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Green ice cream and processing technology thereof

An ice cream and green technology, applied in the field of green ice cream and its processing technology, to achieve the effect of firm texture, no ice crystals and good taste

Inactive Publication Date: 2012-05-16
王晨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, no manufacturers have applied mung beans and green tea to the production of ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: mung bean 3%, green tea water 43%, anhydrous cream 12%, white granulated sugar 15%, fresh egg 4%, CMC 0.20%, carrageenan 0.04%, citric acid 0.05%.

Embodiment 2

[0022] Example 2: mung bean 4%, green tea water 41%, anhydrous butter 8%, white sugar 17%, fresh egg 3%, CMC 0.10%, carrageenan 0.03%, citric acid 0.15%.

Embodiment 3

[0023] Embodiment 3: mung bean 5%, green tea water 42%, anhydrous cream 10%, white granulated sugar 16%, fresh egg 5%, CMC 0.15%, carrageenan 0.02%, citric acid 0.10%.

[0024] Processing step of the present invention is:

[0025] 1. Processing of mung beans

[0026] Soaking, blanching, refining;

[0027] 2. Processing of green tea juice

[0028] Add water with a material-to-liquid ratio of 1:5 to 1:15 into the green tea, heat to 60-100°C, and extract for 8-30 minutes;

[0029] 3. Making ice cream

[0030] Homogenization, sterilization, cooling, aging, seasoning, freezing, packaging, and finished products.

[0031] As a preferred solution, the process steps of the present invention are: adding water with a solid-liquid ratio of 1:10 to the green tea, heating to 80° C., and extracting for 15-20 minutes.

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PUM

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Abstract

The invention relates to ice cream and a processing technology thereof, and concretely relates to green ice cream and a processing technology thereof, wherein the green ice cream has the advantages of good mouthfeel and abundant nutrition. A technical scheme adopted in the invention is that the green ice cream which treats mung bean and green tea as main raw materials comprises, by weight, 3-5% of mung bean, 41-43% of green tea water, 8-12% of waterless cream, 15-17% of white granulated sugar, 3-5% of fresh egg, 0.10-0.20% of CMC (carboxymethyl cellulose), 0.02-0.04% of carragheenan and 0.05-0.15% of citric acid. The technology of the green ice cream comprises steps of mung bean processing, green tea processing and ice cream making.

Description

Technical field: [0001] The present invention relates to a kind of ice cream and its processing technology, more specifically, relates to a kind of green ice cream and its processing technology. Background technique: [0002] Ice cream is made of cream as the main raw material, and milk, sugar, eggs, spices, stabilizers, etc. are added, sterilized, and then frozen to become a softer mixture. Ice cream is a food that contains high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., and has the functions of regulating physiological functions, maintaining osmotic pressure and pH. According to international and national product standards, the nutritional content of general cream ice cream is 2.83 times that of milk, and its digestibility in the human body can reach more than 95%, which is higher than that of meat and fat. When you have no appetite in summer, tasting some ice cream is a go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 王晨
Owner 王晨
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