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Preparation method of chia ice cream

A chia ice cream and raw material processing technology, which is applied in the direction of frozen sweets, food ingredient functions, food science, etc., can solve the problems of consumers being discouraged, obesity, etc., so as not to be perishable, prevent constipation, and enhance satiety Effect

Inactive Publication Date: 2016-03-02
荣成恒顺海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ice cream is known as the "king of cold drinks" because of its rich nutrition, and is loved by consumers of all ages. However, because it contains a lot of fat and does not contain cellulose substances, eating too much can easily lead to health problems such as obesity, which makes consumers discouraged

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of chia ice cream, which comprises the following steps:

[0021] S1: Raw material processing: select chia seeds without mildew, no pests and diseases, and no impurities. The moisture content is below 8%, and the clarity is above 99%. Soak in water until softened, pulverize with a colloid mill, and pass through a 100-180 mesh sieve; then, add 10 parts of white sugar and 15 parts of xylitol to the fresh milk to fully dissolve, and sterilize at 85-100°C for 15-20 minutes; finally , Dissolve 2 parts of guar gum, 2 parts of carrageenan, and 4 parts of maltodextrin in 60 parts of water, and boil for 20 minutes.

[0022] S2: Raw material mixing: Mix the material liquid processed in S1, weigh the remaining raw materials according to the ingredient list, and mix them in a blender.

[0023] S3: Homogenization: Homogenize the materials mixed in S2 with a high-pressure homogenizer to obtain ice cream puree, which is ready for use. The homogenization conditions...

Embodiment 2

[0029] A preparation method of chia ice cream, which comprises the following steps:

[0030] S1: Raw material processing: select chia seeds without mildew, no pests and diseases, and no impurities, with a moisture content of less than 8% and a clarity of more than 99%. Clean them, take 25 parts of chia and 35 parts of water, Soak in water until softened, pulverize with a colloid mill, and pass through a 100-180 mesh sieve; then, add 12 parts of white sugar and 16 parts of xylitol to the fresh milk to fully dissolve, and sterilize at 85-100°C for 15-20 minutes; finally , Dissolve 2 parts of guar gum, 2 parts of carrageenan, and 4 parts of maltodextrin in 60 parts of water, and boil for 20 minutes.

[0031] S2: Raw material mixing: Mix the material liquid processed in S1, weigh the remaining raw materials according to the ingredient list, and mix them in a blender.

[0032] S3: Homogenization: Homogenize the materials mixed in S2 with a high-pressure homogenizer to obtain ice c...

Embodiment 3

[0038] A preparation method of chia ice cream, which comprises the following steps:

[0039] S1: Raw material treatment: select chia seeds free from mildew, diseases and insect pests, and impurities, with a moisture content of less than 8% and a clarity of more than 99%. Soak in water until softened, pulverize with a colloid mill, and pass through a 100-180 mesh sieve; then, add 12 parts of white sugar and 16 parts of xylitol to the fresh milk to fully dissolve, and sterilize at 85-100°C for 15-20 minutes; finally , Dissolve 3 parts of guar gum, 3 parts of carrageenan, and 5 parts of maltodextrin in 80 parts of water, and boil for 20 minutes.

[0040] S2: Mixing of raw materials: Mix the material liquid processed in S1, weigh the remaining raw materials according to the ingredient list, and mix them in a blender.

[0041] S3: Homogenization: Homogenize the materials mixed in S2 with a high-pressure homogenizer to obtain puree of ice cream for later use. The homogenization con...

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PUM

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Abstract

The invention provides a preparation method of chia ice cream. The preparation method of chia ice cream includes: raw material treatment; raw material mixing; homogenization; sterilization; aging; freezing; and hardening. The ice cream prepared by the method is a pure natural food safe to eat, has high fatty acid content, is free of cholesterol, does not cause allergy, does not contain nutrient enriched marine pollutants, does not contain any ingredients harmful to the human body, also contains natural antioxidants, is not easy to rot and go bad, and does not produce toxic substances and peculiar smell. Also the chia ice cream has relatively high nutrient content, and the content of soluble dietary fiber is 12 times that of whole wheat bran. The chia ice cream can effectively enhance satiety, promote intestinal peristalsis and prevent constipation, and is an eating and health care integrated novel food suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of methods for making ice cream, in particular to a method for preparing chia ice cream. Background technique [0002] Ice cream is known as the "king of cold drinks" because of its rich nutrition, and is loved by consumers of all ages. However, because it contains a lot of fat and does not contain cellulose, eating too much can easily lead to health problems such as obesity, which makes consumers discouraged. [0003] Chia seeds contain Omega-317.6%, protein 23.5%, dietary fiber 37.3%, minerals (mg / 100g edible part): calcium: 714, phosphorus: 1067, potassium: 700, magnesium: 390, zinc: 3.7, Iron: 16.4, is the only pure natural food that can be eaten directly and safely without processing. Compared with fish oil, chia seeds are higher in Omega-3 fatty acids, and are cholesterol-free, non-allergenic, and free of nutrient-rich marine pollutants. Compared with flaxseeds, chia seeds do not contain any ingredients that a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
CPCA23G9/42A23V2002/00A23V2200/32
Inventor 王韶华吕洪涛
Owner 荣成恒顺海洋生物科技有限公司
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