Blueberry ice cream and preparation method thereof

An ice cream and blueberry technology, applied in the fields of frozen sweets, food science, application, etc., can solve the problems of lack of nutrition and health care, single nutrition, etc., and achieve the effect of promoting cardiovascular health, enhancing heart function, and improving throat pain.

Inactive Publication Date: 2015-03-25
KAIYUAN FUKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ice cream is an indispensable sweet and cold drink in people's life. The ice cream in the prior art is mostly made of milk or milk products, eggs or egg products, sweeteners, flavoring agents, stabilizers and food colorings, which are processed through freezing. Although this kind of ice cream has the advantages of being delicious, refreshing and relieving heat, its nutrition is relatively simple, it does not have the function of nutrition and health care, and it needs to add pigments to bring out the bright colors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of blueberry ice cream is carried out according to the following steps:

[0020] 1) Mixing of raw materials: Put 0.18 parts of sodium alginate, 15 parts of white sugar, 0.06 parts of guar gum, 10 parts of skimmed milk powder, 0.12 parts of monoglyceride, 4 parts of cream, 2 parts of maltodextrin and 0.2 parts of food flavor Put it into the high-speed mixing tank and stir evenly, then slowly add the obtained mixture into the batching tank containing 53 parts of pure water. Freeze-dried blueberry powder, stir evenly, finally add 0.4 part of sodium carboxymethylcellulose, continue to stir evenly to obtain a slurry;

[0021] 2) Sterilization: heat the slurry to 65°C and sterilize for 25 minutes;

[0022] 3) Filtration: Pass the sterilized slurry through a 60-mesh sieve to remove impurities in the slurry;

[0023] 4) High-pressure homogeneous cooling: pump the filtered slurry into a homogenizer, perform homogenization treatment at 65~70°C and a press...

Embodiment 2

[0029] The difference between this embodiment and Embodiment 1 lies in that the components of the blueberry ice cream are different in proportion by weight.

[0030] A blueberry ice cream made from the following raw materials in parts by weight: 17 parts of freeze-dried blueberry powder, 0.16 part of sodium alginate, 13 parts of white sugar, 0.04 part of guar gum, 8 parts of skimmed milk powder, and 0.10 part of monoglyceride 2 parts of cream, 0.2 parts of sodium carboxymethylcellulose, 1 part of maltodextrin, 50 parts of purified water, and 0.1 part of food flavor.

Embodiment 3

[0032] The difference between this embodiment and Embodiment 1 lies in that the components of the blueberry ice cream are different in proportion by weight.

[0033] Blueberry ice cream is made from the following raw materials in parts by weight: 13 parts of freeze-dried blueberry powder, 0.20 part of sodium alginate, 17 parts of white sugar, 0.08 part of guar gum, 12 parts of skimmed milk powder, 0.14 part of monoglyceride, 6 parts of butter, 0.6 parts of sodium carboxymethylcellulose, 3 parts of maltodextrin, 55 parts of purified water, and 0.3 parts of food flavor.

[0034] The freeze-dried blueberry powder in the present invention is obtained by quick-freezing fresh blueberries, putting them into a vacuum chamber for drying and dehydration, and crushing the freeze-dried blueberries into powder.

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PUM

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Abstract

The invention discloses blueberry ice cream which is prepared by the following raw materials in parts by weight: 13-17 parts of freeze-dried blueberry powder, 0.16-0.20 parts of sodium alginate, 13-17 parts of white granulated sugar, 0.04-0.08 parts of guar gum, 8-12 parts of dried skim milk, 0.10-0.14 parts of monostearin, 2-6 parts of cream, 0.2-0.6 parts of sodium carboxymethylcellulose, 1-3 parts of maltodextrin, 50-55 parts of purified water and 0.1-0.3 parts of edible essence. The ice cream perfectly integrates nutrition of blueberries and delicacy of ice cream, has effects of coolness, heat removal, nutrition and health protection, and has a color of a blueberry fruit without pigments. The ice cream which is rich in blueberry nutrition and is prepared by a method is good in flavor and taste.

Description

technical field [0001] The invention relates to the technical field of cold drinks, in particular to ice cream and a preparation method thereof. Background technique [0002] In addition to conventional sugar, acid and vitamin C, blueberry fruit is rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, dietary fiber and rich potassium , iron, zinc, calcium and other mineral elements, vitamins are higher than other fruits, and trace elements are also high. It is a fruit high in amino acids, high in copper, high in zinc, and high in iron. In addition, blueberries contain a large amount of anthocyanins, which can remove harmful free radicals in the body, and have the functions of preventing diseases, improving eyesight, beautifying, improving sleep, strengthening blood vessels, and improving circulation. Because fresh blueberries have a sour taste and the pulp is insoluble in water, blueberries are mostly used to produce fruit j...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42
Inventor 慕忠杰杨东勇
Owner KAIYUAN FUKANG FOOD
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