CN106666060A - Primary taste ice cream and preparation method thereof - Google Patents
Primary taste ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN106666060A CN106666060A CN201611029427.XA CN201611029427A CN106666060A CN 106666060 A CN106666060 A CN 106666060A CN 201611029427 A CN201611029427 A CN 201611029427A CN 106666060 A CN106666060 A CN 106666060A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- parts
- oil
- original flavor
- semen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a primary taste ice cream and a preparation method thereof. The primary taste ice cream is prepared from the following raw materials in parts by weight: 60-70 parts of water, 10-20 parts of white granulated sugar, 10-15 parts of whole milk powder, 3-13 parts of vegetable oil, 0.1-0.3 part of glycerol monostearate, and 0.1-0.5 part of a stabilizing agent. According to organoleptic quality and expansion ratio of the rice cream, researches are performed, and the primary taste ice cream disclosed by the invention is reasonable in compounding ratio and preferably selects an appropriate stabilizing agent and vegetable oil, so that the made ice cream not only has the characteristics of the ice cream being rich in fragrance, cold and refreshing in mouth feel, but also has the efficacy of preserving the health, and is particularly suitable for old people and children to eat.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly to a kind of original flavor ice cream and preparation method thereof.
Background technology
Ice cream is a kind of food containing high quality protein and high glucose and high fat, in addition also containing aminoacid and calcium, phosphorus,
Potassium, sodium, chlorine, sulfur, ferrum etc., with the function of adjusting physiological function, keep osmotic pressure and acid-base value.Data shows, according to the world
With national product standard, normal butter ice cream, its nutritional labeling is 2.8-3 times of milk, and the digestibility in human body is reachable
More than 95%, higher than meat, the digestibility of fats.
Breast mainly includes fresh cow milk, dilute cream and butter, condensed milk and milk powder with milk product, is the main original for producing ice cream
One of material.Dilute cream and butter can be summarized as follows in the effect of ice cream：(1) nutrition and heat enriched is provided for ice cream
Energy；(2) organizational structure of ice cream is affected；(3) main source of ice cream local flavor；(4) alamode thawing resistance is increased.Liquid
Milk, condensed milk, milk powder, whey powder provide the non-fat solid in icecream production, and its effect is as follows：We are the total solid of Lac Bovis seu Bubali
Thing will remove fat and the part of remaining protein, Lactose and mineral is referred to as non-fat solid, the egg in homogenizing process
It together forms stable thin film to white matter with emulsifying agent in little fat globule surface, and this is determined by the hydration property of protein
It is fixed, stability of the oils and fatss in system is so ensured that, while air can be promoted to be mixed into well during congealing.This
Sample just can effectively prevent the expansion of ice crystal in product, lubricate quality.And the soft sweet taste of Lactose and mineral is hidden
About saline taste, will give product notable flavor characteristic.
Emulsifying agent is that the liquid that two or more can be made immiscible is uniformly dispersed into emulsion (or emulsion)
Material.To improve the viscosity of ice cream batch mixing in ice cream R＆D process, improve its oils and fats and solid particle containing oils and fatss
Dispersion, delay microgranule ice crystal increase and suppress ice slag occur at short notice, need add some food additive,
Mouthfeel, internal structure and the apparent condition of ice cream can then be improved after addition, the dispersion stabilization and of ice cream system is improved
Determine Melting resistance, such food additive is referred to as ice cream emulsifing thickener.Plant protein material is more in ice cream processing,
Conventional has Semen sojae atricolor, Semen phaseoli radiati, Semen arachidis hypogaeae, Semen Sesami, Semen Maydiss, sunflower seed, Semen Armeniacae Amarum etc..They have following features：Protein content is high, contain
Abundant oils and fatss, Jing process have tempting fragrance, good processability, aboundresources, without cholesterol and various nutritious.
The trend of ice-cream product exploitation, will also cater to 21 century natural food, nutrition, health care, safety, this is big for health
Development trend, with meet increasing people for nutrition, health care, pollution-free food demand.The ice of present countries in the world
River in Henan Province is drenched in product development trend, also all includes " health " this element, and green tea, yogurt, blue berry health unit are contained in such as Korea
The new product of element is just increasing；The fermentation yogurt ice cream in the U.S. and low-fat ice cream also quickly grow.
The invention provides a kind of ice cream and preparation method thereof, process is simple, the ice cream of preparation is in good taste, nutrition is rich
It is rich.
The content of the invention
A kind of original is to provide for one of above-mentioned deficiency, the technical problem to be solved present in prior art
Taste ice cream.
The present invention seeks to be achieved through the following technical solutions：
A kind of original flavor ice cream, is prepared from by the raw material of following weight parts：It is water 60-70 parts, white sugar 10-20 parts, complete
Fat milk powder 10-15 parts, vegetable oil 3-13 parts, glyceryl monostearate 0.1-0.3 parts, stabilizer 0.1-0.5 parts.
Preferably, described vegetable oil is one or more in Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil of mixture.
It is highly preferred that described vegetable oil is mixed by Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil, the Oleum Arachidis hypogaeae semen, Semen Maydiss
Oil, the mass ratio of Camellia oil are (1-3)：(1-3)：(1-3).
Preferably, described stabilizer is one or more in carboxymethyl starch, xanthan gum, hydroxypropyl starch of mixing
Thing.
It is highly preferred that described stabilizer is mixed by carboxymethyl starch, xanthan gum, hydroxypropyl starch, the carboxylic first
Base starch, xanthan gum, the mass ratio of hydroxypropyl starch are (1-3)：(1-3)：(1-3).
Present invention also offers the preparation method of above-mentioned original flavor ice cream, each raw material mix homogeneously sterilizes, homogenizing, always
Change, obtain ice cream base；Bucket is immersed in -10~-30 DEG C of coolants, then ice cream base is poured in bucket, with rotating speed 30-
300 revs/min of stirring 5-20min are obtained final product.
A kind of original flavor ice cream of the present invention, is studied, by reasonable according to ice cream organoleptic quality and expansion rate
Proportioning, preferably go out suitable stabilizer and vegetable oil, the ice cream of the making not only aromatic flavor with ice cream is ice-cold refreshing
Mouth feature, also with the effect of health preserving, especially suitable old man and child are edible.
Specific embodiment
With reference to embodiment, the present invention is described further, described below, is only the preferable enforcement to the present invention
Example, not does the restriction of other forms to the present invention, and any those skilled in the art are possibly also with the disclosure above
Technology contents be changed to the Equivalent embodiments of equal change.It is every without departing from the present invention program content, according to the present invention
Technical spirit any simple modification that following examples are made or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment：
White sugar, i.e. sucrose, No. CAS：57-50-1.
Whole milk powder, using the Bright brand whole milk powder of light crane milk Co., Ltd of Heilongjiang Province production.
Xanthan gum, No. CAS：11138-66-2, the concrete food stage xanthan provided using Zibo Deosen Biochemical Ltd.
Glue.
Glyceryl monostearate, No. CAS：123-94-4.
Hydroxypropyl starch, No. CAS：9049-76-7, the concrete hydroxypropyl provided using Hunan Ren Heng bio tech ltd
Base starch.
Carboxymethyl starch, No. CAS：9063-38-1, the concrete food provided using Zhejiang oasis Bioisystech Co., Ltd
Level carboxymethyl starch.
Semen Maydis oil, the fresh embryo Semen Maydis oil of Rong Shi provided using Shanghai Rongs Enterprise Co., Ltd..
Camellia oil, the pure Camellia oil in Thousand Islands source provided using Zhejiang Jiu Sheng Tea Industry company limited.
Oleum Arachidis hypogaeae semen, the Shandong flower 5S Ballast conventions provided using Luhua Group Co., Ltd., Shandong.
Embodiment 1
Original flavor ice cream materials (weight portion)：64.5 parts of water, 16 parts of white sugar, 11 parts of whole milk powder, 8 parts of vegetable oil, list
0.2 part of tristerin, 0.3 part of xanthan gum.
The method for preparing above-mentioned original flavor ice cream, comprises the following steps：
(1) preparation of ice cream base：By water, white sugar, whole milk powder, vegetable oil, glyceryl monostearate, xanthan gum
With rotating speed as 300 revs/min of stirring 10min mix homogeneously, mixture is obtained；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (being freezed to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the original of embodiment 1
Taste ice cream.
Embodiment 2
Original flavor ice cream materials (weight portion)：64.5 parts of water, 16 parts of white sugar, 11 parts of whole milk powder, 7.8 parts of vegetable oil,
0.2 part of glyceryl monostearate, 0.3 part of stabilizer.
Described vegetable oil is 1 by Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil in mass ratio：1：1 is uniformly mixed and obtains.
Described stabilizer is 1 by carboxymethyl starch, xanthan gum, hydroxypropyl starch in mass ratio：1：1 is uniformly mixed
Obtain.
The method for preparing above-mentioned original flavor ice cream, comprises the following steps：
(1) preparation of ice cream base：By water, white sugar, whole milk powder, vegetable oil, glyceryl monostearate, stabilizer
With rotating speed as 300 revs/min of stirring 10min mix homogeneously, mixture is obtained；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilizations；
(3) homogenizing of model HOMG-Q4000-P25 of plant equipment company limited production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain ice cream base；
(5) Sal (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (being freezed to form by water), i.e. the mass ratio 1 of Sal and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using the rustless steel of food stage 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the original of embodiment 2
Taste ice cream.
Embodiment 3
It is substantially the same manner as Example 2, differ only in：Described stabilizer presses quality by xanthan gum, hydroxypropyl starch
Than for 1：1 is uniformly mixed and obtains.Obtain the original flavor ice cream of embodiment 3.
Embodiment 4
It is substantially the same manner as Example 2, differ only in：Described stabilizer is pressed by carboxymethyl starch, hydroxypropyl starch
Mass ratio is 1：1 is uniformly mixed and obtains.Obtain the original flavor ice cream of embodiment 4.
Embodiment 5
It is substantially the same manner as Example 2, differ only in：Described stabilizer presses quality by carboxymethyl starch, xanthan gum
Than for 1：1 is uniformly mixed and obtains.Obtain the original flavor ice cream of embodiment 5.
Embodiment 6
It is substantially the same manner as Example 2, differ only in：Described vegetable oil is in mass ratio by Semen Maydis oil, Camellia oil
1：1 is uniformly mixed and obtains.Obtain the original flavor ice cream of embodiment 6.
Embodiment 7
It is substantially the same manner as Example 2, differ only in：Described vegetable oil is in mass ratio by Oleum Arachidis hypogaeae semen, Camellia oil
1：1 is uniformly mixed and obtains.Obtain the original flavor ice cream of embodiment 7.
Embodiment 8
It is substantially the same manner as Example 2, differ only in：Described vegetable oil is in mass ratio by Oleum Arachidis hypogaeae semen, Semen Maydis oil
1：1 is uniformly mixed and obtains.Obtain the original flavor ice cream of embodiment 8.
Test case 1
Sensory evaluation test carried out to ice cream prepared by embodiment 2-8, sensory evaluation be by vision, olfactory sensation, tactile,
The sense of taste and audition etc., a kind of scientific method for product being measured, analyze and being explained.The sensory evaluation of ice cream refers mainly to it
Visual outward appearance is felt, the experience of olfactory sensation local flavor, and comprehensive sensation of oral cavity when taking in, including feel when chewing it is fragrant and sweet, soft
Firmly, it is sticky, crisp, smooth etc..This test constitutes Review Team by 20 people, respectively from color and luster (10 points), the fragrance (20 of ice cream
Point), flavour (40 points), body (15 points), structural state (15 points) scored, 100 points altogether.Take the flat of 3 repetition tests
Average is used as test final entry value.More than 90 points of sensory evaluation scores are select quality, and 80-90 point is primes, and less than 70 points for not
Qualified products.Concrete outcome is shown in Table 1.
After carry out statistical analysis, as a result show P ＜ 0.05, difference has statistical significance.
Table 1：Sensory evaluation scores result table
| Color and luster | Fragrance | Flavour | Body | Tissue | Scoring | |
| Embodiment 2 | 10 | 19 | 39 | 15 | 15 | 98 |
| Embodiment 3 | 9 | 18 | 36 | 14 | 14 | 91 |
| Embodiment 4 | 10 | 18 | 35 | 14 | 12 | 89 |
| Embodiment 5 | 9 | 18 | 35 | 13 | 12 | 87 |
| Embodiment 6 | 9 | 17 | 36 | 14 | 13 | 89 |
| Embodiment 7 | 10 | 17 | 34 | 13 | 13 | 87 |
| Embodiment 8 | 10 | 18 | 35 | 13 | 14 | 90 |
The ice cream mouthfeel of embodiment 2 is organized finer and smoother without ice crystal sense, fat-free grain；The mouthfeel of embodiment 3 has ice crystal, has
Fat granule, tissue is fine and smooth；The mouthfeel of embodiment 4 has ice crystal, there is fat granule, organizes coarse；The mouthfeel of embodiment 5 has ice crystal, there is fat
Grain, organizes coarse.
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (carboxymethyl starch, xanthan gum, hydroxypropyl starch compounding) ice river in Henan Province
Drench sensory evaluation scores and be substantially better than embodiment 3-5 (arbitrarily the two compounding in carboxymethyl starch, xanthan gum, hydroxypropyl starch)；Relatively
Embodiment 2 and embodiment 6-8, embodiment 2 (Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil compounding) ice cream sensory evaluation scores are substantially better than reality
Apply a 6-8 (arbitrarily the two compounding in Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil).
Test case 2
The physical and chemical index of embodiment 2-8 ice cream is measured.Protein content determination：Kjeldahl's method；Expansion rate
Determine：Expansion rate (%)=(small product size-batch volume)/batch volume × 100%.The measure of ice cream melting rate；It is anti-
The ability of melting is to weigh important indicator of quality of ice cream, the size description of melting rate ice cream melting resistant speed and guarantor
The ability of original form is held, relatively low thawing rate contributes to extending the ice cream holding time, and increases ice cream to temperature wave
Dynamic resistivity, ice cream melting rate assay method：The ice cream sample for accurately weighing 200g weight is placed in 37 DEG C of constant temperature
45min is placed in case, the weight of product after melting is determined.Melting rate is calculated according to formula (1).
The weight of the weight/ice cream sample of sample × 100%------- formulas (1) after melting rate (%)=thawing
Concrete outcome is shown in Table 2.
Table 2：Physical and chemical index test result list position：%
| Protein content | Expansion rate | Melting rate | |
| Embodiment 2 | 2.5 | 56.7 | 6.0 |
| Embodiment 3 | 2.1 | 49.6 | 8.2 |
| Embodiment 4 | 2.2 | 50.1 | 7.7 |
| Embodiment 5 | 2.0 | 50.8 | 7.9 |
| Embodiment 6 | 2.2 | 51.4 | 8.4 |
| Embodiment 7 | 2.1 | 50.8 | 8.1 |
| Embodiment 8 | 2.2 | 50.6 | 9.3 |
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (carboxymethyl starch, xanthan gum, hydroxypropyl starch compounding) ice river in Henan Province
Drench physical and chemical index test result and be substantially better than embodiment 3-5 (both any in carboxymethyl starch, xanthan gum, hydroxypropyl starch again
With)；Comparing embodiment 2 and embodiment 6-8, embodiment 2 (Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil compounding) ice cream physical and chemical index is surveyed
Test result is substantially better than embodiment 6-8 (arbitrarily the two compounding in Oleum Arachidis hypogaeae semen, Semen Maydis oil, Camellia oil).
Claims (6)
1. a kind of original flavor ice cream, it is characterised in that be prepared from by the raw material of following weight parts：Water 60-70 parts, white sugar
10-20 parts, whole milk powder 10-15 parts, vegetable oil 3-13 parts, glyceryl monostearate 0.1-0.3 parts, stabilizer 0.1-0.5 parts.
2. original flavor ice cream as claimed in claim 1, it is characterised in that：Described vegetable oil is Oleum Arachidis hypogaeae semen, Semen Maydis oil, Flos Camelliae Japonicae
One or more of mixture in oil.
3. original flavor ice cream as claimed in claim 2, it is characterised in that：Described vegetable oil is by Oleum Arachidis hypogaeae semen, Semen Maydis oil, Flos Camelliae Japonicae
Oil is mixed, and the Oleum Arachidis hypogaeae semen, Semen Maydis oil, the mass ratio of Camellia oil are (1-3)：(1-3)：(1-3).
4. the original flavor ice cream as any one of claim 1-3, it is characterised in that：Described stabilizer is carboxymethyl shallow lake
One or more of mixture in powder, xanthan gum, hydroxypropyl starch.
5. original flavor ice cream as claimed in claim 4, it is characterised in that：Described stabilizer by carboxymethyl starch, xanthan gum,
Hydroxypropyl starch is mixed, and the carboxymethyl starch, xanthan gum, the mass ratio of hydroxypropyl starch are (1-3)：(1-3)：(1-
3)。
6. as any one of claim 1-5 original flavor ice cream preparation method, it is characterised in that：The mixing of each raw material is equal
Even, sterilizing, homogenizing is aging, obtains ice cream base；Bucket is immersed in -10~-30 DEG C of coolants, then ice cream base is fallen
Enter in bucket, obtained final product with 30-300 rev/min of stirring 5-20min of rotating speed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611029427.XA CN106666060A (en) | 2016-11-14 | 2016-11-14 | Primary taste ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611029427.XA CN106666060A (en) | 2016-11-14 | 2016-11-14 | Primary taste ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666060A true CN106666060A (en) | 2017-05-17 |
Family
ID=58865859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611029427.XA Pending CN106666060A (en) | 2016-11-14 | 2016-11-14 | Primary taste ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666060A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575747A (en) * | 2021-08-05 | 2021-11-02 | 宜宾学院 | Rose flavored ice cream |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558250A (en) * | 2016-01-15 | 2016-05-11 | 上海韬鸿化工科技有限公司 | Ice cream and preparation method thereof |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
-
2016
- 2016-11-14 CN CN201611029427.XA patent/CN106666060A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558250A (en) * | 2016-01-15 | 2016-05-11 | 上海韬鸿化工科技有限公司 | Ice cream and preparation method thereof |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575747A (en) * | 2021-08-05 | 2021-11-02 | 宜宾学院 | Rose flavored ice cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102239927B (en) | Processed cheese and its preparation method | |
| CN105211493B (en) | A kind of compound plant protein nutrient ice cream and preparation method thereof | |
| CN104472846B (en) | A kind of soft ice cream milk slurry and preparation method thereof | |
| CN102669294B (en) | Spread processed cheese and method for preparing same | |
| CN104621330B (en) | A kind of ice cream milk slurry and preparation method thereof and soft ice cream | |
| CN106417883A (en) | Durian ice cream and preparation method thereof | |
| CN105558250A (en) | Ice cream and preparation method thereof | |
| CN106359836A (en) | Vanilla ice cream and making method thereof | |
| JPS61185155A (en) | Composition for highly foamy food | |
| CN106417879A (en) | Yogurt ice cream and preparation method thereof | |
| CN104757249A (en) | Making method of zero-added acorn shell pigment ice cream | |
| CN106689635A (en) | Chocolate ice cream and preparation method thereof | |
| CN105660981A (en) | Ice cream machine and preparation method of ice cream | |
| CN110463781A (en) | A kind of sea salt cheese plants butter cream and preparation method thereof containing cream | |
| CN107509961A (en) | One kind smears tea napkin fourth and preparation method thereof | |
| CN106359830A (en) | Original taste ice cream and preparation method thereof | |
| CN106666060A (en) | Primary taste ice cream and preparation method thereof | |
| CN106615589A (en) | Mango ice cream and preparation method thereof | |
| CN106615582A (en) | Primary-taste ice cream and preparation method thereof | |
| CN108041249A (en) | A kind of butter fruit ice cream milk slurry and preparation method and application | |
| CN106417882A (en) | Sweet orange ice cream and method for preparing same | |
| CN106472806A (en) | A kind of Durio Zibethinus murr ice cream | |
| HU221776B1 (en) | Process for producing of after - pasteurized curd products | |
| CN106605752A (en) | Strawberry ice cream and preparation method thereof | |
| CN106615093A (en) | Low-fat frozen yoghurt containing probiotics and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |
|
| RJ01 | Rejection of invention patent application after publication |