CN104082516A - Fruit variants milk ice cream and preparation method thereof - Google Patents

Abstract

The invention relates to a fruit variants milk ice cream and a preparation method thereof. The fruit variants milk ice cream is prepared from the following raw materials by weight: 1-1.1 part of cuscutae semen, 0.9-1 part of radix polygonati officinalis, 1.3-1.4 parts of salvia root, 1.2-1.3 parts of fritillaria, 0.9-1 part of bighead atractylodes rhizome, 1-1.2 part of dioscorea subcalva prain et burhll, 1.3-1.5 parts of murdannia simplex, 30-34 parts of yellow peaches, 20-22 parts of snow pear, 12-15 parts of red wine, 5-6 parts of pork lean, 1-2 parts of salad dressing, 15-16 parts of soybean milk, 5-6 parts of rye flour, 7-8 parts of cream, 30-34 parts of milk powder, 40-44 parts of white granulated sugar,, 0.3-0.5 part of xanthan gum, 0.1-0.2 part of lactic acid bacteria and 4-5 parts of nutritional additives. The fruit variants milk ice cream is has thick milk fragrance. A plurality of fruits are added in the fruit variants milk ice cream, so that the fruit variants milk ice cream is fresh and sweet. Meanwhile, the added soybean milk contains abundant protein, mineral substances such as calcium, phosphorus, iron and zinc and vitamins, can beautify and resist ageing in cooperation with the red wine. Besides, the fruit variants milk ice cream contains a plurality of Chinese herbal medicines, and has the functions of nourishing the liver to improve eyesight, nourishing blood for tranquillization, and tonifying spleen and benefiting qi by being taken often.

Description

A kind of fruit grain milk taste ice cream and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate in particular to a kind of fruit grain milk taste 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 fruit grain milk taste 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 fruit grain milk taste ice cream, is characterized in that being made up of the raw material of following weight portion:

Seed of Chinese dodder 1-1.1, radix polygonati officinalis 0.9-1, red sage root 1.3-1.4, Bulbus Fritillariae Cirrhosae 1.2-1.3, bighead atractylodes rhizome 0.9-1, NIUWEISHEN 1-1.2, bambusa textile ginseng 1.3-1.5, Huang Tao 30-34, snow pear 20-22, red wine 12-15, lean pork 5-6, salad dressing 1-2, soya-bean milk 15-16, rye flour 5-6, cream 7-8, milk powder 30-34, white granulated sugar 40-44, xanthans 0.3-0.5, lactic acid bacteria 0.1-0.2, nourishing additive agent 4-5;

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 described ice-cream preparation method of fruit grain milk taste, is characterized in that comprising the following steps:

(1) seed of Chinese dodder, radix polygonati officinalis, the red sage root, Bulbus Fritillariae Cirrhosae, the bighead atractylodes rhizome, NIUWEISHEN, bambusa textile are participated in to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) get Huang Tao, snow pear pulp, diced, with the pickled 30-35 minute of red wine, obtain gemipap grain;

(3) lean pork is mixed and mixed thoroughly with salad dressing, send into steamer, big fire is steamed after 15-20 minute and is taken out, and gained material is sent into baking oven, and discharging in the time that water content is down to 8-9%, pulverizes;

(4) soya-bean milk is added to rye flour, step (3) gained material mixes, and at 35-37 DEG C, accesses lactic acid bacteria, fermentation 2-3 hour, little fire heating, is boiled into pasty state, pulverize after drying;

(5), by cream, milk powder and step (1), (4) gained mixing of materials, add 2.5-3 water doubly to stir;

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

NIUWEISHEN in the present invention is the stem tuber of Dioscoreaceae vegetable hair glue Chinese yam, the root that bambusa textile ginseng is Commelianaceae plant simplex murdannid herb or root.

Beneficial effect of the present invention is:

Milk of the present invention is strong, and owing to having added various fruits, taste is fresh and sweet, the present invention is simultaneously due to abundant, wherein add mineral matter and vitamins such as in soya-bean milk, containing rich in protein and calcium, phosphorus, iron, zinc, collocation red wine can beautifying face and moistering lotion, opposing is old and feeble, in addition, the present invention has also added multiple Chinese herbal medicine, often edible can reach nourish the liver to improve visual acuity, effect of nourishing blood and tranquilization, strengthening the spleen and replenishing qi.

Detailed description of the invention

A kind of fruit grain milk taste ice cream, it is characterized in that by following weight portion (kilogram) raw material make:

The seed of Chinese dodder 1.1, radix polygonati officinalis 0.9, the red sage root 1.4, Bulbus Fritillariae Cirrhosae 1.3, the bighead atractylodes rhizome 0.9, NIUWEISHEN 1.2, bambusa textile ginseng 1.5, Huang Tao 34, snow pear 22, red wine 15, lean pork 6, salad dressing 2, soya-bean milk 16, rye flour 5, cream 7, milk powder 34, white granulated sugar 44, xanthans 0.5, lactic acid bacteria 0.2, nourishing additive agent 5;

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 described ice-cream preparation method of fruit grain milk taste, comprises the following steps:

(1) seed of Chinese dodder, radix polygonati officinalis, the red sage root, Bulbus Fritillariae Cirrhosae, the bighead atractylodes rhizome, NIUWEISHEN, bambusa textile are participated in to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) get Huang Tao, snow pear pulp, diced, with the pickled 30-35 minute of red wine, obtain gemipap grain;

(3) lean pork is mixed and mixed thoroughly with salad dressing, send into steamer, big fire is steamed after 15-20 minute and is taken out, and gained material is sent into baking oven, and discharging in the time that water content is down to 8-9%, pulverizes;

(4) soya-bean milk is added to rye flour, step (3) gained material mixes, and at 35-37 DEG C, accesses lactic acid bacteria, fermentation 2-3 hour, little fire heating, is boiled into pasty state, pulverize after drying;

(5), by cream, milk powder and step (1), (4) gained mixing of materials, add 2.5-3 water doubly to stir;

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

Claims (2)

1. a fruit grain milk taste ice cream, is characterized in that being made up of the raw material of following weight portion:

Seed of Chinese dodder 1-1.1, radix polygonati officinalis 0.9-1, red sage root 1.3-1.4, Bulbus Fritillariae Cirrhosae 1.2-1.3, bighead atractylodes rhizome 0.9-1, NIUWEISHEN 1-1.2, bambusa textile ginseng 1.3-1.5, Huang Tao 30-34, snow pear 20-22, red wine 12-15, lean pork 5-6, salad dressing 1-2, soya-bean milk 15-16, rye flour 5-6, cream 7-8, milk powder 30-34, white granulated sugar 40-44, xanthans 0.3-0.5, lactic acid bacteria 0.1-0.2, nourishing additive agent 4-5;

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 fruit grain milk taste according to claim 1, is characterized in that comprising the following steps:

(1) seed of Chinese dodder, radix polygonati officinalis, the red sage root, Bulbus Fritillariae Cirrhosae, the bighead atractylodes rhizome, NIUWEISHEN, bambusa textile are participated in to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) get Huang Tao, snow pear pulp, diced, with the pickled 30-35 minute of red wine, obtain gemipap grain;

(3) lean pork is mixed and mixed thoroughly with salad dressing, send into steamer, big fire is steamed after 15-20 minute and is taken out, and gained material is sent into baking oven, and discharging in the time that water content is down to 8-9%, pulverizes;

(4) soya-bean milk is added to rye flour, step (3) gained material mixes, and at 35-37 DEG C, accesses lactic acid bacteria, fermentation 2-3 hour, little fire heating, is boiled into pasty state, pulverize after drying;

(5), by cream, milk powder and step (1), (4) gained mixing of materials, add 2.5-3 water doubly to stir;

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