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Chinese prickly ash-flavored icecream and preparation method thereof

A production method and technology of ice cream, which is applied in the field of food processing, can solve problems such as single taste and easy gastrointestinal cold for eaters, and achieve the effect of solving gastrointestinal cold and innovative taste

Pending Publication Date: 2021-02-09
刘敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of single taste in existing ice creams and easy gastrointestinal cold for eaters, the present invention proposes a Chinese prickly ash flavored ice cream and its production method

Method used

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  • Chinese prickly ash-flavored icecream and preparation method thereof
  • Chinese prickly ash-flavored icecream and preparation method thereof
  • Chinese prickly ash-flavored icecream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of pepper flavor ice cream, described pepper flavor ice cream is made up of each material of following mass parts:

[0042]

[0043] The making method of this pepper flavor ice cream comprises the following steps:

[0044] S1, weighing

[0045] Accurately weigh 100g of Chinese prickly ash, 550g of milk, 200g of animal butter, 50g of skimmed milk powder, 100g of white sugar, 20g of glucose, 15g of maltodextrin, 5g of starch, and 10g of orange peel, and set aside;

[0046] S2, mixed heating

[0047] Mix milk and animal cream, heat while stirring, and mix well. When the temperature continues to rise to 30 degrees, pour skim milk powder and continue to stir and heat; when the temperature rises to 50 degrees, white sugar, glucose, maltodextrin, starch Quickly pour into the milk slurry, mix evenly, and mix the milk slurry;

[0048] S3, pasteurization

[0049] The mixed milk slurry prepared in step S2 is rapidly cooled to 4° C. after pasteurization;

[0050] S4,...

Embodiment 2

[0061] A kind of pepper flavor ice cream, described pepper flavor ice cream is made up of each material of following mass parts:

[0062]

[0063] The making method of this pepper flavor ice cream comprises the following steps:

[0064] S1, weighing

[0065] Accurately weigh 150g of Chinese prickly ash, 500g of milk, 250g of animal butter, 40g of skimmed milk powder, 150g of white sugar, 15g of glucose, 20g of maltodextrin, 4g of carob gum, and 20g of orange peel according to the formula, and set aside;

[0066] S2, mixed heating

[0067] Mix milk and animal cream, heat while stirring, fully mix evenly, when the temperature continues to rise to 30 degrees, pour in skim milk powder, continue to stir and heat; when the temperature rises to 50 degrees, add white sugar, glucose, maltodextrin, corn Quickly pour the bean gum into the milk slurry, mix evenly, and mix the milk slurry;

[0068] S3, pasteurization

[0069]The mixed milk slurry prepared in step S2 is rapidly coole...

Embodiment 3

[0081] A kind of pepper flavor ice cream, described pepper flavor ice cream is made up of each material of following mass parts:

[0082]

[0083]

[0084] The making method of this pepper flavor ice cream comprises the following steps:

[0085] S1, weighing

[0086] Accurately weigh 120g of Chinese prickly ash, 520g of milk, 220g of animal butter, 45g of skimmed milk powder, 120g of white sugar, 18g of glucose, 18g of maltodextrin, 4g of guar gum, and 15g of orange peel, and set aside;

[0087] S2, mixed heating

[0088] Mix milk and animal cream, heat while stirring, mix well, when the temperature continues to rise to 30 degrees, pour skim milk powder, continue to stir and heat; when the temperature rises to 50 degrees, white sugar, glucose, maltodextrin, melon Quickly pour the gelatin into the milk slurry, mix evenly, and mix the milk slurry;

[0089] S3, pasteurization

[0090] Pasteurize the mixed milk slurry prepared in step S2, the pasteurization temperature i...

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Abstract

In order to solve the problems that the taste of existing icecream is single and the stomach and intestines of an eater are prone to catch a chill, the invention provides Chinese prickly ash-flavoredicecream and a preparation method thereof. The Chinese prickly ash-flavored icecream comprises milk, sugar and Chinese prickly ash. Through organic combination of the raw materials and process controlon heating, pasteurization, aging fermentation, extraction, homogenization, congelation, hardening and the like, the fresh scent of the Chinese prickly ash is mixed with the smoothness and sweetnessof milk, so that people can taste the fresh scent of the Chinese prickly ash without numb taste while tasting the cool icecream with fine and smooth mouthfeel, and the unique taste of the icecream isloved by an easter; and the Chinese prickly ash-flavored icecream has the health-care effects of warming the middle warmer, regulating qi, dispelling cold, relieving pain and the like, and effectivelysolves the problem that the stomach and intestines of the ice cream eater are prone to catch a chill.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pepper-flavored ice cream and a preparation method thereof. Background technique [0002] Throughout the year, especially in the hot summer, ice cream is the favorite summer food for men, women and children, but the ice cream flavors on the market are relatively single, and there are few innovative flavors, except for the traditional strawberry ice cream, mango ice cream, chocolate ice cream, etc. It's hard to find ice cream that matches the novel flavors that young people love these days. [0003] Almost everyone loves to eat ice cream, but people with cold body, young children, and the elderly dare not eat or are afraid of eating too much. They are very prone to stomach cold and diarrhea due to ice cream, so they dare not enjoy the deliciousness and coolness of ice cream. [0004] It can be seen that the existing ice cream has the problems of single taste and easy ga...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/36A23G9/40A23G9/42
CPCA23G9/42A23G9/40A23G9/34A23G9/36A23V2002/00A23V2200/30
Inventor 刘敏
Owner 刘敏
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