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Chinese cabbage ice cream

A technology of Chinese cabbage and ice cream, which is applied in the field of improvement of ice cream ingredients, can solve the problems of no health care effect, and achieve the effect of benefiting healthy growth, sweet and sour taste, and good health care effect

Inactive Publication Date: 2008-07-16
张瑞君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are multiple cold food products on the market, such as ice cream made from raw materials such as milk, milk powder, cream, white granulated sugar, starch, jam; when people enjoy these delicious frozen foods, they also obtain certain nutrition, but these frozen foods No better health effects yet

Method used

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  • Chinese cabbage ice cream

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Experimental program
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Effect test

Embodiment 1

[0013] Chinese cabbage 20kg, white sugar 15kg, starch 2kg, food essence 0.1kg, food coloring 0.1g, purified water to 100kg, mixed.

[0014] Process specification:

[0015] 1. Selection of raw materials: Chinese cabbage is cleaned to remove impurities, remove the old side and root core, and set aside;

[0016] 2. Cleaning and crushing: Wash the cut cabbage with clean water, and crush the cabbage into pulp through a cyclone crusher.

[0017] 3. Enzyme elimination and degassing: Destroy the enzyme activity of cabbage by high temperature instantaneous sterilization (110-121°C, 15S), and remove the mustard smell of cabbage by vacuum degassing (-0.05mpa);

[0018] 4. Ingredients and sterilization: The mustard-free cabbage pulp is mixed with white sugar and other raw and auxiliary materials, and then sterilized at 90-100°C and 15S.

[0019] 5. Homogenization and cooling: Homogenize the cabbage pulp mixture at 15-25Mpa to emulsify and break the material, and then cool the material t...

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Abstract

A Chinese cabbage icecream relates to an improvement to the components of an ice-cream which provides a Chinese cabbage ice-cream with very good health-care effect. The invention is formed by mixing 10 to 80 percent of the Chinese cabbage, 1 to 18 percent of the sugar, 0 to 3 percent of the starch, the proper food dye, the proper food flavor and the purified water in weight percentage.

Description

Technical field: [0001] The present invention relates to the improvement of ice cream ingredients. Background technique: [0002] There are multiple cold food products on the market, such as ice cream made from raw materials such as milk, milk powder, cream, white granulated sugar, starch, jam; when people enjoy these delicious frozen foods, they also obtain certain nutrition, but these frozen foods There is no better health effect yet. Invention content: [0003] The present invention is aimed at the problems referred to above, and provides a kind of Chinese cabbage ice cream with good health care effect. [0004] The present invention adopts the following technical scheme: the present invention is formed by mixing 10-80% of Chinese cabbage, 1-18% of white granulated sugar, 0-3% of starch, appropriate amount of food coloring, appropriate amount of food essence, and purified water to 100% by weight percentage. . [0005] Beneficial effects of the present invention: [...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23L1/212A23L1/29A23L1/308A61K36/31A61P3/04A61P39/02A61P29/00A61P1/04A61P25/20A23L19/00A23L33/00
Inventor 张瑞君
Owner 张瑞君
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