Corn ice cream and its preparation method

A technology for ice cream and corn, applied to the preparation of corn ice cream and the field of corn ice cream, can solve the problems such as no corn ice cream, and achieve the effects of fresh and delicious flavor, simple preparation method and promotion of growth and development.

Inactive Publication Date: 2012-04-25
刘凤珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no corn ice cream with certain health benefits made from corn mixed with milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Cook the sweet corn, peel off the corn kernels, put the peeled cooked corn kernels into a juice extractor, add water to squeeze the juice, and obtain corn juice; when adding water to squeeze the juice, the weight ratio of water and the cooked corn kernels is 2:1;

[0027] 2) Take fresh wolfberry and put it into a juice extractor to squeeze the juice to obtain wolfberry juice;

[0028] 3) Take 35 parts of corn juice, 5 parts of wolfberry juice, 8 parts of honey, 50 parts of whole milk, 8 parts of white sugar, 4 parts of starch, 8 parts of cream, and 30 parts of water, and mix them evenly to obtain a mixture;

[0029] 4) the mixture of gained is sterilized;

[0030] 5) Put the sterilized mixture into a homogenizer for homogenization; the homogenization temperature is 55° C., and the pressure is 40 MPa;

[0031] 6) Rapidly cool the homogenized mixture to 0°C, and age at this temperature for 4 hours;

[0032] 7) Put the aged mixture into the mixing bucket of the freez...

Embodiment 2

[0034] 1) Cook the sweet corn, peel off the corn kernels, put the peeled cooked corn kernels into a juice extractor, add water to squeeze the juice, and obtain corn juice; when adding water to squeeze the juice, the weight ratio of water and the cooked corn kernels is 3:1;

[0035] 2) Take fresh wolfberry and put it into a juice extractor to squeeze the juice to obtain wolfberry juice;

[0036] 3) Take 25 parts of corn juice, 3 parts of wolfberry juice, 5 parts of honey, 40 parts of whole milk, 5 parts of white sugar, 2 parts of starch, 4 parts of cream, and 20 parts of water, and mix them evenly to obtain a mixture;

[0037] 4) the mixture of gained is sterilized;

[0038] 5) Put the sterilized mixture into a homogenizer for homogenization; the homogenization temperature is 50° C., and the pressure is 25 MPa;

[0039] 6) Rapidly cool the homogenized mixture to -2°C, and age at this temperature for 3 hours;

[0040] 7) Put the aged mixture into the mixing bucket of the free...

Embodiment 3

[0042] 1) Cook the sweet corn, peel off the corn kernels, put the peeled cooked corn kernels into a juice extractor, add water to squeeze the juice, and obtain corn juice; when adding water to squeeze the juice, the weight ratio of water and the cooked corn kernels is 2.5:1;

[0043] 2) Take fresh wolfberry and put it into a juice extractor to squeeze the juice to obtain wolfberry juice;

[0044] 3) Take 45 parts of corn juice, 8 parts of wolfberry juice, 10 parts of honey, 60 parts of whole milk, 10 parts of white sugar, 5 parts of starch, 10 parts of cream, and 40 parts of water, and mix them evenly to obtain a mixture;

[0045] 4) the mixture of gained is sterilized;

[0046] 5) Put the sterilized mixture into a homogenizer for homogenization; the homogenization temperature is 60° C., and the pressure is 50 MPa;

[0047] 6) Rapidly cool the homogenized mixture to 3°C, and age at this temperature for 5 hours;

[0048] 7) Put the aged mixture into the mixing bucket of the ...

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PUM

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Abstract

The invention discloses a corn ice cream and its preparation method. The corn ice cream comprises the following raw materials by weight: 25-45 parts of corn juice, 3-8 parts of Chinese wolfberry juice, 5-10 parts of honey, 40-60 parts of whole milk, 5-10 parts of white sugar, 2-5 parts of starch, 4-10 parts of cream and 20-40 parts of water. The preparation method comprises the following steps: 1) weighting the stripped cooked corn grain and placing into a juice extractor, adding water and squeezing to obtain the corn juice; 2) weighting fresh Chinese wolfberry and placing into the juice extractor for squeezing to obtain the Chinese wolfberry juice; 3) weighting each raw material and uniformly mixing to obtain a mixture; 4) disinfecting the mixture; 5) placing the mixture in a homogenizer for homogenization; 6) rapidly cooling the mixture to the temperature of -2-3 DEG C, and aging at the temperature; 7) placing the mixture in stirring barrel of a freezing machine, freezing under the stirring state, removing, packing, quickly freezing and hardening to obtain the product. The corn ice cream has the advantages of fragrant local flavor, abundant nutrition and certain health care efficacy.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 刘凤珍陈华峰
Owner 刘凤珍
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