Waxberry ice cream

Abstract

The invention discloses a waxberry ice cream, which is characterized in that: waxberry which is 5 to 60 percent of the gross weight of the ice cream is added during the production process of the ice cream, the waxberry comprises waxberry juice and waxberry seed powder, and the weight ratio of the waxberry juice to the waxberry seed powder is 8 to 75: 5 to 50. The produced ice cream not only has sweet scent, is appropriately sour and sweet, has a fine and smooth taste and is fresh and cool, but also the nutrition can be complemented, and the flavor can be improved. Being eaten frequently, the waxberry ice cream can reduce the internal heat, quell summer thirst, improve the appetite, improve the immunity of the body, improve the micro-ecological balance of the intestinal tract of the human body, relieve the diarrhea, treat diarrhea, clear the stomach, induce diuresis, tonify the kidney, resist the virus, prevent and resist cancers, regulate the flow of qi, remove the blood stasis, effectively reduce the blood serum grease of the body, reduce the cholesterin and can control the high blood pressure, heart disease and arteriosclerosis so as to realize the healthcare and medical actions such as strengthening of the body, delaying of senility and the like.

Description

technical field

[0001] The invention relates to a cold drink, in particular to an ice cream containing bayberry fruit. Background technique

[0002] Ice cream is a kind of fashionable cold food, liked by people with its cool and refreshing taste. At present, there are a great variety of ice creams on the market, but most ice creams only have a single function of cooling, and do not have nutritional and health care functions. Along with the raising of living standard, people have the increasingly urgent demand of nutrition and health care again to diet ice cream that can cool off summer heat and quench thirst.

[0003] Red bayberry is a traditional specialty fruit in my country. Its fruit has a unique flavor, sweet and sour taste, and has high nutritional and health value, and has good pharmacological effects. It can help digestion, diuresis and kidney, and quench thirst. It has the effects of nourishing the stomach and strengthening the spleen, detoxifying and beautifying ...

Examples

Embodiment 1

[0009] 1), raw material pretreatment:

[0010] A, preparation of red bayberry raw juice: select the red bayberry fruit that is naturally ripe and bright in color, wash and drain with clear water, put into a beater to remove the core; the pulp after the removal of the core is squeezed in a belt press to remove the pomace; Adopt butterfly type separator under the condition that separation factor is 10000, obtain red bayberry pulp; Add the pectinase of 0.012% of red bayberry pulp weight and the ethylenediaminetetraacetic acid of 0.008% in red bayberry pulp again, at 50 React at ℃ for 2 hours. Using pectinase can not only increase the juice yield but also increase the content of soluble solids in the juice. The purpose of using ethylenediaminetetraacetic acid is to protect the color. The bayberry pulp after enzyme treatment passes through a stainless steel drum The filter is used for filtering, and the fruit juice is thrown out from the sieve hole under the centrifugal force of th...

Embodiment 2

[0016] 1), raw material pretreatment:

[0017] A, preparation of red bayberry raw juice: select the red bayberry fruit that is naturally ripe and bright in color, wash and drain with clear water, put into a beater to remove the core; the pulp after the removal of the core is squeezed in a belt press to remove the pomace; Adopt butterfly type separator under the condition that separation factor is 10000, obtain red bayberry pulp; Add the pectinase of 0.012% of red bayberry pulp weight and the ethylenediaminetetraacetic acid of 0.008% in red bayberry pulp again, at 50 React at ℃ for 2 hours. Using pectinase can not only increase the juice yield but also increase the content of soluble solids in the juice. The purpose of using ethylenediaminetetraacetic acid is to protect the color. The bayberry pulp after enzyme treatment passes through a stainless steel drum The filter is used for filtering, and the fruit juice is thrown out from the sieve hole under the centrifugal force of th...

technical field

[0001] The invention relates to a cold drink, in particular to an ice cream containing bayberry fruit. Background technique

[0002] Ice cream is a kind of fashionable cold food, liked by people with its cool and refreshing taste. At present, there are a great variety of ice creams on the market, but most ice creams only have a single function of cooling, and do not have nutritional and health care functions. Along with the raising of living standard, people have the increasingly urgent demand of nutrition and health care again to diet ice cream that can cool off summer heat and quench thirst.

[0003] Red bayberry is a traditional specialty fruit in my country. Its fruit has a unique flavor, sweet and sour taste, and has high nutritional and health value, and has good pharmacological effects. It can help digestion, diuresis and kidney, and quench thirst. It has the effects of nourishing the stomach and strengthening the spleen, detoxifying and beautifying ...

Examples

Embodiment 1

[0009] 1), raw material pretreatment:

[0010] A, preparation of red bayberry raw juice: select the red bayberry fruit that is naturally ripe and bright in color, wash and drain with clear water, put into a beater to remove the core; the pulp after the removal of the core is squeezed in a belt press to remove the pomace; Adopt butterfly type separator under the condition that separation factor is 10000, obtain red bayberry pulp; Add the pectinase of 0.012% of red bayberry pulp weight and the ethylenediaminetetraacetic acid of 0.008% in red bayberry pulp again, at 50 React at ℃ for 2 hours. Using pectinase can not only increase the juice yield but also increase the content of soluble solids in the juice. The purpose of using ethylenediaminetetraacetic acid is to protect the color. The bayberry pulp after enzyme treatment passes through a stainless steel drum The filter is used for filtering, and the fruit juice is thrown out from the sieve hole under the centrifugal force of th...

Embodiment 2

[0016] 1), raw material pretreatment:

[0017] A, preparation of red bayberry raw juice: select the red bayberry fruit that is naturally ripe and bright in color, wash and drain with clear water, put into a beater to remove the core; the pulp after the removal of the core is squeezed in a belt press to remove the pomace; Adopt butterfly type separator under the condition that separation factor is 10000, obtain red bayberry pulp; Add the pectinase of 0.012% of red bayberry pulp weight and the ethylenediaminetetraacetic acid of 0.008% in red bayberry pulp again, at 50 React at ℃ for 2 hours. Using pectinase can not only increase the juice yield but also increase the content of soluble solids in the juice. The purpose of using ethylenediaminetetraacetic acid is to protect the color. The bayberry pulp after enzyme treatment passes through a stainless steel drum The filter is used for filtering, and the fruit juice is thrown out from the sieve hole under the centrifugal force of th...