Salted egg yolk ice cream and preparation method thereof

A technology for salted egg yolk and ice cream, which is applied to the field of salted egg yolk ice cream and its preparation, can solve the problems such as the inability to satisfy the taste of consumers, and achieve the effects of beautiful and attractive color, increased nutritional value and rich flavor.

Inactive Publication Date: 2019-06-18
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ice cream is a summer cold drink loved by all age groups. With the increasing pursuit of ice cream flavors by the public, traditional flavors of ice cream can no longer satisfy the tastes of consumers

Method used

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  • Salted egg yolk ice cream and preparation method thereof
  • Salted egg yolk ice cream and preparation method thereof
  • Salted egg yolk ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A salted egg yolk ice cream prepared from the following raw materials in parts by weight: 40.8 parts of water, 15 parts of butter, 10 parts of whole milk powder, 6 parts of butter, 6 parts of vegetable oil, 5 parts of sweetener, 2 parts of cocoa powder, 0.2 parts of emulsifier, 10 parts of salted egg yolk paste, 5 parts of salted egg yolk granules;

[0028] Wherein, the vegetable oil is obtained by stirring and mixing olive oil, corn oil, and rapeseed oil in a mass ratio of 1:1:1; the sweetener is obtained by white granulated sugar, L-arabinose, xylitol, isomaltose Alcohol is mixed and obtained by mass ratio 1:1:1:1; Described emulsifier is by mass ratio 1: Stir and mix at 1:1:1; the salted egg yolk is baked at 170°C for 30 minutes, taken out and crushed, then baked at 120°C for 30 minutes, passed through a colloid mill and crushed to 20 μm, with a salt content of 1.7%; The salted egg yolk granules are salted egg yolks baked at 150°C for 35 minutes, frozen at -18°C for...

Embodiment 2

[0037] A salted egg yolk ice cream prepared from the following raw materials in parts by weight: 35.8 parts of water, 12 parts of butter, 8 parts of whole milk powder, 5 parts of butter, 8 parts of vegetable oil, 6 parts of sweetener, 3 parts of cocoa powder, 0.2 parts of emulsifier, 15 parts of salted egg yolk paste, 7 parts of salted egg yolk granules;

[0038] Wherein, the vegetable oil is obtained by stirring and mixing olive oil, corn oil, and rapeseed oil in a mass ratio of 1:2:1; the sweetener is obtained by white granulated sugar, L-arabinose, xylitol, isomaltose Alcohol is mixed and obtained by mass ratio 1:1:2:1; Described emulsifier is by mass ratio 1: Stir and mix at 1:1:1; the salted egg yolk paste is baked at 180°C for 35 minutes, taken out and crushed, then baked at 130°C for 30 minutes, passed through a colloid mill and crushed to 30 μm, with a salt content of 1.7%; The salted egg yolk granules are salted egg yolks baked at 160°C for 35 minutes, frozen at -18°...

Embodiment 3

[0047] A salted egg yolk ice cream prepared from the following raw materials in parts by weight: 38.8 parts of water, 11 parts of butter, 9 parts of whole milk powder, 6 parts of butter, 8 parts of vegetable oil, 1 part of sweetener, 2 parts of cocoa powder, 0.2 parts of emulsifier, 17 parts of salted egg yolk paste, 7 parts of salted egg yolk granules;

[0048] Wherein, the vegetable oil is obtained by stirring and mixing olive oil, corn oil, and rapeseed oil in a mass ratio of 1:2:1; the sweetener is obtained by white granulated sugar, L-arabinose, xylitol, isomaltose Alcohol is mixed and obtained by mass ratio 1:1:2:1; Described emulsifier is by mass ratio 1: 2:2:1 Stirring and mixing; the salted egg yolk is baked at 200°C for 35 minutes, taken out and crushed, then baked at 150°C for 30 minutes, passed through a colloid mill and crushed to 30 μm, with a salt content of 1.7%; The salted egg yolk granules are salted egg yolks baked at 180°C for 45 minutes, frozen at -18°C f...

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Abstract

The invention discloses salted egg yolk ice cream. The salted egg yolk ice cream is prepared from raw materials in parts by weight as follows: 35-47 parts of water, 10-25 parts of cream, 5-20 parts ofwhole milk powder, 2-9 parts of butter, 2-9 parts of vegetable oil, 1-8 parts of a sweetening agent, 1-4 parts of cocoa powder, 0.2-0.4 parts of an emulsifier, 10-20 parts of salted egg yolk paste and 5-10 parts of salted egg yolk granules. The salted egg yolk ice cream has grey brown appearance coated with chocolate cream, a layer of golden yellow salted egg yolk granules are stuck to the surface of the salted egg yolk ice cream, the luster is attractive, the section of the salted egg yolk ice cream is faint yellow, the salted egg yolk ice cream has fine texture and no obvious ice crystals,the salted egg yolk is aromatic and tangy, and the salted egg yolk ice cream is cool, refreshing, high in nutritional value and suitable for people of all ages.

Description

technical field [0001] The invention relates to an ice cream, in particular to a salted egg yolk ice cream and a preparation method thereof. The invention is researched and developed by Hubei Shendan Jiangkang Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Ice cream is a summer cold drink that is loved by all age groups. As the public's pursuit of ice cream tastes is getting higher and higher, traditional flavors of ice cream can no longer satisfy the tastes of consumers. At present, there are not many existing technologies in which salted egg yolk is applied to the field of ice cream, so it is necessary to develop a salted egg yolk-flavored ice cream. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of salted egg yolk ice cream and its preparation method. The appearance is taupe covered with chocolate sauce, with a layer ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/34A23G9/32
Inventor 刘华桥阮丹丹张云天
Owner HUBEI SHENDAN HEALTHY FOOD
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