CN103027181A - Green ice cream and its preparation method - Google Patents
Green ice cream and its preparation method Download PDFInfo
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- CN103027181A CN103027181A CN 201110290526 CN201110290526A CN103027181A CN 103027181 A CN103027181 A CN 103027181A CN 201110290526 CN201110290526 CN 201110290526 CN 201110290526 A CN201110290526 A CN 201110290526A CN 103027181 A CN103027181 A CN 103027181A
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Abstract
The invention relates to an ice cream and its preparation method, and specifically relates to a green ice cream and its preparation method. The green ice cream has good mouthfeel and abundant nutrition. A technical scheme adopted by the invention is characterized in that the green ice cream treats mung bean and a green tea as main raw materials, and mainly comprises 3-5wt% of the mung bean, 41-43wt% of green tea water, 8-12wt% of anhydrous cream, 15-17wt% of white granulated sugar, 3-5wt% of a fresh egg, 0.10-0.20wt% of CMC, 0.02-0.04wt% of carrageenan and 0.05-0.15wt% of citric acid. The preparation method comprises the steps of mung bean processing, green tea processing and ice cream making.
Description
Technical field:
The present invention relates to a kind of ice cream and preparation method thereof, more particularly, relate to a kind of Green ice cream and preparation method thereof.
Background technology:
Ice cream is take rare cream as primary raw material, adds that cow's milk, carbohydrate, egg product, spices, stabilizing agent etc. are freezing after sterilization to become softer mixture.Ice cream is a kind of food that contains good protein and high glucose and high fat, also contains in addition amino acid and calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron etc., has the function of regulating physiological function, keeping osmotic pressure and acid-base value.According to international and national product standard, the normal butter ice cream, its nutritional labeling is 2.83 times of milk, the digestibility in human body can reach more than 95%, is higher than the digestibility of meat, fats.Taste a little ice creams when not having appetite summer, is one and regains one's strength of body rapidly and fall hypothermic good method.
The ice-cream product forward is natural, the future development of health care, functionalization.
Mung bean belongs to the beans of high protein, low fat, middle starch, and it contains the amino acid of rich in protein, B family vitamin, cellulose, several mineral materials and needed by human, is described as the green pearl in the grain.Mung bean also has the effects such as clearing away summerheat, eliminating inflammation and expelling toxin, liver-nourishing and eyesight-improving, hypotensive, atherosclerosis.In traditional pharmacopeia Compendium of Material Medica, " draft warp " and modern numerous traditional Chinese medical science monograph, the medical value of mung bean and special health-care efficacy have all comparatively at large been discussed.
Modern pharmacology studies show that: tealeaves has multiple special health-care efficacy, 1) the anti-inflammation and sterilization effect; 2) function of improving eyesight; 3) excitation; 4) hypotensive, reducing blood lipid, hypoglycemic effect; 5) antifatigue effect; 6) antitumaous effect; 7) the anti-width of cloth is penetrated effect; 8) anti-aging effects; 9) the anti-halitosis effect of anti-caries; 10) sobering-up functions etc.
Present stage does not also have producer that mung bean and green tea are applied in the ice-cream production.
Summary of the invention:
The present invention is exactly for the problems referred to above, and good, nutritious Green ice cream of a kind of mouthfeel and preparation method thereof is provided.
In order to realize above-mentioned purpose of the present invention, the present invention adopts following technical scheme, the present invention is take mung bean and green tea as primary raw material, and proportioning by weight is: mung bean 3～5%, green tea water 41～43%, anhydrous butter oil 8～12%, white granulated sugar 15～17%, fresh hen egg 3～5%, CMC0.10～0.20%, carragheen 0.02～0.04%, citric acid 0.05～0.15%.
Processing step of the present invention is:
1. the processing of mung bean
Immersion, blanching, defibrination;
2. the processing of green tea juice
Add solid-liquid ratio in the green tea and be 1: 5～1: 15 water, be heated to 60～100 ℃, lixiviate 8～30min;
3. manufacture of ice cream
Homogeneous, sterilization, cooling, aging, seasoning, congeal, packing, finished product.
Beneficial effect of the present invention:
1. the present invention is uniform light green color and is with glossyly, and tissue is fine and smooth, lubricated, and quality is solid, and without ice crystal, mouthfeel is good, has strong mung bean fragrance and light green tea fragrance;
2. total solids content of the present invention is 32%, and total sugar content is 16%, and fat content is 8%, and expansion rate is 92%;
3. the present invention is take mung bean and green tea as primary raw material, and is nutritious.
The specific embodiment:
The present invention's proportioning by weight is: mung bean 3～5%, green tea water 41～43%, anhydrous butter oil 8～12%, white granulated sugar 15～17%, fresh hen egg 3～5%, CMC0.10～0.20%, carragheen 0.02～0.04%, citric acid 0.05～0.15%.
Embodiment 1: mung bean 3%, green tea water 43%, anhydrous butter oil 12%, white granulated sugar 15%, fresh hen egg 4%, CMC0.20%, carragheen 0.04%, citric acid 0.05%.
Embodiment 2: mung bean 4%, green tea water 41%, anhydrous butter oil 8%, white granulated sugar 17%, fresh hen egg 3%, CMC0.10%, carragheen 0.03%, citric acid 0.15%.
Embodiment 3: mung bean 5%, green tea water 42%, anhydrous butter oil 10%, white granulated sugar 16%, fresh hen egg 5%, CMC0.15%, carragheen 0.02%, citric acid 0.10%.
Processing step of the present invention is:
1. the processing of mung bean
Immersion, blanching, defibrination;
2. the processing of green tea juice
Add solid-liquid ratio in the green tea and be 1: 5～1: 15 water, be heated to 60～100 ℃, lixiviate 8～30min;
3. manufacture of ice cream
Homogeneous, sterilization, cooling, aging, seasoning, congeal, packing, finished product.
As a kind of preferred version, processing step of the present invention is: add solid-liquid ratio in the green tea and be 1: 10 water, be heated to 80 ℃, lixiviate 15～20min.
Claims (6)
1. Green ice cream, it is characterized in that, the present invention is take mung bean and green tea as primary raw material, and proportioning by weight is: mung bean 3～5%, green tea water 41～43%, anhydrous butter oil 8～12%, white granulated sugar 15～17%, fresh hen egg 3～5%, CMC0.10～0.20%, carragheen 0.02～0.04%, citric acid 0.05～0.15%.
2. a kind of Green ice cream according to claim 1, it is characterized in that the present invention's proportioning by weight is: mung bean 3%, green tea water 43%, anhydrous butter oil 12%, white granulated sugar 15%, fresh hen egg 4%, CMC0.20%, carragheen 0.04%, citric acid 0.05%.
3. a kind of Green ice cream according to claim 1, it is characterized in that the present invention's proportioning by weight is: mung bean 4%, green tea water 41%, anhydrous butter oil 8%, white granulated sugar 17%, fresh hen egg 3%, CMC0.10%, carragheen 0.03%, citric acid 0.15%.
4. a kind of Green ice cream according to claim 1, it is characterized in that the present invention's proportioning by weight is: mung bean 5%, green tea water 42%, anhydrous butter oil 10%, white granulated sugar 16%, fresh hen egg 5%, CMC0.15%, carragheen 0.02%, citric acid 0.10%.
5. the preparation method of a Green ice cream is characterized in that, processing step of the present invention is:
(1) processing of mung bean
Immersion, blanching, defibrination;
(2) processing of green tea juice
Add solid-liquid ratio in the green tea and be 1: 5～1: 15 water, be heated to 60～100 ℃, lixiviate 8～30min;
(3) manufacture of ice cream
Homogeneous, sterilization, cooling, aging, seasoning, congeal, packing, finished product.
6. the preparation method of a kind of Green ice cream according to claim 5 is characterized in that, processing step of the present invention is: add solid-liquid ratio in the green tea and be 1: 10 water, be heated to 80 ℃ of lixiviates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110290526 CN103027181A (en) | 2011-09-29 | 2011-09-29 | Green ice cream and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110290526 CN103027181A (en) | 2011-09-29 | 2011-09-29 | Green ice cream and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103027181A true CN103027181A (en) | 2013-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110290526 Pending CN103027181A (en) | 2011-09-29 | 2011-09-29 | Green ice cream and its preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865183A (en) * | 2016-09-27 | 2018-04-03 | 李建贤 | Fruit tea powder manufacturing method of ice cream |
| CN109123056A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of mung bean ice lolly and preparation method thereof with jasmine tea fragrance |
| CN110150422A (en) * | 2019-05-31 | 2019-08-23 | 湖南雪帝食品科技有限公司 | A kind of tealeaves extraction extracting process and cold drink sweets preparation method |
-
2011
- 2011-09-29 CN CN 201110290526 patent/CN103027181A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865183A (en) * | 2016-09-27 | 2018-04-03 | 李建贤 | Fruit tea powder manufacturing method of ice cream |
| CN109123056A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of mung bean ice lolly and preparation method thereof with jasmine tea fragrance |
| CN110150422A (en) * | 2019-05-31 | 2019-08-23 | 湖南雪帝食品科技有限公司 | A kind of tealeaves extraction extracting process and cold drink sweets preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Qin Qianying Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Qin Qianying Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130410 |