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Honeysuckle ice cream and processing technology thereof

A technology of honeysuckle and ice cream, which is used in frozen desserts, food science, applications and other directions to achieve the effect of rich nutrition

Inactive Publication Date: 2013-04-03
黎雅悦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at this stage, no manufacturers have applied honeysuckle to the production of ice cream.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: 0.5% honeysuckle, 10% whole milk powder, 13% white sugar, 6% margarine, 0.1% essence, 2.0% cyclodextrin, 6% syrup, 0.2% sodium alginate, 0.2% monoglyceride , 0.1% sucrose ester.

Embodiment 2

[0022] Example 2: Honeysuckle 0.7%, whole milk powder 8%, white sugar 16%, margarine 2%, essence 0.1%, cyclodextrin 1.5%, syrup 8%, sodium alginate 0.25%, monoglyceride 0.15% , 0.2% sucrose ester.

Embodiment 3

[0023] Example 3: Honeysuckle 0.6%, whole milk powder 9%, white sugar 10%, margarine 4%, essence 0.1%, cyclodextrin 1.0%, syrup 7%, sodium alginate 0.3%, monoglyceride 0.1% , 0.15% sucrose ester.

[0024] Processing step of the present invention is:

[0025] 1. Honeysuckle cleaning, baking, crushing;

[0026] 2. Soak and filter

[0027] Soak twice; the water temperature for the first soak is 85°C, the mass ratio of honeysuckle to water is 1:30-1:40, soak for 10-15min, and filter; the water temperature for the second soak is 85°C, the mass ratio of honeysuckle to water The mass ratio is 1:30-1:40, soak for 4-8 minutes, filter, and mix the filtered juice;

[0028] 3. Raw material mixing

[0029] Dissolve sucrose in water and pass through a 120-mesh sieve. Dissolve stabilizers and emulsifiers in warm water. The order of mixing raw materials should start with low concentration and gradually increase viscosity and high concentration;

[0030] 4. Sterilization, high pressure ho...

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PUM

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Abstract

The invention discloses a honeysuckle ice cream and a processing technology thereof, relating to ice creams and processing technologies thereof. The honeysuckle ice cream provided by the invention is unique in fragrance of honeysuckle, cool and tasty and enriched in nutrition. The honeysuckle ice cream comprises the following components in percentage by weight: 0.5-0.7 percent of honeysuckle, 8-10 percent of whole milk powder, 10-16 percent of white granulated sugar, 2-6 percent of margarine, 0.1 percent of essence, 1.0-2.0 percent of cyclodextrin, 6-8 percent of syrup, 0.2-0.3 percent of sodium alginate, 0.1-0.2 percent of monostearin and 0.1-0.2 percent of sucrose ester.

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 honeysuckle ice cream and its processing technology. Background technique: [0002] Honeysuckle, also known as Yinhua, Honeysuckle, Erhua, etc., is the flower bud and first blooming flower of Lonicera Lonicerae. Honeysuckle is rich in chlorogenic acid and isochlorogenic acid. Pharmacological experiments show that honeysuckle has antibacterial, antiviral, antipyretic, anti-inflammatory, lowering cholesterol, enhancing human immune function and other functions, and can effectively prevent heatstroke, cold and intestinal infectious diseases. After the honeysuckle is brewed and extracted with water, the juice is rich and fragrant, with a sweet and sour taste. [0003] In addition to chlorogenic acid and isochlorogenic acid, honeysuckle is also rich in amino acids and soluble sugar, which has a good health care effect. Li Shizhen p...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/36
Inventor 黎雅悦
Owner 黎雅悦
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