Black Chinese wolfberry ice cream and preparation process thereof

Abstract

The invention relates to ice cream and black Chinese wolfberry ice cream and a preparation process thereof. The black Chinese wolfberry ice cream is prepared from the following components in percentage by weight: 13.5 to 15.5 percent of ice cream powder, 7 to 8 percent of white granulated sugar, 38 to 42 percent of black Chinese wolfberry primary pulp, 2.0 to 3.5 percent of wild blueberry pulp, 24to 26 percent of milk and 9.5 to 10.5 percent of unsalted butter. The preparation process comprises the process steps of burdening, maturation, ice cream preparation and the like. According to the ice cream provided by the technical scheme, water is not independently added, so that the taste, purity and quality of the ice cream can be effectively guaranteed, pasteurization at a lower temperatureis adopted, so that effective biological activity and taste in the black Chinese wolfberry and the milk can be effectively retained, the black Chinese wolfberry primary pulp is added into the ice cream, so that the ice cream can enhance immunity, delay senescence, improve eyesight, improve sleep and prevent and treat diabetes mellitus after being eaten for a long time, and has obvious effects of resisting fatigue, protecting liver, resisting tumors, dredging blood vessels, reducing blood pressure, protecting cardiovascular systems and the like.

Description

[0001] Technical field [0002] The invention relates to an ice cream, in particular to a black wolfberry ice cream and a manufacturing process thereof. Background technique [0003] Existing ice cream kind is various, common have the ice cream of milk ice cream and mixed fruit juice, and the ice cream of other kinds is also constantly developing. For example, the State Intellectual Property Office of the People's Republic of China published the patent application number 201710436360.X on December 18, 2018, and the invention patent application titled "A Black-Fruit Goji Berry Colored Ice Cream and Its Making Method". The ice cream formula of the invention For: 40-70 parts of milk, 5-8 parts of eggs, 7-12 parts of white sugar, 8-12 parts of black fruit pulp, 0.13-0.19 parts of xanthan gum, 0.13-0.18 parts of molecularly distilled monoglyceride, CMC0 .05-0.12 parts, 3.1-3.8 parts of milk powder, 11.5-13 parts of water. The preparation method of the ice cream comprises: softeni...

AI Technical Summary

Problems solved by technology

Throughout the traditional ice cream, most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and are made by freezing. They have a single taste and contain high fat, sugar and cholesterol.

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