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A kind of Hericium erinaceus tofu ice cream and preparation method thereof

A production method and technology of Hericium erinaceus are applied in the fields of frozen desserts, food science, application, etc., which can solve problems such as ice cream processing that has not yet been seen, and achieve the effects of treating indigestion, good nutritional value and strong safety.

Active Publication Date: 2018-01-16
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hericium erinaceus is generally used as a raw material for dishes. At present, it is processed into biscuits and drinks, but it has not been used as ice cream.

Method used

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  • A kind of Hericium erinaceus tofu ice cream and preparation method thereof
  • A kind of Hericium erinaceus tofu ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 80g of dried soybeans, wash them with clean water, soak them in 200g of pure milk at 10°C for 12 hours until the soybeans swell significantly, then put the soybeans and pure milk into a beater to make soybean milk, and boil the soybean milk at 80°C for 7 minutes , cooling, until the soybean milk is cooled to 40°C, add 0.02% carrageenan by weight, 0.05% locust bean gum, and 0.15% sodium alginate as a thickener in the soybean milk, and add 0.10% monoglyceride by weight as a thickener. Emulsifier and 0.01% citric acid, stirred quickly and evenly, then poured into a stainless steel container, left to cool for 30 minutes to solidify and form tofu; take 25g of fresh Hericium erinaceus, clean it, cut it into 2mm slices, and place it in a concentration of 0.05% Protect the color in the vitamin C solution, remove the Hericium erinaceus from the vitamin C solution after the color protection, directly put it into the beater to make a pulp to obtain Hericium erinaceus pulp; put...

Embodiment 2

[0024] Take 80g of dried soybeans, wash them with clean water, soak them in 200g of pure milk at 10°C for 12 hours until the soybeans swell significantly, then put the soybeans and pure milk into a beater to make soybean milk, and boil the soybean milk at 80°C for 7 minutes , cooling, until the soybean milk is cooled to 40°C, add 0.15% of its weight sodium alginate, 0.10% of its weight sodium carboxymethyl cellulose as a thickener, and add its weight of 0.20% of monoglyceride As an emulsifier and 0.01% citric acid, stir quickly and evenly, then pour it into a stainless steel container, let it cool for 30 minutes to solidify and form tofu; take 25g of fresh Hericium erinaceus, clean it, cut it into 2mm slices, and place it in a concentration of 0.05 % vitamin C solution to protect the color, after the color protection, Hericium erinaceus is pulled out from the vitamin C solution, and directly put into a beater for beating to obtain Hericium erinaceus pulp; the obtained tofu, Her...

Embodiment 3

[0026] Take 120g of dried soybeans, wash them with clean water, soak them in 230g of pure milk at 15°C for 14 hours until the soybeans swell obviously, then put the soybeans and pure milk into a beater to make soybean milk, and boil the soybean milk at 85°C for 5 minutes , cooling, until the soybean milk is cooled to 40°C, add 0.15% of its weight sodium alginate and 0.05% of its weight sodium carboxymethyl cellulose as a thickener, and add its weight of 0.10% of Sucrose estersAs an emulsifier, add 0.01% citric acid by weight, stir quickly and pour it into a stainless steel container, let it stand for cooling for 40 minutes to solidify and form tofu; take 40g of fresh Hericium erinaceus, clean it, cut it into 3mm slices, and place Protect the color in a vitamin C solution with a concentration of 0.05%. After the color protection, remove Hericium erinaceus from the vitamin C solution, and directly put it into a beater to make a pulp to obtain Hericium erinaceus pulp; mix tofu, H...

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Abstract

The invention discloses Hericium erinaceus tofu ice cream and a manufacturing method thereof, comprising the following raw materials in parts by weight: 25-40 parts of Hericium erinaceus, 80-120 parts of dried soybeans, 70-90 parts of olive oil, and 180-230 parts of pure milk . Production method: (1) Take dry soybeans, wash them, soak them in pure milk for 12‑14 hours, mix and beat to obtain soybean milk, add 0.20‑0.30% of thickener, 0.10‑0.20% of emulsifier and 0.01% of soybean milk to the weight of soybean milk citric acid, solidified and shaped to obtain tofu; (2) take fresh Hericium erinaceus, wash, cut into 2-3mm thin slices, place in a vitamin C solution with a concentration of 0.05% to protect the color, and then beat to obtain Hericium erinaceus pulp; 3) Mix the tofu, Hericium erinaceus pulp and olive oil evenly, after foaming, pour it into an ice cream ice bucket to make Hericium erinaceus tofu ice cream. In the present invention, soybeans and milk are first made into tofu, and then foamed and frozen with Hericium erinaceus pulp to form ice cream. The prepared Hericium erinaceus tofu ice cream has uniform color and luster, delicate taste, unique fragrance of tofu, frankincense of milk and Hericium erinaceus It is sweet, nutritious and has health benefits.

Description

technical field [0001] The invention relates to the technical field of cold drinks, in particular to Hericium erinaceus tofu ice cream and a preparation method thereof. Background technique [0002] Ice cream is widely welcomed by consumers for its delicate structure, smooth taste, varied flavor, rich nutrition and refreshing effect in summer. Since the 1990s, my country's ice cream market has developed rapidly, with annual sales increasing at a rate of more than 20%, and market competition is becoming increasingly fierce. Now the main raw and auxiliary materials of ice cream are butter and sugar. With the improvement of people's living standards, the number of diabetic and obese patients is increasing, which makes people discouraged from desserts such as ice cream; This kind of artificial oil is rich in trans fatty acids. Regular intake will interfere with the utilization of essential fatty acids in children, causing some obstacles to the development of the central nervous...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42
Inventor 杨剑婷周丽丽肖昕迪李林何华奇汪文娟李先保
Owner ANHUI SCI & TECH UNIV
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