Novel beer ice cream and preparing method thereof

A technology of ice cream and ice cream machine, applied in the direction of frozen sweets, food science, application, etc., can solve the problems of uneven air holes, uneven taste, uneven mixing of ice cream, etc., and achieve the effect of rich variety, low cost and simplified process

Inactive Publication Date: 2019-07-30
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that beer contains a large amount of CO 2 After stirring, it is easy to generate a large amount of foam, which will cause uneven pores inside the ice cream. The existing technology mostly avoids the appearance of uneven pores by reducing stirring, but it is easy to cause problems such as uneven mixing and uneven taste.

Method used

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  • Novel beer ice cream and preparing method thereof
  • Novel beer ice cream and preparing method thereof
  • Novel beer ice cream and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method for novel beer ice cream, comprising the following steps:

[0031] (1) Mixing of raw materials: the addition of fresh milk is 70%, and then 5% white granulated sugar and 1% trehalose are added;

[0032] (2) The deployment of beer components: after adding 2% pure beer, add 12.5% ​​fruit beer to adjust flavor;

[0033] (3) The deployment of other mixed ingredients: add 1% liquid cream and 0.9% ice cream stabilizer, wherein the ice cream stabilizer needs to be stirred while adding;

[0034] (4) Mixing reaction of raw materials: heat at 63°C for 7 minutes, and stir until no lumps exist in the solution while heating; beat the mixed solution to foam with an egg beater, let it stand for 10 minutes, and wait for the mixed solution to cool to room temperature spare;

[0035] (5) Pour the raw material mixture in step (4) into the ice cream machine, set the hardness to 2, and work for 20 minutes to take it. Sensory evaluation reference standard:

[0036] C...

Embodiment 2

[0048] (1) Mixing of raw material components: fresh milk is used as the main raw material, the addition amount is 75%, 4% white granulated sugar and 5% trehalose are added;

[0049] (2) The allocation of beer components: after adding 1.5% pure beer, add 13% fruit beer to adjust flavor;

[0050] (3) The deployment of other mixed ingredients: add 1.3% liquid cream and 1% ice cream stabilizer, wherein the ice cream stabilizer needs to be stirred while adding;

[0051] (4) Mixing reaction of raw material components: heat at 66°C for 6 minutes, and stir until no lumps exist in the solution while heating; beat the mixed solution to foam with an egg beater, let it stand for 10 minutes, and wait for the mixed solution to cool to room temperature spare;

[0052] (5) Pour the raw material mixture in step (4) into the ice cream machine, set the hardness to 3, and work for 23 minutes to take it.

Embodiment 3

[0054] (1) Mixing of raw material components: fresh milk is used as the main raw material, the addition amount is 80%, 6% white granulated sugar and 3% trehalose are added;

[0055] (2) The deployment of beer components: after adding 2.5% pure beer, add 14% fruit beer to adjust the local flavor;

[0056] (3) The deployment of other mixed ingredients: add 1.5% liquid cream and 1% ice cream stabilizer, wherein the ice cream stabilizer needs to be stirred while adding;

[0057] (4) Mixing reaction of raw materials: heat at 70°C for 10 minutes, stir while heating until no lumps exist in the solution, beat the mixture to foam with an egg beater, let stand for 10 minutes, and wait for the mixture to cool to room temperature can;

[0058] (5) Pour the raw material mixture in step (4) into the ice cream machine, set the hardness to 2, and work for 28 minutes to take it.

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Abstract

The invention belongs to the technical field of fermented product application, and particularly relates to a novel beer ice cream and a preparing method thereof. The preparing method includes the steps of mixing raw material ingredients, blending beer ingredients, blending other mixing ingredients, conducting a mixing reaction of the raw material ingredients and conducting making of an ice cream machine, wherein in the step of the mixing reaction of the raw material ingredients, specifically, all mixed ingredients are heated for 5 min to 10 min under the condition of 60 DEG C to 70 DEG C, stirring is conducted while heating is conducted until block masses do not exist in a solution, then mixed liquid is beaten and bubbled through an eggbeater, standing is conducted for 5 min to 10 min, andthe mixed liquid is cooled to the normal temperature. According to the novel beer ice cream, the flavor of beer and milk flavor can be well fused and tasted, the taste is soft and dense, and tastingis even.

Description

technical field [0001] The invention belongs to the technical field of application of fermented products, and in particular relates to a novel beer ice cream and a preparation method thereof. Background technique [0002] Beer is a carbon dioxide-containing, sparkling, low-alcohol fermented wine made from malt (including special malt), water, and hops (including hop products) as the main raw materials, and fermented by yeast. It is rich in nutrients, such as: amino acids, vitamins (especially B vitamins), minerals and antioxidants. The low-molecular sugars and amino acids in beer are easily digested and absorbed, and generate a lot of heat energy in the body, so beer is often called "liquid bread". Beer was recommended as a nutritious food at the Ninth World Nutritional Food Conference held in Mexico in 1972. 1L of 12°Bx beer can produce 3344kJ of heat, which is equivalent to the heat produced by 3 to 5 eggs or 210g of bread. A light physical worker, if he can drink 1L of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/34A23G9/32
CPCA23G9/32A23G9/34A23G9/40A23V2002/00A23V2250/636A23V2250/642A23V2250/6422
Inventor 孟祥红王怡然张圣彬王小涵于洋张天娇
Owner OCEAN UNIV OF CHINA
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