Making method of zero-added acorn shell pigment ice cream
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and acorn shell technology, applied in the field of ice cream production, can solve the problems of single color, easy melting, low expansion rate of ice cream, etc.
Active Publication Date: 2015-07-08
山东高冠食品有限公司
View PDF4 Cites 6 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The invention provides a kind of zero-added acorn shell pigment ice cream and its preparation method. The purpose is to solve the problems of low expansion rate, single color and easy melting of the ice cream without adding synthetic additives, and at the same time improve the safety and nutrition of the product. And inject new members into the ice cream family
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
specific Embodiment approach 1
[0013] Specific embodiment one: the preparation method of the zero-added acorn shell pigment ice cream of the present embodiment is carried out according to the following steps:
[0014] 1. Beat the butter, then add the egg yolks in batches, stir well to get the butter and egg yolk mixture, set aside.
[0015] 2. Heat the milk in a water bath, add starch, stir and gelatinize, and cool to 5-10°C to obtain a milk-starch mixture;
[0016] 3. Mix the butter egg yolk mixture liquid in step 1 and the milk starch mixture liquid in step 2 to obtain ice cream liquid, stir and sterilize, cool, add acorn shell pigment, mix, and age.
[0017] 4. Pour the ice cream liquid in step 3 into the ice cream machine to thaw and freeze to obtain the finished acorn shell pigment ice cream.
specific Embodiment approach 2
[0018] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that each 100g of ice cream contains the following raw materials by mass percentage: 70-85% of milk, 2-4% of starch, 6-8% of butter, and 4.5% of egg yolk. ~6.5%, white granulated sugar 5.5~7.5%, acorn shell pigment 0.05~1.5%. Others are the same as the first embodiment.
specific Embodiment approach 3
[0019] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 or 2 is that in step 1, white sugar must be added to the butter before it can be sent. Melt, add white granulated sugar to the butter, stir with a mixer at a speed of 5000-10000 rpm for 3-10 minutes to obtain whipped butter. Others are the same as the specific embodiment 1 or mode 2.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more