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Potato ice cream

An ice cream and potato technology, applied in the field of potato ice cream and its preparation, can solve problems such as inseparability

Inactive Publication Date: 2013-12-11
李星明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The freezing of ice cream is a process of forced stirring while freezing, which is generally completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice cream machine, etc. Therefore, according to the traditional production process, if If you want to make delicate, soft, smooth, cool and delicious ice cream products, you cannot do without freezing equipment and freezing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] 1). Peel and clean 50 kg of potatoes;

[0013] 2) Cut 50 kilograms of potatoes into flakes, put all the potato slices into the pot, add water to make the water immerse the potato slices, and boil for 20 minutes on high fire before removing;

[0014] 3) Soak the water and smash it into mud;

[0015] 4) Add 20 kg of whipped cream to the mashed potatoes, and mix well again;

[0016] 5) Put in 10 kg of mango juice and 5 kg of white sugar, and stir them again;

[0017] 6) Put the product prepared above into the refrigerator and put it overnight.

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PUM

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Abstract

The invention provides a potato ice cream, comprising 35 to 50% of potato, 20 to 25% of unsalted butter, 15 to 20% of white sugar and 10 to 15% of mango juice, with the balance being water. A preparation method for the potato ice cream comprises the following steps: peeling and cleaning a potato, slicing the potato, putting all the potato slices into a pot, adding water until the potato slices are totally immersed in the water, boiling the potato slices on a big fire for 20 min, then taking the potato slices out, draining the potato slices and mashing the potato slices to obtain potato mash; adding the unsalted butter into the potato mash and uniformly mixing the unsalted butter with the potato mash with stirring; and finally adding mango juice and the white sugar and carrying out uniform mixing with stirring again.

Description

Technical field [0001] The invention belongs to the field of food processing and relates to a potato ice cream and a preparation method thereof. Background technique [0002] Ice cream is a kind of food that contains high-quality protein, high sugar and high fat. It also contains amino acids and calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc. It has the functions of regulating physiological functions, maintaining osmotic pressure and pH. According to the data, according to international and national product standards, the nutrient content of general cream ice cream is 2.8-3 times that of milk, and its digestibility in the human body can reach more than 95%, which is higher than the digestibility of meat and fat. [0003] The freezing of ice cream is a process of forced stirring while freezing. It is generally completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice cream machine, etc. Theref...

Claims

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Application Information

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