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
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- 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
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- 229910052742 iron Inorganic materials 0.000 description 1
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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.
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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 |
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