Rose ice cream, ice cream bar and preparation method thereof

A technology of ice cream and ice cream, applied in frozen desserts, food science, applications, etc., to achieve the effect of special flavor, delicate taste and good taste

Inactive Publication Date: 2010-05-12
李旭光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no ice cream or ice cream made from edible roses that contains rose fragrance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The weight ratio of raw materials is (weight unit: kilogram): 40 whole milk powder, 15 cornstarch, 35 maltodextrin, 120 white sugar, 50 glucose syrup, 0.1 protein sugar, 5 edible rose sauce, 15 edible butter, and 20 shortening , ice cream stabilizer 4, ethyl maltol 0.02, cyclamate 0.5, refined salt 0.3, monosodium glutamate 0.4, rose essence 0.4, food coloring carmine 0.02 and vegetable red 0.01, add drinking water to 1000 liters.

[0013] Preparation method: mix all raw materials except edible rose powder according to proportion, after sterilization, filtration, homogenization, and cooling (the above are all traditional methods), add edible roses and pigments according to the amount and mix them evenly, and let stand for 0-5 Hour, become red rose ice cream or ice cream or cone through freezing processing (existing method) again.

Embodiment 2

[0015] The weight ratio of raw materials is (weight unit: kilogram): whole milk powder 70, corn starch 20, maltodextrin 50, white sugar 200, glucose syrup 150, protein sugar 0.2, edible rose petals 2, edible butter 20, shortening 40 , ice cream stabilizer 8, ethyl maltol 0.06, cyclamate 0.8, refined salt 0.4, monosodium glutamate 0.5, rose essence 1.5, food coloring tartrazine 0.03 and sunset yellow 0.01, drinking water to 1000 liters.

[0016] The preparation method is the same as in Example 1, and finally processed into yellow rose ice cream or ice cream or cones.

Embodiment 3

[0018] The weight ratio of raw materials is (weight unit: kilogram): whole milk powder 50, cornstarch 17, maltodextrin 40, white sugar 150, glucose syrup 100, protein sugar 0.15, edible rose sauce 3, edible butter 17, shortening 30. Ice cream stabilizer 5, ethyl maltol 0.03, cyclamate 0.6, refined table salt 0.3, monosodium glutamate 0.5, rose essence 1, food coloring bright blue 0.02 and Miracle red 0.01, add drinking water to 1000 liters.

[0019] The preparation method is the same as in Example 1, and finally processed into blue rose ice cream or ice cream or cones.

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PUM

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Abstract

The invention provides rose ice cream, an ice cream bar and a preparation method thereof. Raw materials in weight proportion are: 40 to 70 kg of whole milk powder, 15 to 20 kg of corn starch, 35 to 50 kg of maltodextrin, 120 to 200 kg of white sugar, 50 to 150 kg of glucose syrup, 0.1 to 0.2 kg of protein sugar, 2 to 5 kg of edible roses, 15 to 20 kg of edible butter, 20 to 40 kg of shortening, 4 to 8 kg of ice cream stabilizer, 0.02 to 0.06 kg of ethyl maltol, 0.5 to 0.8 kg of sodium cyclamate, 0.3 to 0.4 kg of refined salt, 0.4 to 0.5 kg of monosodium glutamate, 0.4 to 1.5 kg of rose essence, and a proper amount of drinking water. The rose ice cream and the ice cream bar prepared by use of the formulation and the method of the invention have rose fragrance, special flavor, taste freshness and particularly good taste, have certain benefits for skin, health, facial and the like, change the flavor and taste of conventional ice cream, and are updated ice cream and ice cream bar.

Description

technical field [0001] The invention relates to the technical field of food, in particular to rose ice cream, ice cream and a preparation method thereof. Background technique [0002] The flavors of existing ice cream varieties generally include chocolate flavor, strawberry flavor, lemon flavor, etc., and the taste is generalized. Have not seen a kind of ice cream, ice cream that are made with edible rose, contain rose fragrance at present. Contents of the invention [0003] The purpose of the present invention is to provide a kind of rose ice cream, ice cream and preparation method thereof. [0004] Technical scheme of the present invention is: [0005] The weight ratio of raw materials for rose ice cream and ice cream is: whole milk powder 40-70, corn starch 15-20, maltodextrin 35-50, white sugar 120-200, glucose syrup 50-150, protein sugar 0.1-0.2, edible rose 2~5, edible butter 15~20, shortening 20~40, ice cream stabilizer 4~8, ethyl maltol 0.02~0.06, cyclamate 0.5~...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42
Inventor 李旭光
Owner 李旭光
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