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Cherry fruity ice cream and its preparation method

An ice cream and fruit-flavored technology is applied to the preparation of cherry fruit-flavored ice cream and the field of cherry fruit-flavored ice cream to achieve the effects of unique flavor, enhanced physique and simple preparation method

Inactive Publication Date: 2012-04-25
张小钰
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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 50 parts of cherry juice, 10 parts of strawberry juice, 10 parts of watermelon juice, 50 parts of whole milk, 15 parts of white sugar, 8 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 55° C., and the pressure is 40 MPa;

[0027] 4) Rapidly cool the homogenized mixture to 1°C, and age at this temperature for 6 hours;

[0028] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -15°C for 6 hours under stirring, take it out, pack it, freeze and harden it at -15°C for 55 hours, and then get the cherry fruity ice cream.

Embodiment 2

[0030] 1) Take 60 parts of cherry juice, 15 parts of strawberry juice, 15 parts of watermelon juice, 60 parts of whole milk, 20 parts of white sugar, 10 parts of cream, and 50 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 4°C, and age at this temperature for 7 hours;

[0034] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -20°C for 5 hours under stirring, take it out, pack it, and quickly freeze and harden it at -18°C for 50 hours to get the cherry fruity ice cream.

Embodiment 3

[0036] 1) Take 40 parts of cherry juice, 8 parts of strawberry juice, 8 parts of watermelon juice, 40 parts of whole milk, 10 parts of white sugar, 5 parts of cream, and 30 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 -2°C, and age at this temperature for 5 hours;

[0040] 5) Put the aged mixture into the mixing bucket of the freezer, freeze it at -10°C for 7 hours under stirring, take it out, pack it, and quickly freeze and harden it at -12°C for 60 hours to get the cherry fruity ice cream.

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PUM

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Abstract

The invention discloses a cherry fruity ice cream and its preparation method. The cherry fruity ice cream is made from the following raw materials of: by weight, 40-60 parts of a cherry juice, 8-15 parts of a strawberry juice, 8-15 parts of a watermelon juice, 40-60 parts of whole milk, 10-20 parts of white sugar, 5-10 parts of cream and 30-50 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing each raw material to obtain a mixture; 2) sterilizing the mixture; 3) putting the mixture into a homogenizer for homogenization; 4) rapidly cooling the mixture to minus 2-4 DEG C, and aging at the temperature; and 5) filling the aged mixture into a stirring barrel of a freezing machine, freezing at the stirring state, taking out, packaging, and quick-freezing and hardening to obtain the ice cream. The ice cream provided by the invention has a simple preparation method, contains no chemical additive, and has health-care effects of whitening, beautifying, clearing away summer heat, strengthening physique and the like.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 张小钰陈华峰
Owner 张小钰
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