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Aromatic plant ice cream and preparation method thereof

A technology of aromatic plants and ice cream, applied in the direction of frozen sweets, food science, application, etc., to achieve the effect of enriching taste, enhancing tooth protection, and broad application and promotion prospects

Active Publication Date: 2012-07-18
南通市通州区西亭供水有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the combination of aromatic plants and ice cream for food processing to produce ice cream. With the improvement of people's living standards, the development of ice cream with various flavors will surely be welcomed by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An aromatic plant ice cream is characterized in that it is composed of the following components by weight: 10 parts of aromatic plants, 0.03 parts of monoglyceride, 10 parts of egg yolk, 15 parts of cream, 8 parts of xylitol, 0.4 part of ethyl maltose, egg 0.05 parts of phospholipids, 45 parts of white sugar, 200 parts of water;

[0025] The aromatic plant is composed of the following components by weight: 20 parts of claret, 10 parts of sweet orange, 2 parts of jasmine, 6 parts of sweet basil, 2 parts of rose, 7 parts of lemon balm leaves and 0.3 part of michelia.

[0026] The preparation method of aromatic plant ice cream is characterized in that:

[0027] (1) Extraction of active ingredients of aromatic plants: Clean Clary, sweet orange, jasmine, sweet basil, rose, lemon balm leaves, michelia, put them in the extraction tank according to the stated ratio, and extract with water to obtain After extracting the liquid, heat and concentrate the extract to obtain a thick...

Embodiment 2

[0033] An aromatic plant ice cream is characterized in that it consists of the following components by weight ratio: 15 parts of aromatic plants, 0.09 parts of sodium carboxymethylcellulose, 15 parts of egg yolks, 20 parts of cream, 16 parts of xylitol, and 0.8 parts of ethyl maltose 0.1 part of lecithin, 55 parts of white sugar, 230 parts of water;

[0034] The aromatic plant is composed of the following components by weight: 30 parts of claret, 16 parts of sweet orange, 4 parts of jasmine, 7 parts of sweet basil, 4 parts of rose, 12 parts of lemon balm leaves and 1.0 part of michelia.

[0035] The preparation method of aromatic plant ice cream is characterized in that:

[0036] (1) Extraction of active ingredients of aromatic plants: Clean Clary, sweet orange, jasmine, sweet basil, rose, lemon balm leaves, michelia, put them in the extraction tank according to the stated ratio, and extract with water to obtain After extracting the liquid, heat and concentrate the extract to...

Embodiment 3

[0042] An aromatic plant ice cream is characterized in that it is composed of the following components by weight: 13 parts of aromatic plants, 0.06 parts of guar gum, 13 parts of egg yolk, 17 parts of butter, 12 parts of xylitol, 0.6 part of ethyl maltose, 0.07 parts of lecithin, 50 parts of white sugar, 215 parts of water;

[0043] The aromatic plant is composed of the following components by weight: 25 parts of claret, 13 parts of sweet orange, 3 parts of jasmine, 7 parts of sweet basil, 3 parts of rose, 9 parts of lemon balm leaves and 0.7 part of michelia.

[0044] The preparation method of aromatic plant ice cream is characterized in that:

[0045] (1) Extraction of active ingredients of aromatic plants: Clean Clary, sweet orange, jasmine, sweet basil, rose, lemon balm leaves, michelia, put them in the extraction tank according to the stated ratio, and extract with water to obtain After extracting the liquid, heat and concentrate the extract to obtain a thick extract wit...

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PUM

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Abstract

The invention discloses an aromatic plant ice cream and a preparation method thereof. The aromatic plant ice cream comprises 10-15 parts of aromatic plants, 0.03-0.09 part of stabilizer, 10-15 parts of egg yolk, 15-20 parts of butter, 8-16 parts of xylitol, 0.4 to 0.8 part of ethyl maltose, 0.05-0.1 part of lecithin, 45-55 parts of white sugar and 200-230 parts of water. An aromatic plant is added into an ice cream, so that the prepared ice cream has the fragrance of the aromatic plant and when a consumer enjoys the ice cream, the consumer can enjoy the fragrance and the refreshing effect of a flower.

Description

technical field [0001] The invention relates to aromatic plant ice cream and a preparation method thereof. Background technique [0002] In the hot summer months, ice cream is a favorite cooling food. At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. Therefore, cause existing frozen drink taste to be single, only play the effect of relieving summer as the solid drink of relieving summer heat. With the enhancement of people's nutritional awareness and the transformation of consumption concepts, ice cream needs to develop from a simple function of relieving heat and thirst to a function of nutrition and health ca...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/36A23G9/34
Inventor 吴祖福
Owner 南通市通州区西亭供水有限公司
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