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Mud snail healthcare ice cream and preparation method thereof

A technology of ice cream and mud snails, applied in frozen sweets, food science, applications, etc., can solve the problems that have not been reported in the literature, have not yet been discovered, etc., to improve cell activity, easy to digest and absorb, good formability and resistance to melting Effect

Inactive Publication Date: 2014-03-19
解伟伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, there is no precedent of mud snails added to ice cream so far, and there is no literature report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Raw material pretreatment:

[0027] ① Preparation of mud snail enzymatic solution: collect fresh mud snails, spit out sand, wash, remove shells, take snail meat and grind them into a container, add water 3 times the weight of snail meat and mix well, and then add 0.35% of the weight of snail meat % flavor protease homogenate, adjust the pH value to 7, enzymatically hydrolyze at 45°C for 5 hours, inactivate the enzyme at 90°C for 15 minutes after enzymolysis, centrifuge, and take the supernatant, which is the snail enzyme Solution;

[0028] ②Preparation of Aronia fruit juice: select fresh Aronia fruits without mildew and deterioration, soak them in water for 25 minutes, filter out the soaking water, and separate the fruit pulp from the peel with roller-type fruit cold pressing equipment. Put the pulp into a beater, add water 7 times the weight of the pulp, beat the pulp, filter, put the filtrate into a colloid mill with a refinement degree of up to 300 meshes for ref...

Embodiment 2

[0038] 1. Raw material pretreatment:

[0039] ①Preparation of mud snail enzymatic solution: collect fresh mud snails, spit out sand, wash, shell, take the snail meat and grind it into a container, add water 5 times the weight of the snail meat and mix well, and then add 0.6 weight of the snail meat % flavor protease homogenate, adjust the pH value to 6.5, enzymolyze at 50°C for 3.5 hours, after enzymolysis, inactivate the enzyme at 80°C for 15 minutes, centrifuge, take the supernatant, which is the snail enzyme Solution;

[0040] ②Preparation of Aronia fruit juice: select fresh, non-rotten Aronia fruit, soak it in water for 30 minutes, filter out the soaking water, and separate the fruit pulp from the peel with roller-type fruit cold pressing equipment. The pulp is put into a beater, and water 12 times the weight of the pulp is added, pulped, filtered, and the filtrate is put into a colloid mill with a refinement degree of up to 300 meshes for refinement treatment, to obtain ...

Embodiment 3

[0050] 1. Raw material pretreatment:

[0051] ① Preparation of mud snail enzymatic solution: collect fresh mud snails, spit out sand, wash, remove shells, take the snail meat and grind it into a container, add water 4 times the weight of the snail meat and mix well, and then add 0.50% of the weight of the snail meat % flavor protease homogenate, adjust the pH value to 7.5, enzymolyze at 40°C for 4 hours, inactivate the enzyme at 95°C for 15 minutes after enzymolysis, centrifuge, and take the supernatant, which is the snail enzyme Solution;

[0052] ②Preparation of Aronia fruit juice: select fresh, non-rotten Aronia fruit, soak it in water for 20 minutes, filter out the soaking water, and separate the fruit pulp from the peel with roller-type fruit cold pressing equipment. Put the pulp into a beater, add water 5 times the weight of the fruit pulp, beat the pulp, filter, put the filtrate into a colloid mill with a refinement degree of up to 300 meshes for refinement, and obtain...

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PUM

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Abstract

The invention provides a mud snail healthcare ice cream and a preparation method thereof. The ice cream is composed of the following raw materials in percentage by weight: 3 to 10% of mud snail enzymatic hydrolysate, 5 to 15% of black chokeberry juice, 3 to 10% of sand sagebrush juice, 0.3 to 1.5% of pternopetalum root oil, 0.5% to 2.0% of erythritol, and the balance being water. The ice cream is produced through the following steps: mixing, cast pouring, inserting sticks, demoulding, and packing. The ice cream has a light red color, a rich fruit fragrance, and a sour-sweet, palatable, delicious, smoother and finer taste. The original mud snail flavor and bioactive components are completely preserved, the problems that the mud snail has an unpleasant odor, and the environment and ways for eating mud snails are restricted, are solved; at the same time the mud snail healthcare ice cream has a better forming and anti-thawing property, thus the quality stability of the ice cream during the shelf-life period is guaranteed; the ice cream has a more healthcare nutritional value, at the same time the nutrients are easier to absorb, people will obtain more health benefits if people eat the mud snail healthcare ice cream regularly, and the ice cream can be taken as the cold drink food for relieving summer heat in hot summer and can also be taken as a daily healthcare food.

Description

technical field [0001] The invention relates to a cold drink, in particular to a snail health-care ice cream and a preparation method thereof. Background technique [0002] Ice cream is one of the essential cold drinks for people to prevent heatstroke and cool down in the hot summer, and you can enjoy the refreshing feeling in time. With the improvement of people's living standards and the change of consumption concept, the seasonal differences of ice cream gradually disappear. In daily life, it has gradually become a fashion consumption trend. As a snack food for people to eat in four seasons, the demand is very large. Existing ice cream is of a great variety and has a great variety of patterns, but mostly is formulated with raw materials such as sugar, milk powder, grease, pigment, drinking water. Its nutritional value is not high, the taste is monotonous, and it contains a lot of sugar, fat, and high calories. If it is not controlled, it will easily lead to obesity, in...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/38
Inventor 陆思烨
Owner 解伟伟
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