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Ice cream and preparation method thereof

A technology for ice cream and Luo Han Guo, which is applied in the fields of frozen desserts, food science, and applications, can solve problems such as monotony and tedium, and achieve the effect of unique taste.

Inactive Publication Date: 2015-07-08
黄龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the ice cream we can buy comes and goes, just a few fruit flavors and chocolate flavors, monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An ice cream, each component and its weight: 50 parts fermented bean curd, 85 parts milk powder, 2 parts Luo Han Guo concentrated liquid, 27 parts cream, 3 parts thyme, 3 parts rosemary, 3 parts lemongrass, 3 parts ginger, and cinnamon 3 parts, 300 parts water.

Embodiment 2

[0014] An ice cream, each component and its weight are: fermented bean curd 80 parts, milk powder 110 parts, Luo Han Guo concentrated liquid 5 parts, butter 35 parts, thyme 6 parts, rosemary 6 parts, lemongrass 6 parts, ginger 6 parts, cinnamon 6 parts, 500 parts of water.

Embodiment 3

[0016] An ice cream, each component and its weight are: preserved bean curd 65 parts, milk powder 92 parts, Luo Han Guo concentrated liquid 4 parts, cream 30 parts, thyme 5 parts, rosemary 5 parts, lemongrass 5 parts, ginger 5 parts, cinnamon 5 parts, 420 parts of water.

[0017] The manufacturing methods of Examples 1, 2 and 3 are all the same.

[0018] First, make the Luo Han Guo concentrated liquid: Put 5 dried Luo Han Guo into 10L boiling water, boil it on high heat for 30 minutes, and concentrate the 10L water into 1L, which is the Luo Han Guo concentrated liquid we want, set aside.

[0019] Then, the spices are processed: stir all the spices on a hot dry pan for a few times, put them in a blender, add the entire amount of cream and stir, set aside.

[0020] Then, after boiling the above-mentioned amount of water, control the water temperature between 50-70℃, and add all the milk powder, Luo Han Guo concentrated liquid, processed cream, spice, fermented bean curd, and keep it in ...

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PUM

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Abstract

The invention discloses an ice cream, which comprises the following components by weight: 50-80 parts of fermented bean curd, 85-110 parts of milk, 2-5 parts of a Momordica grosvenori condensed liquid, 27-35 parts of cream, a small amount of spices, and 300-500 parts of water. The ice cream with unique flavor is not available on the market, and is expected to attract cool young people.

Description

Technical field [0001] The invention relates to an ice cream and a preparation method thereof. Background technique [0002] I learned in a Japanese travel program that there is a soy sauce-flavored ice cream on sale in Japan. This ice cream has a unique flavor and looks like a typical vanilla ice cream, but it has a unique salty taste. In addition, it faintly contains a nutty taste. And the ice cream we can buy come and go is a few fruity and chocolate flavors, boring. Therefore, I devote myself to develop a new flavor ice cream with local characteristics of northern Guangdong. Summary of the invention [0003] The purpose of the present invention is to provide an ice cream based on fermented bean curd flavor and rich in taste. [0004] The present invention is realized by the following technical solutions: an ice cream, each component and its weight are: fermented bean curd 50-80 parts, milk powder 85-110 parts, Luo Han Guo concentrated liquid 2-5 parts, cream 27-35 parts, a li...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/38
Inventor 黄龙
Owner 黄龙
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