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Purple yam ice cream and preparation method thereof

A technology for ice cream and taro, applied in frozen desserts, food science, applications, etc., can solve the problems of not reflecting the value of taro, not satisfying consumers' desire for delicious food, and not being able to promote it, so as to achieve no side effects, drinking Safe, soft and delicate taste

Inactive Publication Date: 2013-09-11
郑通彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, taro is rarely used as a raw material for leisure food, especially in the field of cold drink processing
Thereby can't satisfy consumer's desire to food, can't reflect the value of fragrant taro itself, also can't get extensive promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Taro ice cream is made from the following raw materials in parts by weight: 80 parts of taro powder, 30 parts of black rice, 50 parts of milk powder, 20 parts of glucose, 10 parts of sucrose, 10 parts of white granulated sugar, 7 parts of pectin, 15 parts of coconut cream part, 300 parts of water.

Embodiment 2

[0034] Taro ice cream is made from the following raw materials in parts by weight: 60 parts of taro powder, 32 parts of black rice, 60 parts of milk powder, 20 parts of glucose, 10 parts of white sugar, 4 parts of pectin, 4 parts of gelatin, 20 parts of coconut cream part, 250 parts of water.

Embodiment 3

[0036] Taro ice cream is made from the following raw materials in parts by weight: 85 parts of taro powder, 40 parts of black rice, 40 parts of milk powder, 25 parts of glucose, 10 parts of sucrose, 5 parts of xanthan gum, 4 parts of gelatin, 10 parts of coconut cream parts, 350 parts of water.

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Abstract

The invention discloses purple yam ice cream and a preparation method thereof. The purple yam ice cream comprises the following components of 60-100 parts of purple yam powder, 20-40 parts of black rice flour, 40-60 parts of milk powder, 30-50 parts of sweetener, 5-10 parts of stabilizer, 10-20 parts of coconut cream and 200-400 parts of water. The purple yam ice cream is prepared by adopting the steps of preprocessing, sterilizing, homogenizing, cooling, congealing, cast-pouring and freezing of the purple yam. The purple yam ice cream maintains the nutritional ingredients contained in the purple yam and a special purple yam taste, and has the functions of relieving summer heat and quenching thirst, removing retention and regulating the flow of vital energy, reliving internal heat or fever, clearing heat and reliving cough, thereby being suitable for people of all ages.

Description

technical field [0001] The invention belongs to the field of cold drink processing, and in particular relates to a taro ice cream and a preparation method thereof. Background technique [0002] Taro is rich in crude protein, starch, crude fiber and sugar. The meat is delicate and has a unique vanilla flavor. It is often used to steam or stir-fry meat products and become a delicacy on the table. But taro is seldom used as the raw material of leisure food, especially in the application of cold drink processing field. Thereby can not satisfy consumer's desire to delicious food, can not reflect the value of fragrant taro itself, also can not obtain extensive promotion. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of taro ice cream and its preparation method. The taro ice cream maintains the nutritional ingredients and unique vanilla flavor contained in the taro, and can relieve heat and thirst, dissipate a...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 郑通彪
Owner 郑通彪
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