Hericium erinaceus bean-curd ice cream and production method thereof

A production method and technology of Hericium erinaceus are applied in the fields of frozen desserts, food science, application, etc., which can solve problems such as ice cream processing that has not yet been seen, and achieve the effects of treating indigestion, good nutritional value and strong safety.

Active Publication Date: 2015-05-27
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hericium erinaceus is generally used as a raw material for dishes. At present, it is processed into biscuits and drinks, but it has not been used as ice cream.

Method used

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  • Hericium erinaceus bean-curd ice cream and production method thereof
  • Hericium erinaceus bean-curd ice cream and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 80g of dried soybeans, wash them with clean water, soak them in 200g of pure milk at 10°C for 12 hours until the soybeans swell significantly, then put the soybeans and pure milk into a beater to make soybean milk, and boil the soybean milk at 80°C for 7 minutes , cooling, until the soybean milk is cooled to 40°C, add 0.02% carrageenan by weight, 0.05% locust bean gum, and 0.15% sodium alginate as a thickener in the soybean milk, and add 0.10% monoglyceride by weight as a thickener. Emulsifier and 0.01% citric acid, stirred quickly and evenly, then poured into a stainless steel container, left to cool for 30 minutes to solidify and form tofu; take 25g of fresh Hericium erinaceus, clean it, cut it into 2mm slices, and place it in a concentration of 0.05% Protect the color in the vitamin C solution, remove the Hericium erinaceus from the vitamin C solution after the color protection, directly put it into the beater to make a pulp to obtain Hericium erinaceus pulp; put...

Embodiment 2

[0024] Take 80g of dried soybeans, wash them with clean water, soak them in 200g of pure milk at 10°C for 12 hours until the soybeans swell significantly, then put the soybeans and pure milk into a beater to make soybean milk, and boil the soybean milk at 80°C for 7 minutes , cooling, until the soybean milk is cooled to 40°C, add 0.15% of its weight sodium alginate, 0.10% of its weight sodium carboxymethyl cellulose as a thickener, and add its weight of 0.20% of single sweet ester As an emulsifier and 0.01% citric acid, stir quickly and evenly, then pour it into a stainless steel container, let it cool for 30 minutes to solidify and form tofu; take 25g of fresh Hericium erinaceus, clean it, cut it into 2mm slices, and place it in a concentration of 0.05 % vitamin C solution to protect the color, after the color protection, Hericium erinaceus is pulled out from the vitamin C solution, and directly put into a beater for beating to obtain Hericium erinaceus pulp; the obtained to...

Embodiment 3

[0026] Take 120g of dried soybeans, wash them with clean water, soak them in 230g of pure milk at 15°C for 14 hours until the soybeans swell obviously, then put the soybeans and pure milk into a beater to make soybean milk, and boil the soybean milk at 85°C for 5 minutes , cooling, until the soybean milk is cooled to 40°C, add 0.15% of its weight sodium alginate and 0.05% of its weight sodium carboxymethyl cellulose as a thickener, and add its weight of 0.10% of sugarcane sugar esterAs an emulsifier, add 0.01% citric acid by weight, stir quickly and pour it into a stainless steel container, let it stand for cooling for 40 minutes to solidify and form tofu; take 40g of fresh Hericium erinaceus, clean it, cut it into 3mm slices, and place Protect the color in a vitamin C solution with a concentration of 0.05%. After the color protection, remove Hericium erinaceus from the vitamin C solution, and directly put it into a beater to make a pulp to obtain Hericium erinaceus pulp; mi...

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Abstract

The invention discloses hericium erinaceus bean-curd ice cream and a production method thereof. The hericium erinaceus bean-curd ice cream comprises the following raw materials in parts by weight: 25 to 40 parts of hericium erinaceus, 80 to 120 parts of dry soybeans, 70 to 90 parts of olive oil and 180 to 230 parts of pure milk. The production method comprises the following steps: (1) washing the dry soybeans, immersing the dry soybeans in the pure milk for 12 to 14 hours, mixing the dry soybeans and the milk to obtain a mixture, pulping the mixture to obtain soybean milk, placing 0.20 to 0.30 percent of a thickening agent, 0.10 to 0.20 percent of an emulsifier and 0.01 percent of citric acid into the soybean milk, and solidifying and molding the soybean milk to obtain bean curd; (2) washing fresh hericium erinaceus, cutting the fresh hericium erinaceus into slices of 2mm to 3mm, placing the hericium erinaceus slices in a vitamin C solution with concentration of 0.05%, protecting the color of the hericium erinaceus slices, and pulping the hericium erinaceus slices to obtain hericium erinaceus pulp; and (3) uniformly mixing the bean curd, the hericium erinaceus pulp and the olive oil to obtain a mixture I, foaming the mixture I, pouring the foam into an ice cream barrel, and preparing the hericium erinaceus ice cream. The soybean and the milk are made into bean curd, then the bean curd and the heriucium erinaceus pulp are foamed and frozen to ice cream, and the prepared hericium erinaceus bean-curd ice cream is uniform in color and tender in taste, has the particular fragrance of the bean curd, the fragrance of the milk and the sweet flavor of the hericium erinaceus, is rich in nutrition and has a health function.

Description

technical field [0001] The invention relates to the technical field of cold drinks, in particular to Hericium erinaceus tofu ice cream and a preparation method thereof. Background technique [0002] Ice cream is widely welcomed by consumers for its delicate structure, smooth taste, varied flavor, rich nutrition and refreshing effect in summer. Since the 1990s, my country's ice cream market has developed rapidly, with annual sales increasing at a rate of more than 20%, and market competition is becoming increasingly fierce. Now the main raw and auxiliary materials of ice cream are butter and sugar. With the improvement of people's living standards, the number of diabetic and obese patients is increasing, which makes people discouraged from desserts such as ice cream; This kind of artificial oil is rich in trans fatty acids. Regular intake will interfere with the utilization of essential fatty acids in children, causing some obstacles to the development of the central nervous...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 杨剑婷周丽丽肖昕迪李林何华奇汪文娟李先保
Owner ANHUI SCI & TECH UNIV
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