Making method of zero-added acorn shell pigment ice cream

Abstract

The invention relates to a making method of ice cream, and concretely relates to a making method of zero-added acorn shell pigment ice cream. The problems of insecurity of a common chemical pigment, and easy thawing, low expansion rate and low stability of ice cream are mainly solved in the invention. The method comprises the following steps: adding white granulated sugar into butter, whipping the butter, adding yolk in a grading manner, and uniformly stirring; heating milk in a water bath, adding starch, gelatinizing starch in warm water, and cooling; and uniformly mixing milk and the whipped butter and yolk, adding an acorn shell pigment, ageing at 4DEG C for 4h, putting the obtained mixture in an ice cream making machine, and freeze-stirring at -15 - -20DEG C for 10-30min to obtain the acorn shell pigment ice cream. The ice cream made through the method has the advantages of abundant nutrition, realization of safety and health due to use of the natural pigment, high expansion rate, difficult thawing, and strong stability.

Description

technical field

[0001] The invention relates to a method for making ice cream and belongs to the field of food processing. Background technique

[0002] Ice cream is mainly made of drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc., adding appropriate amount of food additives such as flavors, sweeteners, thickeners, emulsifiers, pigments, etc. After mixing, sterilizing, Volume-expanded frozen drinks made by processes such as homogenization, aging, freezing, and hardening. It has a good effect of clearing heat and cooling off, and is deeply loved by the public. In the production process, in order to meet the different tastes and sensory needs of consumers, it is necessary to add food additives such as various flavoring agents and pigments to ice cream. Since most of the additives used are synthetic additives, excessive consumption may cause certain harm to consumers. Injury, there is a safety hazard. Simultaneously, in order to improve the yield of i...

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