Healthy edible fungus ice cream and production method thereof

A technology for edible fungi and ice cream

Active Publication Date: 2015-01-14
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a healthy edible fungus ice cream and a production method thereof to solve the problems caused by high fat, high sugar, high energy, low protein, low dietary fiber and the addition of thickeners and stabilizers in current ice cream products. food safety issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Edible mushroom pretreatment

[0020] Rinse fresh edible fungi with running water at 8°C to remove inedible impurities, and then blow off the surface moisture with cold wind at 15°C; if the raw material is dry edible fungi, rinse with running water at 8°C, soak at 8°C for 30 minutes to soften, and then follow the above method Rinse with running water, blow off the surface moisture with cold air; then place it in a stainless steel basket, heat it to 95°C with circulating steam, inactivate enzymes and sterilize for 25 minutes, then cool it to 40°C for 30 minutes, and set aside;

[0021] (2) Softening and thickening of edible mushrooms

[0022] According to the mass percentage, mix 15% edible fungus on a wet basis, 84.9% water, and 0.1% food-grade citric acid, mix evenly, wet-grind, the particle size of the pulverized slurry is 160 mesh, heat treatment at 95°C for 30 minutes, and add the above-mentioned food-grade lemon Food-grade sodium carbonate with an acid mass ra...

Embodiment 2

[0031] (1) Edible mushroom pretreatment

[0032] Rinse fresh edible fungi with running water at 15°C to remove inedible impurities, and then blow off the surface moisture with cold wind at 20°C; if the raw material is dry edible fungi, rinse with running water at 15°C, soak at 20°C for 50 minutes to soften, and then use as above Rinse with running water, and blow off the surface moisture with cold air; then place it in a stainless steel basket, heat it to 100°C with circulating steam, inactivate enzymes and sterilize for 30 minutes, then cool to 45°C for 40 minutes, and set aside;

[0033] (2) Softening and thickening of edible mushrooms

[0034] According to mass percentage, wet-based edible fungus 30%, water 69.7%, food-grade citric acid 0.3%, mix evenly, wet-grind, the particle size of the pulverized slurry is 200 mesh, 100 ℃, 40min after heat treatment, add the above-mentioned food-grade lemon Food-grade sodium carbonate with an acid mass ratio of 1: 1.5, stir evenly, and...

Embodiment 3

[0043] (1) Edible mushroom pretreatment

[0044] Rinse fresh edible mushrooms with running water at 11°C to remove inedible impurities, and then blow off the surface moisture with cold wind at 18°C; if the raw material is dry edible fungi, rinse with running water at 11°C, soak at 18°C ​​for 40 minutes to soften, and then use as above Rinse with running water, and blow off the surface moisture with cold air; then place it in a stainless steel basket, heat it to 98°C with flowing steam, inactivate enzymes and sterilize for 28 minutes, then cool it to 42°C for 35 minutes, and set aside;

[0045] (2) Softening and thickening of edible mushrooms

[0046] According to the mass percentage, 22.5% of wet base edible fungus, 77.3% of water, and 0.2% of food grade citric acid are mixed evenly, wet pulverized, and the particle size of the pulverized slurry is controlled to be 180 mesh. 1.35% food-grade sodium carbonate, stir evenly, and continue to maintain the temperature at 98°C for 3...

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PUM

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Abstract

The invention relates to healthy edible fungus ice cream and a production method thereof, and belongs to the food processing technology. The edible fungus ice cream which is homogeneous in texture, smooth and delicate in taste, cool, refreshing and summer-heat relieving is prepared by the steps as follows: cleaning, washing, removal of inedible parts, softening, bodying, pelletizing, low-temperature homogenized fusion, isothermal blending, stirring freezing, filling and the like. According to the healthy edible fungus ice cream and the production method thereof, the application range of the edible fungi is broadened, any thickener, stabilizer or other additives are not added in a production process, natural nutritional ingredients in the edible fungi are reserved in a product to the utmost extent, and special edible fungus flavor and a health function are provided; environmental protection is achieved in the production process, and waste residues, waste steam and hazardous materials are not generated; and chemical reagents are not used, so that edible safety of the product is guaranteed.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an edible mushroom healthy ice cream and a production method thereof. Background technique [0002] Ice cream (ice cream), also known as ice cream, ice cream, milk cake and so on. According to historical records, at the end of the Tang Dynasty, people would make a kind of edible ice cream to cool off the summer heat. This is the oldest ice cream in the world. In the 13th century, the traditional frozen food in the East was brought to Italy by Marco Polo, and then spread to the West and further developed. Traditional ice cream is mainly made of drinking water, milk or milk powder, butter (or vegetable oil), sugar, etc., adding appropriate amount of food additives such as thickener, stabilizer, emulsifier, sweetener, etc. The volume-expanded frozen food that can be directly eaten is made by homogenization, aging, freezing, hardening and other processes. The main nutrients are suga...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/34A23G9/40A23G9/42
CPCA23G9/32
Inventor 张艳荣刘婷婷王大为张雁凌
Owner JILIN AGRICULTURAL UNIV
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