Tremella ice cream and preparation method thereof

A technology of white fungus ice cream and ice cream, which is applied in the direction of frozen sweets, functions of food ingredients, ingredients of polysaccharide/gum-containing food, etc., can solve the problems of high preparation process requirements, and achieve the purpose of overcoming high preparation process requirements, maintaining intestinal health, and organizational structure delicate effect

Active Publication Date: 2017-08-04
SHANGHAI HUIWEN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is to overcome the defects that the existing additive-free ice cream preparation process requires high requirements, and the existing health-care white fungus ice cream needs to add food additives such as emulsifiers and / or stabilizers to ensure the taste and texture. A kind of Tremella ice cream and preparation method thereof
Moreover, adding tremella heteropolysaccharides to ice cream can endow the nutritional ingredients of tremella tremella in ice cream, making it have health care functions such as protecting the stomach and intestines, regulating intestinal flora, maintaining intestinal health, detoxifying and beautifying, anti-aging, and improving immunity, and There is no need to adopt complicated processing technology, and conventional processing technology can be used, which effectively overcomes the defect of high requirements of the existing ice cream preparation technology without additives

Method used

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  • Tremella ice cream and preparation method thereof
  • Tremella ice cream and preparation method thereof
  • Tremella ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A tremella ice cream, which is composed of the following components: 12g of whole milk powder, 12g of white sugar, 10g of butter powder, 1.8g of maltodextrin, 0.2g of tremella heteropolysaccharide, supplemented with water to 100g;

[0039] The preparation method of this tremella ice cream is as follows:

[0040] (1) Mixing: According to the ratio, mix white sugar and tremella heteropolysaccharide, add the formula amount of water, keep warm and dissolve at 65°C under stirring, after the tremella heteropolysaccharide dissolves, add whole milk powder and butter powder and maltodextrin, continue stirring to dissolve;

[0041] (2) Sterilization: pasteurize the feed liquid obtained in step (1), the pasteurization temperature is 85°C, and the time is 10min;

[0042] (3) Homogenization: Homogenize with a high pressure homogenizer, the homogenization temperature is 65°C, and the homogenization pressure is 16MPa;

[0043] (4) Aging: After cooling the feed liquid obtained in ste...

Embodiment 2

[0047] A tremella ice cream, which is composed of the following components: 12g of whole milk powder, 12g of white sugar, 10g of butter powder, 1.6g of maltodextrin, 0.4g of tremella heteropolysaccharide extract, supplemented with water to 100g;

[0048] The preparation method of this tremella ice cream is as follows:

[0049] (1) Mixing: mix white granulated sugar and tremella heteropolysaccharide according to the proportion, add the water of the formula amount, keep warm and dissolve at 65°C under stirring, after the tremella heteropolysaccharide extract is dissolved, add whole milk powder, Butter powder and maltodextrin, continue stirring to dissolve;

[0050] (2) Sterilization: pasteurize the feed liquid obtained in step (1), the pasteurization temperature is 85°C, and the time is 10min;

[0051] (3) Homogenization: Homogenize with a high pressure homogenizer, the homogenization temperature is 65°C, and the homogenization pressure is 16MPa;

[0052] (4) Aging: After cool...

Embodiment 3

[0056] A tremella ice cream, which is composed of the following components: 12g of whole milk powder, 12g of white sugar, 10g of butter powder, 1.4g of maltodextrin, 0.6g of tremella heteropolysaccharide, and water to make up to 100g;

[0057] The preparation method of this tremella ice cream is as follows:

[0058] (1) Mixing: According to the ratio, mix white sugar and tremella heteropolysaccharide, add the formula amount of water, keep warm and dissolve at 65°C under stirring, after the tremella heteropolysaccharide dissolves, add whole milk powder and butter powder and maltodextrin, continue stirring to dissolve;

[0059] (2) Sterilization: pasteurize the feed liquid obtained in step (1), the pasteurization temperature is 85°C, and the time is 10min;

[0060] (3) Homogenization: Homogenize with a high pressure homogenizer, the homogenization temperature is 65°C, and the homogenization pressure is 16MPa;

[0061] (4) Aging: After cooling the feed liquid obtained in step (...

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Abstract

The invention discloses a tremella ice cream and a preparation method thereof. The tremella ice cream is prepared from the following components: 10-14% of whole milk powder, 10-14% of white granulated sugar, 8-12% of butter powder, 1.2-1.8% of maltodextrin, 0.2-0.8% of tremella heteropolysaccharide and/or extract and the balance of water. The tremella ice cream is free of food additives. The structure of the tremella heteropolysaccharide takes alpha-(1-3) mannose as a main chain and mainly comprises 70-93% of neutral total sugar, 6-28% of glucuronic acid and 0.1-3% of binding protein; the tremella heteropolysaccharide extract mainly comprises 80-98% of tremella heteropolysaccharide, 0.1-3.3% of dissociative protein and 0.5-8% of ash. The preparation method of the tremella ice cream comprises the following steps: mixing the components, sterilizing, homogenizing, ageing and carrying out congelation. The tremella ice cream is free of food additives, has health function, and is high in expansion rate, good in taste, high in shape forming capability and high in melting resistance.

Description

technical field [0001] The invention relates to white fungus ice cream and a preparation method thereof. Background technique [0002] Tremella faciformis Berk, also known as Tremella faciformis Berk, also known as Tremella faciformis Berk, belongs to Tremellales (Tremellales), Tremella family (Tremellacease), Tremella (Tremella), has the functions of nourishing yin and moistening lungs, nourishing qi and blood. effect. Tremella heteropolysaccharide is an acidic heteropolysaccharide extracted from Tremella fungus fruiting body (or its microbial fermentation liquid). Since ancient times, China has called tremella a high-grade tonic and medicine, a good product for both medicine and food, and it is the first-class tonic food in the court. [0003] With the continuous development of science and the continuous improvement of technical means, people have a new understanding of Tremella. A lot of research has been done on the main component of Tremella at home and abroad, Tremel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/38
CPCA23G9/34A23G9/38A23V2002/00A23V2200/32A23V2200/318A23V2200/302A23V2200/324A23V2250/51A23V2250/5114A23V2250/54
Inventor 骆峰邵云晓周自华杨海延
Owner SHANGHAI HUIWEN BIO TECH
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