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Mulberry ice-cream and preparation method thereof

A production method and technology of ice cream, applied in frozen sweets, food science, application, etc., can solve problems such as nutritional destruction

Inactive Publication Date: 2012-07-18
武杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, mulberry ice cream in the market is made by adding milk powder, sugar, etc. after beating mulberry. After beating mulberry, part of the nutrition is destroyed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] Weigh 15g of whole evaporated milk powder, 10g of cream, 8g of white sugar, 0.4g of stabilizer, 0.03g of food flavor, 20g of mulberry fruit, and 46.57g of drinking water. Choose fresh, mildew-free, impurity-free, mature mulberries, remove the petioles and wash them, soak them in a color-preserving hardening solution composed of 0.1% citric acid, 0.1% calcium chloride, and 0.1% ascorbic acid at room temperature for 10 minutes, and then transfer to 60℃ Inactivate enzymes in water, keep for 10 minutes, immerse in 0~5℃ cold water and quickly cool down to below 5℃, blow-dry the surface water of mulberry fruit particles to further cool them, and put them in a freezer at a temperature of -30~-40℃. Freeze for 8-15 minutes, make the temperature of the fruit core below -18℃ for standby; dissolve the stabilizer with hot water, and dissolve the white sugar in hot water to form a syrup; mix the above raw materials with whole evaporated milk powder, cream, food flavor, and drinking wat...

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PUM

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Abstract

The invention discloses a mulberry ice-cream and a preparation method thereof. The ice-cream is composed of 10-15% of whole light milk powder, 5-10% of single cream, 5-10% of white granulated sugar, 0.2-0.4% of stabilizing agent, 0.03-0.05% of flavoring essence, 20-25% of mulberry fruit particle and a proper quantity of drinking water. The production process comprises the following steps: preparing the mulberry fruit particle; mixing and preparing raw materials and auxiliary materials; sterilizing; homogenizing; cooling; ageing; condensing; filling for shaping; hardening and the like. Compared with the traditional ice-cream, the ice-cream which contains the mulberry particle has the cool and delicious taste and also has the efficacy on cooling, relieving summerheat, nourishing yin and blood, reducing blood pressure, removing thirsty feeling, smoothening joint, tonifying the five viscera, blackening hair and the like.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for making mulberry ice cream. Background technique [0002] Mulberry is rich in vitamins, trace elements and minerals. It has high nutritional and medicinal value. It has the functions of nourishing yin and blood, lowering blood pressure, reducing thirst, strengthening joints, replenishing five internal organs, and black hair. It is mainly used to treat dizziness and irritability. Insomnia, liver and kidney yin deficiency and heat, sore throat and cough. At present, mulberry ice cream in the market is made by adding milk powder, sugar, etc. after beating mulberries. After beating mulberries, part of the nutrition is destroyed. Develop mulberry fruit ice cream products with fresh mulberry fruit granules supplemented with full-fat evaporated milk powder, cream, white sugar, stabilizers, edible flavors, etc., which not only meets people’s demand for nutrition and health-care col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 武杰张斌朱飞许晖
Owner 武杰
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