Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chinese cabbage ice-cream

A technology of Chinese cabbage and ice cream, which is applied in the field of improvement of ice cream ingredients, can solve the problems of no health care effect, and achieve the effect of benefiting healthy growth, sweet and sour taste, and good taste

Inactive Publication Date: 2008-03-19
张瑞君
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are multiple cold food products on the market, such as ice cream made from raw materials such as milk, milk powder, cream, white granulated sugar, starch, jam; when people enjoy these delicious frozen foods, they also obtain certain nutrition, but these frozen foods No better health effects yet

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chinese cabbage ice-cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Chinese cabbage 20kg, white sugar 15kg, milk powder 2kg, starch 2kg, food flavor 0.1kg, food coloring 0.1g, purified water to 100kg, mixed.

[0014] Process specification:

[0015] 1. Selection of raw materials: Chinese cabbage is cleaned to remove impurities, remove the old side and root core, and set aside;

[0016] 2. Cleaning and crushing: Wash the cut cabbage with clean water, and crush the cabbage into pulp through a cyclone crusher.

[0017] 3. Enzyme elimination and degassing: Destroy the enzyme activity of cabbage by high temperature instantaneous sterilization (110-121°C, 15S), and remove the mustard smell of cabbage by vacuum degassing (-0.05mpa);

[0018] 4. Ingredients and sterilization: The mustard-free cabbage pulp is mixed with other raw and auxiliary materials such as milk powder and white sugar, and then sterilized at 90-100°C and 15S.

[0019] 5. Homogenization and cooling: Homogenize the cabbage pulp mixture at 15-25Mpa to emulsify and break the ma...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides cabbage ice-cream and relates to improvement of ice-cream ingredient. The invention provides cabbage ice-cream with good health care effect. By weight percentage, the invention is made of mixture of cabbage 10-80 percent, milk powder 2-8 percent, sugar 1-18 percent, starch 0-13 percent, proper edible pigment, proper edible food flavor and water fully purified to 100 percent.

Description

Technical field: [0001] The present invention relates to the improvement of ice cream ingredients. Background technique: [0002] There are multiple cold food products on the market, such as ice cream made from raw materials such as milk, milk powder, cream, white granulated sugar, starch, jam; when people enjoy these delicious frozen foods, they also obtain certain nutrition, but these frozen foods There is no better health effect yet. Invention content: [0003] The present invention is aimed at the problems referred to above, and provides a kind of Chinese cabbage ice cream with good health care effect. [0004] The present invention adopts the following technical scheme: the present invention uses 10-80% of Chinese cabbage, 2-8% of milk powder, 1-18% of white granulated sugar, 0-3% of starch, appropriate amount of food coloring, appropriate amount of food essence, purified water to 100%, blended. [0005] Beneficial effects of the present invention: [0006] 1. Goo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G9/42
Inventor 张瑞君
Owner 张瑞君
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com