Goose liver ice cream and preparation method thereof

Abstract

The invention discloses goose liver ice cream and a preparation method thereof, and relates to the technical field of ice cream preparation, and the preparation process comprises the following steps: raw material pretreatment, ingredient mixing, sterilization treatment, homogenization treatment, cooling aging treatment, congelation treatment, filling molding and quick freezing treatment. The goose liver paste is added into the raw materials of the ice cream, so that the ice cream is rich in the taste of goose liver and endows the ice cream with unique taste and flavor, the whole preparation process is fine and smooth in operation, and after cooling and aging treatment, freezing treatment is performed under strong stirring, so that the ice cream has good taste. The air can be uniformly dispersed in the mixed ingredient in the form of extremely small bubbles, and 45-50% of water in the mixed ingredient in the congelation period becomes fine ice crystals and gradually forms fine tissues, so that the ice cream with a proper expansion rate can be produced, the quality of the ice cream is effectively improved, the hardness of the ice cream is reduced, and the taste of the ice cream is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of ice cream preparation, in particular to goose liver ice cream and a preparation method thereof. Background Art

[0002] Ice cream is a frozen food with expanded volume, made from drinking water, milk, milk powder, cream, sugar, etc., through mixing, sterilization, homogenization, aging, freezing, hardening and other processes. It is loved by people mainly because of its good taste. With the gradual improvement of people's living standards, the demand for variety, taste and nutritional value is increasing. The taste of ice cream products is also constantly improving, and the variety is constantly enriched. Because goose liver is rich in nutrients, it contains a variety of nutrients, especially protein, vitamin A and vitamin B, and metal elements such as iron, zinc, and phosphorus. It is also rich in a variety of unsaturated fatty acids, lecithin, and other nutrients needed by the human body, making it anti-aging and lipid-lowering. As a result, goose liver sauce with a mellow and delicate taste and rich nutrients has been developed one after another. When foie gras is added to ice cream ingredients, it gives the ice cream a unique taste and flavor as well as unique nutritional components, providing a new way to improve the taste of ice cream and enrich its variety. Summary of the invention

[0003] In view of the deficiencies of the prior art, the present invention provides a goose liver ice cream and a preparation method thereof, which gives the ice cream a unique taste and flavor, as well as unique nutritional components, and provides a new way to improve the taste of ice cream and enrich its varieties.

[0004] To achieve the above objectives, the present invention is implemented through the following technical scheme: a goose liver ice cream, the raw materials of the goose liver ice cream comprising, by weight: 90-110Kg of white sugar, 70-90Kg of syrup, 90-110Kg of milk powder, 15-25Kg of coconut oil, 20-30Kg of butter, 55-65Kg of fresh eggs, 7-9Kg of starch, 4-6Kg of gelatin, 0.7-0.8Kg of CMC, 100-120Kg of goose liver paste, and 470-480Kg of drinking water.

[0005] As a further technical solution of the present invention, the raw materials of the foie gras ice cream in step S2 include, by weight: 90-110Kg of white sugar, 70-90Kg of syrup, 90-110Kg of milk powder, 15-25Kg of coconut oil, 20-30Kg of butter, 55-65Kg of fresh eggs, 7-9Kg of starch, 4-6Kg of gelatin, 0.7-0.8Kg of CMC, 100-120Kg of foie gras paste, and 470-480Kg of drinking water.

[0006] As a further technical solution of the present invention, the foie gras paste is prepared from finished foie gras paste.

[0007] A method for preparing goose liver ice cream, the preparation method comprising the following steps: Step 1: pretreatment of raw materials; Peel the fresh eggs and save the egg white and yolk for later use; Step 2: Mix the ingredients; Add all the raw materials into the batching tank in a certain amount as required, stir evenly at a speed of 200r / min for 15-20min until completely mixed; Step 3: Sterilization; After the above ingredients are mixed, the mixed raw materials are sterilized; Step 4: homogenization; After the sterilization treatment is completed, the mixed ingredients are placed in a homogenizer for homogenization, and the pressure is controlled at 100MPa; Step 5: Cooling and aging treatment; After homogenization, the ingredients are cooled to 18-22°C, and then cooled to a final temperature of 4-6°C using calcium chloride brine, and this temperature is maintained for more than 8 hours; Step 6: Freezing treatment; After cooling and aging, the mixed ingredients are placed in a mixing tank and frozen under strong stirring, so that the air is evenly dispersed in the mixed ingredients in the form of very small bubbles. The temperature is controlled at -8°C to -10°C. After freezing, a semi-finished ice cream is obtained. Step seven, filling and molding; The semi-finished ice cream is filled and packaged by a filling machine, and then sealed and formed; Step 8: quick freezing; The filled, packaged and formed ice cream is placed in a quick freezing device for quick freezing. After the quick freezing is completed, the finished foie gras ice cream can be obtained.

[0008] As a further technical solution of the present invention, the sterilization treatment in step three adopts pasteurization, the temperature is controlled at 76-78°C, the time is 15-20 minutes, and the temperature cannot exceed 80°C.

[0009] As a further technical solution of the present invention, the cooling process in step five is performed by using a plate heat exchanger.

[0010] As a further technical solution of the present invention, the speed condition of the strong stirring of the stirring tank in step six is ​​300-500r / min, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, thereby producing ice cream with a suitable expansion rate.

[0011] As a further technical solution of the present invention, the quick freezing temperature in step eight is controlled at -24°C to -32°C.

[0012] The present invention provides a goose liver ice cream and a preparation method thereof, which has the following beneficial effects compared with the prior art: The goose liver ice cream prepared by the present invention has goose liver paste added to its raw materials. Since the goose liver paste contains 40-60% fat, of which unsaturated fatty acids account for 65-68%, it can reduce the cholesterol content in human blood and inhibit the absorption of other fats, which is extremely beneficial to the human body. Secondly, it can make the ice cream rich in the taste of goose liver, giving the ice cream a unique taste and flavor. The method for preparing foie gras ice cream of the present invention has delicate operation in the whole preparation process. After cooling and aging treatment, freezing treatment is carried out under strong stirring, so that air can be evenly dispersed in the mixed ingredients in the form of extremely small bubbles, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, so that ice cream with a suitable expansion rate can be produced, the quality of the ice cream is effectively improved, the hardness of the ice cream is reduced, and the taste of the ice cream is further improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The present invention is a flowchart of a goose liver ice cream and a preparation method thereof. Implementation

[0014] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example

[0015] Combination Figure 1 As shown, the present invention provides a method for preparing goose liver ice cream, and the preparation method comprises the following steps: Step 1: pretreatment of raw materials; Peel 60 kg of fresh eggs and save the egg white and yolk for later use; Step 2: Mix the ingredients; As required, add 100Kg of white sugar, 80Kg of syrup, 100Kg of milk powder, 20Kg of coconut oil, 25Kg of butter, 8Kg of starch, 5Kg of gelatin, 0.8Kg of CMC, 113Kg of foie gras, and 470.5Kg of drinking water into the batching tank in sequence, and stir evenly at a speed of 200r / min for 15-20min until completely mixed to obtain mixed ingredients; Step 3: Sterilization; The mixed ingredients are sterilized by pasteurization, the sterilization temperature is controlled at 76-78℃, the time is 15-20min, and the temperature cannot exceed 80℃, because the temperature above 80℃ will turn into paste; Step 4: homogenization; After the sterilization process is completed, the mixed ingredients are placed in a homogenizer for homogenization, and the pressure is controlled at 100MPa; Step 5: Cooling and aging treatment; After homogenization, the ingredients are cooled through a plate heat exchanger to 20°C, and then cooled to a final temperature of 4-6°C using calcium chloride brine, and this temperature is maintained for more than 8 hours; Step 6: Freezing treatment; After cooling and aging, the mixed ingredients are placed in a mixing tank and frozen under strong stirring. The speed of the mixing tank is 400r / min, so that the air can be evenly dispersed in the mixed ingredients in the form of very small bubbles, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, thereby producing ice cream with a suitable expansion rate. The temperature is controlled at -8°C to -10°C. After freezing, a semi-finished ice cream is obtained; Step 7: filling and quick freezing; The semi-finished ice cream is filled and packaged by a filling machine, and then sealed and formed. The filled, packaged and formed ice cream is then placed in a quick freezing device for quick freezing. The quick freezing temperature is controlled at -24°C to -32°C. After the quick freezing process is completed, the finished foie gras ice cream can be obtained. Example

[0016] The present invention provides a method for preparing goose liver ice cream, which comprises the following steps: Step 1: pretreatment of raw materials; Peel 65 kg of fresh eggs and save the egg white and yolk for later use; Step 2: Mix the ingredients; As required, add 110 kg of white sugar, 90 kg of syrup, 110 kg of milk powder, 25 kg of coconut oil, 30 kg of butter, 9 kg of starch, 6 kg of gelatin, 0.8 kg of CMC, 120 kg of foie gras, and 480 kg of drinking water into the batching tank in sequence, and stir evenly at a speed of 200 r / min for 15-20 min until completely mixed to obtain mixed ingredients; Step 3: Sterilization; The mixed ingredients are sterilized by pasteurization, the sterilization temperature is controlled at 76-78℃, the time is 15-20min, and the temperature cannot exceed 80℃, because the temperature above 80℃ will turn into paste; Step 4: homogenization; After the sterilization process is completed, the mixed ingredients are placed in a homogenizer for homogenization, and the pressure is controlled at 100MPa; Step 5: Cooling and aging treatment; After homogenization, the ingredients are cooled through a plate heat exchanger to 18°C, and then cooled to a final temperature of 4-6°C using calcium chloride brine, and this temperature is maintained for more than 8 hours; Step 6: Freezing treatment; After cooling and aging, the mixed ingredients are placed in a mixing tank and frozen under strong stirring. The speed of the mixing tank is 300r / min, so that the air can be evenly dispersed in the mixed ingredients in the form of very small bubbles, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, thereby producing ice cream with a suitable expansion rate. The temperature is controlled at -8°C to -10°C. After freezing, a semi-finished ice cream is obtained; Step 7: filling and quick freezing; The semi-finished ice cream is filled and packaged by a filling machine, and then sealed and formed. The filled, packaged and formed ice cream is then placed in a quick freezing device for quick freezing. The quick freezing temperature is controlled at -24°C to -32°C. After the quick freezing process is completed, the finished foie gras ice cream can be obtained. Example

[0017] The present invention provides a method for preparing goose liver ice cream, which comprises the following steps: Step 1: pretreatment of raw materials; Peel 55 kg of fresh eggs and save the egg white and yolk for later use; Step 2: Mix the ingredients; Add 90 kg of white sugar, 70 kg of syrup, 90 kg of milk powder, 15 kg of coconut oil, 20 kg of butter, 7 kg of starch, 4 kg of gelatin, 0.7 kg of CMC, 100 kg of foie gras, and 470 kg of drinking water into the batching tank in sequence as required, and stir evenly at a speed of 200 r / min for 15-20 min until completely mixed to obtain mixed ingredients; Step 3: Sterilization; The mixed ingredients are sterilized by pasteurization, the sterilization temperature is controlled at 76-78℃, the time is 15-20min, and the temperature cannot exceed 80℃, because the temperature above 80℃ will turn into paste; Step 4: homogenization; After the sterilization process is completed, the mixed ingredients are placed in a homogenizer for homogenization, and the pressure is controlled at 100MPa; Step 5: Cooling and aging treatment; After homogenization, the ingredients are cooled through a plate heat exchanger to 22°C, and then cooled to a final temperature of 4-6°C using calcium chloride brine, and this temperature is maintained for more than 8 hours; Step 6: Freezing treatment; After cooling and aging, the mixed ingredients are placed in a mixing tank and frozen under strong stirring. The speed of the mixing tank is 500r / min, so that the air can be evenly dispersed in the mixed ingredients in the form of very small bubbles, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, thereby producing ice cream with a suitable expansion rate. The temperature is controlled at -8°C to -10°C. After freezing, a semi-finished ice cream is obtained; Step 7: Filling and quick freezing The semi-finished ice cream is filled and packaged by a filling machine, and then sealed and formed. The filled, packaged and formed ice cream is then placed in a quick freezing device for quick freezing. The quick freezing temperature is controlled at -24°C to -32°C. After the quick freezing process is completed, the finished foie gras ice cream can be obtained.

[0018] Among them, the foie gras sauce is made from finished foie gras sauce.

[0019] The invention adds goose liver paste into the ice cream raw materials, so that the ice cream is rich in the taste of goose liver, further improves the taste of the ice cream, and also gives the ice cream a unique taste and flavor. The goose liver paste itself has vitamins, which can nourish the liver and prevent various liver diseases. In the preparation process of the goose liver ice cream designed by the invention, after cooling and aging treatment, the mixed ingredients are placed in a stirring tank and frozen under strong stirring, so that air can be evenly dispersed in the mixed ingredients in the form of extremely small bubbles, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, so that ice cream with a suitable expansion rate can be produced, the quality of the ice cream is effectively improved, the hardness of the ice cream is reduced, and the taste of the ice cream is further improved.

[0020] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0021] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A goose liver ice cream, characterized in that: The raw materials of the goose liver ice cream include, by weight: 90-110 kg of white sugar, 70-90 kg of syrup, 90-110 kg of milk powder, 15-25 kg of coconut oil, 20-30 kg of butter, 55-65 kg of fresh eggs, 7-9 kg of starch, 4-6 kg of gelatin, 0.7-0.8 kg of CMC, 100-120 kg of goose liver paste and 470-480 kg of drinking water.

2. The foie gras ice cream according to claim 1, characterized in that: The foie gras sauce is prepared from the foie gras sauce.

3. The foie gras ice cream according to any one of claims 1-2, characterized in that: The preparation method of the goose liver ice cream comprises the following steps: Step 1: pretreatment of raw materials; Peel the fresh eggs and save the egg white and yolk for later use; Step 2: Mix the ingredients; Add all the raw materials into the batching tank in a certain amount as required, stir evenly at a speed of 200r / min for 15-20min until completely mixed; Step 3: Sterilization; After the above ingredients are mixed, the mixed raw materials are sterilized; Step 4: homogenization; After the sterilization process is completed, the mixed ingredients are placed in a homogenizer for homogenization, and the pressure is controlled at 100MPa; Step 5: Cooling and aging treatment; After homogenization, the ingredients are cooled to 18-22°C, and then cooled to a final temperature of 4-6°C using calcium chloride brine, and this temperature is maintained for more than 8 hours; Step 6: Freezing treatment; After cooling and aging, the mixed ingredients are placed in a mixing tank and frozen under strong stirring, so that the air is evenly dispersed in the mixed ingredients in the form of very small bubbles. The temperature is controlled at -8°C to -10°C. After freezing, a semi-finished ice cream is obtained. Step seven, filling and molding; The semi-finished ice cream is filled and packaged by a filling machine, and then sealed and formed; Step 8: quick freezing; The filled, packaged and formed ice cream is placed in a quick freezing device for quick freezing. After the quick freezing is completed, the finished foie gras ice cream can be obtained.

4. The method for preparing foie gras ice cream according to claim 3, characterized in that: The sterilization treatment in step three adopts pasteurization, the temperature is controlled at 76-78°C, the time is 15-20 minutes, and the temperature cannot exceed 80°C.

5. The method for preparing foie gras ice cream according to claim 3, characterized in that: The cooling process in step 5 is performed by using a plate heat exchanger.

6. The method for preparing foie gras ice cream according to claim 3, characterized in that: In step 6, the speed condition of the strong stirring of the stirring tank is 300-500r / min, and during the freezing period, 45%-50% of the water in the mixed ingredients turns into fine ice crystals and gradually forms a delicate structure, thereby producing ice cream with a suitable expansion rate.

7. The method for preparing foie gras ice cream according to claim 3, characterized in that: The quick freezing temperature in step eight is controlled at -24°C to -32°C.

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