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Preparation method of kiwi fruit ice cream

A technology for ice cream and kiwi fruit, which is applied in the field of preparation of kiwi fruit ice cream, can solve problems such as easy to become soft and rotten, and achieve the effects of delicate taste, easy to become soft and rotten, and moderate sweetness.

Inactive Publication Date: 2017-04-26
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of kiwi fruit ice cream, which not only retains the fragrance of kiwi fruit, but also retains its nutritional components, and at the same time has health care effects, and also solves the problem that the fruit is very easy to become soft and rotten after harvesting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: A preparation method of kiwi ice cream, the steps are as follows:

[0022] (1) Preparation of kiwi fruit powder: select ripened and softened fresh kiwi fruit without rotten fruit, clean with water, manually peeled and sliced, with a thickness of 6mm; kiwi fruit slices are freeze-dried for 24 hours; kiwi fruit freeze-dried slices are crushed by a crusher, over 100 Mesh sieve to obtain kiwi powder.

[0023] (2) Mixing of raw and auxiliary materials: Weigh 7% of the kiwi fruit powder obtained in step (1), 23% of non-dairy creamer, 10% of skimmed milk powder, 10% of white sugar, 0.2% of monoglyceride, and 0.2% of sucrose ester by weight percentage. %, guar gum 0.56%, xanthan gum 0.14%, egg yolk liquid 0.2%, add water and stir thoroughly after mixing.

[0024] (3) High-pressure homogenization: The homogeneously mixed raw and auxiliary materials are homogenized through a two-stage high-pressure homogenizer. The homogenizing pressure is 20MPa for the first stage, 5MPa for...

Embodiment 2

[0031] Example 2: A method for preparing kiwi ice cream, the steps are as follows:

[0032] (1) Preparation of kiwi fruit powder: select ripened and softened fresh kiwi fruit without rotten fruit, clean with water, manually peeled and sliced, with a thickness of 8mm; kiwi fruit slices are freeze-dried for 30 hours; kiwi fruit freeze-dried slices are pulverized with a crusher, over 100 Mesh sieve to obtain kiwi powder.

[0033] (2) Mixing of raw and auxiliary materials: Weigh 10% of kiwi powder obtained in step (1), 20% of non-dairy creamer, 8% of skimmed milk powder, 12% of white sugar, 0.3% of monoglyceride, and 0.3% of sucrose ester in weight percentage. %, guar gum 0.56%, xanthan gum 0.28%, egg yolk 0.4%, add water and stir well after mixing.

[0034] (3) High-pressure homogenization: The uniformly mixed raw and auxiliary materials are homogenized through a two-stage high-pressure homogenizer. The homogenization pressure is 18MPa for the first stage, 4MPa for the second stage, an...

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PUM

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Abstract

The invention relates to a preparation method of kiwi fruit ice cream. The preparation method comprises the following specific steps of (1) preparing kiwi fruit powder: cleaning fresh kiwi fruits, peeling the cleaned kiwi fruits, cutting the peeled kiwi fruits into kiwi fruit slices, freeze-drying the kiwi fruit slices, crushing the freeze-dried kiwi fruit slices, and screening the crushed kiwi fruits so as to obtain kiwi fruit powder; (2) mixing raw materials with auxiliary materials: mixing the kiwi fruit powder with vegetable fat powder, nonfat dry milk powder, white granulated sugar, monostearin, sucrose esters, guar gum, xanthan gum and yolk liquid, adding water, and performing sufficient stirring; (3) performing high-pressure homogenizing: homogenizing a mixture obtained by uniformly mixing the raw materials with the auxiliary materials through a second-class high-pressure homogenizing machine; (4) performing sterilization, and performing filtration; (5) performing cooling; (6) performing ageing; (7) performing congelation; (8) performing filling, and performing shaping; and (9) performing hardening. The kiwi fruit ice cream made by the preparation method disclosed by the invention is viridescent in color, moderate in sugariness, fine and smooth in mouth feel, intact in shape maintaining, and rich in various nutrient components particularly vitamins, and has specific taste and medical health-care value of kiwi fruits.

Description

Technical field [0001] The invention belongs to the field of green food and agricultural product processing, and specifically relates to a preparation method of kiwi ice cream. Background technique [0002] Kiwi fruit, also known as kiwi fruit, is a perennial deciduous vine. Its fruit is sweet and sour, and it is extremely nutritious. It contains a large amount of sugar, protein, 17 kinds of amino acids (7 kinds of essential amino acids) and other organic substances, essential minerals and minerals. Vitamins, especially vitamin C, have a high content and are known as "King of Vc" and "King of Fruits". They are several or even dozens of times higher than citrus, apples and other fruits. They are the most nutritious fruits. The medical and health value of kiwifruit has been recorded in books such as "Erya" and "Compendium of Materia Medica", and modern medical research has shown that kiwifruit has the effects of clearing heat and relieving fire, moisturizing the lungs and laxative,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
CPCA23G9/42A23G9/36A23V2002/00A23V2200/30A23V2250/192A23V2250/506A23V2250/5086
Inventor 涂宗财张南海王辉钟比真秦旭
Owner NANCHANG UNIV
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