Method for making ice cream manually

An ice cream, handmade technology, applied in the field of ice cream production, can solve the problems of limited types, low refrigeration capacity, and inability to meet the different needs of consumers, and achieve the effects of moderate content, low cost, and fresh taste.

Inactive Publication Date: 2014-01-22
王惠璇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The formula, taste, and color of ice cream are all formulated models, and the types are limited, which cannot meet the different needs of consumers, especially the special needs of some special groups (such as the demand for sugar-free ice cream for diabetics), and cannot use fresh fruits and vegetables As raw materials for handmade

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Handmade Creamy Cucumber Ice Cream:

[0061] (1) Divide the cucumber (about 50g) into two equal parts, one of which is squeezed into cucumber juice with a juicer, and the other is cut into cubes. It takes about 1.5 minutes.

[0062] (2) Put 20g of cucumber juice, 80ml of milk, 10ml of cream, and 10g of white sugar into a container, and stir well with an egg beater to make a liquid mixture of cucumber ice cream. It takes about 1 minute.

[0063] (3) Pour the homogeneously mixed liquid mixture into a metal container, take 0.3-0.5 liters of liquid nitrogen from the heat preservation container, and pour it into the liquid mixture three times. Pour in about 2 / 5 of the liquid nitrogen for the first time, start whipping with an egg beater within 10 seconds after pouring in, and set the speed to low speed. After the liquid nitrogen poured in for the first time is completely volatilized, pour the remaining 1 / 2 of the liquid nitrogen into the container, and continue to beat wi...

Embodiment 2

[0067] Handmade Fresh Mango Ice Cream:

[0068] (1) Peel two fresh mangoes, take out the pulp (about 30g), and divide it into two equal parts, one of which is whipped into mango puree, and the other is cut into cubes. It takes about 1.5 minutes.

[0069] (2) Put 15g of mango puree, 100ml of milk, 10ml of cream, and 10g of white sugar into a container, and stir well with an egg beater to make a liquid mixture of mango ice cream. It takes about 1 minute.

[0070] (3) Pour the homogeneously mixed liquid mixture into a metal container, and pour 0.3 liters of liquid nitrogen into the liquid mixture three times. After pouring in the liquid nitrogen for the first time, start whisking with an egg beater, and set the speed to a low gear. After pouring in the liquid nitrogen for the last time, turn the whipping speed to high. It takes about 1.5 minutes.

[0071] (4) Continue to beat at high speed until the liquid nitrogen is completely volatilized, and there is no dense white fog i...

Embodiment 3

[0074] Handmade Sugar Free Creamy Ice Cream:

[0075] (1) Take 100ml of skim milk, 10ml of cream, 15ml of xylitol, and 2g of guar gum.

[0076] (2) Put the above-mentioned raw materials into a container, stir well with an egg beater, and make a liquid mixture of sugar-free cream ice cream. It takes about 1 minute.

[0077] (3) Pour the homogeneously mixed liquid mixture into a metal container, and pour 0.3 liters of liquid nitrogen into the liquid mixture three times. After pouring in the liquid nitrogen for the first time, start whisking with an egg beater, and set the speed to a low gear. After pouring in the liquid nitrogen for the last time, turn the whipping speed to high. It takes about 1.5 minutes.

[0078] (4) Continue to whip at high speed until the liquid inert gas is completely volatilized, and there is no dense white mist in the metal container. After the ice cream is made, it can be put into the container for consumption. It takes about 1 minute.

[0079] Th...

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PUM

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Abstract

The invention provides a method for making ice cream manually. The method is characterized in that the method comprises the following making steps: first, raw materials used for making ice cream are put into a container, stirred fully and uniformly, and ice cream liquid mixture is obtained; second, an appropriate amount of liquid inert gases is added into the ice cream liquid mixture in batches, the ice cream liquid mixture is whipped manually or through devices; third, the ice cream liquid mixture is whipped manually or through devices in refrigeration and crystallization processes, and the formed ice crystals can be smaller under the action of external force; fourth, when the ice cream liquid mixture is refrigerated into solid completely, the ice cream is obtained. In the method, liquid inert gases are used as refrigeration medium, that fresh fruits and vegetables or alcohol-containing drink are used as raw materials for making manual ice cream can be possible. The air content of the ice cream is moderate, the taste and the color are changeable, the ice crystals are small, and the mouthfeel is soft.

Description

technical field [0001] The invention relates to a method for making ice cream, in particular to a method for making ice cream by hand. Background technique [0002] The method for making ice cream by hand is usually to mix purchased ice cream powder or formula raw materials with water, then add ice cream making equipment, and through processes such as freezing and filling air, it is made by machine. The formula, taste, and color of ice cream are all formulated models, and the types are limited, which cannot meet the different needs of consumers, especially the special needs of some special groups (such as the demand for sugar-free ice cream for diabetics), and cannot use fresh fruits and vegetables As raw materials for handmade ice cream, only processed fruit and vegetable products such as jams can be used. [0003] Most of the existing handmade ice cream production processes cannot use alcoholic beverages such as beer and cocktails as the basic raw materials for producing ...

Claims

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Application Information

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IPC IPC(8): A23G9/04
Inventor 丁睿
Owner 王惠璇
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