Health-preserving ice cream and preparation method thereof

A technology of ice cream and soybean milk, which is applied in the field of health-preserving ice cream and its preparation, can solve the health risks of teenagers and middle-aged and elderly people, and achieve the effect of improving texture and increasing expansion rate

Inactive Publication Date: 2014-12-03
LINGNAN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because too much animal fat in ice cream can lead to obesity, high blood pressure, arteriosclerosis and cardiovascular and cerebrovascular diseases, it is potentially dangerous to the health of teenagers and middle-aged and elderly people, and cannot satisfy the consumption of the elderly or obese people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: the preparation of a kind of health-preserving ice cream (rose hawthorn soybean ice cream)

[0044] (1) Put 40g of soybeans in a soymilk machine with 400mL of 0.5wt% light salt water to prepare soymilk. After filtering through four layers of gauze, concentrate the soymilk stock solution to 150mL, add 20g of white sugar while it is hot, stir until thick foam, and cool to Set aside at room temperature.

[0045] (2) Heat 10g of cornstarch and 100mL of purified water at 55°C and stir until gelatinized, then cool to room temperature for use.

[0046] (3) Take 15g of hawthorn and add 200mL of pure water to soak for 30 minutes, decoct for 20 minutes, and filter with four layers of gauze to get the hawthorn filtrate; take 10g of fresh roses and add 80mL of hawthorn filtrate, put it in an ultrasonic extractor for extraction at room temperature for 1 hour, and then add 30g Mix the white granulated sugar well, and then concentrate to about 10mL to obtain flower pulp...

Embodiment 2

[0048] Embodiment 2: the preparation of a kind of health-preserving ice cream (soybean ice cream of pure hawthorn)

[0049] (1) Put 40g of soybeans in a soymilk machine with 400mL of 0.2wt% light salt water to prepare soymilk. After filtering through four layers of gauze, concentrate the soymilk stock solution to 140mL, add 15g of white sugar while it is hot, stir until thick foam, and cool to Set aside at room temperature.

[0050] (2) Add 10g of cornstarch and 70mL of pure water to heat and stir until gelatinized, then cool to room temperature for use.

[0051] (3) Take 15g of hawthorn and add 150mL of pure water to soak for 30 minutes, decoct for 20 minutes, filter the hawthorn filtrate with four layers of gauze, add 15g of white sugar, mix well, then heat and concentrate to about 10mL to obtain a concentrate.

[0052] (4) Add the cornstarch paste in step (2) to the thick foamy soybean milk in step (1), add 10mL of olive oil and the hawthorn concentrate obtained in step (3...

Embodiment 3

[0053] Embodiment 3: the preparation of a kind of health-preserving ice cream (soybean ice cream of pure rose)

[0054] (1) Put 40g of soybeans in a soymilk machine with 400mL of 0.7wt% light salt water to prepare soymilk. After filtering through four layers of gauze, concentrate the soymilk stock solution to 160mL, add 30g of white granulated sugar while it is hot, stir until thick foam, and cool to Set aside at room temperature.

[0055] (2) Add 10 g of cornstarch and 115 mL of purified water to heat and stir until gelatinized, then cool to room temperature for use.

[0056] (3) Take 10g of fresh roses and add 100mL of pure water, put them in an ultrasonic extractor to extract at room temperature for 1 hour, then add 30g of white sugar and mix well, then concentrate to about 10mL to obtain flower pulp, which is ready for use.

[0057] (4) Add the cornstarch paste in step (2) to the thick foamy soybean milk in step (1), add 20mL of olive oil and the flower pulp obtained in s...

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PUM

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Abstract

The invention belongs to the technical field of frozen dessert preparation and discloses health-preserving ice cream and a preparation method thereof. The method comprises the following steps of: adding soybeans into water to prepare soybean milk, filtering to remove bean dregs, heating for concentrating to obtain concentrated soybean milk, stirring, and beating to from abundant foam until the concentrated soybean milk is in a thick foam state; dissolving corn starch into the water, stirring to be in a pasting state under heating, and cooling to the room temperature to obtain corn starch paste; and adding the corn starch paste into the concentrated soybean milk in the thick foam state, adding olive oil, stirring and freezing to obtain the health-preserving ice cream. In the preparation process of the health-preserving ice cream, the emulsification can be realized by virus of the emulsifying property of the soybean milk instead of a traditional emulsifier, the corn starch plays roles in filling, stabilizing and formation assisting, soybean proteins and soybean phospholipid are used for replacing common animal protein and grease to realize the expansion rate increment and texture improvement in the ageing process of the ice cream, added roses and gardenia flowers have the effects of soothing liver-qi stagnation, beautifying and protecting the skin and is aromatic in smell, and hawthorn fruits have the effects of invigorating the stomach and helping the digestion.

Description

technical field [0001] The invention belongs to the technical field of frozen dessert preparation, in particular to a health-preserving ice cream and a preparation method thereof. Background technique [0002] Traditional ice cream uses milk as the main ingredient, adding eggs or egg products, flavors, sweeteners, thickeners, emulsifiers, pigments, etc., and processes through mixing, preparation, sterilization, homogenization, ripening, freezing, molding, and hardening. made dairy products. As determined by relevant experts, 100 grams of ice cream contains about 74.4 grams of water, about 2.4 grams of protein, ≥5.3 grams of fat, ≥17.3 grams of sugar, and various additives such as pigments and essences. Because too much animal fat in ice cream can lead to obesity, high blood pressure, arteriosclerosis and cardiovascular and cerebrovascular diseases, it is potentially dangerous to the health of teenagers and middle-aged and elderly people, and cannot satisfy the consumption o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 舒洁倩孔焯辉张育青刘喜斌陈兴达李岩
Owner LINGNAN INST OF TECH
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