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Strawberry ice cream and preparation method thereof

A strawberry and ice cream technology, applied in frozen sweets, food science, applications, etc., can solve the problems of not being able to meet the growing needs of consumers, not having health care effects, etc., and achieve the effect of promoting gastrointestinal motility and preventing scurvy

Inactive Publication Date: 2014-10-08
ANHUI BAIRUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of cold drinks sold on the market, but most of them do not have health care effects and cannot meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A strawberry ice cream is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Gynostemma 1.2, Honeysuckle 1.4, Astragalus 1.2, Salvia miltiorrhiza 0.9, Dandelion 1.1, Juling grass 1.2, Zhuling skin 0.8, Purslane 3, Mountain dew 3, Okara 7, Tomato sauce 2, Ejiao 3, Chocolate pulp 21, Olive Oil 2, Strawberry 55, Cream 10, Corn Starch 5, Sugar 30, Xanthan Gum 0.3, Whole Milk Powder 18, Nutritional Additive 6;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 2.4 water chestnut leaves, 2 kudzu root, 1.5 Mimeng flower, 3 sealwort, 11 persimmon, 20 lotus seeds, and 3 lard;

[0022] The preparation method is as follows: (1) take persimmon pulp, add 3-4 times of water to make a slurry, add water chestnut leaves, kudzu root, Mimenghua, and sealwort into the obtained slurry, seal and soak for 4-5 hours, filter to remove slag, and collect the filtrate;

[0023] (2) Mix lotus se...

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PUM

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Abstract

The invention relates to a strawberry ice cream and a preparation method thereof. The strawberry ice cream is prepared from the following raw materials by weight: 1-1.2 parts of gynostemma pentaphyllum, 1.3-1.4 parts of honeysuckle flower, 1-1.2 parts of radix astragali, 0.9-1 part of salvia miltiorrhizae, 1-1.1 parts of dandelion, 1.1-1.2 parts of gentiana apiata, 0.8-1 part of machilus leptophylla hand, 2-3 parts of purslane, 2-3 parts of petasites tatewakianus kitam, 6-7 parts of soybean residues, 1-2 parts of tomato sauce, 3-4 parts of colla corii asini, 20-21 parts of chocolate liquor, 1-2 parts of olive oil, 55-60 parts of strawberry, 8-10 parts of cream, 4-5 parts of corn starch, 25-30 parts of white sugar, 0.2-0.3 part of xanthan gum, 16-18 parts of whole milk powder and 6-7 parts of nutritional additives. The strawberry is used as a main raw material, contains abundant vitamin C, pectin, cellulose and mineral substances, and has the effects of preventing scorbutus and promoting gastrointestinal motility. Besides, the strawberry ice cream contains a plurality of Chinese herbal medicine components, and has the functions of replenishing qi to invigorate the spleen, nourishing blood and tranquilization and clearing heat for improving eyesight by being taken often.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a strawberry ice cream and a preparation method thereof. Background technique [0002] Cold drink is a kind of food that people usually use to cool down in summer. At present, there are various types of cold drinks sold on the market, but most of them do not have health care effects and cannot meet the growing demands of consumers. Contents of the invention [0003] The object of the invention is to provide a strawberry ice cream and a preparation method thereof, which is cool and refreshing, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A strawberry ice cream is characterized in that it is made from the raw materials of the following parts by weight: [0006] Gynostemma 1-1.2, Honeysuckle 1.3-1.4, Astragalus 1-1.2, Salvia miltiorrhiza 0.9-1, Dandelion 1-1.1, Zhulingcao 1.1-1.2, Julienne 0.8-1, Pur...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/42
Inventor 李国正
Owner ANHUI BAIRUN FOOD
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