Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of black ice cream

An ice cream, black technology, applied in the field of preparation of black ice cream, to achieve the effect of increasing the taste

Inactive Publication Date: 2019-12-20
临夏壹清食品有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional ice cream has bright colors, most of which rely on chemically synthesized pigments, and some add natural pigments, but whether it is chemically synthesized pigments or natural pigments, they only play a role in adjusting the color of ice cream, and have no other functions. The future development trend of food is to add natural pigments. Coloring raw materials can not only adjust the color, but also enrich its taste. This is also the development direction of ice cream. The pursuit of taste, and gradually transition to the current emphasis on nutrition and health functions of ice cream

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of black ice cream
  • Preparation method of black ice cream
  • Preparation method of black ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment provides a kind of black ice cream, and its component comprises: add cuttlefish juice, dark chocolate, black coffee powder, the black ice cream raw material composition of brown sugar (in terms of 1000kg product):

[0023]

Embodiment 2

[0025] This embodiment provides a kind of black ice cream, and its component comprises: add cuttlefish juice, dark chocolate, black coffee powder, the black ice cream raw material composition of brown sugar (in terms of 1000kg product):

[0026]

[0027]

[0028] This embodiment also provides a kind of preparation method of black ice cream,

[0029] Step 1. Prepare cuttlefish juice and take fresh cuttlefish: induce the cuttlefish to spray out the old ink, cut off the juice bag of the cuttlefish after a period of time, and take out the ink for later use.

[0030] Step 2. Prepare dark chocolate: put the dark cocoa butter raw material into an insulated container for melting, put the melted cocoa butter into a refiner for grinding, and grind the obtained dark chocolate liquid for later use.

[0031] Step 3. Prepare brown sugar: select fresh sugarcane, put it into a press and squeeze it, heat the obtained sugarcane juice in a boiler, control the temperature at 95-100°C, and b...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of black ice cream. The preparation method is characterized by comprising the following steps: step 1, preparing squid ink; step 2, preparing dark chocolate; step 3, preparing black sugar; step 4, mixing the materials; step 5, performing homogenizing; step 6, performing sterilizing; step 7, performing aging: cooling sterilized ice cream slurry to 4 DEG Cor below, and performing aging for 2 hours; 8, performing flavor adjusting: adding or not adding essence and pigment into the aged product; step 9, performing freezing: refrigerating the aged slurryby a freezing machine, wherein the outlet temperature of the freezing machine is from -3 to -5 DEG C, and the expansion rate is 40%; and 10, performing aseptic canning: performing aseptic canning on the frozen slurry with an expansion rate of 40% by using a soft packaging material or a plastic material container. The method can break the current situation that chemical synthetic pigment and natural pigment are added into conventional ice cream to adjust the color of the traditional ice cream; and meanwhile, the method can also improve the current situation that pigment only has an effect of color adjustment and has no additional effects.

Description

technical field [0001] The invention relates to the field of ice cream preparation, in particular to a method for preparing black ice cream. Background technique [0002] Traditional ice cream has bright colors, most of which rely on chemically synthesized pigments, and some add natural pigments, but whether it is chemically synthesized pigments or natural pigments, they only play a role in adjusting the color of ice cream, and have no other functions. The future development trend of food is to add natural pigments. Coloring raw materials can not only adjust the color, but also enrich its taste. This is also the development direction of ice cream. The pursuit of taste, and gradually transition to the current emphasis on nutrition and health functions of ice cream. Prior art means is that black ice cream colorant mainly relies on caramel color or natural plant carbon black, Contents of the invention [0003] The object of the present invention is to provide a kind of meth...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G9/32A23G9/34A23G9/42
CPCA23G9/32A23G9/327A23G9/34A23G9/42A23V2002/00
Inventor 何海江张勇康彤启
Owner 临夏壹清食品有限公司