Fruit-vegetable ice cream and preparation method thereof

Abstract

The invention discloses a preparation method of a fruit-vegetable ice cream. The preparation method comprises the following steps of (1) after mixing fermented fiber obtained through fermenting fruit-vegetable raw materials and a natural colloid according to the mass ratio being 10 to (1 to 2), superfine grinding to obtain a fruit-vegetable pulp, wherein the fruit-vegetable raw materials comprise at least two of banana, dragon fruit, mango, pawpaw, mulberry fruits, carrot and fingered citron fruits; (2) mixing the fruit-vegetable pulp, vegetable oil, an emulgator and water according to the mass ratio of the fruit-vegetable pulp to the vegetable oil to the emulgator to the water being 12 to (1.5 to 3.6) to (0.5 to 2:50) to 100 to obtain a premix compound A; (3) mixing dried skim milk, cream and honey according to the mass ratio of the dried skim milk to the cream to the honey being 10 to (8 to 12) to (0.1 to 0.5) to obtain a premix compound B; (4) mixing the premix compound A, the premix compound B and a stabilizer according to the mass ratio being 10 to (10 to 15) to (0.1 to 0.3) to obtain a mixture; (5) homogenizing, sterilizing, cooling, freezing and hardening the mixture to obtain the fruit-vegetable ice cream. The ice cream prepared by the method provided by the invention is rich in nutrient, and has a fermented probiotics taste and a good taste.

Description

Technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a fruit and vegetable ice cream and a preparation method thereof. Background technique [0002] Fermentation of fruits and vegetables to produce beverages has become the current development trend of fruit and vegetable beverages. However, the residues left after the current fermentation of fruits and vegetables to prepare beverages are generally no longer used or used to feed livestock, which is of low value and causes a waste of resources. [0003] How to use fermentation residues, improve its commercial value, and realize the full utilization of fruits and vegetables is a hot research topic. Summary of the invention [0004] The purpose of the present invention is to provide a fruit and vegetable ice cream and a preparation method thereof. The fruit and vegetable ice cream and a preparation method thereof provided by the present invention utilize the fermented fiber remain...

AI Technical Summary

Problems solved by technology

[0002] Fermentation of fruits and vegetables to produce beverages has become the development trend of fruit and vegetable beverages at present. However, the residues left after the fermentation of fruits and vegetables to prepare beverages are generally not used anymore, or used to feed livestock. The value is not high, resulting in a waste of resources