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Alfalfa ice cream and preparation technology thereof

A preparation process, alfalfa technology, applied in frozen desserts, food science, application and other directions, can solve the problems of patients with discomfort, achieve the effect of improving color and fragrance, helping to regulate body functions, taste and color

Inactive Publication Date: 2015-10-28
HENAN AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0003] Traditional ice cream is a high-fat food made of milk and cream as the main raw materials, which is not suitable for patients with high blood pressure and obesity

Method used

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  • Alfalfa ice cream and preparation technology thereof
  • Alfalfa ice cream and preparation technology thereof

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Embodiment 1

[0024] The alfalfa ice cream of the present embodiment comprises the following components by weight percentage: alfalfa pulp 17%, whole milk powder 15%, white granulated sugar 13%, xanthan gum 0.10%, CMC 0.15%, margarine 3.5%, pumpkin 3.5% slurry, and the balance is pure water.

[0025] The preparation process of alfalfa ice cream in this embodiment comprises the following steps: (1) preparation of alfalfa pulp: the washed alfalfa leaves are cut into shreds, and purified water and carboxymethyl cellulose are added simultaneously, and put into a JYL-360 type beater (Shandong Jiuyang Small Household Appliances Co., Ltd.) to make alfalfa primary pulp; stir sucrose ester, starch ester and alfalfa primary pulp at a constant temperature of 50-60°C for 12-20 minutes to obtain alfalfa pulp; (2) Mixing of raw and auxiliary materials: weigh whole milk powder, white sugar, margarine, xanthan gum, CMC and purified water according to the formula, add a certain amount of pumpkin pulp after ...

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Abstract

The invention discloses an alfalfa ice cream and a preparation technology thereof. The alfalfa ice cream comprises the following components in percentage by weight: 10-25% of alfalfa pulp, 12-20% of whole milk powder, 8-16% of white sugar, 0.06-0.15% of xanthan gum, 0.10-0.22% of CMC, 2.8-4.2% of artificial butter, 1%-6% of pumpkin pulp and the balance water. When the alfalfa pulp is prepared, sucrose ester is selected for use, and the sucrose ester is hydrolyzed to form cane sugar and edible fatty acid, so that the alfalfa pulp has a nutrient value; besides, the alfalfa pulp has the effects of dispersing and defoaming, and has the effects of ageing resistance, bacterium resistance and freshness preservation on starch. When the alfalfa pulp is prepared, carboxymethyl cellulose is added, so that the stability of the alfalfa pulp in the process of preparing the ice cream is improved. The alfalfa ice cream prepared by the preparation method disclosed by the invention is excellent in mouth feel and color.

Description

technical field [0001] The invention belongs to the technical field of cold drink preparation, and in particular relates to alfalfa ice cream and a preparation process thereof. Background technique [0002] Alfalfa is a perennial herb that is rich in nutrients. The analysis of the nutritional components of alfalfa shows that its nutritional components are mainly carbohydrates, and its fat content is very low. It is a good low-fat food, which contains rich crude protein (15%-26.2%) and vitamins, amino acids (lysine content of 1.05%-1.38%); also rich in minerals, such as calcium, magnesium, potassium, iron, zinc, etc.; and also contain flavonoids, saponins , volatile oil, coumarin and other active substances can help improve the total cholesterol content, prevent coronary artery disease and stroke, remove excess oil and toxins in the body, and improve body immunity. The alfalfa ice cream has an effective ratio, and the content of calcium, iron, and zinc can most effectively p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 郭玉霞管永卓刘占秦李改英李德锋严学兵赵婉莹
Owner HENAN AGRICULTURAL UNIVERSITY
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