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

Inactive Publication Date: 2018-11-30
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the nutritional value of ice cream is low, and people who control their weight, pregnant women, children, diabetics, and people with cardiovascular diseases are not suitable for eating ice cream.

Method used

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  • Healthy vegetable low-fat ice cream and preparation method thereof
  • Healthy vegetable low-fat ice cream and preparation method thereof
  • Healthy vegetable low-fat ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides natural vegetable ice cream, which contains 70 to 80 parts of vegetable ultrafine powder, 20 to 30 parts of soft sugar, 2 to 4 parts of avocado, 10 to 15 parts of tremella and 4to 6 parts of Chinese yam polysaccharide. Meanwhile, the invention also provides a preparation method of the ice cream. Cellulose and other macromolecular substance structures in the fruit and vegetables are degraded through ultrafine crushing; the digestive absorption on the substances by the body is facilitated; the nutrition value of the fruit and vegetables is improved; meanwhile, through thematching of ultrafine crushing and homogenizing processes, the stability of the ice cream preparation process is improved. By using the method, the flow process is reasonable and economic. The ice cream obtained by using the method has low fat, high nutrition value, cool and smooth taste, palatability and excellent quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a healthy vegetable low-fat ice cream and a preparation method thereof. technical background [0002] Ice cream, also known as ice cream, has a pleasant taste, delicate and smooth, cool and sweet, and is very popular among teenagers and children. In summer, ice cream can not only help the human body cool down and relieve heat, provide water, but also supplement some nutrition for the human body. Sweets and cold drinks are indispensable. At present, ice cream on the market is mainly made of milk and dairy products, eggs or egg products, sweeteners, flavoring agents, stabilizers and food colorings as raw materials, and processed through freezing. The color and taste of most ice creams are artificially processed. It is made of essence and pigment, and the color variety is limited. At present, the ice cream on the market has a high fat content, which can make people fat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/08
CPCA23G9/08A23G9/42A23V2002/00A23V2200/30A23V2200/14A23V2200/04
Inventor 赵晓燕陈军刘红开张晓伟朱海涛
Owner UNIV OF JINAN
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