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A kind of preparation method of yak milk ice cream

A production method and technology of yak milk are applied in the directions of frozen desserts, food science, application, etc., to achieve the effects of high density, many nutrients and fluffy taste.

Active Publication Date: 2021-02-19
江西天凯乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, a series of foods such as milk powder have been produced from yak milk on the market, but there is no content about making ice cream with yak milk in the literature. In the process of researching yak milk ice cream, the inventor surprisingly found that adding yak milk Dregs can make the taste of yak milk products more mellow and further improve the nutritional content. However, because the density of yak milk products mixed with yak milk dregs is too high, the resulting ice cream is fluffy and hard. Under the premise of

Method used

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  • A kind of preparation method of yak milk ice cream
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  • A kind of preparation method of yak milk ice cream

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A method for making yak milk ice cream, the ice cream comprising the following raw materials in the following weight ratios: 250 parts of yak milk products, 145 parts of honey, 130 parts of unsalted butter, 40 parts of cream, 25 parts of eggs, 3 parts of stabilizer 1.5 parts of natural essence, 10 parts of sweetener, 4 parts of acidity regulator, 20 parts of fruit juice.

[0029] The method for making the yak milk ice cream: the yak milk product is composed of the following raw materials by weight ratio: 125 parts of fresh yak milk, 40 parts of yak milk dregs, 3 parts of fir nanocrystalline cellulose, 1.5 parts of soybean peptide compound emulsifier 3 parts, 3 parts of sucrose ester, 4 parts of molecularly distilled monoglyceride.

[0030] The preparation method of the yak milk ice cream: the stabilizer is: gelatin, konjac gum, guar gum, and carrageenan are mixed according to the weight ratio of 1:1.5:2:2; the acidity regulator is: Citric acid and malic acid are mixed ...

Embodiment 2

[0046] A method for making yak milk ice cream, the ice cream comprising the following raw materials in weight proportions: 240 parts of yak milk products, 140 parts of honey, 120 parts of unsalted butter, 30 parts of cream, 20 parts of eggs, stabilizer 2 1 part of natural essence, 5 parts of sweetener, 3 parts of acidity regulator, 10 parts of fruit juice.

[0047] The method for making the yak milk ice cream: the yak milk product is composed of the following raw materials by weight ratio: 100 parts of fresh yak milk, 30 parts of yak milk dregs, 2 parts of fir nanocrystalline cellulose, and 1 part of soybean peptide compound emulsifier 2 parts, 2 parts of sucrose ester, 3 parts of molecularly distilled monoglyceride.

[0048] The preparation method of the yak milk ice cream: the stabilizer is: gelatin, konjac gum, guar gum, and carrageenan are mixed according to the weight ratio of 1:1.5:2:2; the acidity regulator is: Citric acid and malic acid are mixed according to a weight...

Embodiment 3

[0064] A method for making yak milk ice cream, the ice cream comprising the following raw materials in the following weight ratios: 260 parts of yak milk products, 150 parts of honey, 140 parts of unsalted butter, 50 parts of cream, 30 parts of eggs, 4 parts of stabilizer 2 parts, 2 parts of natural essence, 15 parts of sweetener, 5 parts of acidity regulator, 30 parts of fruit juice.

[0065] The method for making the yak milk ice cream: the yak milk product is composed of the following raw materials by weight ratio: 150 parts of fresh yak milk, 50 parts of yak milk dregs, 5 parts of fir nanocrystalline cellulose, and 2 parts of soybean peptide compound emulsifier 4 parts, 4 parts of sucrose ester, 5 parts of molecularly distilled monoglyceride.

[0066] The preparation method of the yak milk ice cream: the stabilizer is: gelatin, konjac gum, guar gum, and carrageenan are mixed according to the weight ratio of 1:1.5:2:2; the acidity regulator is: Citric acid and malic acid a...

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Abstract

The invention discloses a making method of yak milk ice creams. According to the making method, yak milk and yak milk residues are used as main raw materials, so that nutrient components of the yak milk ice creams can be increased; then raw materials of honey, salt-free butter, coffee cream, eggs, a stabilizing agent, a sweetening agent, an acidity adjusting agent and the like are added, and a special raw material extraction technology is adopted, so that the made ice creams are excellent in cream taste, ice crystal feeling, smooth feeling, appetence degree and flavor release, and are comprehensive in nutrients; and the solid-state substance appearance of the ice creams is controlled through a standard flash evaporation technique, so that the stability of the ice creams can be strengthened, the preservation time is longer, and the problem that the ice creams are not loose enough in mouth feel due to large concentration of yak products is solved.

Description

technical field [0001] The invention relates to a method for making yak milk ice cream, which belongs to the field of food processing. Background technique [0002] The yak is a rare livestock species, a rare livestock resource in the alpine region, and is very valuable. The yak is a mammal that lives at the highest altitude in the world. It is one of the livestock with limited geographical distribution among the animals in the world. Adapt to high altitude, low air pressure, high hypoxia, low temperature, long sunshine, climate change and other harsh alpine and harsh ecological environment, adapt to alpine ecological conditions, hard work, can walk steep slopes and dangerous roads, snow mountain swamps, and swim across rivers and rapids , known as "the boat of the plateau". [0003] The Qinghai-Tibet Plateau at an altitude of more than 3,000 meters is an extremely cold area with less pollution and lush aquatic plants. The yaks living on the Qinghai-Tibet Plateau are affect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/34A23G9/40A23G9/42A23G9/32
CPCA23G9/32A23G9/327A23G9/34A23G9/40A23G9/42
Inventor 胡方芽
Owner 江西天凯乐食品有限公司