花料、菊花花料同冰淇淋的混合重量比例为：0.03∶1。
实施例6：以荷花制成花料、荷花花料同冰淇淋的混合重量比例为：0.03∶1。
实施例7：以石竹制成花料、石竹花料同冰淇淋的混合重量比例为：0.03∶1。
实施例8：以芍药制成花料、芍药花料同冰淇淋的混合重量比例为：0.04∶1。
实施例9：以代代制成花料、代代花料同冰淇淋的混合重量比例为：0.02∶1。
实施例10：以无花果制成花料、无花果花料同冰淇淋的混合重量比例为：0.05∶1。
实施例11：以佛手制成花料、佛手花料同冰淇淋的混合重量比例为：0.03∶1。
实施例12：以月季、玫瑰制成花料，月季、玫瑰混合料同冰淇淋的混合重量比为0.03∶1。
实施例13：以茉莉制成花料，茉莉花料同冰淇淋的混合重量比为0.01∶1。
实施例14：以栀子花制成花料，栀子花花料同冰淇淋的混合重量比为：0.005∶1。
实施例15：以兰花制成花料，兰花花料同冰淇淋的混合重量比为：0.005∶1。
实施例16：以玉兰制成花料，玉兰花料同冰淇淋的混合重量比为：0.005∶1。
实施例17：以桂花制成花料，桂花花料同冰淇淋的混合重量比为：0.005∶1。
实施例18：以兰花、玉兰、米兰制成花料，兰花、玉兰、米兰混合花料同冰淇淋的混合重量比为0.005∶1。
Claims (10)
1.鲜花冰淇淋是将花瓣同糖、蜂蜜均匀混合后，经腌制成花料；按重量计，花料同冰淇淋的混合重量比为0.005～0.5∶1。
2.根据权利要求1所述的鲜花冰淇淋，其特征在于鲜花奶油冰淇淋的成份：糖稀60克、奶粉60克、奶油30克、呱胶5克、糖100克、水745克、花料30克。
3.根据权利要求1所述的鲜花冰淇淋，其特征在于鲜花糯米冰淇淋的成份：糖165克、糯米80克、香米20克、水735克、花料30克。
4.根据权利要求1所述的鲜花冰淇淋，其特征在于月季花料同冰淇淋的混合重量比为0.03∶1。
5.根据权利要求1所述的鲜花冰淇淋，其特征在于芦荟花料同冰淇淋的混合重量比为0.03∶1。
6.根据权利要求1所述的鲜花冰淇淋，其特征在于菊花花料同冰淇淋的混合重量比为0.03∶1。
7.根据权利要求1所述的鲜花冰淇淋，其特征在于月季、玫瑰混合花料同冰淇淋的混合重量比为0.03∶1。
8.根据权利要求1所述的鲜花冰淇淋，其特征在于茉莉花料同冰淇淋的混合重量比为0.01∶1。
9.根据权利要求1所述的鲜花冰淇淋，其特征在于栀子花花料同冰淇淋的重量比为0.005∶1。
10.根据权利要求1所述的鲜花冰淇淋，其特征在于兰花、玉兰、米兰混合花料同冰淇淋的混合重量比为0.005∶1。
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| CN102578356A (zh) * | 2012-03-16 | 2012-07-18 | 常熟市汇丰食品有限公司 | 一种芳香植物冰淇淋及其制备方法 |
| CN102783552A (zh) * | 2012-07-17 | 2012-11-21 | 周佐石 | 一种清凉解暑的刨冰的制作方法 |
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- 1996-10-14 CN CN96119479A patent/CN1179267A/zh active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101411383B (zh) * | 2008-11-26 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | 一种含有槐花的冷冻饮品 |
| CN102578356A (zh) * | 2012-03-16 | 2012-07-18 | 常熟市汇丰食品有限公司 | 一种芳香植物冰淇淋及其制备方法 |
| CN102783552A (zh) * | 2012-07-17 | 2012-11-21 | 周佐石 | 一种清凉解暑的刨冰的制作方法 |
| CN102783553A (zh) * | 2012-07-17 | 2012-11-21 | 周佐石 | 一种清凉解暑的水果沙冰的制作方法 |
| CN102894178A (zh) * | 2012-10-08 | 2013-01-30 | 云南冷云食品饮料有限责任公司 | 一种新型花卉八宝冷冻饮品及其制作方法 |
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| CN107047918A (zh) * | 2017-06-07 | 2017-08-18 | 岭南师范学院 | 一种洛神花慕斯脆皮蛋筒及其制备方法 |
| CN108669285A (zh) * | 2018-05-16 | 2018-10-19 | 沈阳农业大学 | 一种超微粉碎白菊金银花的消暑膨化雪糕及其制作方法 |
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