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Royal jelly ice cream produced in quick freezing method and preparation process thereof

A royal jelly ice cream and production process technology, applied in frozen desserts, food science, application and other directions, can solve problems such as protein destruction, bubble generation, freshness decline, etc., to reduce the loss of nutrients, prevent aging, and improve nutritional value. Effect

Inactive Publication Date: 2010-06-23
孟祥民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, royal jelly is very sensitive to heat. If it is placed at room temperature for one day, its freshness will decrease significantly; if it is placed at room temperature for 15-30 days, the color will turn yellowish brown, and it will emit a strong stench and produce air bubbles, which will make the protein part Destroyed; at high temperature, it will fail quickly at around 130°C

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: the royal jelly ice cream produced by a kind of quick-freezing method is characterized in that: earlier 5 grams of royal jelly are attached on the ice cream stick, carry out quick-freezing for the first time, freeze into a hard block, and then use 50 grams of ice cream raw materials to wrap these The frozen royal jelly blocks are then frozen and shaped. A layer of pollen honey is coated on the surface of the formed ice cream, and the pollen honey is prepared by mixing pollen and honey in a weight ratio of 1:4, and then frozen again and packaged.

[0013] The specific steps of its manufacturing process are as follows:

[0014] The first step is: take 5 grams of royal jelly, put it into the mold and attach it to the ice cream stick, and then freeze the royal jelly for the first time to make it into uniform size blocks;

[0015] The second step is: filling and planting the frozen royal jelly block on the ice cream mould, filling in the ice cream raw material...

Embodiment 2

[0016] Embodiment 2: the royal jelly ice cream produced by a kind of quick-freezing method is characterized in that: earlier 15 grams of royal jelly are attached on the ice cream stick, carry out quick-freezing for the first time, freeze into a hard block, and then use 150 grams of ice cream raw materials to wrap these The frozen royal jelly blocks are then frozen and shaped. A layer of pollen honey is coated on the surface of the formed ice cream, and the pollen honey is prepared by mixing pollen and honey in a weight ratio of 1:4, and then frozen again and packaged.

[0017] The specific steps of its manufacturing process are as follows:

[0018] The first step is: take 15 grams of royal jelly, put it into the mold and attach it to the ice cream stick, and freeze the royal jelly for the first time to make it into uniform size blocks;

[0019] The second step is: filling and planting the frozen royal jelly block on the ice cream mould, filling in the ice cream raw materials,...

Embodiment 3

[0021] Embodiment 3: the royal jelly ice cream produced by a kind of quick-freezing method is characterized in that: earlier 20 grams of royal jelly are attached on the ice cream stick, carry out quick-freezing for the first time, freeze into a hard block, and then use 250 grams of ice cream raw materials to wrap these The frozen royal jelly blocks are then frozen and shaped. A layer of pollen honey is coated on the surface of the formed ice cream, and the pollen honey is prepared by mixing pollen and honey in a weight ratio of 1:4, and then frozen again and packaged.

[0022] The specific steps of its manufacturing process are as follows:

[0023] The first step is: take 20 grams of royal jelly, put it into the mold and attach it to the ice cream stick, and then freeze the royal jelly for the first time to make it into uniform size blocks;

[0024] The second step is: filling and planting the frozen royal jelly block on the ice cream mould, filling in the ice cream raw mater...

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Abstract

The invention relates to royal jelly ice cream produced in quick freezing method and a preparation process thereof which can well solve the problems of preservation and eating of royal jelly. The preparation process comprises the following steps: firstly, 5-30 grams of royal jelly is attached to an ice cream stick and is frozen to a hard lump through quick freezing for the first time, and then raw materials of ice cream are coated the hard frozen royal jelly lump and are frozen and shaped. The royal jelly is quickly frozen in the processing method of quick freezing and then the raw materials of the ice cream are coated on the royal jelly, thereby greatly reducing the loss of nutrients in the royal jelly and solving the problems of the preservation and eating of the royal jelly. Due to the coating of pollen honey outside, the nutritional value of the ice cream is improved, and the taste of the ice cream is also different from the ordinary ice cream. The pollen with different colors can be used to prepare ice cream with different colors, so as to achieve the function of attracting consumers from the colors. The ice cream has the advantages of good preservation effect, high nutritional value, heat clearing, thirst quenching, appropriate taste, bright color, aging prevention, and cosmetic nurturing effect.

Description

technical field [0001] The invention relates to a royal jelly ice cream produced by a quick-freezing method that can better solve the problems of royal jelly preservation and consumption and a production process thereof. Background technique [0002] Royal jelly, also known as royal jelly or royal jelly, is a milky white food specially made for the queen bee in the hive. It is secreted by the hypopharyngeal line and mandibular gland of worker bees to feed the queen bee adults and larvae. Both the queen bee and the worker bees are developed from fertilized eggs. The difference is that the worker bees change their food from eating royal jelly to a mixture of honey, bee pollen and bee saliva after they are three days old in the larval stage. The queen bee eats royal jelly all her life, so she has a large body and a long lifespan. Worker bees can only live for about 30 days during the production season, while the queen bee can live for 8-9 years; the body length is nearly three...

Claims

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Application Information

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