CN1432290A

CN1432290A - In-situ ice cream making process

Info

Publication number: CN1432290A
Application number: CN 02101924
Authority: CN
Inventors: 贺宝玉
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-01-14
Filing date: 2002-01-14
Publication date: 2003-07-30

Abstract

The in-situ ice cream making process includes preparing ice cream base material; preparing fruit and vegetable pulp; adding the base material, fruit and vegetable pulp and proper amount of fresh butter, chocolate, honey, glucose syrup, fruit juice, etc into some container with cutter; and high speed stirring and cutting the mixed material inside the container to produce finished ice cream product. The said process can maintain the nutritive components of the natural material as far as possible and the ice cream product is natural green food without food additives.

Description

In-situ ice cream making process

Invention relates to a kind of food-making technology, specifically, relates to a kind of genuine method of ice cream of the on-the-spot processing of fresh feed such as fruit and vegetable and other edible natural category such as the edible flower of plant, stem, leaf, root, seed, fruit of utilizing.

The taste of most of ice cream kind of Xiao Shouing and color and luster are to form with artificial synthetic essence pigment modulation in the market, designs and varieties are limited, though be rich in protein, fat and sugar part, but do not contain necessary vitamin C of human body and plant cellulose, indivedual ice creams that with the natural fruit and vegetables are raw material is processed are also handled because of it still carries out high-temperature sterilization by traditional procedure to the fruits and vegetables material, so the vitamin C that the fruits and vegetables material is contained and other nutrition are also destroyed, and these type of ice-cream designs and varieties are more dull.

The objective of the invention is for a kind of fruit and vegetable and other edible natural category such as edible flower of plant class of utilizing is provided, stem, leaf, root, seed, the genuine method of ice cream of the on-the-spot processing of fresh feeds such as fruit, compare with existing ice cream manufacture method, its advantage is available raw material type aboundresources, the ice cream that can make is wide in variety various, can also preserve simultaneously the useful composition in the natural material to greatest extent, and utilize the sour-sweet sweet-smelling of natural material body uniqueness fully, the nature true qualities are modulated ice-cream taste and color and luster, the ice cream of manufacturing does not contain any artificial synthetic essence pigment and food additives, is the pollution-free food of pure natural.

The present invention is achieved in that preparation ice cream base-material earlier, and base-material is divided into the low protein type of low fat and sugar and fat-free sugar-free does not have two kinds of protein types.The raw material proportioning of the low protein type base-material of low fat and sugar is water 80～92% milk powder 2～5% starch 2～5% agar 0.5～1.2% white sugar 3～8%.The raw material proportioning that fat-free sugar-free does not have the protein type base-material is water 92～95% starch 3～6% agar 1～1.5%, with confected materials carry out pasteurization, aging homogeneous, to stir that solidifying splashes and expand the back packing freezing stand-by.With prepare to be used to make ice-cream fruit and vegetable raw material water clean the back remove inedible parts such as skin nuclear (if kind that must prepared food as: corn, Chinese chestnut, potato class etc. will be carried out after the maturation process standby.) when the scene processes ice cream, by weight, base-material: fruits and vegetables material=1: 0.7～1 is mixed in base-material and fruits and vegetables material and has in the container that stirs the cutting knife tool, charge weight 300～600 grams, again according to different demands (kind demand, taste and preference) selects to add an amount of whipping cream, chocolate honey, glucose syrup, fructose juice etc., stir the cutting knife tool with motor-driven at last and stir the mixed material of cutting in the container that contains with the speed of 5000～20000 rev/mins branch, just can make a quality exquisiteness in one minute, appropriateness expands, contain the light perfume (or spice) of natural fruit and vegetables, be the finished ice cream of natural colour.

In-situ ice cream making process provided by the invention has been preserved in the natural material nutritions such as vitamin to the human body beneficial, cellulose, trace element to greatest extent, and the designs and varieties of articles of ice confectionery have greatly been enriched, no matter be the pure flavor of single fruit or many really compound flavors, it is high fat high sugared high protein type, still low protein type of low fat and sugar even fat-free sugar-free do not have protein type, can both on-the-spot processing modulation.That is to say that as long as the raw material variety abundance, every consumer can both the scene be oneself tailor-made a satisfying good to eat again ice cream.

Claims

1, in-situ ice cream making process, it is characterized in that the first pulp for preparing the ice cream base-material, chooses required fruit and vegetable and other edible natural raw material, again base-material and fruits and vegetables material are loaded in mixture in the container of a band cutter in proportion, add an amount of whipping cream, chocolate, honey, glucose syrup as required, fructose juice etc.The mode of cutting with high-speed stirring with cutter in the motor-driven container expects to make finished ice cream with mixing in the container to contain at last.

2, in-situ ice cream making process as claimed in claim 1, wherein the ice cream base-material has two types, and a kind of is the low protein type base-material of low fat and sugar, and its raw material ratio is water 80～92% milk powder 25% starch 2～5% agar 0.5～1.2%.

3, in-situ ice cream making process as claimed in claim 1, wherein selected fruit and vegetable and other natural material are the whole edible pulps of removing after skin is examined.

4. in-situ ice cream making process as claimed in claim 1, wherein the weight ratio of ice cream base-material and fruits and vegetables material is base-material: fruits and vegetables material=1: 0.7～1

5, in-situ ice cream making process as claimed in claim 1, wherein each processing capacity is 300～600 grams.

6, in-situ ice cream making process as claimed in claim 1, wherein required whipping cream, chocolate, honey, glucose syrup, fructose juice are had a liking for on-the-spot select to add kind and addition according to kind demand and eater.

7, in-situ ice cream making process as claimed in claim 1, wherein stirring and cutting the raw material cutter is compound to be made ice-cream with 5000～2000 rev/mins speed.

8. in-situ ice cream making process as claimed in claim 1, wherein made ice-cream taste and color and luster utilize sweet and pure perfume (or spice) of natural acid contained in the fruits and vegetables material and natural colour to modulate.