Edible ice cream cone based on sea grass and preparation method of edible ice cream cone

Abstract

The invention discloses a seaweed-based edible ice cream crisp cone and a preparation method thereof. The method comprises the following steps: 1) collecting edible sea grass, washing, drying, crushing and sieving the edible sea grass to obtain pretreated sea grass powder; (2) adding the sea grass powder obtained in the step (1) into the egg liquid, then adding white sugar and edible oil, and uniformly mixing; (3) adding starch into the mixed solution obtained in the step (2), and uniformly stirring again; and 4) spreading the mixture obtained in the step 3) on an egg roll machine for hot pressing to obtain the edible ice cream crisp cone. The sea grass is used as a main raw material, so that the ice cream crisp cone is endowed with unique flavor and taste, and an innovative product choice is brought to the food industry.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to an edible ice cream cone based on seaweed and a preparation method thereof. Background Art

[0002] As a natural marine resource, seaweed has attracted widespread attention for its rich nutrients and health benefits. Seaweed contains a variety of vitamins, minerals, dietary fiber and bioactive substances such as phycobiliprotein and fucoidan, which have multiple biological activities such as antioxidant, anti-inflammatory and immunomodulatory. Introducing seaweed into the ice cream base formula can not only enhance the nutritional value of ice cream, but also give it a unique flavor and texture. Eggs are a traditional ingredient commonly used in the production of ice cream bases, providing important emulsification and stabilization functions. Lecithin in egg yolk is a natural emulsifier that can effectively improve the texture and taste of ice cream bases. At the same time, eggs are also an important source of high-quality protein and a variety of essential amino acids. Combining these excellent properties of eggs, mixing them with seaweed and applying them to the preparation of ice cream bases can maintain or even improve the sensory properties of the product while improving the nutritional value of the product.

[0003] In recent years, there has been an increasing number of studies on the preparation of ice cream bases by mixing seaweed and eggs, aiming to develop innovative products with good nutritional properties and sensory quality by optimizing the formula ratio and process parameters. This type of research not only enriches the types of functional foods, but also provides a healthy and functional improvement direction for traditional ice cream products. In addition, this innovative application also provides new ideas for the development and utilization of marine resources. Overall, the application of the combination of seaweed and eggs in the preparation of ice cream bases is not only an attempt to improve food formulas, but also an important measure to promote the development of the healthy food market. This research direction not only meets the pursuit of healthy diets by modern consumers, but also has important significance for the innovative development of the food industry. Through in-depth research and experiments, we expect to achieve more extensive industrial applications and meet the market's multiple demands for nutritious, healthy and delicious foods. Summary of the invention

[0004] The invention provides an edible ice cream cone based on seaweed and a preparation method thereof.

[0005] In order to achieve the above experimental goals, the following technical solutions are provided:

[0006] 5) collecting edible seaweed, washing, drying, crushing and sieving it to obtain pre-treated seaweed powder;

[0007] 6) adding the seaweed powder obtained in step 1) into the egg liquid, and then adding sugar and cooking oil, and mixing well;

[0008] 7) Add starch to the mixed solution obtained in step 2) and stir again;

[0009] 8) The mixture obtained in step 3) is spread on a roll machine for hot pressing to obtain an edible ice cream cone.

[0010] Preferably, the seaweed in step 1) is one or more of kelp, seaweed and sargassum.

[0011] Preferably, the seaweed powder in step 1) has a particle size of 100-200 mesh.

[0012] Preferably, the mass ratio of the seaweed, egg liquid, sugar and edible oil in step 2) is 15-45:50:20:2.

[0013] Preferably, the edible oil in step 2) is one or more of corn oil, peanut oil and soybean oil.

[0014] Preferably, the mass ratio of the mixed solution to starch in step 3) is 87:0-2.

[0015] Preferably, the starch in step 3) is one or more of cassava starch, corn starch, potato starch and wheat flour.

[0016] Preferably, the hot pressing temperature in step 4) is medium-high temperature (100-200° C.), and the hot pressing time is 1-2 min.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. The present invention uses seaweed as the main raw material, which not only gives the ice cream cone a unique flavor and taste, but also brings innovative product options to the food industry.

[0019] 2. The preparation method provided by the present invention is simple and convenient, and the obtained ice cream cone is not only crispy but also rich in nutritional value, low in fat and calories, and is suitable for people who pay attention to dietary health. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The crisp cones prepared with kelp powder (the left picture is without starch - Example 2, the right picture is with wheat flour added - Example 1);

[0021] Figure 2 The picture of crispy cones prepared from seaweed (the left picture is without starch - Example 4, the right picture is with the addition of wheat flour - Example 3). DETAILED DESCRIPTION

[0022] In order to make the contents of the present invention easier to understand, the scheme of the present invention is further described below in conjunction with specific implementation methods.

[0023] Example 1

[0024] 1) collecting edible kelp, washing, drying, crushing and sieving it to obtain pretreated kelp powder;

[0025] 2) Weigh 15 g of the kelp powder pretreated in step 1), add it to a mixture containing 50 g of egg liquid, 20 g of white sugar and 2 g of corn oil, and stir evenly;

[0026] 3) adding 10 g of wheat flour to the mixed solution obtained in step 2), and stirring the mixture evenly;

[0027] 4) Take about 20g of the paste obtained in step 3) and place it on a preheated egg roll machine at high temperature (200°C). After 2 minutes, shape it and cool it down to obtain a crispy roll 1. Figure 1 shown.

[0028] Example 2

[0029] 1) collecting edible kelp, washing, drying, crushing and sieving it to obtain pretreated kelp powder;

[0030] 2) Weigh 15 g of the kelp powder pretreated in step 1), add it to a mixture containing 50 g of egg liquid, 20 g of white sugar and 2 g of corn oil, and stir evenly;

[0031] 4) Take about 20g of the paste obtained in step 2) and place it on a preheated egg roll machine at high temperature (200°C). After 2 minutes, shape it and cool it down to obtain a crispy roll 2. Figure 1 shown.

[0032] Example 3

[0033] 1) collecting edible seaweed, washing, drying, crushing and sieving the seaweed to obtain pretreated seaweed powder;

[0034] 2) Weigh 30 g of the seaweed powder pretreated in step 1), add it to a mixture containing 50 g of egg liquid, 20 g of white sugar and 2 g of corn oil, and stir evenly;

[0035] 3) adding 10 g of wheat flour to the mixed solution obtained in step 2), and stirring the mixture evenly;

[0036] 4) Take about 20g of the paste obtained in step 3) and place it on a preheated egg roll machine at medium-high temperature (150°C). After 1 minute, shape it and cool it down to obtain a crispy roll 3. Figure 2 shown.

[0037] Example 4

[0038] 1) collecting edible seaweed, washing, drying, crushing and sieving the seaweed to obtain pretreated seaweed powder;

[0039] 2) Weigh 30 g of the seaweed powder pretreated in step 1), add it to a mixture containing 50 g of egg liquid, 20 g of white sugar and 2 g of corn oil, and stir evenly;

[0040] 3) Take about 20g of the paste obtained in step 2) and place it on a preheated egg roll machine at medium-high temperature (150°C). After 1 minute, shape it and cool it down to obtain a crispy roll 4. Figure 2 shown.

[0041] Comparative Example 1

[0042] 1) Weigh 25g of wheat flour, add it to a mixture containing 50g of egg liquid, 20g of white sugar and 2g of corn oil, and stir well;

[0043] 2) Take about 20 g of the paste obtained in step 1) and place it on a preheated egg roll machine at medium-high temperature (150° C.). After 1.5 minutes, shape it and cool it down to obtain a crispy roll 5.

[0044] Performance Testing

[0045] In order to evaluate the sensory properties of the prepared ice cream cone, the present invention adopts a full score of 100, and allocates evaluation scores for color (full score of 30), taste (full score of 30), and texture (full score of 40). The scores of the embodiments are shown in Table 1.

[0046] Table 1 Sensory evaluation table of ice cream cone

[0047] Crisp cone 1 Crispy Cone 2 Crisp Cone 3 Crisp Cone 4 Crisp Cone 5 Color 28 25 25 20 25 Taste 28 20 27 25 25 texture 38 25 39 20 35 Total score 94 70 91 65 85

[0048] In order to analyze the nutritional components of the prepared crisp cones, the dietary fiber, total protein, vitamins, minerals (K, Ca, Fe, Zn) and other elements contained in Examples 1, 3, and 5 were measured. The results are shown in Table 2 (nutrient content in 100g edible samples).

[0049] Table 2 Nutrients and contents of ice cream cones

[0050]

[0051]

[0052] From the data in the above table, it can be seen that the ice cream cone made from seaweed as raw material of the present invention not only has a crisp taste, but also has rich nutritional value. It can supplement the protein, dietary fiber and minerals required by the human body, and is a good choice for the diet of healthy fat-reducing people.

[0053] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing an edible ice cream cone based on seaweed, characterized in that: The following steps are involved: 1) collecting edible seaweed, washing, drying, crushing and sieving it to obtain pre-treated seaweed powder; 2) adding the seaweed powder obtained in step 1) into the egg liquid, and then adding sugar and cooking oil, and mixing well; 3) Add starch to the mixed solution obtained in step 2) and stir again; 4) The mixture obtained in step 3) is spread on a roll machine for hot pressing to obtain an edible ice cream cone.

2. The preparation method according to claim 1, characterized in that: The seaweed described in step 1) is one or more of kelp, seaweed and sargassum.

3. The preparation method according to claim 1, characterized in that: The seaweed powder in step 1) has a particle size of 100-200 meshes.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the seaweed, egg liquid, sugar and edible oil in step 2) is 15-45:50:20:

2.

5. The preparation method according to claim 1, characterized in that: The edible oil in step 2) is one or more of corn oil, peanut oil and soybean oil.

6. The preparation method according to claim 1, characterized in that: The mass ratio of the mixed solution to starch in step 3) is 87:0-2.

7. The preparation method according to claim 1, characterized in that: The starch described in step 3) is one or more of cassava starch, corn starch, potato starch and wheat flour.

8. The preparation method according to claim 1, characterized in that: The hot pressing temperature in step 4) is medium-high temperature (100-200° C.), and the hot pressing time is 1-2 minutes.

9. An edible seaweed-based ice cream cone prepared according to any one of the preparation methods of claims 1-8.

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