Coconut shell ash ice cream

A technology of ice cream and coconut ash, applied in the direction of frozen desserts, fat production, fat oil/fat production, etc., to achieve the effect of eliminating toxins, enhancing firmness and rich coconut flavor

Active Publication Date: 2018-01-26
胡方芽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Plant carbon black can be used as a food additive coloring agent, which is allowed by the

Method used

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  • Coconut shell ash ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: A coconut ash ice cream: the specific preparation method is:

[0043] (1) Preparation of coconut oil: remove the coconut meat from the coconut shells, crush it, sieving to control the particle size at 40 mesh, and divide into the extraction kettle to control the pressure in the kettle to 30MPa, the temperature in the kettle to 40°C, and the stirring rate to be 1250r / min. Enter food grade CO after stirring for 45 minutes 2 , The stirring rate was changed to 650r / min, the control gas flow was 17.5L / h, kept for 40min, and the pressure was released, the separation pressure was maintained at 7.5Mpa, the separation temperature was 35℃, and the coconut oil, which was the coconut meat extract, was filtered.

[0044] (2) Preparation of natural coconut ash: select coconut shells and place them in a constant temperature oven at 125°C for 1.25h. After drying, place the dried coconut shells in a carbonization furnace. The temperature is raised to 275°C and kept under the carbon...

Embodiment 2

[0058] Example 2: A coconut ash ice cream: the specific preparation method is:

[0059] (1) Preparation of coconut oil: the coconut is shelled and the coconut meat is taken out, crushed, sieved to control the particle size at 30 mesh, and divided into the extraction kettle to control the pressure in the kettle to 20MPa, the temperature in the kettle to 30℃, and the stirring rate to be 1000r / min. After stirring for 30 minutes, pass into food grade CO 2 , The stirring rate was changed to 500r / min, the gas flow was controlled to 15L / h, kept for 30min, the pressure was released, the separation pressure was maintained at 5Mpa, the separation temperature was 30℃, and the coconut oil, which was the coconut meat extract, was filtered.

[0060] (2) Preparation of natural coconut ash: select coconut shells and place them in a constant temperature oven at 100°C for 1 hour. The dried coconut shells are placed in a carbonization furnace. The temperature is raised to 250°C and kept under the carb...

Embodiment 3

[0074] Example 3: A coconut ash ice cream: the specific preparation method is:

[0075] (1) Preparation of coconut oil: remove the coconut meat from the coconut shells, crush, sieving to control the particle size at 50 mesh, and divide into the extraction kettle to control the pressure in the kettle to 50MPa, the temperature in the kettle to 50℃, and the stirring rate to 1500r / min. Feed into food grade CO after stirring for 60 minutes 2 , The stirring rate was changed to 800r / min, the gas flow was controlled to 20L / h, kept for 50min, and the pressure was released, the separation pressure was maintained at 10Mpa, the separation temperature was 40℃, and the coconut oil was obtained by filtering the coconut extract.

[0076] (2) Preparation of natural coconut ash: select coconut shells and place them in a constant temperature oven at 150°C for 1.5 hours. Place the dried coconut shells in a carbonization furnace and heat up to 300°C and keep them ignited below the furnace. Let it be ca...

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PUM

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Abstract

The invention discloses a preparation method of coconut-flavor ice cream. According to the preparation method, coconut oil, coconut shell ash, coconut milk, and desiccated coconut are taken as raw materials, white granulated sugar, skimmed milk powder, whole milk powder, single cream, condensed milk, demineralized whey powder, gold grade yellow cream, a stabilizing agent, fresh egg, 2,3-Dihydroxypropyl octadecanoate, a thickening agent, monosodium glutamate, ethyl maltol, chocolate, table salt, a composite essence, and an anti-oxidant are added. A unique technology is adopted to extract coconut oil from coconut meat, so that loss of effective components in coconut oil is reduced, and vitamin E, tocotrienols, and polyphenols in coconut oil can be protected from being destroyed. The particlesize of the coconut shell ash is maintained to be 8000 meshes, the coconut shell ash is mixed with ice cream completed, so that ice cream is dyed to be black, the black ice cream and black ice creamcone are combined to be an integrated body, the appearance is beautiful, hardness and smoothness are improved. The obtained coconut-flavor ice cream is thick in flavor, abundant in nutrients, and hardin mouthfeel.

Description

Technical field [0001] The invention relates to a coconut ash ice cream, which belongs to the field of food processing. Background technique [0002] The geographical and climatic conditions of Hainan are very suitable for the growth of coconut trees. The output and quality of coconuts are far ahead of other countries and is known as the "Island of Coconuts." Coconut oil is one of the most distinctive natural products on the market. Coconut oil is known as "the edible cosmetics and beauty oil". It has a history of 3,000 years in Southeast Asia. Whether it is used externally or internally, coconut oil can be used for beauty, hair care and other functions. The effective ingredient is vitamin E. A variety of saturated fatty acids such as, tocotrienols, polyphenols, etc. have a good effect on improving skin luster. [0003] Coconut ash is a vegetable carbon black made by refining coconut shell activated carbon. It not only has the effect of dyeing ice cream, but also after activation...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/32A23G9/50A23G9/48C11B1/10C11B1/04
CPCA23G9/32A23G9/325A23G9/327A23G9/40A23G9/42A23G9/506A23V2002/00A23V2200/32A23V2200/30
Inventor 胡方芽
Owner 胡方芽
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