CN104082505A - High calcium ice cream and preparation method thereof - Google Patents

Abstract

The invention relates to high calcium ice cream and a preparation method thereof. The high calcium ice cream is prepared from the following raw materials by weight: 1-1.2 parts of eleutherococcus senticosus, 1.1-1.3 parts of semen cassia, 0.8-1 part of bunge cherry seeds, 1.1-1.4 parts of russianolive flower, 1.2-1.5 parts of cortex albiziae, 0.8-1 part of sheathed monochoria, 0.9-1 part of pleurospermum macrochlaenum, 20-22 parts of fishbone, 300-320 parts of milk powder, 5-6 parts of fish eggs, 1-2 parts of grapeseed oil, 3-5 parts of yolk powder, 20-22 parts of cream, 10-11 parts of wax gourd, 20-22 parts of blueberry, 6-7 parts of laver powder, 20-22 parts of oatmeal, 3-4 parts of konjac powder, 60-65 parts of white granulated sugar, 0.4-0.6 part of xanthan gum and 8-10 parts of nutritional additives. The high calcium ice cream is sweet and delicious, can cool and relieve summer-heat and has abundant nutrients. The fishbone added in the high calcium ice cream can significantly increase calcium content of the ice cream; the oatmeal contains abundant dietary fibers and can supplement vitamins for a human body in cooperation of fruits and vegetables such as the wax gourd and blueberry. Besides, the high calcium ice cream contains a plurality of Chinese herbal medicine components, and has the functions of tonifying kidney to strengthen waist, promoting blood circulation for removing obstruction in collaterals and moistening dryness and lubricating intestines by being taken often.

Description

A kind of high calcium ice cream and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate in particular to a kind of high calcium ice cream and preparation method thereof.

Background technology

Cold drink is that a kind of people are commonly used to the food of relieving summer heat and lowering the temperature in summer.At present, the cold drink of selling on market is of a great variety, but scarcely has health-care efficacy, can not meet the growing demand of consumer.

Summary of the invention

The object of this invention is to provide a kind of high calcium ice cream and preparation method thereof, the present invention has refrigerant tasty and refreshing, the feature of nutrient health.

The technical solution adopted in the present invention is:

A kind of high calcium ice cream, is characterized in that being made up of the raw material of following weight portion:

Wilsonii 1-1.2, cassia seed 1.1-1.3, brush-cherry seed 0.8-1, russianolive flower 1.1-1.4, cortex albiziae 1.2-1.5, Monochoria vaginalis 0.8-1, large luxuriant celery 0.9-1, fish-bone 20-22, milk 300-320, roe 5-6, grape-kernel oil 1-2, yolk powder 3-5, cream 20-22, wax gourd 10-11, blueberry 20-22, laver powder 6-7, oatmeal 20-22, konjaku flour 3-4, white granulated sugar 60-65, xanthans 0.4-0.6, nourishing additive agent 8-10;

Described nourishing additive agent is made up of the raw material of following weight portion: water caltrop leaf 2-2.4, root of kudzu vine 1-2, butterflybush flower 1.5-2, sealwort 2-3, persimmon 10-11, lotus seeds 18-20, lard 2-3;

Preparation method is: (1) gets flesh of persimmon, adds 3-4 water making beating doubly, adds water caltrop leaf, the root of kudzu vine, butterflybush flower, sealwort in gained slurries, and 4-5 hour is soaked in sealing, and filter cleaner is collected filtrate;

(2) lotus seeds, lard are mixed into pot, little fire is fried fragrant rear discharging, adds step (1) gains abrasive lapping homogeneous, and little fire is boiled into pasty state, and pulverize after drying, to obtain final product.

The ice-cream preparation method of described high calcium, is characterized in that comprising the following steps:

(1) wilsonii, cassia seed, brush-cherry seed, russianolive flower, cortex albiziae, Monochoria vaginalis, large luxuriant celery are added to 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains liquid and the dregs of a decoction;

(2) fish-bone is mixed and sends into steamer with the dregs of a decoction, big fire is steamed after 50-60 minute fish-bone is taken out, and breaks into pieces, and grinding with milk is homogeneous;

(3) roe, grape-kernel oil are mixed into pot, little fiery big fire frying discharging after 5-7 minute, as many again water grinds homogeneous, and gained material mixes with yolk powder, cream, stirs;

(4) get wax gourd, blueberry pulp, as many again water is pulled an oar, filter cleaner, gained Juice and liquid laver powder, oatmeal, konjaku flour and step (2), (3) gained material mixing and stirring;

(5) xanthans, white granulated sugar are mixed, slowly put in step (4) gained material, be stirred to completely and dissolve, at 70-80 DEG C, sterilizing 30 minutes adds leftover materials after homogeneous, is cooled to 5-6 DEG C, aging 4-6 hour at 0-6 DEG C, then through congealing, filling, freeze, to obtain final product.

Monochoria vaginalis in the present invention is the herb of Pontederiaceae plant Monochoria vaginalis, and large luxuriant celery is the whole herb with root of samphire water chestnut celery.

Beneficial effect of the present invention is:

The present invention is fragrant and sweet good to eat, cooling and heatstroke-eliminating, and nutritious, the fish-bone wherein adding can significantly improve calcium content of the present invention, in oatmeal, containing abundant dietary fiber, the fruits and vegetables such as collocation wax gourd, blueberry also can be human body replenishing vitamins, in addition, the present invention also contains multiple medicinal herb components, often ediblely can reach replenishing kidney, strengthening waist, promoting blood circulation and removing obstruction in channels, the effect of moisturizing laxation.

Detailed description of the invention

A kind of high calcium ice cream, it is characterized in that by following weight portion (kilogram) raw material make:

Wilsonii 1.2, cassia seed 1.3, brush-cherry seed 0.8, russianolive flower 1.4, cortex albiziae 1.5, Monochoria vaginalis 0.8, large luxuriant celery 0.9, fish-bone 22, milk 300, roe 5, grape-kernel oil 2, yolk powder 5, cream 22, wax gourd 10, blueberry 22, laver powder 6, oatmeal 20, konjaku flour 4, white granulated sugar 65, xanthans 0.6, nourishing additive agent 10;

Described nourishing additive agent by following weight portion (kilogram) raw material make: water caltrop leaf 2.4, the root of kudzu vine 2, butterflybush flower 1.5, sealwort 3, persimmon 11, lotus seeds 20, lard 3;

Preparation method is: (1) gets flesh of persimmon, adds 3-4 water making beating doubly, adds water caltrop leaf, the root of kudzu vine, butterflybush flower, sealwort in gained slurries, and 4-5 hour is soaked in sealing, and filter cleaner is collected filtrate;

(2) lotus seeds, lard are mixed into pot, little fire is fried fragrant rear discharging, adds step (1) gains abrasive lapping homogeneous, and little fire is boiled into pasty state, and pulverize after drying, to obtain final product.

The ice-cream preparation method of described high calcium, comprises the following steps:

(1) wilsonii, cassia seed, brush-cherry seed, russianolive flower, cortex albiziae, Monochoria vaginalis, large luxuriant celery are added to 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains liquid and the dregs of a decoction;

(2) fish-bone is mixed and sends into steamer with the dregs of a decoction, big fire is steamed after 50-60 minute fish-bone is taken out, and breaks into pieces, and grinding with milk is homogeneous;

(3) roe, grape-kernel oil are mixed into pot, little fiery big fire frying discharging after 5-7 minute, as many again water grinds homogeneous, and gained material mixes with yolk powder, cream, stirs;

(4) get wax gourd, blueberry pulp, as many again water is pulled an oar, filter cleaner, gained Juice and liquid laver powder, oatmeal, konjaku flour and step (2), (3) gained material mixing and stirring;

(5) xanthans, white granulated sugar are mixed, slowly put in step (4) gained material, be stirred to completely and dissolve, at 70-80 DEG C, sterilizing 30 minutes adds leftover materials after homogeneous, is cooled to 5-6 DEG C, aging 4-6 hour at 0-6 DEG C, then through congealing, filling, freeze, to obtain final product.

Claims (2)

1. a high calcium ice cream, is characterized in that being made up of the raw material of following weight portion:

Wilsonii 1-1.2, cassia seed 1.1-1.3, brush-cherry seed 0.8-1, russianolive flower 1.1-1.4, cortex albiziae 1.2-1.5, Monochoria vaginalis 0.8-1, large luxuriant celery 0.9-1, fish-bone 20-22, milk 300-320, roe 5-6, grape-kernel oil 1-2, yolk powder 3-5, cream 20-22, wax gourd 10-11, blueberry 20-22, laver powder 6-7, oatmeal 20-22, konjaku flour 3-4, white granulated sugar 60-65, xanthans 0.4-0.6, nourishing additive agent 8-10;

Described nourishing additive agent is made up of the raw material of following weight portion: water caltrop leaf 2-2.4, root of kudzu vine 1-2, butterflybush flower 1.5-2, sealwort 2-3, persimmon 10-11, lotus seeds 18-20, lard 2-3;

Preparation method is: (1) gets flesh of persimmon, adds 3-4 water making beating doubly, adds water caltrop leaf, the root of kudzu vine, butterflybush flower, sealwort in gained slurries, and 4-5 hour is soaked in sealing, and filter cleaner is collected filtrate;

(2) lotus seeds, lard are mixed into pot, little fire is fried fragrant rear discharging, adds step (1) gains abrasive lapping homogeneous, and little fire is boiled into pasty state, and pulverize after drying, to obtain final product.

2. the ice-cream preparation method of high calcium according to claim 1, is characterized in that comprising the following steps:

(1) wilsonii, cassia seed, brush-cherry seed, russianolive flower, cortex albiziae, Monochoria vaginalis, large luxuriant celery are added to 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains liquid and the dregs of a decoction;

(2) fish-bone is mixed and sends into steamer with the dregs of a decoction, big fire is steamed after 50-60 minute fish-bone is taken out, and breaks into pieces, and grinding with milk is homogeneous;

(3) roe, grape-kernel oil are mixed into pot, little fiery big fire frying discharging after 5-7 minute, as many again water grinds homogeneous, and gained material mixes with yolk powder, cream, stirs;

(4) get wax gourd, blueberry pulp, as many again water is pulled an oar, filter cleaner, gained Juice and liquid laver powder, oatmeal, konjaku flour and step (2), (3) gained material mixing and stirring;

(5) xanthans, white granulated sugar are mixed, slowly put in step (4) gained material, be stirred to completely and dissolve, at 70-80 DEG C, sterilizing 30 minutes adds leftover materials after homogeneous, is cooled to 5-6 DEG C, aging 4-6 hour at 0-6 DEG C, then through congealing, filling, freeze, to obtain final product.