Scandent hop ice cream and preparation method thereof

A technology of ice cream and humulus, which is applied in the field of humulus ice cream and its preparation, can solve the problems of monotonous taste, inability to meet higher and higher requirements, and low nutritional value, and achieve the effect of increasing varieties, improving nutrition and health care functions

Inactive Publication Date: 2016-09-28
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste is relatively monotonous, and the nutritional value is not high, which can no longer meet the increasingly higher requirements of consumers for dietary taste and nutritional health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0033] Weigh 20g of whole milk powder, 100g of full-fat sweetened condensed milk, 55g of hardened oil, 15g of cream, 120g of white sugar, 65g of fresh egg milk, 3g of guar gum, 0.5g of sodium alginate, 1g of CMC, 1.5g of konjac gum, Humulus juice 200 g, appropriate amount of drinking water. First, extract the juice from wax gourd, add sodium alginate, guar gum and konjac gum to heat to make a solution with a mass fraction of 10%; dissolve white granulated sugar in hot water to form syrup; dissolve CMC in hot water, and filter through a 100-mesh sieve. Add the above raw materials, Humulus juice, stirred milk, etc. into the sterilized tank respectively. The sterilization temperature is controlled at 80-90°C for 15-30s. Then adopt the double-stage homogenization method, the homogeneous pressure of the first stage is 12Mpa, the homogeneous pressure of the second stage is 4Mpa, and the homogeneous temperature is 65°C. The mixture after homogeneous aging freezes at a temperature o...

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PUM

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Abstract

The invention discloses a scandent hop ice cream and a preparation method thereof. The ice cream is prepared from 15-25 percent of whole milk powder, 10-20 percent of sweetened condensed whole milk, 5-6 percent of hardened oil, 1-2 percent of cream, 10-15 percent of white granulated sugar, 5-10 percent of fresh egg pulp, 0.2-0.3 percent of guar gum, 0.05-0.1 percent of sodium alginate, 0.05-0.1 percent of CMC, 0.1-0.15 percent of konjac glucomannan, 15-25 percent of scandent hop juice and a proper amount of drinking water. The preparation method of the scandent hop ice cream comprises the following steps: preparing scandent hop juice, mixing and preparing raw and auxiliary materials, sterilizing, homogenizing, cooling, ageing, condensing, filling, forming and hardening. Compared with the conventional ice cream, the scandent hop ice cream is cool and delicious in taste, has double effects of nourishing and protecting health, further has nutrition and healthcare functions of cooling, relieving summer-heat, inducing dieresis, clearing heat, reducing phlegm and relieving thirst, and meets the requirements of people on the healthcare functions of the ice cream at present.

Description

technical field [0001] The invention relates to the field of preparation of frozen drinks, in particular to a humulus ice cream and a preparation method thereof. Background technique [0002] Although the frozen drinks that supply on the market are of a great variety at present. However, it is mainly made of drinking water, sugar, and edible oil as the main raw materials, and is made by adding an appropriate amount of thickener, spices, beans, and fruits. Differences in flavor innovation are mostly limited to milk, fruit, chocolate and compound flavors. The taste is relatively monotonous, and the nutritional value is not high, which has been unable to meet the increasingly higher requirements of current consumers for dietary taste and nutritional health. [0003] Humulus japonicus, also known as Lecao, Lalayang, Five-clawed Dragon, Snake Cut Vine, Cut Human Vine Jianglongcao, etc., was first recorded in "Tang Materia Medica". Annual or perennial stem herb, plant length 1m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04A23G9/42
CPCA23G9/04A23G9/42A23V2002/00A23V2200/30
Inventor 徐静武杰
Owner BENGBU COLLEGE
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