Burdock icecream and preparation method thereof

A technology of ice cream and burdock, applied in frozen sweets, food science, applications, etc., to achieve the effects of preventing diabetes and high blood pressure, delicate taste, and preventing premature aging

Inactive Publication Date: 2010-09-29
XUZHOU COLLEGE OF INDAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are fruit-flavored ice creams such as wolfberry and mulberry, vegetable-flavored ice creams such as bitter gourd and yam, and vegetable protein ice creams such as ginkgo and corn. There are many varieties of the above-mentioned ice creams, but there are also some limitations. For example, burdock is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] example,

[0015] A burdock ice cream, the ice cream comprises the following raw materials by weight, 30 parts of milk, 3 parts of whole milk powder, 2.5-3 parts of white sugar, 1 part of burdock, 6 parts of eggs, 0.3-0.4 parts of gelatin, and 0.2 parts of monoglycerides , CMC0.15 parts, 3 parts of margarine, 35 parts of purified water.

[0016] A method for preparing the described burdock ice cream of claim 1, is carried out according to the following steps:

[0017] (1) Pretreatment of burdock: first select fresh burdock without damage and mildew, peel it, wash it with water, and then cut it into 2mm 3 Put the small diced on the steamer, steam for about 5 minutes, and then mature;

[0018] (2) Preparation of mixed materials: start with liquid materials with low concentration of other raw materials according to the mixing order, followed by liquid raw materials such as vegetable cream, and solid raw materials such as sugar, milk powder, stabilizer, etc., and finally ...

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PUM

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Abstract

The invention relates to icecream, in particular to burdock icecream and a preparation method thereof, and belongs to the technical field of food processing. Burdock is used as a raw material, and the burdock icecream is prepared by the following steps of: adding milk, whole milk powder, egg, gelatin, white granulated sugar and the like into the burdock; and performing material selection, peeling and cleaning, crushing and slicing, cooking, blending, preparing a mixed material, sterilizing, cooling, ageing, stir-freezing, filling and molding, and hardening to the finished product. The prepared burdock icecream has the advantages of delicate mouthfeel, delicious and crisp burdock particles, and rich nutrient components such as protein, dietary fiber, calcium, iron and zinc, and can prevent diabetes mellitus and hypertension and prevent human bodies from ageing early after frequent eating, and also can treat cough, sore throat and other symptoms.

Description

technical field [0001] The invention relates to an ice cream, in particular to a burdock ice cream and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] In the hot summer, many people like to eat sweet and refreshing ice cream to relieve the heat, but as people’s consumption trends change, consumers are increasingly picky about the flavor, color, packaging, and price of ice cream, and the consumer groups have undergone huge changes. Variety. Ice cream is no longer just a summer consumer item. With the continuous increase of its solid content, ice cream is not only a cool and refreshing effect, but also nutrition and functionality have become the content of people's attention. Nutritional ice cream is based on the original nutritional ingredients of ice cream products, adding some functional ingredients to improve, reflecting the advantages of ice cream products, such as health-care, sports-friendly, and diabeti...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 安莹张宇李素婷孙嘉璐王漫漫
Owner XUZHOU COLLEGE OF INDAL TECH
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