CN103749934A - Wine ice-cream and preparation method thereof - Google Patents
Wine ice-cream and preparation method thereof Download PDFInfo
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- CN103749934A CN103749934A CN201410044295.2A CN201410044295A CN103749934A CN 103749934 A CN103749934 A CN 103749934A CN 201410044295 A CN201410044295 A CN 201410044295A CN 103749934 A CN103749934 A CN 103749934A
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Abstract
The invention discloses a wine ice-cream and a preparation method thereof. The wine ice-cream is composed of 10-15 percent of milk powder, 10-15 percent of cream, 8-10 percent of white granulated sugar, 10-15 percent of wine, 0.2-0.25 percent of sodium alginate, 0.02-0.025 percent of CMC, a proper amount of flavoring butter essence and a proper amount of drinking water. The production process comprises the following steps: adding water into the milk powder, cream, sugar, wine, a stabilizer and an emulsifier for mixing, sterilizing, homogenizing, ageing, congelating (+essence), filling, packaging and quick-freezing. A novel ice cream prepared by adding a proper amount of red or white wine into the ice cream has the effects of preventing cardiovascular diseases, eliminating radicals, preventing cancers and resisting tumors.
Description
Technical field
The present invention relates to food processing field, particularly be a kind of grape wine manufacturing method of ice cream.
Background technology
Ice cream is ice-cold tasty and refreshingly liked by consumer, for the production of ice-cream primary raw material, is milk powder, sugar, cream, emulsion stabilizer and essence etc., although have certain nutrition, without health care, cannot meet the requirement of people to ice cream health care; Grape wine ice cream is in ice cream, to add a kind of novel ice-cream of making after appropriate red or white wine.In grape wine, contain Polyphenols, V
cdeng several functions composition, there is angiocardiopathy preventing, remove free radical, anti-cancer and the effect such as antitumor.Grape wine is joined in ice cream, not only can produce the characteristic ice cream of unique flavor, and can make people when enjoying ice cream delicious food, obtain plurality kinds of health care effect.
Summary of the invention
A kind of grape wine ice cream the object of this invention is to provide and preparation method thereof, grape wine is joined in ice cream, not only can produce the characteristic ice cream of unique flavor, and can make people when enjoying ice cream delicious food, obtain plurality kinds of health care effect.
A kind of grape wine ice cream provided by the invention, its raw material is comprised of the component of following percentage by weight:
Milk powder: 10～15%;
Cream: 10～15%;
White granulated sugar: 8～10%;
Grape wine: 10～15%;
Algin: 0.2～0.25%;
CMC：0.02～0.025%；
Butter essence: appropriate;
Drinking water: surplus;
Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with 10～15% grape wine.
A kind of grape wine ice cream provided by the invention, has added grape wine in its raw material, contains Polyphenols, V in grape wine
cdeng several functions composition, there is angiocardiopathy preventing, remove free radical, anti-cancer and the effect such as antitumor.Grape wine is joined in ice cream, not only can produce the characteristic ice cream of unique flavor, and can make people when enjoying ice cream delicious food, obtain plurality kinds of health care effect.
The invention also discloses this ice-cream production method, it comprises following step:
Technological process: milk powder, cream, sugar, grape wine, stabilizing agent and emulsifying agent → add water mixing → sterilization → homogeneous → aging → congeal (+essence) → filling → packing → quick-frozen → finished product.
1, stabilizing agent, emulsifying agent water in advance are dissolved and are mixed, after cream is softening, use.Water temperature is 45 ℃ of left and right.
2, sterilization: sterilization conditions is 70 ℃/20min.
3, homogeneous: 60～65 ℃ of homogenizing temperatures, adopt two-stage homogeneous, one-level homogenization pressure 14.7Mpa, double-stage homogenization pressure 6.86 Mpa.
4, cooling: after homogeneous, should to be cooled to rapidly 4 ℃.
5, aging: cooled slurry is aging 12h at 2～4 ℃.
6, congeal :-4 ℃ of left and right, congeal while stirring.
7, quick-frozen, storage: by filling the ice cream after congealing, in paper bar, be placed in the indoor sclerosis of quick-frozen, and be housed in the refrigerator at-18 ℃.
The specific embodiment
Embodiment
Take that milk powder 15 g, cream 15 g, white granulated sugar 10 g, grape wine 15 g, algin 0.25 g, CMC 0.025 g, butter essence are appropriate, drinking water 44.725g.First milk powder, cream, sugar, grape wine, stabilizing agent and emulsifying agent add water and mix, stabilizing agent, emulsifying agent water in advance is dissolved and is mixed, after cream is softening, use, water temperature is 45 ℃ of left and right, sterilization conditions is 70 ℃, 20min, 60～65 ℃ of homogenizing temperatures, adopt two-stage homogeneous, one-level homogenization pressure 14.7Mpa, double-stage homogenization pressure 6.86 Mpa, after homogeneous, should be cooled to rapidly 4 ℃, cooled slurry is aging 12h at 2～4 ℃,-4 ℃ of left and right, congeal while stirring, by filling the ice cream after congealing in paper bar, be placed in the indoor sclerosis of quick-frozen, and be housed in the refrigerator at-18 ℃.
Claims (1)
1. a grape wine ice cream, is comprised of the raw material of following percentage by weight:
Milk powder: 10～15%; Cream: 10～15%; White granulated sugar: 8～10%; Grape wine: 10～15%; Algin: 0.2～0.25%; CMC:0.02～0.025%; Butter essence: appropriate; Drinking water: surplus; Each component sum is 100% above,
It is characterized in that: in above-mentioned batching, be added with 10～15% grape wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044295.2A CN103749934A (en) | 2014-02-01 | 2014-02-01 | Wine ice-cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044295.2A CN103749934A (en) | 2014-02-01 | 2014-02-01 | Wine ice-cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103749934A true CN103749934A (en) | 2014-04-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410044295.2A Pending CN103749934A (en) | 2014-02-01 | 2014-02-01 | Wine ice-cream and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103749934A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256042A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of rice wine ice cream |
| CN104256040A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of red wine ice cream |
| CN105416632A (en) * | 2014-09-10 | 2016-03-23 | 内蒙古伊利实业集团股份有限公司 | Production process and device for sliced products which are put in trays |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343397A (en) * | 1993-06-07 | 1994-12-20 | Fuugetsudou Honten:Kk | Ice cream tasting japanese rice wine and its production |
| CN1205616A (en) * | 1995-10-25 | 1999-01-20 | 乔治·麦克劳德 | Frozen confection containing alcoholic beverage |
| CN1332610A (en) * | 1998-11-23 | 2002-01-23 | Jsp被提名人控股有限公司 | Frozen alcoholic beverages |
| EP2145546B1 (en) * | 2008-07-11 | 2012-01-25 | Pfeifer & Langen Kommanditgesellschaft | Dry mixture and concentrate and method for producing ice cream |
| CN102326658A (en) * | 2011-10-25 | 2012-01-25 | 孙江楠 | Preparation process for seafood meat floss ice cream |
-
2014
- 2014-02-01 CN CN201410044295.2A patent/CN103749934A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343397A (en) * | 1993-06-07 | 1994-12-20 | Fuugetsudou Honten:Kk | Ice cream tasting japanese rice wine and its production |
| CN1205616A (en) * | 1995-10-25 | 1999-01-20 | 乔治·麦克劳德 | Frozen confection containing alcoholic beverage |
| CN1332610A (en) * | 1998-11-23 | 2002-01-23 | Jsp被提名人控股有限公司 | Frozen alcoholic beverages |
| EP2145546B1 (en) * | 2008-07-11 | 2012-01-25 | Pfeifer & Langen Kommanditgesellschaft | Dry mixture and concentrate and method for producing ice cream |
| CN102326658A (en) * | 2011-10-25 | 2012-01-25 | 孙江楠 | Preparation process for seafood meat floss ice cream |
Non-Patent Citations (1)
| Title |
|---|
| 曾名勇，等: "葡萄酒冰淇淋的研制", 《食品工业》, no. 1, 31 December 2002 (2002-12-31), pages 18 - 19 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105416632A (en) * | 2014-09-10 | 2016-03-23 | 内蒙古伊利实业集团股份有限公司 | Production process and device for sliced products which are put in trays |
| CN105416632B (en) * | 2014-09-10 | 2018-09-07 | 内蒙古伊利实业集团股份有限公司 | Fill the production technology and equipments of tray slicing product |
| CN104256042A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of rice wine ice cream |
| CN104256040A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of red wine ice cream |
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Application publication date: 20140430 |