Preparation method of dark beer ice cream

Abstract

The invention discloses a preparation method of dark beer ice cream, and belongs to the technical field of cold drink food. According to the method, firstly, raw materials are prepared in proportion according to a formula: an ice cream basic material is taken as a standard, and black beer accounting for 4.33% by weight of the ice cream basic material, concentrated vanilla accounting for 0.52% by weight of the ice cream basic material, and black beer flavored colored ribbons accounting for 8.6505% by weight of the ice cream basic material are added; the ice cream basic material is added to a pot and uniformly mixed, then, homogenization and sterilization can be performed, and the mixture is subjected to ageing for 12-72 hours after secondary homogenization and sterilization; black beer and spice are poured into an ice cream mixture and uniformly stirred; mixture product is filled, and a sealing film is added. With adoption of a new formula and a process, the product is brown yellow, and the ice cream is uniform and fine, doesn't have obvious ice crystal feeling and pores and has heavy cream taste and vanilla and black beer flavor.

Description

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AI Technical Summary

Benefits of technology

This innovation makes frozen products look like they were made from pure ingredients but still have tiny holes or small bumps on them when it's stored for some time before use by consumers who want their flavorfulness more complete.

Problems solved by technology

This patented technology describes traditional methods for making frozen confectionery that includes various components like milk or sugar crystals mixed together with vegetables oil emulsions made from sucrose esters. These mixtures can be used alone without adding any added sugars such as gluten (a type of protein found naturally occurring during cereal grains). However, these techniques result only in weakened food products due to their lack of nutrition value.