Spleen-invigorating stomach-nourishing ice cream with common yam rhizome and walnut kernel and production method thereof

Abstract

The invention discloses spleen-invigorating stomach-nourishing ice cream with common yam rhizome and walnut kernel and a production method thereof; the spleen-invigorating stomach-nourishing ice cream with common yam rhizome and walnut kernel is produced from, by weight, 2-3 parts of okra, 1-2 parts of buckwheat, 3-4 parts of glutinous rice flour, 1-2 parts of wrinkled gianthyssop herb, 1-2 parts of herb of Artemisia lavandulaefolia, 1-2 parts of root of edible kudzuvine, 200-210 parts of common yam rhizome, 40-50 parts of walnut kernel, 2-3 parts of sodium carboxymethyl cellulose, 60-70 parts of cane sugar, 20-22 parts of chicken egg, 120-130 parts of milk powder, 30-40 parts of cream, and suitable cellulase, ethanol solution, ascorbic acid and water. Okra is added to water and ground into juice, buckwheat is boiled in the juice and the soaked, the buckwheat is removed, glutinous rice flour is scattered evenly into the juice and is boiled to thick state, okra is called king of vegetable, has very high economic use value, edible value and other values, and may be matched with glutinous rice flour to provide rich and diverse nutrition, the coordination is reasonable, and smooth and cool taste is provided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam walnut ice cream for invigorating the spleen and nourishing the stomach 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, ya...

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