CN102370036A - Manufacturing method of strawberry ice cream - Google Patents
Manufacturing method of strawberry ice cream Download PDFInfo
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- CN102370036A CN102370036A CN201010251027XA CN201010251027A CN102370036A CN 102370036 A CN102370036 A CN 102370036A CN 201010251027X A CN201010251027X A CN 201010251027XA CN 201010251027 A CN201010251027 A CN 201010251027A CN 102370036 A CN102370036 A CN 102370036A
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- strawberry
- ice cream
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Abstract
The invention relates to a manufacturing method of strawberry ice cream. As a raw material, strawberry is processed into strawberry syrup; with milk powder as a bottom material, the strawberry ice cream has a pure taste and is fine and smooth. Prepared by the addition of plant oil, the ice cream is natural and healthy, has low fat and low sugar, will not increase high calorie intake, and is popular with beauty conscious people who are fashionable and have individual personality.
Description
Technical field:
The present invention provides a kind of preparation method of strawberry ice-cream cold food.
Background technology:
Strawberry cry again the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., be a kind of fruit of redness.Strawberry is the common name to rose family Fragaria plant, belongs to herbaceos perennial.It is heart-shaped that the outward appearance of strawberry is, delicious red tender, and the pulp succulence contains special strong fruit fragrance.Strawberry nutrition is worth high, and contain and enrich vitamin C, the effect of helpful digestion, meanwhile, strawberry can also be consolidated gums, fresh breath, moist throat.The exploitation strawberry ice-cream can not only increase ice-cream designs and varieties, but also can improve the comprehensive utilization of strawberry.
Summary of the invention:
The present invention designs a kind of preparation method of strawberry ice-cream, and this ice cream is mixed by strawberry jam and ice cream bed material.
Composition of raw materials: (in one ton) unit: kilogram
White sugar 75
Maltose 300
Icing Sugar 100
Strawberry jam 100
Dextrin 25
Milk powder 100
Butter 15
Palm oil 20
All the other are small amounts of emulsifiers, acid, deodorant tune and water.
It is bed material that this ice cream is selected with milk powder, and mouthfeel is pure, exquisiteness is smooth; Add ice cream natural health, low fat and sugar that vegetable oil is made, can not increase high heat and take in, extensively receive extremely to dazzle the personage that likes to be beautiful that fashion, individual character flies upward and favor.
The practical implementation method:
1, the preparation of strawberry jam: select for use first-class high-quality strawberry to carry out preliminary treatment (choosing fruit, remove the base of a fruit, go decayed fruit, cleaning), pulverize with pulverizer then, carry out miniaturization with colloid mill again and handle; Make its delicate mouthfeel; Fineness requirement is filtered sterilization (80 ℃ of temperature at 6-8 micron (um); 30 minutes time), promptly to get strawberry jam subsequent use in cooling.
2, raw material hybrid modulation: take by weighing white granulated sugar, butter, emulsifying agent, dextrin, strawberry jam, an amount of water by formula ratio.Through fully mixing.
3, acid adjustment: citric acid, ammonium lacate formula ratio added be mixed with solution after suitable quantity of water is mixed, supply acid adjustment to use.The pH value of control feed liquid is between 3.6-3.8.
4, sterilization: temperature is controlled at 70-80 ℃, 30 minutes time.
5, homogeneous: pressure is controlled at 10-12 MPa (MPa).Homogeneous is the key link of icecream production, if homogeneous is bad, then fat floating forms tangible snow, moreover the strawberry jam sinking, forms the strawberry jam accumulation, and product is coarse.
6, cooling, aging: the feed liquid behind the homogeneous is cooled to 2-4 ℃ immediately.Under 2-4 ℃ of condition, wore out 2 hours.
7, congeal: the ice cream material after will wearing out congeals at-2--4 ℃, adds essence, ethyl maltol this moment.Through the mixer that congeals do not stop stir, the various compositions in the mixed liquor are further mixed.
Claims (5)
1. to provide a kind of be the ice cream that raw material is made with the strawberry in the present invention.
2. the high-quality strawberry carries out preliminary treatment (choosing fruit, remove the base of a fruit, go decayed fruit, cleaning), pulverizes with pulverizer then, carries out miniaturization with colloid mill again and handles.
3. the strawberry jam fineness requirement is filtered at 6-8 micron (um), sterilization (80 ℃ of temperature, 30 minutes time), and cooling promptly gets.
4. the pH value of acid adjustment time control feed liquid is between 3.6-3.8.
5. homogenization pressure is controlled at 10-12 MPa (MPa).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010251027XA CN102370036A (en) | 2010-08-12 | 2010-08-12 | Manufacturing method of strawberry ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010251027XA CN102370036A (en) | 2010-08-12 | 2010-08-12 | Manufacturing method of strawberry ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102370036A true CN102370036A (en) | 2012-03-14 |
Family
ID=45789669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010251027XA Pending CN102370036A (en) | 2010-08-12 | 2010-08-12 | Manufacturing method of strawberry ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102370036A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919503A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Strawberry ice cream and preparation method thereof |
| CN104982635A (en) * | 2015-06-30 | 2015-10-21 | 防城港市盛吉科技有限公司 | Strawberry-pueraria lobata ice cream |
-
2010
- 2010-08-12 CN CN201010251027XA patent/CN102370036A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919503A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Strawberry ice cream and preparation method thereof |
| CN104982635A (en) * | 2015-06-30 | 2015-10-21 | 防城港市盛吉科技有限公司 | Strawberry-pueraria lobata ice cream |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120314 |