Preserved egg ice cream and preparation method thereof

Abstract

The invention discloses preserved egg ice cream. The preserved egg ice cream is prepared from the components in percentage by mass: 35%-40% of a preserved egg yolk sandwich, 35%-40% of an ice cream base and 20%-30% of a chocolate coating layer wrapping the outer surface of the ice cream base, wherein the preserved egg yolk sandwich is prepared from the components in parts by weight: 85-95 parts ofa preserved egg yolk, 5-10 parts of squid ink and 2-5 parts of salt; the ice cream base is prepared from the components in parts by weight: 35-50 parts of water, 25-30 parts of cream, 20-30 parts ofwhole milk powder, 2-9 parts of vegetable oil, 1-8 parts of xylitol, 5-11 parts of starch syrup, 0.2-0.4 part of an emulgator and 0.1-0.4 part of a stabilizer; and the chocolate coating layer is prepared from the components in parts by weight: 40-65 parts of cocoa butter, 20-35 parts of dried skim milk, 10-15 parts of butter oil, 7-14 parts of vegetable oil, 5-10 parts of lactose, 0.1-0.3 part ofan emulgator and 15-20 parts of a preserved egg protein granule. According to the preserved egg ice cream, the appearance is taupe wrapped with chocolate sauce, a layer of red tawny preserved egg protein particles are adhered to the surface, colour and lustre are artistic and attractive, the section is a light blackish green preserved egg yolk sandwich with a cream sandwich, tissue is fine withoutobvious ice crystals, the coolness of a preserved egg is achieved, cooling and tasty and refreshing are achieved, and the nutritional value is high.

Description

technical field [0001] The invention relates to an ice cream, in particular to a preserved egg 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 loved by all age groups. As the public has higher and higher requirements for the appearance of ice cream, ice cream in traditional packaging can no longer attract the attention of consumers. At present, the technology of applying preserved eggs to the field of ice cream packaging is still blank. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of preserved egg ice cream and its preparation method. The appearance is taupe covered with chocolate sauce, with a layer of dark green preserved egg protein particles sticking on the surface, the co...

AI Technical Summary

Problems solved by technology

[0002] Ice cream is a summer cold drink loved by all age groups. As the public has higher and higher requirements for the appearance of ice cream, ice cream in traditional packaging can no longer attract the attention of consumers.

At present, the technology of applying preserved eggs to the field of ice cream packaging is still blank

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