Ice product seasoned by lilac and preparation method of ice product

Abstract

The invention discloses a frozen product seasoned by lilac and a making method thereof, the frozen product comprises the following raw materials by weight: 20-30 parts of milk, 10-30 parts of unsalted butter, 10-30 parts of yoghourt, 2-6 parts of honey, 1-3 parts of starch, 1-3 parts of lilac essential oil, 0.1-0.5 part of ginger and water, and the making method specifically comprises the steps of weighing the raw materials, homogenizing, sterilizing, aging, congealing and hardening. The lilac, the honey and the ginger are added into the ice cream, so that the lilac, the honey and the ginger supplement each other, the taste requirement of ice products in summer can be met, meanwhile, the lilac can improve the fragrance of the ice cream, the effects of warming the spleen and stomach for dispelling cold and regulating the spleen and the stomach can be achieved by adding the lilac, the honey and the ginger, and the ice cream has a health-care function; the honey replaces the conventional white granulated sugar, and the honey contains rich nutritional ingredients such as glucose, fructose, vitamins, minerals, antioxidants, active enzymes and the like, so that the honey can be quickly absorbed and utilized after being ingested by a human body, and excessive burden cannot be brought to intestines and stomach.

Description

Technical Field

[0001] The invention relates to the technical field of ice product production, in particular to an ice product seasoned with clove flowers and a production method thereof. Background Art

[0002] Ice cream is a frozen dessert, usually eaten in summer to relieve heat and cool down. Ice cream contains certain protein, sugar and fat. Eating it in moderation can provide energy and nutrition to the human body. Ice cream is a volume-expanding frozen food made from drinking water, milk, milk powder, cream, sugar and other ingredients, with appropriate amounts of food additives added, and processed through mixing, sterilization, homogenization, aging, freezing, hardening and other processes.

[0003] In the production process of existing ice cream, white sugar is often used as a sweetener. White sugar is mainly extracted and processed from sugarcane or sugar beet. After ingestion, it needs to be broken down into monosaccharides before it can be absorbed by the human body. This process is relatively slow and may be affected by the activity of digestive enzymes. Excessive intake may lead to health problems such as obesity and diabetes. In addition, ice cream, as a cold food, is easy to affect the spleen and stomach of the consumer. Therefore, we propose an ice product flavored with cloves and a production method thereof. Summary of the invention

[0004] The purpose of the present invention is to provide an ice product flavored with cloves and a preparation method thereof, which solves the problems raised in the background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: an ice product flavored with cloves, comprising the following components by weight:

[0006] 20-30 parts of milk, 10-30 parts of light cream, 10-30 parts of yogurt, 2-6 parts of honey, 1-3 parts of starch, 1-3 parts of lilac essential oil, 0.1-0.5 parts of ginger and water.

[0007] As a preferred embodiment of the present invention, it comprises the following components by weight:

[0008] 30 parts of milk, 20 parts of light cream, 20 parts of yogurt, 6 parts of honey, 3 parts of starch, 3 parts of clove essential oil, 0.5 parts of ginger and water.

[0009] As a preferred embodiment of the present invention, it comprises the following components by weight:

[0010] 25 parts of milk, 20 parts of light cream, 25 parts of yogurt, 6 parts of honey, 3 parts of starch, 2 parts of lilac essential oil, 0.3 parts of ginger and water.

[0011] As a preferred embodiment of the present invention, it comprises the following components by weight:

[0012] 20 parts of milk, 25 parts of light cream, 25 parts of yogurt, 6 parts of honey, 3 parts of starch, 1 part of lilac essential oil, 0.2 parts of ginger and water.

[0013] The present invention also includes a method for preparing an ice product flavored with cloves, comprising the following steps:

[0014] Step 1: Weigh the raw materials. First, weigh the milk, light cream, yogurt, honey, starch, clove essential oil, ginger and appropriate amount of water;

[0015] Step 2: Homogenize, add a certain amount of milk, light cream, yogurt, honey, starch, clove essential oil, ginger and an appropriate amount of water into the homogenizer in increasing concentrations to mix the ingredients completely;

[0016] Step 2: Sterilization: introduce the mixed raw materials into the equipment and sterilize them by pasteurization. After sterilization, place them in a cold zone to 0-5℃ for standby use;

[0017] Step 3: Aging: Place the homogenized and cooled mixture at a low temperature of 2 to 5°C for a certain period of time to allow for full hydration;

[0018] Step 4: Freezing: Freeze the aged mixture under forced stirring and scraping, so that the air is evenly distributed in the mixture in the form of extremely small bubbles, and freezes into a semi-solid state while expanding in volume. The freezing discharge temperature is -3 to -6°C;

[0019] Step 5: After the hardened and frozen ice cream is filled and formed, it is quickly frozen for 10-12 hours at a freezing temperature of -25 to -40°C to fix the texture of the ice cream and keep it at an appropriate hardness.

[0020] As a preferred embodiment of the present invention, the extraction process of the lilac essential oil is as follows:

[0021] Step 1: Select fresh, healthy, pest-free lilac flowers and dry them to reduce the moisture content;

[0022] Step 2: Place the dried clove flowers or buds in a distiller, add an appropriate amount of water, usually about one-third of the container's volume, and then heat the distiller to boil the water and produce steam. When the steam passes through the clove flowers, it will carry the volatile oils in it into the condenser;

[0023] Step 3: In the condenser, the steam cools down to form a mixture of essential oil and water. The essential oil on the upper layer is collected through a separator.

[0024] As a preferred embodiment of the present invention, the sterilization temperature condition in step 2 is generally 83-87° C. and the time is 15-30 seconds.

[0025] As a preferred embodiment of the present invention, the homogenization temperature is generally 65-70°C, and the homogenization is divided into two stages, the pressure of the first stage is 14-18MPa, and the pressure of the second stage is 34-4MPa.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The invention adds cloves, honey and ginger to the ice cream, so that the cloves complement each other and can meet the taste demand for ice products in summer. At the same time, the cloves can enhance the flavor of the ice cream. The addition of cloves, honey and ginger can achieve the effects of warming the middle and dispelling cold, regulating the spleen and stomach, and has a health care function.

[0028] Honey has replaced the previous white sugar. It is rich in nutrients such as glucose, fructose, vitamins, minerals, antioxidants and active enzymes. It can be quickly absorbed and utilized by the human body after ingestion without placing too much burden on the stomach and intestines. It is also rich in nutrients such as vitamins and minerals. The active enzymes in honey also have pharmacological effects such as promoting food digestion and absorption, antibacterial and anti-inflammatory. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Other features, objects and advantages of the present invention will become more apparent from the detailed description of non-limiting embodiments made with reference to the following drawings:

[0030] Figure 1 The present invention is a method for preparing an ice product flavored with clove flowers. DETAILED DESCRIPTION

[0031] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0032] Example 1

[0033] First, fresh, healthy, and pest-free lilac flowers are selected, dried to reduce the moisture content, and the dried lilac flowers or buds are placed in a distiller, and a proper amount of water is added, usually accounting for about one-third of the volume of the container, and then the distiller is heated to boil the water to generate steam. When the steam passes through the lilac flowers, it will carry the volatile oils and fats therein into the condenser. In the condenser, the steam is cooled to form a mixture of essential oil and water, and the essential oil on the upper layer is collected through a separator to obtain lilac essential oil;

[0034] Then weigh the raw materials according to weight components, 30 parts of milk, 20 parts of light cream, 20 parts of yogurt, 6 parts of honey, 3 parts of starch, 3 parts of lilac essential oil, 0.5 parts of ginger and an appropriate amount of water;

[0035] A certain amount of milk, light cream, yogurt, honey, starch, clove essential oil, ginger and an appropriate amount of water are added into the homogenizer in increasing concentrations to mix the ingredients completely, the mixed raw materials are introduced into the equipment to sterilize the raw materials by pasteurization, and then cooled to 0-5°C for standby use, the homogenized and cooled mixture is placed at a low temperature of 2-5°C for a certain period of time to allow for sufficient hydration, the aged mixture is frozen under forced stirring, the air is evenly distributed in the mixture in the form of extremely small bubbles, and is frozen into a semi-solid state while expanding in volume, the freezing discharge temperature is -3 to -6°C, and the frozen ice cream is quickly frozen for 10-12 hours after filling and forming, the freezing temperature condition is -25 to -40°C, so as to fix the organizational morphology of the ice cream and keep it at an appropriate hardness.

[0036] Example 2

[0037] First, fresh, healthy, and pest-free lilac flowers are selected, dried to reduce the moisture content, and the dried lilac flowers or buds are placed in a distiller, and a proper amount of water is added, usually accounting for about one-third of the volume of the container, and then the distiller is heated to boil the water to generate steam. When the steam passes through the lilac flowers, it will carry the volatile oils and fats therein into the condenser. In the condenser, the steam is cooled to form a mixture of essential oil and water, and the essential oil on the upper layer is collected through a separator to obtain lilac essential oil;

[0038] Then weigh the raw materials according to weight components, including 25 parts of milk, 20 parts of light cream, 25 parts of yogurt, 6 parts of honey, 3 parts of starch, 2 parts of lilac essential oil, 0.3 parts of ginger and an appropriate amount of water;

[0039] A certain amount of milk, light cream, yogurt, honey, starch, clove essential oil, ginger and an appropriate amount of water are added into the homogenizer in increasing concentrations to mix the ingredients completely, the mixed raw materials are introduced into the equipment to sterilize the raw materials by pasteurization, and then cooled to 0-5°C for standby use, the homogenized and cooled mixture is placed at a low temperature of 2-5°C for a certain period of time to allow for sufficient hydration, the aged mixture is frozen under forced stirring, the air is evenly distributed in the mixture in the form of extremely small bubbles, and is frozen into a semi-solid state while expanding in volume, the freezing discharge temperature is -3 to -6°C, and the frozen ice cream is quickly frozen for 10-12 hours after filling and forming, the freezing temperature condition is -25 to -40°C, so as to fix the organizational morphology of the ice cream and keep it at an appropriate hardness.

[0040] Example 3

[0041] First, fresh, healthy, and pest-free lilac flowers are selected, dried to reduce the moisture content, and the dried lilac flowers or buds are placed in a distiller, and a proper amount of water is added, usually accounting for about one-third of the volume of the container, and then the distiller is heated to boil the water to generate steam. When the steam passes through the lilac flowers, it will carry the volatile oils and fats therein into the condenser. In the condenser, the steam is cooled to form a mixture of essential oil and water, and the essential oil on the upper layer is collected through a separator to obtain lilac essential oil;

[0042] Then weigh the raw materials according to weight components, including 20 parts of milk, 25 parts of light cream, 25 parts of yogurt, 6 parts of honey, 3 parts of starch, 1 part of lilac essential oil, 0.2 parts of ginger and an appropriate amount of water;

[0043] A certain amount of milk, light cream, yogurt, honey, starch, clove essential oil, ginger and an appropriate amount of water are added into the homogenizer in increasing concentrations to mix the ingredients completely, the mixed raw materials are introduced into the equipment to sterilize the raw materials by pasteurization, and then cooled to 0-5°C for standby use, the homogenized and cooled mixture is placed at a low temperature of 2-5°C for a certain period of time to allow for sufficient hydration, the aged mixture is frozen under forced stirring, the air is evenly distributed in the mixture in the form of extremely small bubbles, and is frozen into a semi-solid state while expanding in volume, the freezing discharge temperature is -3 to -6°C, and the frozen ice cream is quickly frozen for 10-12 hours after filling and forming, the freezing temperature condition is -25 to -40°C, so as to fix the organizational morphology of the ice cream and keep it at an appropriate hardness.

[0044] In summary, the present invention adds lilac flowers, honey and ginger to ice cream, so that the lilac flowers complement each other and can meet the taste demand for ice products in summer. At the same time, the lilac flowers can enhance the flavor of the ice cream, and the addition of lilac flowers, honey and ginger can achieve the effects of warming the middle and dispelling cold, regulating the spleen and stomach, and has health care functions; honey replaces the previous white sugar, and honey contains rich nutrients such as glucose, fructose, vitamins, minerals, antioxidants and active enzymes, which can be quickly absorbed and utilized by the human body after ingestion, and will not bring excessive burden to the stomach and intestines. It is also rich in nutrients such as vitamins and minerals, and the active enzymes in the honey also have pharmacological effects such as promoting food digestion and absorption, antibacterial and anti-inflammatory effects.

[0045] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention.

[0046] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. An ice product flavored with cloves, characterized in that: The composition by weight is as follows: 20-30 parts of milk, 10-30 parts of light cream, 10-30 parts of yogurt, 2-6 parts of honey, 1-3 parts of starch, 1-3 parts of lilac essential oil, 0.1-0.5 parts of ginger and water.

2. The ice product flavored with cloves according to claim 1, characterized in that: The composition by weight is as follows: 30 parts of milk, 20 parts of light cream, 20 parts of yogurt, 6 parts of honey, 3 parts of starch, 3 parts of clove essential oil, 0.5 parts of ginger and water.

3. The ice product flavored with cloves according to claim 1, characterized in that: The composition by weight is as follows: 25 parts of milk, 20 parts of light cream, 25 parts of yogurt, 6 parts of honey, 3 parts of starch, 2 parts of lilac essential oil, 0.3 parts of ginger and water.

4. The ice product flavored with cloves according to claim 1, characterized in that: The composition by weight is as follows: 20 parts of milk, 25 parts of light cream, 25 parts of yogurt, 6 parts of honey, 3 parts of starch, 1 part of lilac essential oil, 0.2 parts of ginger and water.

5. A method for preparing an ice product flavored with clove flowers, applicable to the ice product flavored with clove flowers as claimed in claims 1 to 4, characterized in that: The method comprises the following steps: Step 1: Weigh the raw materials. First, weigh milk, light cream, yogurt, honey, starch, lilac essential oil, ginger and appropriate amount of water according to the weight ratio; Step 2: Homogenize, add a certain amount of milk, light cream, yogurt, honey, starch, clove essential oil, ginger and an appropriate amount of water into the homogenizer in increasing concentrations to mix the ingredients completely; Step 2: Sterilization: introduce the mixed raw materials into the equipment and sterilize them by pasteurization. After sterilization, cool them to 0-5℃ for use; Step 3: Aging: Place the homogenized and cooled mixture at a low temperature of 2-5°C for a certain period of time to allow for full hydration; Step 4: Freezing: Freeze the aged mixture under forced stirring and scraping, so that the air is evenly distributed in the mixture in the form of extremely small bubbles, and freezes into a semi-solid state while expanding in volume. The freezing discharge temperature is -3 to -6°C; Step 5: After the hardened and frozen ice cream is filled and formed, it is quickly frozen for 10-12 hours at a freezing temperature of -25 to -40°C to fix the texture of the ice cream and keep it at an appropriate hardness.

6. The method for making an ice product flavored with cloves according to claim 5, characterized in that: The extraction process of the lilac essential oil is as follows: Step 1: Select fresh, healthy, pest-free lilac flowers and dry them to reduce the moisture content; Step 2: Place the dried clove flowers or buds in a distiller, add an appropriate amount of water, usually about one-third of the container's volume, and then heat the distiller to boil the water and produce steam. When the steam passes through the clove flowers, it will carry the volatile oils in it into the condenser; Step 3: In the condenser, the steam is cooled to form a mixture of essential oil and water, and the essential oil on the upper layer is collected through a separator.

7. The method for making an ice product flavored with cloves according to claim 5, characterized in that: The sterilization temperature condition in step 2 is generally 83-87° C. and the time is 15-30 seconds.

8. The method for making an ice product flavored with cloves according to claim 5, characterized in that: The homogenization temperature is generally 65-70°C, and the homogenization is divided into two stages, the pressure of the first stage is 14-18MPa, and the pressure of the second stage is 34-4MPa.

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