Lung-moistening and cough-relieving Chinese yam-walnut ice cream and preparation method thereof

Abstract

The invention discloses lung-moistening and cough-relieving Chinese yam-walnut ice cream and a preparation method thereof. The lung-moistening and cough-relieving Chinese yam-walnut ice cream is prepared from the following raw materials in parts by weight: 3-4 parts of Chinese cabbage, 1-2 parts of sweet almond, 4-5 parts of bitter melon juice, 1-2 parts of malt, 1-2 parts of radix ophiopogonis, 1-2 parts of pumpkin flower, 200-210 parts of Chinese yam, 40-50 parts of walnut, 2-3 parts of sodium carboxymethyl cellulose, 60-70 parts of sucrose, 20-22 parts of egg, 120-130 parts of milk powder, 30-40 parts of cream and appropriate cellulase, ethanol solution, ascorbic acid and water. According to the invention, the Chinese cabbage is soaked in the bitter melon juice, and then the sweet almond is added and mixed and ground into slurry which is subjected to spray drying to obtain powder; and through the collocation of Chinese cabbage and bitter melon, the nutrients are abundant and diverse, the mouthfeel is harmonious, and the sweet almond realizes good lung-moistening and cough-relieving effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam walnut ice cream for moistening lung and relieving cough 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, sap...

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