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Method for preparing dioscorea alata crisp-cone ice cream

A crispy cone and ice cream technology, applied in the field of preparation of taro crispy cone ice cream, to achieve the effect of high nutritional value and mellow taste

Inactive Publication Date: 2018-12-11
河南省木伦河食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In daily life, taro is cooked more than chicken, pork, etc. Taro is rarely used in the field of frozen beverage processing, which cannot promote the wide application of taro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The ice cream formula of the present embodiment is:

[0026] 40 parts of taro powder, 10 parts of whole milk powder, 8 parts of cocoa powder, 12 parts of soybean powder, 6 parts of starch, 5 parts of egg yolk stock solution, 0.2 parts of stabilizer, 4 parts of fructose syrup, 8 parts of white sugar, 2 parts of honey part, 250 parts of purified water.

[0027] The method includes the steps of:

[0028] a. Mix 40 parts of taro flour, 12 parts of bean flour and 6 parts of starch with 100 parts of pure water, cook at 65°C for 10 minutes, and cool to room temperature;

[0029] b. Mix the whole milk powder, cocoa powder, egg yolk stock solution, stabilizer, fructose syrup, white sugar, honey and purified water in said parts by weight, add to step a, and mix evenly;

[0030] c. Homogenize the mixture in step b at a temperature of 72°C and a homogenization pressure of 18MPa;

[0031] d. Sterilize the homogenized mixture in step c at a temperature of 90° C. for 20 seconds, an...

Embodiment 2

[0039] The ice cream formula of the present embodiment is:

[0040] 80 parts of taro powder, 20 parts of whole milk powder, 15 parts of cocoa powder, 25 parts of soybean flour, 10 parts of starch, 10 parts of egg yolk liquid, 0.5 parts of stabilizer, 6 parts of fructose syrup, 18 parts of white sugar, 8 parts of honey parts, 350 parts of purified water.

[0041] The method includes the steps of:

[0042] a. Mix 80 parts of taro flour, 25 parts of bean flour and 10 parts of starch with 200 parts of pure water, cook at 85°C for 25 minutes, and cool to room temperature;

[0043] b. Mix the whole milk powder, cocoa powder, egg yolk stock solution, stabilizer, fructose syrup, white sugar, honey and purified water in said parts by weight, add to step a, and mix evenly;

[0044] c. Homogenize the mixture in step b at a temperature of 80°C and a homogenization pressure of 27MPa;

[0045] d. Sterilize the homogenized mixture in step c at a temperature of 110° C. for 30 seconds, and ...

Embodiment 3

[0053] The ice cream formula of the present embodiment is:

[0054] 60 parts of taro powder, 15 parts of whole milk powder, 10 parts of cocoa powder, 18 parts of soybean powder, 8 parts of starch, 7 parts of egg yolk stock solution, 0.4 parts of stabilizer, 5 parts of fructose syrup, 11 parts of white sugar, and 5 parts of honey parts, 300 parts of purified water.

[0055] The method includes the steps of:

[0056] a. Mix 60 parts of taro flour, 18 parts of bean flour and 8 parts of starch with 150 parts of pure water, cook at 70°C for 15 minutes, and cool to room temperature;

[0057] b. Mix the whole milk powder, cocoa powder, egg yolk stock solution, stabilizer, fructose syrup, white sugar, honey and purified water in said parts by weight, add to step a, and mix evenly;

[0058] c. Homogenize the mixture in step b at a temperature of 75°C and a homogenization pressure of 20MPa;

[0059] d. Sterilize the homogenized mixture in step c at a temperature of 100° C. for 25 sec...

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Abstract

The invention relates to a method for preparing dioscorea alata crisp-cone ice cream. Based on 100 parts (by weight) of raw materials of the ice cream, the ice cream contains 40-80 parts of dioscoreaalata flour, 10-20 parts of powdered whole milk, 8-15 parts of cocoa powder, 12-25 parts of soybean flour, 6-10 parts of starch, 5-10 parts of egg yolk original liquid, 0.2-0.5 part of stabilizer, 4-6parts of fructose dextrose syrup, 8-18 parts of white granulated sugar, 2-8 parts of honey and 250-350 parts of purified water. According to the dioscorea alata crisp-cone ice cream, delicate fragrance of dioscorea alata and mellow fragrance of soybeans are combined, so that the taste is more mellow and more fresher; due to a crisp cone, the ice cream is clear in taste hierarchy, free of additionand high in nutritive value, is purely natural and is suitable for both the young and the old.

Description

technical field [0001] The invention belongs to the field of frozen drink processing, and in particular relates to a preparation method of taro crispy tube ice cream. Background technique [0002] At present, there are various types of frozen drinks available on the market, and crispy tube frozen drinks are favored by consumers because of their sweet and crisp taste. [0003] Fragrant taro is rich in nutrition, good in color, aroma and taste, and was once known as the king of vegetables. Taro contains more crude protein, starch, polysaccharide (mucilage), crude fiber and sugar, and its protein content is higher than that of other high-protein plants such as soybeans. Taro roots are fine in texture and fragrant in taste. Eating them has the medicinal effects of dispelling accumulation and regulating qi, detoxifying and invigorating the spleen, clearing away heat and antitussive. The polysaccharides in taro can enhance the body's immune mechanism and increase resistance to d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/42A23G9/34A23G9/32A23G9/48
CPCA23G9/32A23G9/34A23G9/40A23G9/42A23G9/48
Inventor 王会铭王自玲赵启明王艳雷
Owner 河南省木伦河食品有限公司
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