Mango ice cream production method

A production method and ice cream technology, which are applied in the fields of frozen desserts, food science, and application, can solve the problem of mango being difficult to store, and achieve the effects of convenient operation, simple consumption, and prevention of arteriosclerosis and hypertension.

Inactive Publication Date: 2015-11-18
葛昌富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that mangoes are not easy to store and provide a method for making mango ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of mango ice cream, concrete operation steps are:

[0015] A. Fresh fruit processing: peel the mangoes and add sugar to preserve them, remove the core and beat the pulp before use, and heat sterilize;

[0016] B. Mixing and rubber milling: first mix the stabilizer with 15 times the weight of glucose evenly, add water to mix and dissolve, and set aside; mix sweetened condensed milk, skimmed milk powder, butter, eggs and appropriate amount of water together, then add the prepared stabilizer agent, the remaining glucose and fructose syrup, mixed together and heated to 85°C, placed in a colloid mill for treatment, sterilized at 80-85°C for 25-30 minutes, and aged in a vat;

[0017] C. Cooling and aging: Put the fruit pulp into the aging tank and mix it evenly with the feed liquid, cool down to 3-5°C, halve it in 7 hours, then cool down to 1-2°C and age for 10 hours, so that the feed liquid can be fully combined and tasteless ice crystals;

[0...

Embodiment 2

[0020] A kind of preparation method of mango ice cream, concrete operation steps are:

[0021] A. Fresh fruit processing: peel and remove the core of the mango, take the pulp, add the peeled bananas to beat together, then add an appropriate amount of honey, sterilize at 65°C for 25 minutes and store for later use;

[0022] B. Mixing and rubber milling: first mix the stabilizer with 8 times the weight of protein sugar evenly, add water to mix and dissolve, and set aside; mix sweetened condensed milk, whole milk powder, cocoa powder, cream, eggs and appropriate amount of water together, Add the prepared stabilizer, remaining protein sugar and vanilla essence, mix together and heat to 60°C, put it into a colloid mill, sterilize at 100°C for 12 minutes, and put it in a vat for aging;

[0023] C. Cooling and aging: Put the fruit pulp into the aging tank and mix it evenly with the feed liquid, cool down to 4°C, halve it in 7 hours, then cool down to 2°C and age for 8 hours, so that ...

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PUM

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Abstract

The present invention discloses a mango ice cream production method, belonging to the field of food processing. The mango ice cream is characterized by using the following recipe: whole milk powder 180 grams, sweet condensed milk 50 grams, cream 70 grams, sucrose 55 grams, eggs 30 g, sodium alginate 8 g, glycerol monostearate 1 g, mango pulp 500 g, honey 75 grams, and an appropriate amount of water. The production processes are as follows: raw materials pretreating, mixing, colloid milling, sterilizing, cooling, aging, congealing, filling, packaging, hardening, and inspecting, thereby obtaining the finished products. The beneficial effects are as follows: the mango ice cream is in orange color, is fragrant and mellow in fruity taste, is sour, sweet, cooling and tasty, contains a few ice crystals, and has a unique fragrant and sweet flavor of mangoes. The mango ice cream is rich in nutrients, vitamin C and minerals, is conductive for beautifying features and keeping young, has efficacies of sterilizing and preventing against cancers, also has therapeutic effects of preventing arteriosclerosis and hypertension, and is simple in consumption, and is easy to operate.

Description

technical field [0001] The invention relates to a food processing method, in particular to a manufacturing method of mango ice cream. Background technique [0002] Mango, known as the "King of Tropical Fruits", is deeply loved by people because of its delicate flesh and unique flavor. The shape of mango fruit is oval, kidney-shaped and obovate, etc. The peel of mature fruit is green, yellow, and even purple-red, and the pulp is orange-yellow. The juice and fiber vary with the variety. The mango fruit is oval and smooth, the peel is lemon yellow, the taste is sweet, and the shape is beautiful. [0003] The role of mango: 1. Mango has the effect of clearing the stomach, and has a certain antiemetic effect on motion sickness and seasickness. 2. Anti-cancer: According to modern dietary point of view, mango contains a lot of vitamin A, so it has anti-cancer and anti-cancer effects. 3. Beautify the skin: Since mangoes contain a lot of vitamins, regular consumption of mangoes ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 葛昌富
Owner 葛昌富
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