Coconut ice-cream and preparation method thereof
A technology of ice cream and ice cream powder, applied in the field of ice cream, can solve problems such as low utilization rate and waste of resources, and achieve the effects of improving utilization rate, increasing nutritional content, and improving chewing taste
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Embodiment 1
[0019] The preparation method is as follows:
[0020] (1) Coconut pulp is chopped into small pieces of 2-3mm. Take a part of the chopped pieces and add double the amount of water to make coconut pulp, then heat to 90-95°C and maintain the temperature for 5-10 minutes, then cool to 40-46°C; the cooled coconut pulp is washed with hydrochloric acid Adjust the pH value to 2.0-3.0, add pepsin for enzymolysis for 5-6 hours (the enzymolysis time can be adjusted according to the amount of pepsin), then boil to inactivate the enzyme, and then lower to normal temperature; adjust the pH of the enzymolysis product value to neutral, then filtered and separated; the filtrate was spray-dried to obtain powdered coconut powder for subsequent use.
[0021] (2) Mix coconut powder and ice cream powder evenly according to the weight ratio of 1:7-8, and then mix them with water evenly, wherein the weight ratio of the mixture of coconut powder and ice cream powder to water is 1:2.8, mix well The m...
Embodiment 2
[0025] What differs from Example 1 is that used coconut fruit grains are prepared by the following method: honey or caramel are added in water and form the solution of 60-80% (wt%), after coconut pulp is cut into the pulp grain of 2-3mm size, add Put it into honey or caramel solution, heat it to 70-90°C and keep it warm for 30-120 minutes for saccharification treatment, take it out, drain the excess sugar solution and cool it to room temperature.
Embodiment 3
[0027] The difference from Example 1 is that in step (2), whipped cream is also added to the water and mixed evenly to make the taste lubricated. The weight ratio of ice cream powder to whipped cream is 7-13:1.
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