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Kunlun chrysanthemum ice cream and preparation method thereof

A technology for ice cream and snow chrysanthemum, which is applied in the fields of frozen desserts, food science, and applications to achieve the effects of delicate organization, refreshing taste and low calorie

Inactive Publication Date: 2015-08-19
URUMQI SHENGMING HELI HIGH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At this stage, no manufacturer has applied Xueju to the production of ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Take 30-35 parts of cream, 8-12 parts of sucrose, and 0.2-0.3 parts of sucrose fatty acid ester and mix evenly, then slowly add 40-60 parts of water at 30°C to 35°C while stirring, and then add 1-5 parts of snow chrysanthemum extract, 10-12 parts of milk powder, 0.1-0.15 parts of edible essence, and stir evenly, sterilize at 75°C-78°C for 10-20min, homogenize under 15-25MPa pressure, and cool to 3-5°C, put it in an ice cream homogenizing aging machine for 12h-24h, put it in an ice cream sterilizing freezer, freeze at -2°C--5°C for 10min-15min, expand, put it into an ice cream cup to form a soft quality ice cream.

[0019] The snow chrysanthemum extract is prepared through the following steps: reflux extraction of snow chrysanthemum in 3-10 times the weight of 50-70% ethanol, adding hydrochloric acid during extraction, so that the concentration of hydrochloric acid in the extract is 0.5-1.5%, extracting The temperature is 35-45° C. and the extraction time is ...

Embodiment 2

[0020] Example 2: After mixing 30-35 parts of non-dairy cream, 8-12 parts of white sand and white sugar, and 0.2-0.3 parts of sucrose fatty acid ester, slowly add 40-60 parts of water at 30°C to 35°C while stirring, and all After dissolving, add 1-5 parts of snow chrysanthemum extract, 10-12 parts of milk powder, 0.1-0.15 parts of edible essence, and stir evenly, sterilize at 75°C-78°C for 10-20min; homogenize under pressure of 15-25MPa After that, cool to 43-5°C, put it in the ice cream homogenizing aging machine for 12h-24h, put the mature material into the ice cream disinfection freezer, freeze it at -2°C--5°C for 10min-15min, and then pack it Mold into ice cream cups and serve as soft serve ice cream.

[0021] The snow chrysanthemum extract is prepared by the following steps: crush the snow chrysanthemum to ≤250 μm, reflux extraction in ethanol with a concentration of 3 to 10 times the weight of 50 to 70%, add hydrochloric acid during extraction, and make the concentration...

Embodiment 3

[0022] Example 3: Take 30-35 parts of butter, 8-12 parts of white sand and white sugar, and 0.2-0.3 parts of sucrose fatty acid ester, mix evenly, and slowly add 40-60 parts of water at 30°C to 35°C while stirring, and dissolve all Then add 2-3 parts of snow chrysanthemum extract, 10-12 parts of milk powder, 0.1-0.15 parts of food flavor, and stir evenly, sterilize at 75°C-78°C for 10-20min, and homogenize under the pressure of 18MPa-20MPa , cooled to 43-5°C, placed in an ice cream homogenizing aging machine for aging for 12h-24h, and then frozen into shape: Put the mature material into an ice cream disinfection freezer and freeze it at -2°C--5°C for 10min-15min after expansion , put into ice cream cups and mold into soft ice cream.

[0023] The snow chrysanthemum extract is prepared through the following steps: crush the snow chrysanthemum to ≤180 μm, reflux extraction in ethanol with a concentration of 3 to 10 times the weight of 50 to 70%, add hydrochloric acid during extra...

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PUM

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Abstract

The invention discloses a Kunlun chrysanthemum ice cream and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing 30-35 parts of cream, 8-12 parts of saccharose and 0.2-0.3 part of sucrose fatty acid ester, slowly adding 40-60 parts of water with the temperature being 30-50 DEG C during stirring, then sequentially adding 10-12 parts of milk powder, 1-5 parts of Kunlun chrysanthemum extract and 0.1-0.15 part of edible essence after fully dissolving, uniformly mixing, sterilizing, homogenizing, cooling and ageing, and congealing to obtain the Kunlun chrysanthemum ice cream. The Kunlun chrysanthemum ice cream disclosed by the invention has the advantages of sweetness, delicious effect, thin tissue, soft shape, no remarkable ice crystal, fresh and cool taste, low heat, and less fat, and a health care function of Kunlun chrysanthemum; additives such as gel are not used, and the process is simple, and the production is favorably enlarged.

Description

technical field [0001] The invention belongs to the technical field of food production, and mainly relates to the technical field of ice cream processing and production, in particular to snow chrysanthemum ice cream and a preparation method thereof. Background technique [0002] Traditional ice cream is loved and favored by people for its refreshing and bright sweetness, smooth and delicate taste and unique flavor. However, traditional ice cream is a high-energy food, and its main raw materials are fat and sucrose, which are two energy sources. Modern nutrition theory believes that excessive intake of sucrose and fat is one of the important causes of obesity, dental caries, diabetes, arteriosclerosis and coronary heart disease. At present, with the strengthening of people's awareness of health care and the transformation of consumption concepts, the purpose of ice cream consumption has been developed from simply cooling off heat and thirst to nutrition and health care. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 陈安新许丹丹王亮
Owner URUMQI SHENGMING HELI HIGH TECH
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