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Method for preparing honeydew melon cone ice cream

The technology of crispy tube and honeydew melon is applied in the field of preparation of honeydew melon crispy ice cream, which can solve the problem of low nutritional value and achieve the effects of high nutritional value, mellow taste and better 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

[0002] Fruit ice cream is loved by consumers because of its sweet taste. At present, there are few pure natural fruit ice creams, and the taste is mostly obtained by adding spices, and the nutritional value is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The ice cream formula of the present embodiment is:

[0028] 45 parts of honeydew melon powder, 10 parts of mung bean powder, 12 parts of whole milk powder, 10 parts of cocoa powder, 7 parts of starch, 6 parts of egg yolk liquid, 5 parts of malt syrup, 5 parts of maltodextrin, 8 parts of vegetable oil, 6 parts of glucose powder 9 parts of white sugar, 3 parts of honey, 250 parts of purified water.

[0029] The method includes the steps of:

[0030] a. Mix 45 parts of honeydew powder, 10 parts of mung bean powder and 7 parts of starch with 100 parts of pure water, cook at 70°C for 10 minutes, and cool to room temperature;

[0031] b. Mix whole milk powder, cocoa powder, egg yolk stock solution, maltose syrup, maltodextrin, vegetable oil, glucose powder, white sugar, honey and purified water in said parts by weight, add them to step a, and mix well ;

[0032] c. Homogenize the mixture in step b, the homogenization temperature is 75°C, the homogenization pressure is 17M...

Embodiment 2

[0043] The ice cream formula of the present embodiment is:

[0044] 80 parts of honeydew melon powder, 30 parts of mung bean powder, 25 parts of whole milk powder, 15 parts of cocoa powder, 10 parts of starch, 10 parts of egg yolk liquid, 10 parts of malt syrup, 10 parts of maltodextrin, 15 parts of vegetable oil, 10 parts of glucose powder 20 parts of white granulated sugar, 9 parts of honey, and 350 parts of purified water.

[0045] The method includes the steps of:

[0046] a. Mix 80 parts of honeydew powder, 30 parts of mung bean powder and 10 parts of starch with 200 parts of pure water, cook at 85°C for 25 minutes, and cool to room temperature;

[0047] b. Mix whole milk powder, cocoa powder, egg yolk stock solution, maltose syrup, maltodextrin, vegetable oil, glucose powder, white sugar, honey and purified water in said parts by weight, add them to step a, and mix well ;

[0048] c. Homogenize the mixture in step b, the homogenization temperature is 80°C, the homogen...

Embodiment 3

[0058] The ice cream formula of the present embodiment is:

[0059] 60 parts of honeydew melon powder, 20 parts of mung bean powder, 18 parts of whole milk powder, 12 parts of cocoa powder, 8 parts of starch, 8 parts of egg yolk liquid, 7 parts of malt syrup, 7 parts of maltodextrin, 10 parts of vegetable oil, and 8 parts of glucose powder 15 parts of white granulated sugar, 6 parts of honey, and 300 parts of purified water.

[0060] The method includes the steps of:

[0061] a. Mix 60 parts of honeydew powder, 20 parts of mung bean powder and 8 parts of starch with 150 parts of pure water, cook at 80°C for 20 minutes, and cool to room temperature;

[0062] b. Mix the whole milk powder, cocoa powder, egg yolk stock solution, maltose syrup, maltodextrin, vegetable oil, glucose powder, white sugar, honey and purified water in said parts by weight, add to step a, and mix well ;

[0063] c. Homogenize the mixture in step b at a temperature of 77°C and a homogenization pressure ...

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Abstract

The invention relates to a method for preparing honeydew melon cone ice cream. Based on 100 parts of the raw materials, the cone ice cream is prepared from the following components in parts by weight:45-80 parts of honeydew melon powder, 10-30 parts of mungbean flour, 12-25 parts of whole milk powder, 10-15 parts of cocoa powder, 7-10 parts of starch, 6-10 parts of egg yolk fluid, 5-10 parts of malt syrup, 5-10 parts of maltodextrin, 8-15 parts of plant oil, 6-10 parts of powered glucose, 9-20 parts of white granulated sugar, 3-9 parts of honey and 250-350 parts of pure water. The honeydew melon cone ice cream perfectly combines the rich fragrance of honeydew melons and fresh fragrance of mung beans to enable the taste to be mellow and refreshing, has bright color, crispy cone, layered and clear taste and no additive, is purely natural, has high nutritional value, and is suitable for people of all ages.

Description

technical field [0001] The invention belongs to the field of frozen drink processing, and in particular relates to a method for preparing honeydew crisp ice cream. Background technique [0002] Fruit ice cream is loved by consumers because of its sweet taste. At present, there are few pure natural fruit ice creams, and the taste is mostly obtained by adding spices, and the nutritional value is not high. [0003] Honeydew melon, also known as Hami melon, is a perennial vine belonging to Cucurbitaceae Melon. It has crispy meat and juicy taste, and has a strong flavor of pears, apples, bananas and peaches. It contains a lot of water and vitamins, and is rich in nutrition. It has the effects of appetizing, moisturizing the lungs and clearing heat, promoting body fluid and quenching thirst, eliminating restlessness and heat, and calming the mind. It is beneficial to the work of the human heart and liver, as well as the intestinal system and activities, and removes dust toxins fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/40A23G9/34A23G9/32A23G9/48
CPCA23G9/32A23G9/327A23G9/34A23G9/40A23G9/42A23G9/48
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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