Cinnamon and pumpkin ice lollies and preparation method thereof

A technology of pumpkins and popsicles, applied in frozen sweets, food science, applications, etc., can solve the problems of no nutritional value, single popsicle varieties and taste, etc., to achieve both nutrition and functionality, easier human digestion, and beautiful colors Effect

Inactive Publication Date: 2016-09-07
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although traditional popsicles have the effect of relieving heat and cooling down, they have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1:

[0015] A cinnamon pumpkin popsicle is made of the following components by weight: 70 parts of pumpkin puree, 10 parts of cold boiled water, 5 parts of fresh cream, 1 part of cinnamon powder, 1 part of clove powder, and 0.5 part of nutmeg powder;

[0016] The fresh cream bubble is composed of white sugar and fresh cream, and the mass ratio of the white sugar and the fresh cream is 1:4.

[0017] The preparation method of the cinnamon pumpkin popsicle includes the following steps:

[0018] (1) Preparation of pumpkin puree: Put the pumpkin in the oven to make the pulp soft. The roasting temperature is 170℃, and the roasting time is 60 minutes. Then remove the pumpkin seeds, take the pumpkin flesh and pumpkin skin into a blender and stir. Pumpkin puree

[0019] (2) Mix pumpkin puree, cold boiled water, cinnamon powder, clove powder, and nutmeg powder evenly to obtain pumpkin pulp for use;

[0020] (3) Spread fresh cream on the inside of the popsicle mold, then pour the pu...

Example Embodiment

[0021] Example 2:

[0022] A cinnamon pumpkin popsicle is made of the following components by weight: 75 parts of pumpkin puree, 12 parts of cold water, 8 parts of fresh cream, 0.7 parts of cinnamon powder, 0.7 parts of clove powder, and 0.6 parts of nutmeg powder;

[0023] The fresh cream bubble is composed of white sugar and fresh cream, and the mass ratio of the white sugar and the fresh cream is 1:4.

[0024] The preparation method of the cinnamon pumpkin popsicle includes the following steps:

[0025] (1) Preparation of pumpkin puree: Put the pumpkin in the oven to make the pulp soft. The roasting temperature is 180℃, and the roasting time is 50 minutes. Remove the pumpkin seeds, take the pumpkin flesh and pumpkin skin into a blender and stir to obtain a pumpkin mud;

[0026] (2) Mix pumpkin puree, cold boiled water, cinnamon powder, clove powder, and nutmeg powder evenly to obtain pumpkin pulp for use;

[0027] (3) Spread fresh cream on the inside of the popsicle mold, then pour t...

Example Embodiment

[0028] Example 3:

[0029] A cinnamon pumpkin popsicle is made of the following components by weight: 80 parts of pumpkin puree, 15 parts of cold water, 10 parts of fresh cream, 1 part of cinnamon powder, 0.5 part of clove powder, 0.5 part of nutmeg powder;

[0030] The fresh cream bubble is composed of white sugar and fresh cream, and the mass ratio of the white sugar and the fresh cream is 1:4.

[0031] The preparation method of the cinnamon pumpkin popsicle includes the following steps:

[0032] (1) Preparation of pumpkin puree: Put the pumpkin in the oven to make the pulp soft. The roasting temperature is 200℃, and the roasting time is 40 minutes. Remove the pumpkin seeds, take the pumpkin flesh and pumpkin skin into a blender and stir to obtain a pumpkin mud;

[0033] (2) Mix pumpkin puree, cold boiled water, cinnamon powder, clove powder, and nutmeg powder evenly to obtain pumpkin pulp for use;

[0034] (3) Spread fresh cream on the inside of the popsicle mold, then pour the pumpk...

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PUM

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Abstract

The invention discloses cinnamon and pumpkin ice lollies and a preparation method thereof. The cinnamon and pumpkin ice lollies are prepared from the following components in parts by weight: 70-80 parts of mashed pumpkins, 10-15 parts of cold boiled water, 5-10 parts of whipped fresh cream, 0.5-1 part of cinnamon powder, 0.5-1 part of clove powder and 0.5-1 part of netmeg powder, wherein the whipped fresh cream consists of white sugar and fresh cream in the mass ratio of the white sugar to the fresh cream being 1 to 4. The preparation method comprises the following steps of (1) putting pumpkins in an oven, roasting the pumpkins until pumpkin flesh is soft, removing pumpkin seeds, taking the pumpkin flesh and pumpkin peel, putting the pumpkin flesh and the pumpkin peel into a stirring machine, and performing stirring so as to obtain the mashed pumpkins; (2) uniformly mixing the mashed pumpkins, the cold boiled water, the cinnamon powder, the clove powder and the netmeg powder so as to obtain pumpkin pulp for standby application; and (3) applying the whipped fresh cream on the inner sides of ice lolly molds, then pouring the pumpkin pulp into the ice lolly molds, putting ice lolly sticks in the ice lolly molds, putting the ice lolly molds loaded with the pumpkin pulp and the ice lolly sticks into a refrigerator, and performing freezing for shaping so as to obtain finished products. According to the cinnamon and pumpkin ice lollies and the preparation method thereof disclosed by the invention, the taste and the varieties of ice lollies are improved and enriched, and the cinnamon and pumpkin ice lollies are rich in nutrition and have specific health-care efficacies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cinnamon pumpkin popsicle and a preparation method thereof. Background technique [0002] Popsicles, also known as popsicles, are a kind of cold food that people generally like. Eating a popsicle in hot summer can not only cool off the heat, but also bring a comfortable and refreshing pleasure. Although traditional popsicles have the effect of relieving heat and cooling down, they have almost no nutritional value, and the varieties and tastes of popsicles are relatively single. Along with improving constantly of people's living standard, food selection pays more attention to nutrition and safety, so it is of great significance to develop a kind of popsicle rich in nutritional value. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a cinnamon pumpkin popsicle and a preparat...

Claims

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Application Information

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IPC IPC(8): A23G9/42
CPCA23G9/42
Inventor 张献领潘冬梅刘颜董福龙赵东晟
Owner ANHUI SCI & TECH UNIV
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