Rose ice cream and preparation method thereof

A technology for ice cream and ice cream, which is applied in the field of rose ice cream, ice cream and their preparation, and achieves the effects of special flavor, good taste and fragrant taste

Inactive Publication Date: 2012-01-04
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): whole milk powder 40, cornstarch 15, maltodextrin 35, white sugar 120, glucose syrup 50, edible rose sauce 5, edible butter 15, shortening 20, ice cream stabilizer 4. Ethyl maltol 0.02, cyclamate 0.1, refined salt 0.1, monosodium glutamate 0.1, rose essence 0.4, eggs 10, aspartame 0.1, food coloring carmine 0.02 and amaranth 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, cornstarch 20, maltodextrin 50, white sugar 200, glucose syrup 150, edible rose petal 2, edible butter 20, shortening 40, ice cream stabilizer 8. Ethyl maltol 0.06, cyclamate 0.6, refined salt 0.4, monosodium glutamate 0.5, rose essence 1.5, egg 30, aspartame 0.5, food coloring lemon yellow 0.03 and sunset yellow 0.01, add 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, edible rose sauce 3, edible butter 20, shortening 30, ice cream stable Agent 5, ethyl maltol 0.03, cyclamate 0.3, refined salt 0.3, monosodium glutamate 0.3, rose essence 1, eggs 20, aspartame 0.3, food coloring bright blue 0.02 and amaranth 0.01, 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 relates to rose ice cream and a preparation method thereof. The rose ice cream comprises the following raw materials by weight: 40 to 70 kilograms of whole milk powder, 15 to 20 kilograms of corn starch, 35 to 50 kilograms of malt dextrin, 120 to 200 kilograms of white sugar, 50 to 150 kilograms of glucose syrup, 2 to 5 kilograms of edible rose, 15 to 20 kilograms of edible butter, 10 to 40 kilograms of shortening, 4 to 8 kilograms of ice cream stabilizer, 0.02 to 0.06 kilogram of ethyl maltol, 0.1 to 0.6 kilogram of sodium cyclamate, 0.1 to 0.4 kilogram of table salt, 0.1 to 0.5 kilogram of monosodium glutamate, 0.4 to 1.5 kilograms of rose essence, 10 to 30 kilograms of eggs, 0.1 to 0.5 kilograms of aspartame and a proper amount of drinking water. The rose ice cream prepared by the method has rose fragrance, unique flavor and faint scent taste, and offers a good mouthfeel, and has a certain benefit on skin maintenance, health preservation, beauty treatment and the like, breaks through the flavor and mouthfeel of the conventional ice cream, and is an updated product of the ice cream.

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, edible rose 2-5, edible butter 15-20, shortening 10-40, ice cream stabilizer 4-8, ethyl maltol 0.02-0.06, cyclamate 0.1-0.6, refined salt 0.1-0...

Claims

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Application Information

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