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Manufacture method of laver ice cream

A production method and technology of ice cream, applied in frozen sweets, food science, application, etc., can solve the problems of not finding seaweed and red bean ice cream, etc., and achieve the effect of soft body, small membrane area and stability

Inactive Publication Date: 2019-04-12
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report of using seaweed and red bean to make ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of preparation method of seaweed ice cream, it goes through the following steps:

[0053] (1) Take dried seaweed, add water 15 times the weight of seaweed, increase the temperature to 70°C, soak for 3 hours, and turn it frequently during soaking to make it fully absorb water;

[0054] (2) Use a pulverizer to crush the soaked laver, and then add deionized water to soak for 4 hours;

[0055] (3) Pass the soaking liquid through the tubular nano-membrane concentration module for diafiltration concentration. The operating conditions are 25°C, 1Mpa, and the fluid flux is 200L / m 2 .h, to obtain a concentrated solution;

[0056] (4) Select good Chixiaodou, wash and dry, then bake at 135°C for 30 minutes. According to the material-to-water ratio of 1:5, soak at 35°C for 12 hours, boil on low heat for 5 minutes, and then beat (the material-to-liquid ratio is 1:5) ) for 5 minutes, and rubber mill for 10 minutes to obtain Chixiaodou slurry;

[0057] (5) Stir all the ingr...

Embodiment 2

[0062] (1) Take dried seaweed, add water 10 times the weight of seaweed, raise the temperature to 75°C, soak for 2 hours, and turn it frequently during soaking to make it fully absorb water;

[0063] (2) Use a pulverizer to crush the soaked laver, and then add deionized water to soak for 2 hours;

[0064] (3) Pass the soaking liquid through the tubular nano-membrane concentration module for diafiltration concentration. The operating conditions are 25°C, 1Mpa, and the fluid flux is 200L / m 2 .h, to obtain a concentrated solution;

[0065] (4) Select good Chixiaodou, wash and dry, bake at 120°C for 30 minutes, soak at 30°C for 24 hours according to the material-to-water ratio of 1:6, boil on low heat for 10 minutes, and then beat (solid-liquid ratio 1:5) 20 minutes, rubber milling for 20 minutes, to obtain Chixiaodou slurry;

[0066] (5) Stir all the ingredients according to the following weight ratio, stir evenly, and set aside;

[0067] Seaweed juice 20%, red bean 1%, milk ...

Embodiment 3

[0071] In this example, the difference from Example 1 is that in step 3, before the concentrated solution after osmotic concentration is mixed with the red bean slurry obtained in step 4, the amount of 35 mL per minute per liter of concentrated solution is also used. Nitrogen sparging was performed for 15 minutes.

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PUM

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Abstract

The present invention discloses a manufacture method of laver ice cream. The manufacture method of the laver ice cream comprises the following steps: (1) water is added in dried laver, temperature israised and soaking is conducted, and stirring is also conducted to enable the laver to evenly absorb water; (2) the obtained soaked laver in the step 1 is crushed, then water is added for soaking andfiltering is conducted to obtain a laver soaking solution; (3) the obtained soaking solution in the step 2 is subjected to osmotic concentration to obtain concentrated liquid; (4) small red beans arewashed and air-dried, baking is conducted, then clean water is added, soaking and then water draining are conducted, and after boiling using low heat, slurrying and mill grinding are conducted to obtain small red bean slurry; (5) the concentrated liquid and small red bean slurry are mixed evenly, and low-temperature long-time sterilizing, homogenizing, cooling, and then stirring and aging are conducted; and (6) freezing and filling are conducted. The laver ice cream prepared by the method has good taste, excellent flavor and strong stability. The whole process is free of high-temperature heating and the manufacture method does not destroy nutrients in the laver.

Description

technical field [0001] The invention relates to the preparation of ice-sweet food, in particular to a preparation method of seaweed ice cream. Background technique [0002] Porphyra belongs to Rhodophyta, Russaceae, and there are dozens of species in the world. The main economic species in my country are Porphyra laver, Porphyra zebra and Porphyra altar. Laver is an important aquatic food. Laver is an alkaline food with high dietary fiber, high protein, low fat, and low calorie. It is delicious and has high edible value. Artificial cultivation has been carried out in coastal areas of China. At the beginning of the 21st century, China's seaweed production ranked first in the world. Seaweed also has medicinal value and has special functions such as lowering cholesterol and preventing heart disease. At the same time, seaweed can also be used as medicine and made into traditional Chinese medicine, which has the effects of resolving phlegm and softening firmness, clearing heat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/42A23G9/34
CPCA23G9/40A23G9/34A23G9/42
Inventor 孙永军鞠文明唐晓波李俊峰胡炜毕囡囡蔡英英姜凡凡
Owner SHANDONG HOMEY AQUATIC DEV
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