Ice-cream preparing method

Abstract

The present invention discloses a carrot ice cream containing higher vitamin and other nutrient components. Said invention can be implemented by adopting the following process for preparing carrot pulp, said process includes the following steps: cutting off green head of fresh carrot, removing fibrous root, peeling, cleaning, placing it into stainless steel pot, adding water whose added weight is 1-1.5 times that of carrot, boiling for 15 min. for make sterilization and soften tissue so as to remove the peculiar abnormal taste of fresh carrot, then cooling to room temperature, taking out and feeding the carrot into pulper to obtain the carrot pulp, then feeding the carrot pulp into high-pressure homogenizer to make homogenization, making ultramicropulverization so as to obtain the carrot pulp whose grain size is less than 0.002 micrometer.

Description

technical field [0001] The invention relates to an ice cream manufacturing method, more specifically, it belongs to a food manufacturing method using carrots as ice cream. Background technique [0002] The ice cream sold on the market is all to be main raw material to make with milk, granulated sugar, emulsifier, egg yolk etc., although contain certain proportion protein, fat etc., lack vitamin. Find out from finding out, foreign Japanese patent clear 59-45832, clear 59-213363, clear 59-51747, clear 58-212749 are vegetable type ice cream, U.S. Patent U.S4562081, U.S4368211 are fruit type ice cream. Contents of the invention [0003] The purpose of the present invention is to trial-manufacture a kind of carrot ice cream containing higher vitamins and other nutritional ingredients. [0004] The present invention is realized in this way, the preparation of carrot pulp, the fresh raw carrot is peeled off the green head, ...

AI Technical Summary

Problems solved by technology

[0002] The ice cream sold on the market is all made of milk, granulated sugar, emulsifier, egg yolk, etc. as the main raw materials. Although it contains a certain proportion of protein, fat, etc., it lacks vitamins.