Fluid production promoting and lung nourishing Chinese yam-walnut ice cream and preparation method thereof

Abstract

The invention discloses fluid production promoting and lung nourishing Chinese yam-walnut ice cream and a preparation method thereof. The Chinese yam-walnut ice cream is prepared from the following raw materials in parts by weight: 5-6 parts of water chestnut juice, 3-4 parts of rice cake, 2-3 parts of peanuts, 1-2 parts of fresh reed rhizome, 1-2 parts of laver, 1-2 parts of radix rehmanniae, 200-210 parts of Chinese yam, 40-50 parts of walnuts, 2-3 parts of sodium carboxymethylcellulose, 60-70 parts of sucrose, 20-22 parts of eggs, 120-130 parts of milk powder, 30-40 parts of cream and appropriate cellulase, ethanol solution, ascorbic acid and water. In the invention, the peanuts are mashed, and the rice cake is put in the water chestnut juice and boiled and then taken out and cut up; the peanuts are mixed with the rice cake and dried and ground into powder; the peanuts increase the aroma of the rice cake, improve the mouthfeel and promote appetite; and the water chestnut realizes the effects of promoting fluid production and nourishing the lung and has moderate sweetness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam walnut ice cream for promoting body fluid and nourishing the lungs 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, ch...

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