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Ice cream and preparation method thereof

A technology of ice cream and fruit jam, applied in frozen desserts, food science, applications, etc., can solve problems such as difficult to eat and make now, complex manufacturing process, etc., and achieve the effect of simple and fast preparation

Inactive Publication Date: 2017-05-31
吴培烨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the traditional manufacturing process is complicated, it is difficult to eat and make now, and the ice cream has added a large number of additives, and a kind of ice cream and its preparation method are provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 28 parts of pure milk, 32 parts of yogurt, 4 parts of white sugar, 4 parts of whipped cream, 6 parts of milk powder, and the rest is fruit jam;

Embodiment 2

[0028] 28 parts of pure milk, 30 parts of yogurt, 6 parts of white sugar, 4 parts of whipped cream, 6 parts of milk powder, and the rest is fruit jam;

Embodiment 3

[0030] 31 parts of pure milk, 32 parts of yogurt, 4 parts of white sugar, 4 parts of whipped cream, 4 parts of milk powder, and the rest is fruit jam;

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PUM

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Abstract

The invention discloses an ice cream and a preparation method thereof. The ice cream is prepared from stoste and fruit jam, wherein the stoste is prepared from the following raw materials: pure milk, yoghourt, white granulated sugar, unsalted butter, milk powder and fruits. The preparation process of the ice cream comprises the steps of stoste mixing, preparation of the fruit jam, mixing and solidification. The conventional preparation process is broken through; by the use of liquid nitrogen with the temperature of -196 DEG C, molecules among the raw materials are recombined and instantly solidified. No refrigerators are used; the ice cream is freshly prepared; the ice cream does not contain any additives, preservatives and artificial color, and no emulsifiers and no stabilizers for conventional preparation of the ice cream are used, so that the additive-free ice cream is really made; the ice cream is sanitary, healthy and green.

Description

technical field [0001] The invention specifically relates to an ice cream and a preparation method thereof, belonging to the technical field of food. Background technique [0002] In the hot summer, many people like to eat ice cream to cool down. Traditional ice cream preparation procedures are cumbersome and require a lot of tools such as refrigerators, making it difficult to make on-the-spot ice cream. [0003] In order to make the taste better and the color brighter, a large amount of additives such as emulsifiers, stabilizers, preservatives, and artificial colors are often added in the production process of traditional ice cream. These additives will bury hidden health risks and are not good for the body. Contents of the invention [0004] The technical problem to be solved by the present invention is that the traditional manufacturing process is complicated, it is difficult to eat and make now, and the ice cream has a large amount of additives, and it provides an ic...

Claims

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Application Information

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IPC IPC(8): A23G9/06A23G9/40A23G9/42
Inventor 吴培烨
Owner 吴培烨
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