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Lotus root ice cream and production method thereof

A production method and ice cream technology, applied in the field of food processing, can solve the problems of no health care function, unable to meet the requirements of ice cream health care function, etc.

Inactive Publication Date: 2009-09-23
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw materials used to make ice cream are sugar, milk powder, powdered oil, maltodextrin, emulsification stabilizer and essence, etc. Therefore, although ice cream is rich in nutrition, it does not have any health function and cannot meet modern people's needs for ice cream health function. Require

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] Weigh 110g of skimmed milk powder, 150g of white sugar, 80g of butter, 150g of lotus root pulp, 2g of monoglyceride, 1g of sodium alginate, 0.5g of CMC, 1g of carrageenan, and an appropriate amount of drinking water. Firstly, the thick and undamaged lotus root is peeled and sectioned, chopped and mashed into a slurry. Skim milk powder is dissolved with appropriate amount of water, stabilizers and emulsifiers can be dissolved by adding a small amount of sucrose and then heated, cream is used after heating and melting, and sucrose is dissolved in water. The raw materials are mixed according to the required amount, and the mixed material liquid is homogenized by a homogenizer. The first homogenization pressure is 40-50MPa, and the second homogenization pressure is 110-130Mpa. The homogenized material liquid is put into a sterilizing pot for sterilization. The temperature is 85-95°C. Sterilize for 15-20 minutes, and the sterilized material should be cooled rapidly to 2-4°C...

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PUM

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Abstract

The invention discloses a lotus root ice cream and a production method thereof. The ice cream consists of 5-15 percent of skim milk powder, 15-20 percent of white granulated sugar, 5-10 percent of cream, 15-20 percent of lotus root pulp, 0.15-0.25 percent of monoglyceride, 0.05-0.15 percent of sodium alginate, 0.05-0.15 percent of CMC, 0.05-0.1 percent of carrageenan, and proper amount of drinking water. The production process includes the steps of preparation of lotus root pulp, mixed formulation of raw materials and auxiliary materials, homogenization, sterilization, cooling, aging, congealment, filling and forming, hardening, etc. Compared with the traditional ice cream, the ice cream containing the lotus root pulp has not only cool and delicious flavor, but also dual functions of nurishing and health care, as well as efficacies of nourishing and health care including temperature reduction, summer heat relieving, heat clearing, blood cooling, stasis eliminating, thirst quenching, and the like. The ice cream satisfies the requirements of people on the health care function of ice cream at present.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making lotus root ice cream, Background technique [0002] Ice cream is a fashionable cold drink, which is very popular among consumers because of its strong fragrance and refreshing taste. The main raw materials used to make ice cream are sugar, milk powder, powdered oil, maltodextrin, emulsification stabilizer and essence, etc. Therefore, although ice cream is rich in nutrition, it does not have any health function and cannot meet modern people's needs for ice cream health function. Require. [0003] Raw lotus root is used to clear away heat, cool blood, and disperse blood stasis. It can cure fever, polydipsia, hematemesis, and hot shower; cooked food can invigorate the spleen and appetizer, benefit blood, promote muscle growth, and stop diarrhea. According to the analysis of modern medical theory, lotus root is rich in starch, Ca, P, Fe and various vitamins, as we...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/36A23G9/42A23L1/29A23L33/00
Inventor 武杰曾卫国许晖张斌徐静马龙
Owner BENGBU COLLEGE
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