Healthy vegetable low-fat ice cream and preparation method thereof
A technology for ice cream and vegetables, which is applied in the directions of frozen desserts, food ingredients as colors, food ingredients as taste improvers, etc., can solve problems such as low nutritional value, and achieve the effects of simple preparation method, improved stability and improved quality
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Embodiment 1
[0031] A healthy vegetable low-fat ice cream contains 35 parts of yam and 40 parts of coriander superfine powder, 30 parts of soft white sugar, 2 parts of avocado, 10 parts of white fungus, and 4 parts of yam polysaccharide.
[0032] A preparation method of healthy vegetable low-fat ice cream, comprising the steps of:
[0033] (1) Wash the yam and coriander, slice or cut into sections, ripen, then dry at 35°C for 24 hours, and then pulverize into a 120-mesh coarse powder; grind the vegetable coarse powder into a 300-mesh ultrafine powder at 8°C, use Microwave sterilization, that is, vegetable superfine powder;
[0034] (2) Add vegetable superfine powder to water of the same weight, then add soft white sugar, mix evenly, use an ultra-high pressure homogenizer to refine and mix to obtain vegetable pulp;
[0035] (3) Peel the avocado and white fungus, cut into 1-3cm fine cubes, add 30 parts of water, ripen for 5 minutes, add yam polysaccharide, stir well, and get the ripening li...
Embodiment 2
[0043] A healthy vegetable low-fat ice cream contains 40 parts of potatoes, 35 parts of superfine colored sweet pepper powder, 20 parts of soft white sugar, 4 parts of avocado, 15 parts of white fungus, and 6 parts of yam polysaccharide.
[0044] A preparation method of healthy vegetable low-fat ice cream, comprising the steps of:
[0045] (1) Wash potatoes and colored sweet peppers, slice or cut into sections, ripen, then dry at 50°C for 6 hours, and then crush them into 80-mesh coarse powder; grind vegetable coarse powder into 600-mesh fine powder at 12°C , using microwave sterilization to obtain superfine vegetable powder;
[0046] (2) Add the vegetable superfine powder to the same weight of water, then add soft white sugar, mix evenly, and use an ultra-high pressure homogenizer to refine and mix to obtain vegetable pulp;
[0047] (3) Peel the avocado and white fungus and cut into 1-3cm fine cubes, add 40 parts of water, ripen for 10 minutes, add yam polysaccharide, stir w...
Embodiment 3
[0055] A healthy vegetable low-fat ice cream, containing 40 parts of purple sweet potato + superfine potato powder, 40 parts of pumpkin + superfine celery powder, 30 parts of soft white sugar, 3 parts of avocado, 13 parts of white fungus, and 5 parts of yam polysaccharide.
[0056] A preparation method of healthy vegetable low-fat ice cream, comprising the steps of:
[0057] (1) Wash the purple sweet potato, potato, pumpkin and celery, slice or cut into sections, ripen, then dry at 40°C for 12 hours, and then crush it into 100-mesh coarse powder; finely pulverize the vegetable coarse powder at 10°C into 450 meshes, microwave sterilization is used to obtain superfine vegetable powder;
[0058] (2) Add the vegetable superfine powder to the same weight of water, then add soft white sugar, mix evenly, and use an ultra-high pressure homogenizer to refine and mix to obtain vegetable pulp;
[0059] (3) Peel the avocado and white fungus and cut into 1-3cm fine cubes, add 35 parts of ...
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