Mango fruit ice cream and preparation method thereof

A technology of ice cream and fruit, applied in the preparation of mango fruit ice cream, in the field of mango fruit ice cream, to achieve the effect of simple preparation method and unique flavor

Inactive Publication Date: 2012-03-14
张释文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no fruit ice cream with certain health benefits made by mixing milk with various fruit juices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Take 40 parts of mango juice, 15 parts of orange juice, 15 parts of lemon juice, 50 parts of whole milk, 15 parts of white sugar, 4 parts of starch, 8 parts of cream, and 50 parts of water, and mix them evenly to obtain a mixture;

[0025] 2) the mixture of gained is sterilized;

[0026] 3) Put the sterilized mixture into a homogenizer for homogenization; the homogenization temperature is 55° C., and the pressure is 40 MPa;

[0027] 4) Rapidly cool the homogenized mixture to 4°C, and age at this temperature for 5 hours;

[0028] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -18°C for 3 hours under stirring, take it out, pack it, and quickly freeze and harden it at -15°C for 45 hours to get the mango fruit ice cream.

Embodiment 2

[0030] 1) Take 30 parts of mango juice, 10 parts of orange juice, 10 parts of lemon juice, 40 parts of whole milk, 10 parts of white sugar, 2 parts of starch, 4 parts of cream, and 40 parts of water, and mix them evenly to obtain a mixture;

[0031] 2) the mixture of gained is sterilized;

[0032] 3) Put the sterilized mixture into a homogenizer for homogenization; the homogenization temperature is 50° C., and the pressure is 25 MPa;

[0033] 4) Rapidly cool the homogenized mixture to 2°C, and age at this temperature for 3 hours;

[0034] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -15°C for 2 hours under stirring, take it out, pack it, and quickly freeze and harden it at -10°C for 40 hours to get the mango fruit ice cream.

Embodiment 3

[0036] 1) Take 50 parts of mango juice, 20 parts of orange juice, 20 parts of lemon juice, 60 parts of whole milk, 20 parts of white sugar, 5 parts of starch, 10 parts of cream, and 60 parts of water, and mix them evenly to obtain a mixture;

[0037] 2) the mixture of gained is sterilized;

[0038] 3) Put the sterilized mixture into a homogenizer for homogenization; the homogenization temperature is 60° C., and the pressure is 50 MPa;

[0039] 4) Rapidly cool the homogenized mixture to 6°C, and age at this temperature for 6 hours;

[0040] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -20°C for 4 hours under stirring, take it out, pack it, and quickly freeze and harden it at -20°C for 48 hours to get the mango fruit ice cream.

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PUM

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Abstract

The invention discloses mango fruit ice cream and a preparation method thereof. The mango fruit ice cream is prepared from the following raw materials in parts by weight: 30-50 parts of mango juice, 10-20 parts of orange juice, 10-20 parts of lemon juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 2-5 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing the mango juice, orange juice, lemon juice, whole milk, white granulated sugar, starch, cream and water to obtain mixture; 2) sterilizing the mixture; 3) homogenizing the mixture in a homogenizer; 4) quickly cooling the mixture to 2-6 DEG C, and aging at the temperature; and 5) putting the aged mixture in a stirring drum of a freezing machine, freezing while stirring, taking out, packaging, and quickly freezing for hardening to obtain the mango fruit ice cream. The ice cream disclosed by the invention is simple to prepare, does not contain any chemical additive, and has functions of promoting the production of body fluid to quench thirst and maintaining beauty.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a mango fruit ice cream; the invention also relates to a preparation method of the mango fruit ice cream. Background technique [0002] Ice cream is made from drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. The volume-expanded frozen food made is deeply loved by consumers because of its delicate, smooth and cool taste. Currently, there are various types of ice creams on the market with different tastes. For example, CN101731435A, the Chinese invention patent application titled "A Arthrobus Ice Cream and Its Production Method", discloses an Arthrobus ice cream and its production method. This ice cream consists of 2-2.5% whole milk powder; 15-20% whole-fat sweetened condensed milk; 10-12% arrowroot pulp; 5-6% hardened oil; 1-1.5% butter; 7-12% white sugar; ~10% fresh egg slurry; 0.2~0.3% stabilizer-emulsifier; appropriate amount of drinking water. Its prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 张释文王丽娟
Owner 张释文
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