Momordica grosvenori ice cream and preparation method thereof

A technology of Luo Han Guo and ice cream, applied in food ingredients as taste improvers, frozen desserts, functions of food ingredients, etc., can solve the problems of resource waste, waste disposal, etc., and achieve the effect of soft and delicious taste and rich nutrition

Inactive Publication Date: 2017-02-08
GUILIN SHILI SCI & TECH COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fruit pomace produced by crushing and producing sweet glycosides is seldom studied and utilized. It is usually discarded as waste or burned as fuel, resulting in a waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Luo Han Guo ice cream is made of the following raw materials in parts by weight: 15 parts of Luo Han Guo powder, 8 parts of honey, 5 parts of protein sugar, 5 parts of egg white, 45 parts of whole milk powder, 3 parts of thickener (xanthan gum), emulsifier ( Monoglyceride) 2 parts, non-dairy creamer 7 parts, Lobelia 5 parts, wild chrysanthemum 1 part, Hedyotis 3 parts, Evodia 2 parts, ginkgo 0.5 parts, yeast 4 parts.

[0019] The preparation method of Momordica grosvenori ice cream comprises the following steps: 1) soaking the grosvenoria grosvenori pomace for preparing sweet glycosides with 20 times (V / W) rinsing solution for 10 minutes, then rinsing for 15 minutes, the soaking and rinsing temperature is 40°C; rinsing The final pomace is centrifuged to remove the rinsing liquid, then heated and dried under vacuum conditions to a moisture content of 1%, the dried matter is pulverized to 60 mesh, and then ultrafinely pulverized at a low temperature to a particle size of 2...

Embodiment 2

[0021] Luo Han Guo ice cream is made from the following raw materials in parts by weight: 18 parts of Luo Han Guo powder, 10 parts of honey, 1 part of protein sugar, 8 parts of egg white, 50 parts of whole milk powder, 1 part of thickener (locust bean gum), emulsifier ( 3 parts of sucrose ester), 8 parts of non-dairy creamer, 1 part of lobelia, 3 parts of wild chrysanthemum, 5 parts of Hedyotis, 0.5 parts of Evodia rutaecarpa, 1.5 parts of ginkgo fruit, 5 parts of yeast.

[0022] The preparation method of Momordica grosvenori ice cream comprises the following steps: 1) soaking the grosvenoria grosvenori pomace used for preparing sweet glycosides with 5 times (V / W) rinsing solution for 20 minutes, then rinsing for 20 minutes, the temperature of soaking and rinsing is 20°C; rinsing The final pomace was centrifuged to remove the rinsing liquid, then heated and dried under vacuum conditions to a moisture content of 3%, the dried matter was pulverized to 80 mesh, and then ultrafinel...

Embodiment 3

[0024] Luo Han Guo ice cream is made from the following raw materials in parts by weight: 20 parts of Luo Han Guo powder, 5 parts of honey, 3 parts of protein sugar, 10 parts of egg white, 38 parts of whole milk powder, 2 parts of thickener (konjac gum), emulsifier (egg Phospholipids) 4 parts, non-dairy creamer 6 parts, Lobelia 4 parts, wild chrysanthemum 5 parts, Hedyotis 1 part, Evodia 1.5 parts, ginkgo 2 parts, yeast 2 parts.

[0025] The preparation method of Momordica grosvenori ice cream comprises the following steps: 1) soaking the grosvenoria grosvenori pomace for preparing sweet glycosides with 10 times (V / W) rinsing solution for 30 minutes, then rinsing for 10 minutes, the temperature of soaking and rinsing is 30°C; rinsing The final pomace is centrifuged to remove the rinsing liquid, then heated and dried under vacuum conditions to a moisture content of 6%, the dried matter is pulverized to 40 mesh, and then ultrafinely pulverized at a low temperature to a particle s...

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PUM

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Abstract

The invention discloses a momordica grosvenori ice cream and a preparation method thereof, and belongs to the technical field of food. The momordica grosvenori ice cream is prepared from the following raw materials in parts by weight: 15 to 20 parts of momordica grosvenori powder, 5 to 10 parts of honey, 1 to 5 parts of aspartame, 5 to 10 parts of egg white, 38 to 50 parts of whole milk powder, 1 to 3 parts of thickening agent, 2 to 4 parts of emulsifier, 6 to 8 parts of non-dairy creamer, 1 to 5 parts of Chinese lobelia, 1 to 5 parts of wild chrysanthemum, 1 to 5 parts of hedyotis diffusa, 0.5 to 2 parts of evodia, 0.5 to 2 parts of gingko, and 2 to 5 parts of yeast. The momordica grosvenori powder is prepared from dregs, which are generated in the mogroside production through squeezing momordica grosvenori. The waste is converted into valuable resources and recovered. The produced momordica grosvenori ice cream is rich in nutrients and has a soft and palatable taste. The contained Chinese herbals have the functions of clearing heat and removing toxicity, and the ice cream is especially suitable for summer.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a mangosteen ice cream and a preparation method thereof. Background technique [0002] Luo Han Guo, commonly known as "fairy fruit", is a perennial vine of Cucurbitaceae. Its leaves are heart-shaped, dioecious, flowering in summer and fruiting in autumn. Traditional Chinese medicine uses its fruit as medicine, which contains mogroside, various amino acids and vitamins and other medicinal ingredients. Luo Han Guo has very special requirements on the growing environment, and it can only grow in the north of Guangxi, China. It is one of the famous specialty products of Guilin, Guangxi, "Guilin Three Treasures". Yongfu County, Rong'an County, and Lingui County in Guangxi are the three major producing areas of Luo Han Guo, accounting for 90% of the world's output. At present, the fruit pomace produced by crushing to produce sweet glycosides is seldom studied and utilized. It is usuall...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/42
CPCA23G9/36A23G9/42A23V2002/00A23V2200/30A23V2200/14A23V2250/5086A23V2250/507A23V2250/5036A23V2250/506A23V2250/5066A23V2250/5432A23V2250/192A23V2250/1842A23V2250/032
Inventor 何伟平
Owner GUILIN SHILI SCI & TECH COMPANY
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