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Fruit-juice ice cream and its preparation process

A technology of ice cream and fruit juice, applied in the field of fruit juice ice cream and its preparation, can solve the problems of high calorie, high fat, fear, etc., and achieve the effect of broad application and promotion prospects and delicate taste

Inactive Publication Date: 2005-02-16
FUZHOU DASHIJIE OLIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high fat and high calorie content of sucrose, milk powder, margarine and emulsification stabilizers in general ice cream, some consumers who are afraid of obesity and hope to reduce blood lipids and maintain good health are discouraged, which brings certain problems. psychological burden

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take by weighing 18Kg of olive% emblical juice, 52Kg of milk, 5Kg of cream, 13Kg of white granulated sugar, 11.88Kg of egg yolk, 90g of β-cyclodextrin and 30g of olive / emblical essence. Mix white granulated sugar with egg yolk, stir until frothy, boil the milk and slowly pour it into the egg liquid, beat well and keep the temperature at 70-75°C for 100 minutes. Then add cream, olive / emblical juice into the egg milk, filter and beat continuously to increase the volume by 30-50%, then add olive / emblical essence, after mixing evenly, cool it down and freeze it to get the finished product .

Embodiment 2

[0017] Weigh 20Kg of olive / emblical juice, 50Kg of milk, 4.5Kg of butter, 14.37Kg of white sugar, 11Kg of egg yolk, 100g of β-cyclodextrin and 30g of olive / emblical essence according to the weight ratio, and the rest of the preparation method is the same as in Example 1 .

Embodiment 3

[0019] Weigh 23Kg of olive / emblical juice, 46Kg of milk, 5Kg of butter, 15.83Kg of white sugar, 10Kg of egg yolk, 120g of β-cyclodextrin and 50g of olive / emblical essence according to the weight ratio. The rest of the preparation method is the same as in Example 1.

[0020] In order to make the present invention obtain the best mouthfeel and the best health care effect, the best embodiment of the present invention is

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PUM

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Abstract

The invention relates to a fruit juice ice-cream and its preparing process, and its characteristic: its raw materials in weight ratio: fruit juice 18-23%, milk 45-53%, cream 3-5%, white granulated sugar 13-17%, yolk 8-12%, beta-cyclodextrin 0.06- 0.12% and essence 0.01-0.05%. It not only retains cool, tasty and refreshing, and fine and smooth, but also strongly fruity, and it is more important that it retains various nutrient constituents in the original fruits, and has health effects of preventing diseases and discharging toxin, clearing throat and nourishing the lung, and strengthening and nourishing the body, and it has a wide prospect in application and spread.

Description

Technical field [0001] The invention relates to fruit juice ice cream and a preparation process thereof. technical background [0002] In the hot summer months, ice cream is a favorite cooling food. But general ice cream contains high fat and high calorie due to raw materials such as sucrose, milk powder, margarine and emulsification stabilizer, which makes some consumers who are afraid of obesity and hope to reduce blood fat and keep healthy are discouraged, which brings certain problems. psychological burden. Contents of the invention [0003] The object of the present invention is to provide a kind of fruit juice ice cream and its preparation process, the ice cream produced by it is not only delicate in taste, refreshing and refreshing, but also rich in nutrition. [0004] The technical solution of the present invention is realized in the following way: it is characterized in that: the raw material composition and weight ratio of the product are: fruit juice 18-23%, m...

Claims

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Application Information

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Inventor 郑金营
Owner FUZHOU DASHIJIE OLIVE
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