Health matcha ice cream and preparation method thereof

A technology of ice cream and health care, applied in the direction of frozen dessert, food science, application, etc., to achieve the effect of delicate taste

Inactive Publication Date: 2015-11-18
刘凤琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Currently on the market, there is no report on the ice cream products made from ground tea and knotweed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0023] Embodiment: a kind of health-care matcha ice cream and preparation method, make through the following steps:

[0024] (1) Raw material pretreatment: quickly mix and stir 0.25kg of emulsifier and 70°C hot water at a mass ratio of 1:50--60 to prepare emulsifier solution a; mix 0.2kg of compound stabilizer with boiling water at a ratio of 1:90 Mix and stir quickly at a mass ratio of -100 to prepare a composite stabilizer colloidal solution b; mix 1.2kg of matcha with 20°C water at a mass ratio of 1:5-10 to prepare a matcha liquid c;

[0025] (2) Preparation of extract: 12kg of fresh and disease-free ground tea, 15kg of knotweed, 8kg of licorice, and 0.8kg of lily were washed and dried under running water, then crushed by machinery, put into a suitable decoction container, and added the mass of the mixture Soak 3 times 95% ethanol and medicinal materials for 30 minutes, heat to boiling, leaching for 1 hour, separate the decoction, evaporate the water decoction to a concentr...

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PUM

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Abstract

The invention discloses health matcha ice cream and a preparation method thereof. The health matcha ice cream is characterized by comprising the following components in percentage by weight: 10%-15% of Ardisia japonica (Hornst.) Bl., 10%-15% of Rhizoma Polygoni Cuspidati, 5%-10% of liquorice, 3%-5% of lemons, 0.5%-1.5% of matcha, 0.5%-1% of lily bulbs, 0.25%-0.5% of an emulsifier, 0.2%-0.5% of a compound stabilizer, 10%-15% of saccharose, 10%-12.5% of milk powder, 5%-10% of fresh cream, 0.1%-0.3% of table salt, and the balance of water. The health matcha ice cream is prepared by the processes of mixing, homogenizing, sterilizing, aging, freezing, hardening and the like. The health matcha ice cream has proper sourness and sweetness, tastes fine and smooth, is made by the simple processes and is suitable for industrial mass production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a health-care matcha ice cream and a preparation method thereof. Background technique [0002] Ice cream is a kind of food that people usually use to cool off the heat in summer. At present, there are various types of cold drinks sold in the market, but most of them do not have health care effects, and cannot meet the increasing demand of consumers. [0003] Knotweed scientific name Rhizoma Polygoni Cuspidati. For Polygonaceae plants. Folks have always used Polygonum cuspidatum as a summer-relieving drink. Modern medical research shows that Polygonum cuspidatum contains anthraquinone compounds, resveratrol, polyglycoside, organic acid glucoside and other biologically active ingredients, which have the functions of dilating blood vessels, improving microcirculation, anti-shock, anti-thrombosis, anti-tumor, anti-virus, and protective. Kidney and liver protection, regulating blood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/32
Inventor 不公告发明人
Owner 刘凤琪
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