Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing ice cream by adopting camel milk

A technology of camel milk and ice cream, applied in applications, frozen desserts, food science, etc., to achieve the effect of alleviating heart failure, low fat content, and relieving cough

Inactive Publication Date: 2015-12-09
胡方芽
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, a series of foods such as beverages and milk tablets have been produced from camel milk on the market, but there is no content about using camel milk to prepare ice cream in the literature

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing ice cream by adopting camel milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing ice cream by using camel milk, which is composed of the following raw materials in weight ratio: 140 parts of camel milk powder, 140 parts of honey, 120 parts of unsalted butter, 30 parts of cream, 20 parts of eggs, 2 parts of stabilizer, natural essence 1 serving.

[0030] The specific preparation method is:

[0031] (1) Mixing and sterilization

[0032] Mix the above raw materials into the mixing tank, the stirring speed of the mixing tank is 1500 rpm, filter after mixing, and sterilize at 75°C for 25 minutes;

[0033] (2) homogeneous

[0034] After sterilization, use a high-pressure homogenizer for homogenization at a temperature of 70°C, a homogenization pressure of 13Mpa, and a time of 20 minutes;

[0035] (3) cooling

[0036] After homogenization, cool to 0°C with a plate exchanger;

[0037] (4) Aging

[0038] After cooling, enter the aging tank for aging, the temperature is 2°C, and the aging time is 2 hours;

[0039] (5) freezing

...

Embodiment 2

[0044] A method for preparing ice cream by using camel milk, which is composed of the following raw materials in weight ratio: 150 parts of camel milk powder, 145 parts of honey, 130 parts of unsalted butter, 40 parts of cream, 25 parts of eggs, 3 parts of stabilizer, natural flavor 1.5 servings.

[0045] The specific preparation method is:

[0046] (1) Mixing and sterilization

[0047] Mix the above raw materials into the mixing tank, the stirring speed of the mixing tank is 1500 rpm, filter after mixing, and sterilize at 78°C for 27 minutes;

[0048] (2) homogeneous

[0049] After sterilization, use a high-pressure homogenizer for homogenization at a temperature of 72°C, a homogenization pressure of 14Mpa, and a time of 25 minutes;

[0050] (3) cooling

[0051] After homogenization, cool to 2°C with a plate exchanger;

[0052] (4) Aging

[0053] After cooling, enter the aging tank for aging, the temperature is 4°C, and the aging time is 3 hours;

[0054] (5) freezing ...

Embodiment 3

[0059] A method for preparing ice cream by using camel milk, which is composed of the following raw materials in weight ratio: 260 parts of camel milk, 150 parts of honey, 140 parts of unsalted butter, 50 parts of cream, 30 parts of eggs, 4 parts of stabilizer, and natural essence 2 servings.

[0060] The specific preparation method is:

[0061] (1) Mixing and sterilization

[0062] Mix the above raw materials into the mixing tank, the stirring speed of the mixing tank is 1500 rpm, filter after mixing, and sterilize at 80°C for 30 minutes;

[0063] (2) homogeneous

[0064] After sterilization, use a high-pressure homogenizer for homogenization at a temperature of 75°C, a homogenization pressure of 15Mpa, and a time of 30 minutes;

[0065] (3) cooling

[0066] After homogenization, cool to 4°C with a plate exchanger;

[0067] (4) Aging

[0068] After cooling, enter the aging tank for aging, the temperature is 6°C, and the aging time is 4 hours;

[0069] (5) freezing

[...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing ice cream by adopting camel milk. According to the method disclosed by the invention, the camel milk or camel milk powder is used as the main raw material, then the raw materials such as honey, poria cocos, Chinese yam and sodium caseinate are added, a special raw material extraction technology is adopted, and the prepared ice cream is low in energy, high in protein content and low in fat content; meanwhile, due to the combined action of all raw materials, an adjuvant therapy effect on hyperlipidemia, hypertension, chronic pharyngitis, prostate disease, fatty liver and tumor radio-chemotherapy is obtained, congestive heart failure can also be relieved, coughs can be relieved, the kidney can be protected, negative conversion of hepatitis B is facilitated, and the immunity can be greatly enhanced.

Description

technical field [0001] The invention relates to a method for preparing ice cream by using camel milk, belonging to the field of food processing. Background technique [0002] The content of vitamin C and D in camel milk is three times that of milk, and it is also rich in vitamin A, B1, B2, E. The content of calcium and iron is higher than that of milk, and the content of iron is 10 times that of milk; at the same time, camel milk The protein in camel milk belongs to the albumin type, which is easier to digest than milk, and 98% can be absorbed; the fat contained in camel milk is insoluble fat, which is not easy to become obese. [0003] At present, a series of foods such as beverages and milk tablets have been produced from camel milk in the market, but there is no content about using camel milk to prepare ice cream in the current literature. Contents of the invention [0004] The purpose of the present invention is to provide a method for preparing ice cream using camel ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/42A23G9/36
Inventor 胡方芽
Owner 胡方芽
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com