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Cereal ice cream and preparation method thereof

A technology of ice cream and miscellaneous grains, which is applied in the field of miscellaneous grains ice cream and its preparation, can solve the problems of not being able to meet the growing demands of consumers, not having health care effects, etc., and achieve the effect of fine taste, unique flavor, and reasonable and scientific formula

Inactive Publication Date: 2014-10-08
ANHUI BAIRUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of cold drinks sold on the market, but most of them do not have health care effects and cannot meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A multigrain ice cream is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Angelica 1, Morinda officinalis 0.8, gallinacea 0.9, cistanche 1.2, burdock root 0.8, schisandra 0.9, southern candle leaf 1.1, tea 8, rice 75, wheat germ powder 22, pea powder 30, honey 10, longan 4, Dragon fruit 3, oatmeal 24, butter 13, milk powder 26, white sugar 40, xanthan gum 0.5, nutritional additives 7;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 2.4 water chestnut leaves, 2 kudzu root, 1.5 Mimeng flower, 3 sealwort, 11 persimmon, 20 lotus seeds, and 3 lard;

[0022] The preparation method is as follows: (1) take persimmon pulp, add 3-4 times of water to make a slurry, add water chestnut leaves, kudzu root, Mimenghua, and sealwort into the obtained slurry, seal and soak for 4-5 hours, filter to remove slag, and collect the filtrate;

[0023] (2) Mix lotus seeds and lard into ...

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PUM

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Abstract

The invention discloses a cereal ice cream and a preparation method thereof. The cereal ice cream is prepared from the following raw materials by weight: 1-1.2 parts of angelica sinensis, 0.8-1 part of morinda officinalis, 0.8-0.9 part of chicken's gizzard membrane, 1-1.2 parts of cistanche, 0.8-1 part of burdock root, 0.7-0.9 part of all-grass of tali corydalis, 1.1-1.3 parts of asiatic bilberry leaves, 7-8 parts of tea leaves, 70-75 parts of rice, 20-22 parts of wheat germ meal, 25-30 parts of pea meal, 8-10 parts of honey, 3-4 parts of longan, 3-4 parts of dragon fruit, 20-24 parts of oatmeal, 12-13 parts of cream, 24-26 parts of milk powder, 38-40 parts of white granulated sugar, 0.4-0.5 part of xanthan gum and 5-7 parts of nutritional additives. The cereal ice cream has a delicate taste, is sweet and delicious, has subtle tea fragrance and has a unique flavor. The cereal ice cream is reasonable and scientific in formula and rich in nutrients. A plurality of cereals added in the cereal ice cream can supplement protein, vitamins and mineral substances in cooperation of fruits. Besides, the cereal ice cream contains a plurality of Chinese herbal medicine components, and has the functions of enriching blood and promoting blood circulation, strengthening tendons and bones, tonifying kidney and spleen and removing liver fire for improving eyesight by being taken often.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a miscellaneous grain ice cream and a preparation method thereof. Background technique [0002] Cold drink is a kind of food that people usually use to cool down in summer. At present, there are various types of cold drinks sold on the market, but most of them do not have health care effects and cannot meet the growing demands of consumers. Contents of the invention [0003] The object of the present invention is to provide a miscellaneous grain ice cream and a preparation method thereof, which is cool and refreshing, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A multigrain ice cream is characterized in that it is made from the following raw materials in parts by weight: [0006] Angelica 1-1.2, Morinda officinalis 0.8-1, gallinacea 0.8-0.9, cistanche 1-1.2, burdock root 0.8-1, schisandra 0.7-0.9...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23L1/30
Inventor 李国正
Owner ANHUI BAIRUN FOOD
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