Kiwifruit ice cream capable of discharging lead and preparation method thereof
A technology of kiwi fruit and ice cream, which is applied in the field of kiwi fruit lead-expelling ice cream and its preparation, can solve problems such as lead poisoning, achieve the effects of attractive color, improve human immunity, and simple production
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0036] 20 parts of kiwi pulp, 10 parts of whole milk powder, 10 parts of white sugar, 1 part of vegetable oil, 0.1 part of emulsifier, 0.1 part of stabilizer, 0.1 part of carboxymethyl cellulose, 0.1 part of plant essence, 0.1 part of turnip, 0.1 part of hawthorn 0.1 part, 0.1 part of gallinaceous gold, 0.1 part of forsythia.
[0037] The emulsifier is formed by mixing glyceryl monostearate, sucrose fatty acid ester, and glycerin citric acid fatty acid ester in a mass ratio of 1:2:2.
[0038] The stabilizer is a mixture of carrageenan, guar gum and xanthan gum in a mass ratio of 2:1:3.
Embodiment 2
[0040] 50 parts of kiwi pulp, 30 parts of whole milk powder, 30 parts of white sugar, 10 parts of vegetable oil, 0.5 parts of emulsifier, 0.5 parts of stabilizer, 0.5 parts of carboxymethyl cellulose, 0.5 parts of plant essence, 0.5 parts of turnip, 0.5 parts of hawthorn 0.5 part, 0.5 part of gallinaceous gold, 0.5 part of forsythia.
[0041] The emulsifier is formed by mixing diglyceride fatty acid ester, sorbitan monostearate and citric acid fatty acid glyceride in a mass ratio of 4:2:3.
[0042] The stabilizer is a mixture of guar gum and xanthan gum in a mass ratio of 3:1.
Embodiment 3
[0044] 28 parts of kiwi pulp, 17 parts of whole milk powder, 19 parts of white sugar, 6 parts of vegetable oil, 0.4 parts of emulsifier, 0.3 parts of stabilizer, 0.2 parts of carboxymethyl cellulose, 0.4 parts of plant essence, 0.4 parts of turnip, 0.3 parts of hawthorn 0.3 part, 0.3 part of gallinaceous gold, 0.4 part of forsythia.
[0045] The emulsifier is a mixture of glyceryl monostearate, sorbitan monostearate, and glycerin citric acid fatty acid in a mass ratio of 2:2:5.
[0046] The stabilizer is mixed with carrageenan, guar gum, xanthan gum and locust bean gum in a mass ratio of 1:2:2:5.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com