CN107484869A - A kind of white chocolate steeps face manufacturing method of ice cream - Google Patents
A kind of white chocolate steeps face manufacturing method of ice cream Download PDFInfo
- Publication number
- CN107484869A CN107484869A CN201610402178.8A CN201610402178A CN107484869A CN 107484869 A CN107484869 A CN 107484869A CN 201610402178 A CN201610402178 A CN 201610402178A CN 107484869 A CN107484869 A CN 107484869A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- parts
- white chocolate
- minutes
- cream
- 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
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 59
- 235000019222 white chocolate Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 33
- 239000006071 cream Substances 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 23
- 102000002322 Egg Proteins Human genes 0.000 claims description 22
- 108010000912 Egg Proteins Proteins 0.000 claims description 22
- 235000013345 egg yolk Nutrition 0.000 claims description 22
- 241000219109 Citrullus Species 0.000 claims description 15
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 15
- 241000737241 Cocos Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 238000009833 condensation Methods 0.000 claims description 8
- 230000005494 condensation Effects 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 241000143437 Aciculosporium take Species 0.000 claims description 5
- 238000013461 design Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims description 2
- 235000020187 evaporated milk Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 244000060011 Cocos nucifera Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 230000008569 process Effects 0.000 description 6
- 206010040844 Skin exfoliation Diseases 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of white chocolate to steep face manufacturing method of ice cream, present invention introduces mouthfeel raw material of the bubble face as ice cream, mouthfeel raw material of the bubble face as ice cream, crisp taste are introduced, and addition white chocolate and it is red carry, coconut palm fruit etc., add the milk and fruit taste of original flavor ice cream.Manufacture craft of the present invention is unique, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic cold drink manufacture field, especially a kind of preparation method of sundae.
Background technology
Ice cream is with drinking water, cow's milk, milk powder, cream（Or vegetable fat）, sugar etc. be primary raw material, add appropriate food additives, blended, sterilizing, homogeneous, aging, the frozen of volumetric expansion made of technique such as congeal, harden.Hard ice cream and soft ice cream are divided into according to ice cream soft durometer.It can be divided into cream ice cream, Yoghourt ice cream, vegetables and fruits ice cream, sundae ice cream of soft ice cream for being made with milk, candy meat, fruit juice, jam, cream etc. " a variety of major ingredient mixing " etc. according to major ingredient is made.
The main nutrient composition sugar and fat of ice cream.Carbohydrate therein, it is made up of the fructose in the lactose in milk and various fruit juice, pulp and sucrose, organic acid, tannin and various vitamins therein, the nutriment required for being provided to human body.Institute is fatty to mostly come from milk and egg, has more lecithin, can release choline, helpful to promoting man memory power.Liposoluble vitamin in fat is also easily absorbed by human body.Ice cream is rich in multiple nutritional components and other bioactive substances extremely beneficial to people such as good protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron, amino acid, vitamin A, vitamin C, vitamin Es, the function with regulation of physiological functions, balanced human's osmotic pressure and acid-base value.
With reference to traditional ice cream manufacture craft and east cooking culture feature, make the desired combination of ice cream and preserved fruit class food materials by improving method of production, simultaneously using the characteristic mouthfeel of seasoning lifting ice cream, produce good appearance, unique flavor, the characteristic ice cream of nutrition equilibrium, meet the popular requirement to ice cream color, type, form suitable popular new class frozen with being that present invention needs solve the problems, such as.
The content of the invention
The invention aims to provide a kind of bubble face ice cream and preparation method thereof.
The present invention is achieved by the following technical programs：
A kind of white chocolate steeps face manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Yolk 100-120 parts, lemon 50-60 parts, white sugar 60-70 parts, watermelon 15-30 parts, white chocolate 50-60 parts, coconut palm fruit 50-60 parts, fresh milk 200-220 parts, whipping cream 300-320 parts, steep face 300-320 parts, water 100-120 parts.Its manufacturing process comprises the following steps：
A, egg yolk paste is made：
A. take yolk and milk, white sugar to be put into vessel and stir into egg yolk paste together, vessel be put into the pot of water with 40-50 degrees Celsius of small fire slow heating 5-7 minutes, it is whole persistently stir 3-5 minutes until egg yolk liquid in the pasty state, the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down；
B. agitator is adjusted to high gear, take whipping cream be put into agitator stirring 2-4 minutes take out；
B, bubble face is made：
Take watermelon, coconut palm fruit to clean peeling and be cut into 3-5 mm granules；By bubble face, that white chocolate pulverizes into graininess is standby；
C, ice cream seasoning integer：
The bubble face of cream made of step A and step B is put into egg yolk liquid vessel made of step A together, after stirring 2-4 minutes are uniform, are put into refrigerator-freezer and condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles watermelon, finished product is made in coconut palm fruit particle.
Further：Technology a egg yolk paste takes 80 parts of yolk, 200 parts of fresh milk in step A, and 60 parts of quality proportionings of white sugar are mixed.
Further：Technology b evaporated milk oil aeration is in agitator to dismiss until hard bubble shape in step A, and it is to be made that cream wall built-up falls naturally during taking-up.
Further：Condensation temperature is subzero 18-20 degrees Celsius in step C, and the time is 2-3 hours, during which needs to take out every 30 minutes, carries out the stirring 2-4 minutes of mark signature.
Further：Step C Zhong Pao faces ice cream：Watermelon：White chocolate particle：Coconut palm fruit particle takes 15:1:1：1 mass ratio is arranged in pairs or groups.
The invention has the advantages that：
1st, the ice cream technique original creation that the present invention makes, foam process making is carried out using yolk, fresh milk, cream, egg, the foaming of dairy produce, condensation, stirring, hanging technique are repeatedly carried out in fabrication, ice cream raw material is set to ferment layer by layer, it is sufficiently mixed tasty, finished product mouthfeel China Resources silk floss is fragrant, fine and smooth entrance, and ice is felt well refrigerant, turns into the ice drink taste of new class.
2nd, present invention introduces mouthfeel raw material of the bubble face as ice cream, crisp taste, and addition white chocolate and it is red carry, coconut palm fruit etc., add the milk and fruit taste of original flavor ice cream.
3rd, the present invention using ice cream making technique is simple to operate, be easy to control processing conditions, accomplish scale production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope of embodiment expression.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Whipping cream：" president President " board, is purchased from peace and gets profit（Shenzhen）Food Co., Ltd.
Sesame：" show of day heart the present " board, is purchased from Shanghai day heart Food Co., Ltd.
Embodiment
1
：
1st, egg yolk paste is made：
A. take 100 grams of yolk and 220 grams of fresh milk, 80 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use 40-50 degrees Celsius of small fire to be slowly heated 8 minutes, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 320 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble shape, and cream wall built-up falls naturally during taking-up is preferred.
2nd, bubble face is made：
20 grams of watermelon, 50 grams of white chocolate are taken, 3-5 mm granules are cut into 50 grams of clean peelings of coconut palm fruit.Take 300 grams of bubble face, that the gram force of white chalk 30 pulverizes into graininess is standby.
3rd, ice cream seasoning integer：
Cream and bubble face are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, is put into refrigerator-freezer and is condensed after vessel are sealed, condensation temperature is subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 30 minutes, carries out the stirring of mark signature 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles watermelon, white chocolate, coconut palm fruit particle and finished product is made.
Embodiment
2
：
1st, egg yolk paste is made：
A. take 50 grams of yolk and 250 grams of fresh milk, 100 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use 40-50 degrees Celsius of small fire to be slowly heated 8 minutes, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 350 grams of whipping cream to be put into agitator stirring 2-4 minutes and dismisses until hard bubble shape, and cream wall built-up falls naturally during taking-up is preferred.
2nd, bubble face is made：
40 grams of watermelon, 60 grams of white chocolate are taken, 5 mm granules are cut into 50 grams of clean peelings of coconut palm fruit.By 350 grams of bubble face, that 40 grams of white chocolate pulverizes into graininess is standby.
3rd, ice cream seasoning integer：
Cream and bubble face are put into egg yolk liquid vessel together, after stirring 5 minutes uniformly, is put into refrigerator-freezer and is condensed after vessel are sealed, condensation temperature is subzero 18 degrees Celsius, and the time is 3 hours, during which needed to take out every 25 minutes, carries out the stirring of mark signature 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles watermelon, white chocolate, coconut palm fruit particle and finished product is made.
Embodiment
3
：
1st, egg yolk paste is made：
A. take 80 grams of yolk and 180 grams of fresh milk, 60 grams of white sugar to be put into vessel and stir into egg yolk paste together, vessel are put into the pot of water and use 40-50 degrees Celsius of small fire to be slowly heated 5 minutes, whole process is stirred continuously until egg yolk liquid in the pasty state, and the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down.
B. agitator is adjusted to high gear, takes 280 grams of whipping cream to be put into agitator and stir and dismisses within 4 minutes until hard bubble shape, and cream wall built-up falls naturally during taking-up is preferred.
2nd, bubble face is made：
30 grams of watermelon, 30 grams of white chocolate are taken, 3-5 mm granules are cut into 30 grams of clean peelings of coconut palm fruit.Take 280 grams of bubble face, that 35 grams of white chocolate pulverizes into graininess is standby.
3rd, ice cream seasoning integer：
Cream and bubble face are put into egg yolk liquid vessel together, after stirring 4 minutes uniformly, is put into refrigerator-freezer and is condensed after vessel are sealed, condensation temperature is subzero 20 degrees Celsius, and the time is 3 hours, during which needed to take out every 20 minutes, carries out the stirring of mark signature 3 minutes；Taking-up is put into cup-shaped moulds design art moulding, sprinkles watermelon, white chocolate, coconut palm fruit particle and finished product is made.
Gained characteristic fruit bubble face ice cream A of the invention carries out mouth feel score experiment, contrasted with ice cream B, the ice cream C, the ice cream D that does not carry out condensation process that do not add fruit for not adding crisp Kou Pao faces, fruit manufactured in the present embodiment steeps face ice cream A good appearances, color and luster with gradual change, a kind of fresh beautiful, ice of taste feel well it is tasty there is distinct characteristic, and make finished product that there is the advantages of nutritious balanced by organic collocation of yolk, cream, fresh milk, watermelon, white chocolate etc..Face ice cream A, the ice cream D progress sensory evaluations with not adding the ice cream B in bubble face, not adding the ice cream C of fruit, do not carry out condensation process are steeped to fruit by 100 people, there are 68 people to represent to prefer fruit bubble face ice cream A taste compared with ice cream B, ice cream C, ice cream D, there are 13 people to represent to prefer ice cream B taste compared with ice cream A, the taste that remaining 19 people evaluates ice cream A is not so good as ice cream C, ice cream D, it can be seen that, the present invention has salient feature and unique flavor, is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, should all be considered as belonging to protection scope of the present invention.
Claims (5)
1. a kind of white chocolate steeps face manufacturing method of ice cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Yolk 100-120 parts, lemon 50-60 parts, white sugar 60-70 parts, watermelon 15-30 parts, white chocolate 50-60 parts, coconut palm fruit 50-60 parts, fresh milk 200-220 parts, whipping cream 300-320 parts, steep face 300-350 parts, water 100-120 parts；Its manufacturing process comprises the following steps：
A, egg yolk paste is made：
A. take yolk and milk, white sugar to be put into vessel and stir into egg yolk paste together, vessel be put into the pot of water with 40-50 degrees Celsius of small fire slow heating 5-7 minutes, it is whole persistently stir 3-5 minutes until egg yolk liquid in the pasty state, the bottom of a pan emits minute bubbles；Taking-up vessel, which are put into cold water, to be cooled down；
B. agitator is adjusted to high gear, take whipping cream be put into agitator stirring 2-4 minutes take out；
B, bubble face is made：
Take watermelon, coconut palm fruit to clean peeling and be cut into 3-5 mm granules；By bubble face, that white chocolate pulverizes into graininess is standby；
C, ice cream seasoning integer：
The bubble face of cream made of step A and step B is put into egg yolk liquid vessel made of step A together, after stirring 2-4 minutes are uniform, are put into refrigerator-freezer and condensed after vessel are sealed；Taking-up is put into cup-shaped moulds design art moulding, sprinkles watermelon, finished product is made in coconut palm fruit particle.
A kind of 2. white chocolate bubble face manufacturing method of ice cream according to claim 1, it is characterised in that：Technology a egg yolk paste takes 80 parts of yolk, 200 parts of fresh milk in step A, and 60 parts of quality proportionings of white sugar are mixed.
A kind of 3. white chocolate bubble face manufacturing method of ice cream according to claim 1, it is characterised in that：Technology b evaporated milk oil aeration is in agitator to dismiss until hard bubble shape in step A, and it is to be made that cream wall built-up falls naturally during taking-up.
A kind of 4. white chocolate bubble face manufacturing method of ice cream according to claim 1, it is characterised in that：Condensation temperature is subzero 18-20 degrees Celsius in step C, and the time is 2-3 hours, during which needs to take out every 30 minutes, carries out the stirring 2-4 minutes of mark signature.
5. fruit according to claim 1 steeps face manufacturing method of ice cream, it is characterised in that：Step C Zhong Pao faces ice cream：Watermelon：White chocolate particle：Coconut palm fruit particle takes 15:1:1：1 mass ratio is arranged in pairs or groups.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402178.8A CN107484869A (en) | 2016-06-11 | 2016-06-11 | A kind of white chocolate steeps face manufacturing method of ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402178.8A CN107484869A (en) | 2016-06-11 | 2016-06-11 | A kind of white chocolate steeps face manufacturing method of ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107484869A true CN107484869A (en) | 2017-12-19 |
Family
ID=60642587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402178.8A Pending CN107484869A (en) | 2016-06-11 | 2016-06-11 | A kind of white chocolate steeps face manufacturing method of ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107484869A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7087203B1 (en) * | 2021-05-13 | 2022-06-20 | 株式会社ロッテ | Frozen dessert |
| JP7128374B1 (en) * | 2021-05-13 | 2022-08-30 | 株式会社ロッテ | Frozen dessert |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039692A (en) * | 2011-10-17 | 2013-04-17 | 巩华 | Making method of ice cream moon cake |
| CN103621760A (en) * | 2013-08-30 | 2014-03-12 | 北京艾莱发喜食品有限公司 | Moon cake ice cream and manufacturing method thereof |
| CN105639043A (en) * | 2016-03-23 | 2016-06-08 | 李建贤 | Preparation method of ice-cream containing smoked plum and smarties |
-
2016
- 2016-06-11 CN CN201610402178.8A patent/CN107484869A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039692A (en) * | 2011-10-17 | 2013-04-17 | 巩华 | Making method of ice cream moon cake |
| CN103621760A (en) * | 2013-08-30 | 2014-03-12 | 北京艾莱发喜食品有限公司 | Moon cake ice cream and manufacturing method thereof |
| CN105639043A (en) * | 2016-03-23 | 2016-06-08 | 李建贤 | Preparation method of ice-cream containing smoked plum and smarties |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7087203B1 (en) * | 2021-05-13 | 2022-06-20 | 株式会社ロッテ | Frozen dessert |
| JP7128374B1 (en) * | 2021-05-13 | 2022-08-30 | 株式会社ロッテ | Frozen dessert |
| WO2022239168A1 (en) * | 2021-05-13 | 2022-11-17 | 株式会社ロッテ | Frozen dessert |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105767448A (en) | Preparation method of special colorful fruit-red date paste ice cream | |
| CN105639043A (en) | Preparation method of ice-cream containing smoked plum and smarties | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN101589756A (en) | Wheat embryo ice cream or ice cream and preparation method thereof | |
| CN106376693A (en) | Mung bean chocolate crackling and production method thereof | |
| CN103960437B (en) | A kind of white chocolate bean dregs crisp sweets and preparation method thereof | |
| CN105795091A (en) | Key making method of fruit and peanut paste ice cream | |
| CN105325864A (en) | Quick-frozen sea salt and cheese steamed cake and preparation method thereof | |
| CN107484869A (en) | A kind of white chocolate steeps face manufacturing method of ice cream | |
| CN108208170A (en) | Vacuum freeze drying acidified milk block and preparation method thereof | |
| CN110178959A (en) | A kind of high microsteping hard ice-cream powder and its household craft preparation method | |
| CN107484870A (en) | A kind of butter fruit steeps face manufacturing method of ice cream | |
| CN105310020A (en) | Quickly-frozen original-taste steamed cakes and preparation method thereof | |
| CN107484871A (en) | Fragrant and sweet Guiling Jelly manufacturing method of ice cream | |
| CN107484875A (en) | Special fruit lotus root starch pastes manufacturing method of ice cream | |
| CN103609643A (en) | Bitter gourd cake and making method thereof | |
| CN107865183A (en) | Fruit tea powder manufacturing method of ice cream | |
| CN109527421B (en) | Recombined chicken product and preparation method and application thereof | |
| CN105767446A (en) | Preparation method of special Clausena lansium ice cream | |
| CN105746840A (en) | Production method of durian popping candy ice cream | |
| CN105795092A (en) | Key making method of avocado and sweet plum ice cream | |
| CN105815535A (en) | Making method of special biscuit ice cream | |
| CN107484872A (en) | Crisp saliva fruit sesame cream manufacturing method of ice cream | |
| CN107691756A (en) | A kind of mix of flavors ice cream and preparation method thereof | |
| CN105341671A (en) | Quick-frozen cheese and strawberry steamed cake 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171219 |
|
| WD01 | Invention patent application deemed withdrawn after publication |