Chinese yam and walnut ice cream with effects of relieving cough and eliminating phlegm and preparation method of Chinese yam and walnut ice cream

Abstract

The invention discloses a Chinese yam and walnut ice cream with effects of relieving cough and eliminating phlegm and a preparation method of the Chinese yam and walnut ice cream. The Chinese yam and walnut ice cream with effects of relieving cough and eliminating phlegm is prepared from the following raw materials in parts by weight: loquat juice 6-7 parts, tarragon 2-3 parts, dried orange peel shred 2-3 parts, turmeric 1-2 parts, chrysanthemum 1-2 parts, lily 1-2 parts, Chinese yam 200-210 parts, walnut kernels 40-50 parts, sodium carboxymethylcellulose 2-3 parts, sucrose 60-70 parts, egg 20-22 parts, milk powder 120-130 parts, cream 30-40 parts, an appropriate amount of cellulase, an ethanol solution, ascorbic acid and water. The tarragon and the dried orange peel shred are mixed, dried and ground into powder, the powder is then placed in a pan and parched, and is added with the loquat juice and mixed with the loquat juice evenly, the mixture is heated and decocted until the mixture is sticky, and the loquat juice has sour and sweet flavor, tastes good and has good effects of relieving cough and eliminating phlegm.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an antitussive and phlegm-removing yam walnut ice cream and a preparation method thereof. Background technique [0002] Ice cream has a mellow and long-lasting flavor, cool and sweet, and is deeply loved by consumers. However, ordinary ice cream mostly uses milk and cream as the main raw materials, which is costly, and the products have high calorie content and high cholesterol content, which is not good for children's development. And hypertensive patients are even more daunting. In order to meet people's requirements for health, ice cream products are developing in the direction of natural, health care and functionalization. [0003] Yam contains 19 kinds of amino acids, multivitamins and a large amount of beneficial trace elements such as calcium, iron, magnesium, zinc, selenium, etc. It is also rich in medicinal ingredients such as allantoin, yam, choline, saponin, d...

AI Technical Summary

Problems solved by technology

[0004] The yam ice cream in the prior art has the following disadvantages: the yam often produces severe browning during processing and storage, loses its original milky white color, and seriously affects the appearance, flavor and commodity value of the product

The color protection of Chinese yam in the prior art is to protect the color by putting yam into the color protection solution composed of salt, citric acid, sodium bisulfite and L-cysteine. Sodium bisulfite has the smell of sulfur dioxide. Affect the fragrance of ice cream; Chinese yam has astringent effect, and eating too much can form constipation, increase the absorption of intestinal poison, cause symptoms such as abdominal pain, feel sick, vomiting, existing yam ice cream does not solve this problem; In addition, yam in During deep processing, the yam skin will be thrown away. The yam skin contains a lot of polysaccharides, flavonoids, saponins, and water-soluble dietary fiber