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Color potato ice cream product and making method thereof

A technology of colored potatoes and ice cream, applied in frozen sweets, food science, applications, etc., can solve problems such as the difference in anthocyanin functions

Inactive Publication Date: 2015-12-30
贵州省马铃薯研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few related reports about potato ice cream. Only 201110290542.3 discloses "A Potato Ice Cream", but it is related to the color potato ice cream of the present invention in the ingredients, the use of stabilizers and emulsifiers, and the anthocyanins described in mashed potatoes. There is a clear difference in functionality

Method used

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  • Color potato ice cream product and making method thereof

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Effect test

Embodiment 1

[0021] Embodiment 1 of the present invention: colored potato ice cream products, calculated in parts by mass, including 30 parts of colored mashed potatoes, 6 parts of whole milk powder, 2 parts of butter, 2 parts of eggs, 0.6 parts of stabilizer (wherein xanthan gum is 0.1 part, 0.25 part of locust bean gum, 0.2 part of guar gum, 0.05 part of CMC), 0.3 part of emulsifier (among them, 0.2 part of glyceryl monostearate, 0.2 part of polyoxyethylene sorbitan monooleate 0.1 parts), 13 parts of sucrose, 4 parts of maltodextrin and 42.1 parts of purified water.

[0022] The preparation method of colored potato ice cream product comprises the steps:

[0023] 1) Select high-quality, insect-free, and non-germinating colored potatoes. The variety is ruby. After cleaning and peeling the selected colored potatoes, cut them into 2-4cm slices, and steam the cut potatoes for 30 minutes. , and then the steamed potatoes are extruded into a mash through a screw extrusion device to obtain a col...

Embodiment 2

[0029] Embodiment 2 of the present invention: colored potato ice cream products, calculated in parts by mass, including 40 parts of colored mashed potatoes, 4 parts of whole milk powder, 3 parts of cream, 3 parts of eggs, 0.3 parts of stabilizer (wherein, xanthan gum is 0.05 parts, 0.125 parts of locust bean gum, 0.1 parts of guar gum, 0.025 parts of CMC), 0.45 parts of emulsifier (among them, 0.3 parts of glyceryl monostearate, polyoxyethylene sorbitan monooleic acid 0.15 parts of ester), 10 parts of sucrose, 2 parts of maltodextrin and 37.25 parts of purified water.

[0030] The preparation method is the same as in Example 1.

Embodiment 3

[0031] Embodiment 3 of the present invention: colored potato ice cream products, calculated in parts by mass, including 30 parts of colored mashed potatoes, 6 parts of whole milk powder, 2 parts of cream, 2 parts of eggs, 0.4 parts of stabilizer (wherein, CMC is 0.1 part , 0.1 part of carrageenan, 0.2 part of guar gum), 0.2 part of emulsifier (among them, 0.1 part of glycerol monostearate, 0.1 part of sucrose fatty acid ester), 13 parts of sucrose, 4 parts of maltodextrin and 42.4 parts of purified water.

[0032] The preparation method is the same as in Example 1.

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Abstract

The invention provides a color potato ice cream product and a making method thereof. Nutrient value of color potatoes and pigments contained in the color potatoes are fully and reasonably used, the color potatoes are made into functional ice cream by screening out proper components and the use amount, the functional ice cream has a health-care effect, and extra pigments do not need to be added. The made ice cream is light and smooth in texture, compact and soft in appearance and mellow and lasting in taste. Meanwhile, the ice cream has the effects of harmonizing the stomach and regulating the center, invigorating the spleen and supplementing qi, building the body and tonifying the kidney, resisting aging and cancer, preventing cardiovascular diseases and the like. The processing types of the color potatoes are widened, the variety of ice cream is increased, and the health of people is well promoted. Besides, the making method facilitates industrial production, and the ice cream can enter the food market.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a colored potato ice cream product and a preparation method thereof. Background technique [0002] Potatoes were listed as another staple food after rice, wheat and corn by the Ministry of Agriculture in early 2015. In addition to the white-skinned and yellow-skinned potatoes that we often see, there are also potatoes with skin and flesh colors such as pink, red, golden, black, light purple, and deep purple. These potato skins and potato flesh are colored and have special nutritional value. Potatoes, known as colored potatoes. Potatoes have high nutritional value and are globally recognized as a complete nutritional food, known as underground apples. In addition to nutrients such as starch, protein, fat, crude fiber, vitamins and minerals contained in ordinary potatoes, colored potatoes contain anthocyanins that can enhance blood vessel elasticity, improve circulatory system func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/34A23G9/40A23G9/32
Inventor 唐健波刘永翔王辉李俊黄珊雷尊国
Owner 贵州省马铃薯研究所
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