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Green ice cream and its preparation method

An ice cream, green technology, applied in the field of green ice cream and its preparation, to achieve the effect of firm texture, no ice crystals and good taste

Inactive Publication Date: 2013-04-10
秦倩滢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, no manufacturers have applied mung beans and green tea to the production of ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: mung bean 3%, green tea water 43%, anhydrous cream 12%, white granulated sugar 15%, fresh egg 4%, CMC 0.20%, carrageenan 0.04%, citric acid 0.05%.

Embodiment 2

[0022] Example 2: mung bean 4%, green tea water 41%, anhydrous butter 8%, white sugar 17%, fresh egg 3%, CMC 0.10%, carrageenan 0.03%, citric acid 0.15%.

Embodiment 3

[0023] Embodiment 3: mung bean 5%, green tea water 42%, anhydrous cream 10%, white granulated sugar 16%, fresh egg 5%, CMC 0.15%, carrageenan 0.02%, citric acid 0.10%.

[0024] Processing step of the present invention is:

[0025] 1. Processing of mung beans

[0026] Soaking, blanching, refining;

[0027] 2. Processing of green tea juice

[0028] Add water with a material-to-liquid ratio of 1:5 to 1:15 into the green tea, heat to 60-100°C, and extract for 8-30 minutes;

[0029] 3. Making ice cream

[0030] Homogenization, sterilization, cooling, aging, seasoning, freezing, packaging, finished products.

[0031] As a preferred solution, the process steps of the present invention are: adding water with a solid-liquid ratio of 1:10 to the green tea, heating to 80° C., and extracting for 15-20 minutes.

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PUM

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Abstract

The invention relates to an ice cream and its preparation method, and specifically relates to a green ice cream and its preparation method. The green ice cream has good mouthfeel and abundant nutrition. A technical scheme adopted by the invention is characterized in that the green ice cream treats mung bean and a green tea as main raw materials, and mainly comprises 3-5wt% of the mung bean, 41-43wt% of green tea water, 8-12wt% of anhydrous cream, 15-17wt% of white granulated sugar, 3-5wt% of a fresh egg, 0.10-0.20wt% of CMC, 0.02-0.04wt% of carrageenan and 0.05-0.15wt% of citric acid. The preparation method comprises the steps of mung bean processing, green tea processing and ice cream making.

Description

Technical field: [0001] The invention relates to an ice cream and a preparation method thereof, more specifically, to a green ice cream and a preparation method thereof. Background technique: [0002] Ice cream is made of cream as the main raw material, and milk, sugar, eggs, spices, stabilizers, etc. are added, sterilized, and then frozen to become a softer mixture. Ice cream is a food that contains high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., and has the functions of regulating physiological functions, maintaining osmotic pressure and pH. According to international and national product standards, the nutritional content of general cream ice cream is 2.83 times that of milk, and its digestibility in the human body can reach more than 95%, which is higher than that of meat and fat. When you have no appetite in summer, tasting some ice cream is a good way to quickly repleni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 秦倩滢
Owner 秦倩滢
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