Mulberry fruit ice cream and preparation method thereof

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

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 made from a variety of fruit juices mixed with milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Take 20 parts of mulberry juice, 5 parts of apple juice, 5 parts of grape juice, 40 parts of whole milk, 10 parts of white sugar, 1 part of starch, 4 parts of cream, and 40 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 50° C., and the pressure is 25 MPa;

[0027] 4) Rapidly cool the homogenized mixture to 0°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 -10°C for 1 hour under stirring, take it out, pack it, and quickly freeze and harden it at -10°C for 40 hours to get the mulberry fruit ice cream.

Embodiment 2

[0030] 1) Take 40 parts of mulberry juice, 15 parts of apple juice, 15 parts of grape juice, 60 parts of whole milk, 20 parts of white sugar, 4 parts of starch, 10 parts of cream, and 60 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 60° C., and the pressure is 50 MPa;

[0033] 4) Rapidly cool the homogenized mixture to 5°C, and age at this temperature for 8 hours;

[0034] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -20°C for 3 hours under stirring, take it out, pack it, and quickly freeze and harden it at -20°C for 48 hours to get the mulberry fruit ice cream.

Embodiment 3

[0036] 1) Take 30 parts of mulberry juice, 10 parts of apple juice, 10 parts of grape juice, 50 parts of whole milk, 15 parts of white sugar, 3 parts of starch, 8 parts of cream, and 50 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 55° C., and the pressure is 40 MPa;

[0039] 4) Rapidly cool the homogenized mixture to 2°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 -15°C for 2 hours under stirring, take it out, pack it, and quickly freeze and harden it at -15°C for 45 hours to get the mulberry fruit ice cream.

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PUM

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Abstract

The invention discloses a mulberry fruit ice cream and a preparation method thereof. The mulberry fruit ice cream is made of the following raw materials in part by weight: 20-40 parts of mulberry juice, 5-15 parts of apple juice, 5-15 parts of grape juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 1-4 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method of the mulberry fruit ice cream comprises the following steps of: 1) taking the mulberry juice, the apple juice, the grape juice, the whole milk, the white granulated sugar, the starch, the cream and the water, and evenly mixing the raw materials to obtain mixtures; 2) sterilizing the mixtures; 3) homogenizing the mixtures in a homogenizer; 4) rapidly cooling the mixtures to 0-5 DEG C and aging at the temperature; and 5) containing the aged mixtures into the agitating vessel of a freezing machine, freezing the mixtures in an agitated state, taking the mixtures out, packaging the mixtures and rapidly freezing for hardening to obtain the mulberry fruit ice cream. The ice cream preparation method disclosed by the invention is simple and the ice cream does not contain any chemical additive and has the efficacies of promoting saliva secretion, stimulating appetite and beautifying appearance.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a mulberry fruit ice cream; the invention also relates to a preparation method of the mulberry 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. It...

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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