CN102150734A - Ice cream - Google Patents
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- CN102150734A CN102150734A CN2011100731732A CN201110073173A CN102150734A CN 102150734 A CN102150734 A CN 102150734A CN 2011100731732 A CN2011100731732 A CN 2011100731732A CN 201110073173 A CN201110073173 A CN 201110073173A CN 102150734 A CN102150734 A CN 102150734A
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Abstract
The invention provides an ice cream, comprising cream, egg white and alcohol-containing condiment as well as a sweetener, a flavoring agent and dry fruit. The ice cream has the characteristics of fine and smooth taste and no granular sensation, and the conventional steps and processes for making an ice cream can be reduced; and multiple alcoholic beverages are blended into the ice cream, and ice creams with different tastes can be prepared, thus the requirement of people on multilevel and multi-species ice creams can be greatly met.
Description
Technical field
The present invention relates to a kind of food, especially relate to a kind of ice cream with alcohol local flavor.
Background technology
Ice cream is the product of relieving summer heat and quenching one's thirst commonly used in summer, and many ice creams also are a kind of a kind of food that contains good protein and high glucose and high fat simultaneously, has the effect of regulating physiological function, keeping osmotic pressure and acid-base value; When do not have appetite summer, ice cream also can be used for regaining one's strength of body rapidly and reducing body temperature.
In order to satisfy the raising of people to the ice cream requirement, the ice cream of increasing taste is pushed out market, also all is used as omnifarious foods such as glutinous rice cakes, chocolate tablet, marble chocolate, biscuits among the making raw material of batching adding ice cream.As disclosing a kind of fruit jelly ice cream among the Chinese patent CN101810240A, it is made up of carragheen, konjaku flour, gelatin, guar gum, sodium carboxymethylcellulose, whole milk powder, monoglyceride, hydrogenated coconut oil, white granulated sugar, natrium citricum, anticorrisive agent, acid, flavoring essence, food coloring and water.
Edible wine is as a kind of health drink, have stimulate circulation, clearing and activating the channels and collaterals, the wet effect of dispeling the wind, but the ice cream kind that contains alcoholic content in the market is single, of less types, and is generally alcoholic beverage.As disclosing a kind of cold drink and wine drink mixed food among the Chinese patent CN1398962A, it is made up of edible wine, edible glue and drink raw material, and the edible wine of adding has liquor, beer, fruit wine, yellow rice wine, rice wine etc.In the preparation process, temperature need be heated to 120 ℃, and be incubated 1 minute, preparation condition is comparatively harsh.And though the use of edible glue can improve the mouthfeel of food, but nutritive value is affected.
Though above-mentioned patented technology also can be prepared into ice cream at-30 ℃ simultaneously, but because drinks such as liquor, beer, yellow rice wine, pure mellow wine, color wine and rice wine have intrinsic taste, can't be well and dairy produce merge, and the ice cream that produces of the prescription that above-mentioned patent documentation provided or cold drink and wine drink mixed food all exist mouthfeel relatively poor, sour-sweet out of proportion, have shortcoming such as ice slag, the product of producing can't be subjected to liking of client.
Summary of the invention
The purpose of this invention is to provide a kind of vinosity ice cream that contains, with the part of spirituosity flavoring composition as raw material components, make ice cream have the local flavor of wine, improve the mouthfeel and the taste that improves ice cream of ice cream, can simplify the step and the technology of the making of conventional ice cream simultaneously.
In order to realize above-mentioned purpose, of the present inventionly provide a kind of ice cream, it is characterized in that: described water ice composition comprises: cream, egg white (clear as egg), spirituosity flavor enhancement.Preferably, described set of dispense is such as following:
Cream 800 ~ 1200 weight portions;
Egg white 300 ~ 450 weight portions;
Spirituosity flavor enhancement 10 ~ 20 weight portions.
In above-mentioned water ice composition, wherein cream is a kind of or its mixture in sweet cream, the whipping cream.Whipping cream is to have light taste or insipid a kind of cream, and sweet cream is the cream with certain sugariness, and both mix the proportioning of use and can adjust accordingly according to the sugar content in the prescription.
In above-mentioned water ice composition, wherein the spirituosity flavor enhancement is one or more mixtures in brandy, whiskey, the Rum.The brandy that adds in the ice cream of the present invention can be Cognac (Cognac), Ya Wen city (Armagnac), calvados (Calvados), Kirsh, questshc etc.Addible whiskey can be pure malt whiskey, cereal whiskey and blended whiskey in the ice cream of the present invention.The Rum that adds in the ice cream of the present invention (Rum) can be Bainang nurse, Jin Langmu and Hei Langmu.Because the Bainang nurse is a water white transparency, so preferred Bainang nurse.
In above-mentioned water ice composition, wherein the spirituosity flavor enhancement also can be to be the formulated assembled alcoholic drinks of basic wine with one or more mixtures in brandy, whiskey, the Rum.Can select for use to have with Rum be that the assembled alcoholic drinks of basic wine has Ma Libao (Malibu Rum), KAHLLA (Kahlua), adds ten thousand profits (Tia Maria) etc.; With whiskey is that the assembled alcoholic drinks of basic wine can be Bailey's (Baileys), DRAMBUIE LIQUEUR (Drambuie) etc.; With brandy is that the assembled alcoholic drinks of basic wine can be a tasty and refreshing apricot wine (Liqueurs d ' abricots) etc.
In the above-mentioned water ice composition, wherein can also comprise other selectable components such as sweetener, flavouring agent and dry fruit in the composition material of ice cream.Preferably, described other set of dispense are such as following:
Sweetener 5 ~ 50 weight portions;
Flavouring agent 10 ~ 60 weight portions;
Dry fruit 100 ~ 250 weight portions.
In the above-mentioned water ice composition, wherein sweetener is one or more mixtures in sucrose, caramel or the starch sugar.In the above-mentioned water ice composition, wherein flavouring agent is that flavouring agent is one or more mixtures in fruit juice, coffee, the flavouring-soy-sauce.Flavouring agent is to be used for making ice cream to have a certain specific taste, such as adding lime juice, cranberry juice, makes ice cream just have the taste of fruit, and same coffee and flavouring-soy-sauce also can be used as flavouring agent.Described flavouring-soy-sauce can be used chocolate cream, peanut butter, jam etc.
In the above-mentioned water ice composition, in ice cream, add local flavor and the mouthfeel that dry fruit can increase ice cream, available dry fruit has walnut kernel, shelled melon seed, peanut, raisins, cherry to do, blueberry is done, Cranberry does, mulberries are done, strawberry does etc., wherein one or more mixtures in the preferred walnut kernel of dry fruit, the raisins.Described dry fruit also can be a pulp.
The present invention has the vinosity ice cream and has the smooth mouth feel exquisiteness, advantages such as no granular sensation, multiple alcoholic beverage is incorporated among the ice cream, can produce the ice cream of different taste, satisfied greatly that people are multi-level to ice cream, the demand of many kinds, simultaneously the taste of each component can be good at mutual fusion, has solved that ice cream ice slag is many, kind is single and the alcohol taste is difficult to the problem that merges mutually with the dairy products taste.
The specific embodiment
The ice cream that the present invention is claimed; its component comprises cream, egg white, spirituosity flavor enhancement; can also comprise one or more the mixture in sweetener, flavouring agent and the dry fruit, wherein proportion optimization is: cream 800 ~ 1200 weight portions, clear 300 ~ 450 weight portions of egg, spirituosity flavor enhancement 10 ~ 20 weight portions, sweetener 5 ~ 50 weight portions, flavouring agent 10 ~ 60 weight portions, dry fruit 100 ~ 250 weight portions.Cream is wherein selected a kind of or its mixture in sweet cream, the whipping cream for use; Alcohol flavor enhancement wherein is one or more mixtures in brandy, whiskey, the Rum, and is the formulated assembled alcoholic drinks of basic wine with one or more mixtures in brandy, whiskey, the Rum.Wherein sweetener is one or more mixtures in sucrose, caramel or the starch sugar; Wherein flavouring agent is one or more mixtures in fruit juice, coffee, the flavouring-soy-sauce; Dry fruit wherein is one or more mixtures in walnut kernel, the raisins.
Below to describing the present invention by specific embodiment, so that better understand the present invention, but following embodiment does not limit the scope of the invention.
Embodiment 1
Prescription: the egg of the whipping cream of 550g, the sweet cream of 500g, 360g clear (being approximately the egg white of 10 eggs), 15g Cognacs, 150g walnut kernel, 15g lime juice, 5g sucrose, 50g Espresso.
Preparation method: under 15 ℃ environment, isolated egg white is placed in the egg-whisk.With the unidirectional stirring foaming of egg-whisk, be stirred to till the abundant foaming, mixing time is roughly at 5 ~ 6 minutes.In the metal spoon being inserted foaming egg white, can maintain static, and double swerve egg-whisk metal spoon is also followed and is not slided then egg white fully foaming.The whipping cream and the sweet cream that refrigerate 5 ℃ are together put into egg-whisk, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in the foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and then cream has foamed and finished.It is stand-by that walnut kernel is processed into fritter, the dissolving of sucrose water.Under 2 ℃ environment, in the cream that does not stop to stir, add Cognac, walnut kernel, lime juice, sucrose water and Espresso.Strong stirring makes air to sneak into and to congeal, and makes mixture be frozen into a class solid shape, and obtains the ice cream product that exquisiteness is lubricious, body is good, expansion rate is high.After abundant stirring, pack into the container of sealing of finished product, be placed in-15 ℃ the freezer freezingly rapidly, cooling time is 36 hours.
The ice cream of producing has strong walnut perfume (or spice), coffee perfume (or spice), Cognac perfume (or spice), smooth mouth feel exquisiteness, no granular sensation.
Embodiment 2
Prescription: the whipping cream of 1200g, the egg of 400g clear (being approximately the egg white of 11 eggs), 15g KAHLLA, 150g walnut kernel, 20g chocolate cream, 12g lime juice, 5g sucrose.
Preparation method: under 18 ℃ environment, isolated egg white is placed in the egg-whisk.With the unidirectional stirring foaming of egg-whisk, be stirred to till the abundant foaming, mixing time is roughly at 5 ~ 6 minutes.Can maintain static in the metal spoon being inserted foaming egg white, and double swerve egg-whisk metal spoon also follows and do not slide, then egg white fully foams.The whipping cream that refrigerates 4 ℃ is put into egg-whisk, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in the foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and then cream has foamed and finished.The dissolving of sucrose water is processed into fritter with walnut kernel.Under 3 ℃ environment, in the cream that does not stop to stir, add KAHLLA, walnut kernel, lime juice, sucrose water and chocolate cream.After abundant stirring, pack into the container of sealing of finished product, be placed in-20 ℃ the freezer freezingly rapidly, cooling time is 30 hours.
The ice cream of producing has strong coffee perfume (or spice), cocoa perfume (or spice), sour-sweet moderate, smooth mouth feel exquisiteness, no granular sensation.
Embodiment 3
Prescription: the egg of the whipping cream of 750g, the sweet cream of 200g, 350g clear (being approximately the egg white of 10 eggs), 15g Ma Libao, 100g raisins, 10g lime juice, 5g sucrose, 50g cranberry juice.
Preparation method: it is stand-by earlier raisins to be processed into fritter, and the sucrose water is dissolved into sucrose water.Under 15 ℃ environment, isolated egg white is placed in the egg-whisk.With the unidirectional stirring foaming of egg-whisk, be stirred to till the abundant foaming, mixing time is roughly at 5 ~ 6 minutes.In the metal spoon being inserted foaming egg white, can maintain static, and double swerve egg-whisk metal spoon is also followed and is not slided then egg white fully foaming.The whipping cream and the sweet cream that refrigerate 3 ℃ are together put into egg-whisk, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in the foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and then cream has foamed and finished.Under 2 ℃ environment, in the cream that does not stop to stir, add Ma Libao, raisins, lime juice, sucrose water and cranberry juice.After abundant stirring, pack into the container of sealing of finished product, be placed in-20 ℃ the freezer freezingly rapidly, cooling time is 28 hours.
The ice cream of producing has delicate fragrance, the sweet and sour taste of strong Coconut Juice, smooth mouth feel exquisiteness, no granular sensation.
Embodiment 4
Prescription: the egg of the whipping cream of 400g, the sweet cream of 700g, 360g clear (being approximately the egg white of 10 eggs), 20g Bailey's, 75g cherry are done, 10g lime juice, 5g caramel, 5g Espresso.
Preparation method: earlier the dried fritter that is processed into of cherry is pickled among Bailey's.Under 20 ℃ environment, isolated egg white is placed in the egg-whisk.With the unidirectional stirring foaming of egg-whisk, be stirred to till the abundant foaming, mixing time is roughly at 5 ~ 6 minutes.In the metal spoon being inserted foaming egg white, can maintain static, and double swerve egg-whisk metal spoon is also followed and is not slided then egg white fully foaming.The whipping cream and the sweet cream that refrigerate 5 ℃ are together put into egg-whisk, and with the unidirectional stirring foaming of egg-whisk, mixing time is 18 minutes.When the metal spoon being inserted in the foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and then cream has foamed and finished.Under 2 ℃ environment, the cherry of add Bailey's in the cream that does not stop to stir, pickling is done, lime juice, caramel and Espresso.After abundant stirring, pack into the container of sealing of finished product, be placed in-10 ℃ the freezer freezingly rapidly, cooling time is 26 hours.
Embodiment 5
Prescription: the egg of the whipping cream of 900g, the sweet cream of 150g, 370g clear (being approximately the egg white of 10 eggs), the tasty and refreshing apricot wine of 15g, 50g walnut kernel, 10g lime juice, 10g sucrose, 20g Espresso.
Preparation method: it is stand-by earlier walnut kernel to be processed into fritter, and the sucrose water is dissolved into sucrose water.Under 16 ℃ environment, isolated egg white is placed in the egg-whisk.With the unidirectional stirring foaming of egg-whisk, be stirred to till the abundant foaming, mixing time is roughly at 5 ~ 6 minutes.In the metal spoon being inserted foaming egg white, can maintain static, and double swerve egg-whisk metal spoon is also followed and is not slided then egg white fully foaming.The whipping cream and the sweet cream that refrigerate 3 ℃ are together put into egg-whisk, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in the foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and then cream has foamed and finished.Under 4 ℃ environment, in the cream that does not stop to stir, add tasty and refreshing apricot wine, walnut kernel, lime juice, sucrose water and Espresso.After abundant stirring, pack into the container of sealing of finished product, be placed in-5 ℃ the freezer freezingly rapidly, cooling time is 18 hours.
The ice cream of producing has the grilled perfume (or spice) of delicate fragrance, coffee of strong almond and walnut, smooth mouth feel exquisiteness, no granular sensation.
Embodiment 6
Prescription: the egg of the whipping cream of 100g, the sweet cream of 1000g, 400g clear (being approximately the egg white of 11 eggs), 15g questshc, 50g Cranberry do, 12g lime juice, 5g caramel.
Preparation method: earlier with Cranberry dried be processed into fritter pickle questshc just among.Under 20 ℃ environment, isolated egg white is placed in the egg-whisk.With the unidirectional stirring foaming of egg-whisk, be stirred to till the abundant foaming, mixing time is roughly at 5 ~ 6 minutes.In the metal spoon being inserted foaming egg white, can maintain static, and double swerve egg-whisk metal spoon is also followed and is not slided then egg white fully foaming.The whipping cream and the sweet cream that refrigerate 5 ℃ are together put into egg-whisk, and with the unidirectional stirring foaming of egg-whisk, mixing time is 20 minutes.When the metal spoon being inserted in the foaming cream can maintain static, and double swerve egg-whisk metal spoon also follows and do not slide, and then cream has foamed and finished.Under 2 ℃ environment, the Cranberry of add questshc in the cream that does not stop to stir, pickling does, lime juice and caramel.After abundant stirring, pack into the container of sealing of finished product, be placed in-5 ℃ the freezer freezingly rapidly, cooling time is 12 hours.
The ice cream of producing has strong ion brandy aroma, the delicate fragrance of Cranberry, smooth mouth feel exquisiteness, no granular sensation.
Cold drink food of the present invention does not need harsh preparation condition, and the cold drink food of preparing compared with prior art have advantages such as mouthfeel is good, nothing ice quarrel, and various component taste can be good at merging mutually.
More than specific embodiments of the invention are described in detail, but it is just as example, the present invention is not restricted to specific embodiment described above.To those skilled in the art, any equivalent modifications that the present invention is carried out and substituting also all among category of the present invention.Therefore, not breaking away from impartial conversion and the modification of being done under the spirit and scope of the present invention, all should contain within the scope of the invention.
Claims (10)
1. an ice cream is characterized in that, component comprises cream, egg white, spirituosity flavor enhancement.
2. ice cream according to claim 1, it is characterized in that: water ice composition comprises:
Cream 800 ~ 1200 weight portions;
Egg white 300 ~ 450 weight portions;
Spirituosity flavor enhancement 10 ~ 20 weight portions.
3. ice cream according to claim 2 is characterized in that: described cream is a kind of or its mixture in sweet cream, the whipping cream.
4. ice cream according to claim 2 is characterized in that: described spirituosity flavor enhancement is one or more the mixture in brandy, whiskey, the Rum.
5. ice cream according to claim 2 is characterized in that: described spirituosity flavor enhancement is for being the formulated assembled alcoholic drinks of basic wine with one or more mixtures in brandy, whiskey, the Rum.
6. according to any described ice cream among the claim 1-5, it is characterized in that: also comprise sweetener, flavouring agent, dry fruit in the component.
7. ice cream according to claim 6 is characterized in that: also comprise in the described water ice composition:
Sweetener 5 ~ 50 weight portions;
Flavouring agent 10 ~ 60 weight portions;
Dry fruit 100 ~ 250 weight portions.
8. ice cream according to claim 7 is characterized in that: described flavouring agent is one or more mixtures in fruit juice, coffee, the flavouring-soy-sauce.
9. ice cream according to claim 8 is characterized in that: described flavouring agent is one or more mixtures in lime juice, coffee or the cranberry juice.
10. ice cream according to claim 7 is characterized in that: described dry fruit is one or more mixtures in walnut kernel, the raisins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100731732A CN102150734A (en) | 2011-03-25 | 2011-03-25 | Ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100731732A CN102150734A (en) | 2011-03-25 | 2011-03-25 | Ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102150734A true CN102150734A (en) | 2011-08-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100731732A Pending CN102150734A (en) | 2011-03-25 | 2011-03-25 | Ice cream |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2566042C1 (en) * | 2014-08-26 | 2015-10-20 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2566014C1 (en) * | 2014-09-04 | 2015-10-20 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2566019C1 (en) * | 2014-09-04 | 2015-10-20 | Олег Иванович Квасенков | Method for production of "zilite" ice cream (versions) |
| CN109892470A (en) * | 2019-04-17 | 2019-06-18 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
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| CN1094898A (en) * | 1993-12-28 | 1994-11-16 | 孔兆钦 | Production method for series health-care ice cream |
| CN1205616A (en) * | 1995-10-25 | 1999-01-20 | 乔治·麦克劳德 | Frozen confection containing alcoholic beverage |
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| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
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2011
- 2011-03-25 CN CN2011100731732A patent/CN102150734A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1094898A (en) * | 1993-12-28 | 1994-11-16 | 孔兆钦 | Production method for series health-care ice cream |
| CN1205616A (en) * | 1995-10-25 | 1999-01-20 | 乔治·麦克劳德 | Frozen confection containing alcoholic beverage |
| CN1579192A (en) * | 2003-08-12 | 2005-02-16 | 郑金营 | Fruit-flesh ice-cream and its preparation process |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2566042C1 (en) * | 2014-08-26 | 2015-10-20 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2566014C1 (en) * | 2014-09-04 | 2015-10-20 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2566019C1 (en) * | 2014-09-04 | 2015-10-20 | Олег Иванович Квасенков | Method for production of "zilite" ice cream (versions) |
| CN109892470A (en) * | 2019-04-17 | 2019-06-18 | 上海嗲香餐饮管理有限公司 | A kind of preparation method of ice cream |
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Application publication date: 20110817 |