Growth promoting ice cream and preparation method thereof

An ice cream, growth-promoting technology, applied in frozen desserts, food ingredients as colors, food ingredients as taste improvers, etc., can solve the problems of carrots being hard texture, insoluble in water, and restricting the intake of carrot nutrients, and achieve water absorption. Strong, rich nutritional value, improve the effect of anemia or cold blood

Inactive Publication Date: 2017-12-08
张晓燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the nutritional content of carrots will be destroyed during the cooking process, it is better to eat fresh carrots from a nutritional point of view. However, fresh carrots are hard in texture, and it is laborious to bite and chew during eating, especially for bad teeth. This is especially true for the elderly and children, who limit people's intake of nutrients in carrots
Also, since fresh carrots don't have a high water content and don't dissolve in water, they're usually not suitable for cold drinks or ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of growth-promoting ice cream is carried out according to the following steps:

[0020] (1) Mixing of raw materials: First, 0.18 parts of alginic acid, 15 parts of xylitol, 0.06 parts of guar gum, 10 parts of skimmed milk powder, 0.12 parts of monoglyceride, 4 parts of whipped cream, 2 parts of xanthan gum and 0.2 parts of Put the edible essence into the high-speed mixing tank and stir evenly, then slowly add the obtained mixture into the batching tank with 48 parts of water, the temperature of the water is 40-50 °C, stir while adding, then add 20 parts of Freeze-dried carrot powder, stir together evenly, finally add 0.4 parts of sodium carboxymethylcellulose and continue stirring until all raw materials are uniform;

[0021] (2) Sterilization: Slowly heat to 90°C and sterilize for 1 minute;

[0022] (3) Filtration: pass the sterilized slurry through a 60-mesh sieve to remove impurities in the slurry;

[0023] (4) High-pressure homogeneous cooli...

Embodiment 2

[0029] The difference between this example and Example 1 is that the components of the growth-promoting ice cream are different in proportion by weight.

[0030] The growth-promoting ice cream is composed of the following components in the following parts by weight: 22 parts of carrot freeze-dried powder, 0.16 part of alginic acid, 13 parts of xylitol, 0.04 part of guar gum, 8 parts of skim milk powder, 0.10 parts of glycerin, 2 parts of light cream, 0.2 parts of sodium carboxymethyl cellulose, 1 part of xanthan gum, 46 parts of water, 0.1 part of food flavor.

Embodiment 3

[0032] The difference between this example and Example 1 is that the components of the growth-promoting ice cream are different in proportion by weight.

[0033] The growth-promoting ice cream is composed of the following components in the following parts by weight: 18 parts of carrot freeze-dried powder, 0.20 part of alginic acid, 17 parts of xylitol, 0.08 part of guar gum, 12 parts of skimmed milk powder, 0.14 parts of glycerin, 6 parts of light cream, 0.6 parts of sodium carboxymethylcellulose, 3 parts of xanthan gum, 50 parts of water, 0.3 parts of food flavor.

[0034] The preparation method of the carrot freeze-dried powder in the present invention is as follows: remove impurities from fresh carrots, clean them and cut them into cubes, freeze the carrot cubes quickly and then put them into a vacuum chamber for dehydration and drying, and crush the dried carrots into carrot powder.

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PUM

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Abstract

The invention discloses growth promoting ice cream. The growth promoting ice cream is prepared from the following raw materials in parts by weight: 18-22 parts of freeze-dried carrot powder, 0.16-0.20 part of alginic acid, 13-17 parts of xylitol, 0.04-0.08 part of guar gum, 8-12 parts of skim milk powder, 0.10-0.14 part of monoglyceride, 2-6 parts of light cream, 0.2-0.6 part of sodium carboxymethyl cellulose, 1-3 parts of xanthan gum, 46-50 parts of water and 0.1-0.3 part of an edible essence. The growth promoting ice cream perfectly combines the nutrition of carrots with the deliciousness of ice cream, so that the growth promoting ice cream has a rich nutritional value while the efficacy of cooling, refreshing, and clearing away summer heat are achieved; in addition, without the need of adding a pigment, the growth promoting ice cream can have the golden color of the carrots; by a preparation method provided by the invention, the ice cream rich in the nutrition of the carrots can be prepared, and the taste of the prepared ice cream is less affected by the carrots.

Description

technical field [0001] The invention relates to the technical field of cold drinks, in particular to ice cream and a preparation method thereof. Background technique [0002] Carrot is a very nutritious vegetable, rich in carotenoids, soluble sugar, starch, cellulose, multivitamins and a variety of mineral elements, which can enhance resistance, lower blood sugar and fat, improve eyesight, increase gastrointestinal Peristalsis, promote metabolism, laxative and anti-cancer effects. Since the nutritional content of carrots will be destroyed during the cooking process, it is better to eat fresh carrots from a nutritional point of view. However, fresh carrots are hard in texture, and it is laborious to bite and chew during eating, especially for bad teeth. This is especially true for healthy elderly and children, which limits people's intake of nutrients in carrots. Also, since fresh carrots don't have a high water content and don't dissolve in water, they're usually not suita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/34A23G9/40
CPCA23G9/34A23G9/40A23G9/42A23V2002/00A23V2200/04A23V2200/14A23V2200/15A23V2200/30A23V2250/192A23V2250/506A23V2250/5086A23V2250/51088A23V2250/6422A23V2250/51
Inventor 张晓燕
Owner 张晓燕
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