Ice lolly containing avocado and preparation method thereof
A kind of technology of avocado and ice cream, applied in the direction of frozen sweets, food science, application, etc., can solve the problems of poor frost resistance, and achieve the effect of enhancing frost resistance and rich nutrition
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[0050] In the method for preparing ice cream containing avocado of the present invention, another key point is the addition of candied avocado water in the batching process, and the mixing process of the ingredients of the present invention is preferably to remove honeydewed avocado pieces, Mix other materials except the candied avocado water to make a feed liquid and raise the temperature to 75-85°C, add the candied avocado water while stirring, and then homogenize.
[0051] The ingredients used in the preparation of ice cream of the present invention include: raw materials, such as candied avocado, candied avocado water and water; auxiliary materials, such as sweeteners, milk powder, fats and oils and stabilizers; additives, such as essence, pigment, acidity Regulator and sweetener.
[0052] According to specific embodiments of the present invention, the preparation method of ice cream of the present invention is to carry out according to the following operations:
[0053] ...
Embodiment 1
[0070] Embodiment 1. Preparation of candied avocado pieces and candied avocado water
[0071] As shown in Table 1, the fresh avocado pieces with a particle size of 7mm are mixed with glucose powder and 40 parts by weight of water, and the temperature is kept at 80° C. for 30 minutes to carry out honey soaking treatment, and then filtered to obtain honey soaked avocado pieces and filtrate; And adding water to adjust the weight of the filtrate to 40 parts by weight, to obtain honey-soaked avocado water.
[0072] Table 1 Honey Dip of Avocado
[0073] Example
[0074] Examples 1-9
Embodiment 2
[0075] Embodiment 2. The preparation of ice cream
[0076] Carry out the preparation of ice cream according to table 2 according to the following steps
[0077] a. Dissolve the sweetener and 0.2 parts by weight of carrageenan in 50 parts by weight of water, heat and boil to 75°C, add 6 parts by weight of milk powder and coconut oil;
[0078] b. At a temperature of 75°C, add 15 parts by weight of the honeydewed avocado water prepared in Example 1, continue to boil for 8 minutes, and filter to remove impurities;
[0079] c. Homogenize the boiled mixed material, the homogenization temperature is 80°C, the first-level homogenization pressure is 18Mpa, and the second-level homogenization pressure is 5Mpa; water is added until the total weight of the material is 97.45 parts by weight;
[0080] d. Heat the homogenized mixed material at 85°C for 20 seconds to sterilize;
[0081] e. Cool to 4°C, add 0.05 parts by weight of citric acid, and stir evenly;
[0082] f. freeze in the freeze...
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