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Mulberry pudding ice cream and production method thereof

A production method and ice cream technology, which are applied in the fields of frozen desserts, food science, and application, can solve the problems of loss of nutrients in mulberry fruit, hinder the development of mulberry leaf food, etc., achieve unique taste, solve the loss of effective nutrients, and improve utilization. rate effect

Inactive Publication Date: 2015-11-25
上海亨泽食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing traditional processing methods will cause different degrees of loss to the nutritional content of mulberry fruit, and the bitter taste of mulberry leaves also limits and hinders the development of mulberry leaf food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Wash and destem the mulberry fruits and beat them into mulberry sauce with a beater; wash and dry the mulberry leaves and beat them into powder; steamed taro, peeled and beaten into taro puree, all naturally under ultraviolet light After cooling, refrigerate in the refrigerator for later use.

[0036] (2) Take sliced ​​bread and tear it into fingernail size by hand, add low-gluten flour, well-mixed eggs, white sugar, mulberry paste, measure appropriate amount of brandy and milk, mix well according to a certain proportion, and make mulberry pudding embryo , standby, the mass ratio of the eggs, bread slices, milk, mulberry sauce, low-gluten flour, white granulated sugar, and brandy is 8:6:6:5:4:4:2.

[0037] (3) Spread butter on the inside of the mold, press the raw mulberry pudding embryo into the mold, put it in a steamer, and cook for 15 minutes after the water boils.

[0038] (4) Take out the steamed mulberry pudding, let it cool naturally to room temperature und...

Embodiment 2

[0042] (1) Wash and remove the mulberry fruits and beat them into mulberry sauce with a beater; wash and dry the mulberry leaves and beat them into powder; the yams are steamed, peeled and beaten into yam puree, all of which are naturally cooled under ultraviolet light Store in the refrigerator for later use;

[0043] (2) Take sliced ​​bread and tear it into fingernail size by hand, add low-gluten flour, well-mixed eggs, white sugar, mulberry paste, measure appropriate amount of brandy and milk, mix well according to a certain proportion, and make mulberry pudding embryo , standby, wherein the mass ratio of eggs, sliced ​​bread, milk, mulberry jam, low-gluten flour, white sugar, and brandy is 10:7:7:6:5:5:3.

[0044] (3) Spread butter on the inside of the mold, press the raw mulberry pudding embryo into the mold, put it in a steamer, and cook for 15 minutes after the water boils.

[0045] (4) Take out the steamed mulberry pudding, let it cool naturally to room temperature und...

Embodiment 3

[0049] (1) Wash and destem the mulberry fruits and beat them into mulberry sauce with a beater; wash and dry the mulberry leaves and beat them into powder; steam the potatoes, peel them and beat them into mashed potatoes, and cool them naturally under ultraviolet light Store in the refrigerator for later use.

[0050] (2) Take sliced ​​bread and tear it into fingernail size by hand, add low-gluten flour, well-mixed eggs, white sugar, mulberry sauce, measure appropriate amount of brandy and milk, and stir evenly according to a certain proportion to make mulberry pudding. , standby, the mass ratio of the eggs, bread slices, milk, mulberry jam, low-gluten flour, white granulated sugar, and brandy is 11:8:8:7:6:6:4.

[0051] (3) Spread butter on the inside of the mold, press the raw mulberry pudding embryo into the mold, put it in a steamer, and cook for 15 minutes after the water boils.

[0052] (4) Take out the steamed mulberry pudding, let it cool naturally to room temperature...

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PUM

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Abstract

The present invention discloses a mulberry pudding ice cream and a production method thereof. Chinese yams, henry steudnera tubers or mashed potatoes, milk, honey, egg yolk liquid, and mulberry leaf powder are stirred evenly, the mixture is placed in an ice cream machine, the discharge temperature is controlled at 0 to -4 DEG C, and the congealed mulberry leaf ice cream is refrigerated for later use; and reed leaves are folded into conventional shapes, firstly parts of the refrigerated mulberry leaf ice cream is added into the shaped reed leaf wrapper, mulberry pudding is added, then an appropriate amount of the refrigerated ice cream mulberry is added, and the mixture is wrapped completely within the reed leaves, and the wrapped mulberry pudding ice cream is refrigerated. The production method breaks the traditional mulberry processing techniques, merges the mulberry fruits into the pudding and the functional ingredients of the mulberry leaves into the ice cream, and organically combines the puddings and ice cream with the reed leaves. The reed leaves wrap the ice cream and the ice cream wraps the pudding. The production method not only increases the product palatability, but also extends the shelf life of the pudding. The production process is high in operability and is suitable for industrialized scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mulberry pudding ice cream and a preparation method thereof. Background technique [0002] Traditional mulberry fruit processing products include mulberry wine, mulberry beverage, mulberry jelly, mulberry fruit cake, mulberry milk tea, etc., and mulberry leaf processing products include herbal tea, fermented wine, animal feed additives, etc. [0003] Pudding is a kind of seasonal food. Pudding is rich in protein, carbohydrates and other nutrients, which can be quickly absorbed by the human body. But puddings on the market, such as strawberry pudding, mango pudding, yogurt pudding, etc., have a short shelf life and are not suitable for long-term storage. [0004] Ice cream tastes very refreshing, delicious and refreshing, and is deeply loved by consumers. However, there are problems with the use of food additives such as sweeteners, flavorants, and pigments ...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/48
Inventor 周建华李春晓刘静
Owner 上海亨泽食品有限公司