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Five-color ice cream and manufacture method thereof

A production method and ice cream technology, which are applied in the fields of frozen desserts, food preservation, food science, etc., can solve the problems of short storage time and difficult to eat five-color rice or five-color rice, and achieve high production efficiency, sweet and mellow taste. , the effect of increasing the flavor

Inactive Publication Date: 2019-01-08
广西来宾滋乐美食品有限公司
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AI Technical Summary

Problems solved by technology

Five-color rice generally only appears on the third day of the third month of the lunar calendar or during the Ching Ming Festival. Few people usually make it, and five-color rice or five-color rice can be stored for a short period of time, so it is difficult to eat

Method used

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  • Five-color ice cream and manufacture method thereof

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Embodiment 1

[0026] The five-color ice cream includes the following raw materials in parts by weight: 20 parts of five-color rice paste, 8 parts of bamboo fungus and tiger milk mushroom liquid submerged fermentation culture solution, 18 parts of whole milk powder, 12 parts of white sugar, 7 parts of maltose, and 5 parts of palm oil 0.5 parts of carboxymethylcellulose sodium, 0.4 parts of carrageenan, 0.6 parts of monoglyceride fatty acid ester, and appropriate amount of drinking water.

[0027] The liquid submerged fermentation culture solution of the bamboo fungus and tiger milk mushroom fungus is obtained by activating and purifying the bamboo fungus or tiger milk mushroom strains, and then performing liquid submerged fermentation. The fermentation culture liquid is composed of the following raw materials in weight percentage: 3% corn flour, 3% glucose, 0.08% magnesium sulfate heptahydrate, 0.2% potassium dihydrogen phosphate, 0.01‰ vitamin B1, and the balance is sterile water.

[0028] ...

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PUM

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Abstract

The invention discloses a five-color ice cream and a manufacture method thereof. The ice cream comprises the following raw materials: five-color rice paste, a bamboo fungus and pleurotus tuber-regiumfungus liquid deep fermentation culture solution, whole milk powder, white granulated sugar, malt sugar, palm oil, sodium carboxymethyl cellulose, carrageenan, monoacylglyceride and drinking water. The manufacture method comprises the steps of material mixing, pasteurization, homogenizing, ageing, puffing, material filling, sealing, quick-freezing and packaging. The five-color ice cream is prepared from the five-color rice paste, colorful and tasty, and further has the effect of tonifying and beautifying.

Description

technical field [0001] The invention relates to the technical field of cold drinks, in particular to a five-color ice cream and a production method thereof. Background technique [0002] In the hot summer, people like to eat various delicious frozen drinks to cool off the heat. At present, there are many types of frozen drinks available on the market, such as ice cream, ice cream, popsicles, and cones. Ice cream is made from drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. The volume-expanded frozen food has a delicate, smooth and cool taste. With the improvement of people's living standards, people's requirements for food are getting higher and higher, not only requiring diversified tastes, but also requiring rich nutrients, health and safety. In order to meet people's requirements, ice cream manufacturers are also trying their best to continuously develop new products in order to occupy a place in the market. [0003] The color of a single ice c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36A23L3/3472
CPCA23G9/36A23G9/42A23L3/3472
Inventor 王黔
Owner 广西来宾滋乐美食品有限公司
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