Chinese yam-walnut ice cream with effects of invigorating vital energy and strengthening spleen and preparation method of Chinese yam-walnut ice cream

Abstract

The invention discloses a Chinese yam-walnut ice cream with effects of invigorating the vital energy and strengthening the spleen and a preparation method of Chinese yam-walnut ice cream. The Chinese yam-walnut ice cream is prepared from the following raw materials in parts by weight: 2-3 parts of three-white melon, 3-4 parts of shredded carrots, 4-5 parts of kidney beans, 1-2 parts of chicken's gizzard membrane, 1-2 parts of cortex moutan, 1-2 parts of sesames, 200-210 parts of Chinese yams, 40-50 parts of semen juglandis, 2-3 parts of sodium carboxymethylcellulose, 60-70 parts of saccharose, 20-22 parts of eggs, 120-130 parts of milk powder, 30-40 parts of cream, a proper amount of cellulase, a proper amount of ethanol solution, a proper amount of ascorbic acid and a proper amount of water. The Chinese yam-walnut ice cream is prepared by the step of cutting the three-white melon into dices, adding the dices into water, pulping, filtering, extracting filtrate, boiling the kidney beans in the filtrate, fishing out, mixing the boiled kidney beans with the shredded carrot, and grinding. The kidney beans with the effects of invigorating the vital energy and strengthening the spleen is matched with the carrots with a high nutrition value, so that the Chinese yam-walnut ice cream is rich in tastes, fine and smooth.

Description

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

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