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Black fungus ice cream and preparation method thereof

A technology of black fungus and ice cream, applied in the field of black fungus ice cream and its preparation, to achieve the effects of simple processing method, good sensory quality and extended shelf life

Pending Publication Date: 2020-08-07
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no product similar to black fungus ice cream on the market at present, therefore, the development of black fungus ice cream products has huge market potential, and is expected to fill the ice cream product gap as soon as possible

Method used

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  • Black fungus ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of black fungus ice cream, characterized in that the steps are as follows (mass percentage):

[0041] (1) Pretreatment of black fungus: select high-quality dry black fungus with good shape, black color and thick flesh without mildew, soak in 20°C for 4 hours, rehydrate to soften and expand, remove impurities and drain, and dry at 50°C until Constant weight, crushed by a plant pulverizer, passed through 80 mesh, and then ultrafinely pulverized for 20 minutes, 2.0% black fungus superfine powder was added to water according to the mass ratio of 1:10, and pressure-cooked for 10 minutes under the condition of 0.1MPa , to promote the dissolution of black fungus polysaccharides, cool and set aside.

[0042] (2) Pretreatment of sodium carboxymethyl cellulose, white sugar, and milk powder: dry-mix 0.5% sodium carboxymethyl cellulose, 15% white sugar, and 8% milk powder, stir well, and set aside.

[0043] (3) Mixing of raw and auxiliary materials: dissolve 5...

Embodiment 2

[0051] This example is basically the same as Example 1, except for the pretreatment of black fungus: select high-quality dry black fungus with good shape, dark color and thick flesh without mildew, soak at 20°C for 4 hours, rehydrate, soften and expand , remove impurities and drain, dry at 50°C to constant weight, use a plant pulverizer to pass through 80 meshes, and then ultrafinely pulverize for 20 minutes, add 2.0% black fungus ultrafine powder into water according to the mass ratio of 1:20, Under the condition of 0.15MPa, cook under pressure for 20 minutes to promote the dissolution of black fungus polysaccharides, cool down, and add 15% black fungus polysaccharides to the mixture.

Embodiment 3

[0053] This embodiment is basically the same as Example 1, except that the pretreatment of sodium carboxymethyl cellulose, white granulated sugar, and milk powder: 1% sodium carboxymethyl cellulose, 12% white granulated sugar, and 10% milk powder Carry out dry mixing, fully stir and mix evenly, set aside.

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Abstract

The invention relates to the field of cold drink foods, in particular to black fungus ice cream and a preparation method thereof. The black fungus ice cream is prepared from the following raw materials in percentage by mass: black fungus polysaccharide, caprylic capric triglyceride, sodium carboxymethyl cellulose, white granulated sugar, milk powder, starch syrup and black fungus particles. Blackfungus polysaccharide is used to replace thickening agent edible gum. The quality, nutritional value and edible safety of the ice cream are improved while the unique flavor of the ice cream is guaranteed, a novel black fungus ice cream product is prepared through formula and process innovation, the product is simple in processing method, reasonable in formula, unique in flavor, rich in nutrition and good in sensory quality, and the nutritional value of the ice cream product is improved to the maximum extent. Meanwhile, the black fungus polysaccharide and the caprylic capric triglyceride have arelatively good antibacterial effect, so that the food safety problem that the microorganism content of the ice cream product easily exceeds the standard can be effectively solved, and the shelf lifeof the product is prolonged.

Description

technical field [0001] The invention relates to the field of cold drinks, namely black fungus ice cream and a preparation method thereof. Background technique [0002] In the prior art, ice cream is a traditional frozen drink, which can relieve summer heat and cool down, and is very popular among children and young people. In terms of formula and processing technology, traditional ice cream mostly uses drinking water, milk or milk powder, sugar, cream, etc. as the main raw materials, adding appropriate amount of thickener, emulsifier, essence, etc. Processed by cooling, aging, freezing and other processes. Traditional ice cream, such as cream ice cream, fruity ice cream (mango, strawberry, blueberry, banana, etc.), corn ice cream, yogurt ice cream, etc., has a single formula, lacks functionality, and less development of special ice cream. At the same time, in order to improve the sensory qualities such as color, flavor and mouthfeel of the product, a large amount of food a...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23L3/3517A23L3/3562
CPCA23G9/34A23G9/327A23L3/3562A23L3/3517A23V2002/00A23V2250/208
Inventor 邵信儒孙海涛徐晶姜瑞平王金阳房鑫悦
Owner TONGHUA NORMAL UNIV
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