TH27212Y - Recipe and process for making fiber-fortified potato milk ice cream. - Google Patents

Abstract

OCR 10KL (23/12/2568) This invention relates to a formula and process for producing fiber-fortified potato milk ice cream. The ingredients include purified water, potatoes, almonds, honey, granulated sugar, rice bran oil, coconut milk, vanilla flavor, stabilizer, and inulin. These ingredients are mixed until homogeneous, then pasteurized, rapidly cooled, and fermented. Finally, they are churned and frozen into ice cream, stored at freezing temperatures. This ice cream serves as a dessert alternative for those avoiding cow's milk products, providing nutritional and functional value from dietary fiber.

Claims (2)

OCR 10KL (23/12/2568) 1. Recipe for fortified potato and milk ice cream, containing: - 45-50% by weight of clean water - 15-20% by weight of potatoes - 10-15% by weight of coconut milk - 10-15% by weight of granulated sugar - 5-10% by weight of inulin - 2-5% by weight of rice bran oil - 1-3% by weight of almonds - 1-3% by weight of honey - 0.1-0.5% by weight of vanilla extract - 0.1-0.5% by weight of stabilizer 2. The process of producing fiber-fortified potato milk ice cream, as per claim 1, consists of the following steps: Preparation of potato milk mix: a. Wash, peel, and dice potatoes. b. Prepare two portions of clean water. The first portion is used to boil the potatoes from step a for 10-15 minutes at boiling water temperature. c. Add almonds and honey to the water and boiled potato mixture from step b. Blend and mix in a food processor for 10-15 minutes until the mixture is smooth and homogeneous. Then strain the mixture through a cheesecloth to separate the pulp. d. Combine the blended and strained mixture from step c with the second portion of clean water to obtain the potato milk mix. Preparation of Fiber-Enriched Potato Milk Ice Cream: A. Combine the potato milk mix from step D, maintaining a temperature of 60-70°C. Add granulated sugar and inulin, stirring until dissolved and smooth. F. Add rice bran oil, coconut milk, stabilizer, and vanilla extract to the mixture from step E, maintaining a temperature of 60-70°C. Stir until well combined. G. Blend the mixture from step F in a food processor for 3-5 minutes. H. Heat the mixture from step B to 80-85°C, stirring constantly for 10-15 minutes. Pour into plastic bottles while hot, seal, and cool immediately. This yields the potato milk premix. I. Incubate the potato milk premix from step H at 4-8°C for 6-8 hours to thicken the mixture. J. Freeze the mixture from step N to make ice cream. Using an ice cream maker, churn for 30-35 minutes. Transfer the ice cream (from step 7) into plastic cups weighing 70-75 grams each and close the lids.