Additive-free pure plant potato grain healthy ice cream and production method thereof

An additive-free, ice cream technology, applied in frozen sweets, food science, applications, etc., can solve the problems of low dietary fiber, high energy, low protein, etc., and achieve good fluidity, uniform tissue state, and easy transportation and processing.

Active Publication Date: 2016-04-13
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a kind of additive-free pure plant potato grain healthy ice cream and its production method, healthy ice cream with potatoes and grains as main raw materials and its production method to solve the problem of high fat, high sugar, Defects such as high energy, low protein, and low dietary fiber, as well as problems with adding thickeners and stabilizers

Method used

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  • Additive-free pure plant potato grain healthy ice cream and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Softening and small molecule anti-retrogradation treatment of potato raw materials

[0031] Soak fresh purple or sweet potatoes, potatoes, native potatoes, and konjac in cold water at 5°C for 2 hours to soften the skin and dirt on the surface, while avoiding enzymatic reactions to ensure the freshness of raw potatoes, and then soak them in cold water at 10°C Wash continuously with running water to remove inedible impurities; then remove the skin, place it evenly on the steamer, place it at 115°C for 40 minutes for aging and softening treatment, soften the fiber, improve the hydrophilic ability of the plant tissue, and then clean the condition Cool down to 25°C for dehumidification, and the clean wind speed for dehumidification is 3m / s. After cooling, put it in a mixer to stir and disperse to obtain fragments with a particle size of 6mm. Microwave small molecules and dehydration treatment at 45°C, microwave frequency 2450MHz, microwave energy supply 0.5kw / kg·h, the w...

Embodiment 2

[0041] (1) Softening and small molecule anti-retrogradation treatment of potato raw materials

[0042] Soak fresh purple or sweet potatoes, potatoes, native potatoes, and konjac in cold water at 10°C for 1 hour to soften the skin and dirt on the surface, while avoiding enzymatic reactions to ensure the freshness of the raw potatoes, and then flow them at 15°C Wash continuously with water to remove inedible impurities; then remove the epidermis, place it evenly on the steaming tray, and place it at 120°C for 30 minutes for aging and softening treatment to soften the fiber and improve the hydrophilicity of the plant tissue, and then under clean conditions Dehumidification and cooling to 30°C, the clean wind speed of dehumidification is 6m / s, after cooling, put it in a mixer to stir and disperse, and obtain fragments with a particle size of 10mm, microwave small molecules and dehydration treatment at 50°C, microwave frequency 2450MHz , The microwave energy supply is 2kw / kg·h, and...

Embodiment 3

[0052] (1) Softening and small molecule anti-retrogradation treatment of potato raw materials

[0053] Soak fresh purple or sweet potatoes, potatoes, native potatoes, and konjac in cold water at 8°C for 1.5 hours to soften the skin and surface dirt, while avoiding enzymatic reactions to ensure the freshness of the raw potatoes, and then soak them in cold water at 12°C Continuously wash with running water to remove inedible impurities; then remove the skin, place it evenly on the steamer, place it at 118°C for 35 minutes for aging and softening treatment, soften the fiber, improve the hydrophilic ability of the plant tissue, and then clean the condition Cool down to 28°C for dehumidification, and the clean wind speed for dehumidification is 5m / s. After cooling, put it in a mixer to stir and disperse to obtain fragments with a particle size of 8mm. Microwave small molecules and dehydration treatment at 47°C, microwave frequency 2450MHz, microwave energy supply 1.5kw / kg h, the wa...

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Abstract

The invention relates to an additive-free pure plant potato-food healthy ice cream and a production method of the additive-free pure plant potato-food healthy ice cream and belongs to the food processing technology. The method comprises the following steps: clearing, washing, softening, and performing anti-aging on purple sweet potatoes or sweet potatoes, or potatoes, or konnyaku and cereal raw materials including black rice, or millet, or pearl barley, and then blending, sterilizing, homogenizing, ripening and freezing to prepare the potato ice cream which is uniform in structural state and smooth and fine in taste and is cool and moist to relieve summer-heat. The ice cream widens the range of application of potato and cereal food resources, no thickener, stabilizer, essence and pigment or other additives are added in the production process, and the ice cream retains maximum natural nutrient contents in the raw materials and has the special flavor and health effect of potato food. The production process is environmentally friendly and does not generate waste residues, spent steam or harmful substances. No chemical additive is used, so that the ice cream is safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to pure plant potato grain ice cream without additives and a production method thereof. Background technique [0002] Ice cream (ice cream), also known as ice cream, is made of drinking water, milk or milk powder, cream (or vegetable oil), sugar, etc. The volume-expanded frozen food that can be directly eaten is made by mixing, sterilizing, cooling, homogenizing, aging, freezing, hardening and other processes. According to historical records, at the end of the Tang Dynasty in my country, people would make a kind of edible ice to cool off in summer. This is the earliest and oldest ice food 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. Since its invention, ice cream has almost always used milk, cream, and sugar as the main raw materials. It is a high-fat, high-sugar, hig...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 王大为张艳荣刘婷婷张雁凌
Owner JILIN AGRICULTURAL UNIV
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