CN110574822A - Preserved egg ice cream and preparation method thereof - Google Patents
Preserved egg ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN110574822A CN110574822A CN201910933106.XA CN201910933106A CN110574822A CN 110574822 A CN110574822 A CN 110574822A CN 201910933106 A CN201910933106 A CN 201910933106A CN 110574822 A CN110574822 A CN 110574822A
- Authority
- CN
- China
- Prior art keywords
- parts
- preserved egg
- ice cream
- egg yolk
- cream base
- 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 90
- 238000002360 preparation method Methods 0.000 title description 5
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 105
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 105
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 69
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 69
- 235000013601 eggs Nutrition 0.000 claims abstract description 37
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 27
- 235000019219 chocolate Nutrition 0.000 claims abstract description 27
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 26
- 239000008158 vegetable oil Substances 0.000 claims abstract description 26
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000010410 layer Substances 0.000 claims abstract description 22
- 241000238371 Sepiidae Species 0.000 claims abstract description 18
- 239000006071 cream Substances 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 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 claims abstract description 17
- 239000011247 coating layer Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 15
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 15
- 239000008187 granular material Substances 0.000 claims abstract description 15
- 239000008101 lactose Substances 0.000 claims abstract description 15
- 235000021243 milk fat Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 235000008939 whole milk Nutrition 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 31
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 20
- 238000007710 freezing Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 239000000052 vinegar Substances 0.000 claims description 16
- 235000021419 vinegar Nutrition 0.000 claims description 16
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 239000002285 corn oil Substances 0.000 claims description 9
- 235000005687 corn oil Nutrition 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 6
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 6
- 239000000711 locust bean gum Substances 0.000 claims description 6
- 235000010420 locust bean gum Nutrition 0.000 claims description 6
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 5
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000012792 core layer Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 239000001587 sorbitan monostearate Substances 0.000 claims description 5
- 235000011076 sorbitan monostearate Nutrition 0.000 claims description 5
- 229940035048 sorbitan monostearate Drugs 0.000 claims description 5
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 238000009413 insulation Methods 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 abstract description 8
- 239000002585 base Substances 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 6
- 235000006886 Zingiber officinale Nutrition 0.000 description 6
- 235000008397 ginger Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 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
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000010998 test method Methods 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
-
- 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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing 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
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses preserved egg ice cream which comprises, by mass, 35-40 wt% of a preserved egg yolk sandwich, 35 ~ wt% of an ice cream base and 20 ~ wt% of a chocolate coating layer wrapping the outer surface of the ice cream base, wherein the preserved egg yolk sandwich is prepared from 85 ~ parts of preserved egg yolk, 5 ~ parts of cuttlefish juice and 2 ~ parts of salt, the ice cream base is prepared from 35 ~ parts of water, 25 ~ parts of cream, 20 ~ parts of whole milk powder, 2 ~ parts of vegetable oil, 1 ~ parts of xylitol, 5 5811 parts of starch syrup, 0.2 ~ 0.4 parts of emulsifier and 0.1 ~.4 parts of stabilizer, the chocolate coating layer is prepared from 40 ~ parts of cocoa butter, 20 ~ parts of skim milk powder, 10 68615 parts of milk fat, 7 parts of vegetable oil, 14 parts of lactose 5 ~ parts of milk sugar, 0.1 part of ~.3 parts of emulsifier, 20 parts of preserved egg white, 15 parts of preserved egg white, a layer of chocolate coating layer is prepared from a brown preserved egg yolk granule, a cool and a fresh and a brown ice cream-flavored preserved egg yolk granule.
Description
Technical Field
the invention relates to ice cream, in particular to preserved egg ice cream and a preparation method thereof. The invention is completed by research and development of Hubei Shendan Shikang food Limited company (egg processing key laboratory in rural area of agriculture).
Background
the ice cream is a summer cold drink deeply favored by all ages, and with the increasing demand of the public on the appearance color value of the ice cream, the ice cream in the traditional packaging mode cannot attract the eyes of consumers. At present, the technology of applying preserved eggs to the field of ice cream packaging is still blank.
Disclosure of Invention
the invention aims to solve the technical problem of providing preserved egg ice cream and a preparation method thereof, the preserved egg ice cream has a grey brown color wrapped by chocolate paste, a layer of dark green preserved egg protein particles is adhered to the surface, the color is attractive, the preserved egg yolk sandwich and the cream sandwich which have light black green sections are alternated, the tissues are fine and smooth, no obvious ice crystal exists, the preserved egg ice cream has the cool feeling of preserved eggs, is cool and tasty, has high nutritional value, and is suitable for people of all ages.
The technical scheme adopted by the invention for solving the problems is as follows:
The preserved egg ice cream comprises, by mass, 35-40% of a preserved egg yolk sandwich, 35-40% of a cream ice cream base and 20-30% of a chocolate coating layer coated on the outer surface of the cream ice cream base, wherein the preserved egg yolk sandwich is prepared from the following raw materials in parts by weight: 85-95 parts of preserved egg yolk paste, 5-10 parts of cuttlefish juice and 2-5 parts of salt; the cream ice cream base is prepared from the following raw materials in parts by weight: 35-50 parts of water, 25-30 parts of cream, 20-30 parts of whole milk powder, 2-9 parts of vegetable oil, 1-8 parts of xylitol, 5-11 parts of starch syrup, 0.2-0.4 part of emulsifier and 0.1-0.4 part of stabilizer; the chocolate coating layer is prepared from the following raw materials in parts by weight: 40-65 parts of cocoa butter, 20-35 parts of skim milk powder, 10-15 parts of milk fat, 7-14 parts of vegetable oil, 5-10 parts of lactose, 0.1-0.3 part of emulsifier and 15-20 parts of preserved egg protein particles.
according to the scheme, the vegetable oil is formed by mixing one or more of corn oil, palm oil, coconut oil and the like. Preferably, the vegetable oil is prepared from corn oil, palm oil and coconut oil according to the mass ratio of (1-3): (1-3): (1-3).
According to the scheme, the emulsifier is formed by mixing one or more of glyceryl monostearate, sucrose stearate, sorbitan monostearate and the like. Preferably, the emulsifier is prepared from glyceryl monostearate, sucrose stearate and sorbitan monostearate in a mass ratio of (1-2): (1-2): (1-2).
According to the scheme, the stabilizer is formed by mixing one or more of carboxymethyl starch, xanthan gum, locust bean gum and the like. Preferably, the stabilizer is prepared from carboxymethyl starch, xanthan gum and locust bean gum according to the mass ratio of (1-4): (1-4): (1-4) mixing.
the invention relates to a method for making preserved egg ice cream, which comprises the following steps:
1) the method comprises the following steps of (by weight), pre-freezing the preserved egg yolk at-18 ℃ for 30-50 min, adding cuttlefish juice and edible salt, pre-mixing, pouring into a colloid mill, and crushing into 30-40 meshes to obtain preserved egg yolk paste, wherein the preserved egg yolk is 85-95 parts, the cuttlefish juice is 5-10 parts, and the salt is 2-5 parts;
Fully stirring and uniformly mixing the preserved egg yolk paste, sterilizing, cooling to 35-50 ℃, and homogenizing under the pressure of 15-20 MPa for 30-50 min to obtain slurry for preparing the preserved egg yolk sandwich;
2) Boiling ginger in pure water for 5-10 min, cooling to 25-30 ℃, adding table vinegar, and soaking the hide protein in the table vinegar for 2-3 h; wherein, the adding proportion of the vinegar and the ginger is respectively 8 to 12 percent and 6 to 10 percent of the weight of water;
Then, soaking the soaked preserved egg protein in pure water for 1-2 hours, draining, freezing at-18 to-20 ℃ for 20-24 hours, crushing into 5-10 mesh particles, and baking at 50-60 ℃ for 50-60 min to obtain preserved egg protein particles;
3) Preparing an ice cream base material by the following raw materials in parts by weight: weighing 35-50 parts of water, 25-30 parts of cream, 20-30 parts of whole milk powder, 2-9 parts of vegetable oil, 1-8 parts of xylitol, 5-11 parts of starch syrup, 0.2-0.4 part of emulsifier and 0.1-0.4 part of stabilizer, fully stirring, uniformly mixing and then sterilizing to obtain a premix; cooling the premix to 35-50 ℃, and then homogenizing for 30-40 min under the condition of 15-20 MPa of pressure to obtain a homogenized mixture; rapidly cooling the homogenized mixture to 2-5 ℃ within 3-5 min, and continuously stirring and aging at 2-4 ℃ to obtain an ice cream base material;
5) preparing chocolate coating layer slurry from the following raw materials in parts by weight; weighing 40-65 parts of cocoa butter, 20-35 parts of defatted milk powder, 10-15 parts of milk fat, 7-14 parts of vegetable oil, 5-10 parts of lactose and 0.1-0.3 part of emulsifier, melting the cocoa butter at 30-35 ℃, adding the defatted milk powder, the milk fat, the vegetable oil, the lactose and the emulsifier, finely grinding for 5-15 min by using a fine grinder, putting the mixture into a heat preservation cylinder at 35-40 ℃, preserving heat and stirring for 20-30 min to obtain chocolate paste;
7) Pouring the slurry for making the preserved egg yolk sandwich into a mold, immersing the slurry into liquid nitrogen, keeping the thickness of the slurry for 4-8 seconds, and taking out the slurry to form a preserved egg yolk sandwich layer;
8) coating an ice cream base material on the outer surface of the first core layer, immersing the ice cream base material in liquid nitrogen, keeping for 4-8 s, and taking out to form an ice cream base material layer;
9) Repeating the steps 7) -8) for a plurality of times, then coating chocolate slurry on the outermost layer of the ice cream base material layer, spreading uniform preserved egg protein particles, and then placing at-18-20 ℃ for quick-freezing and hardening to prepare the preserved egg ice cream.
Further, the sterilization mode of the steps 1) and 3) is pasteurization, the sterilization temperature is 85-90 ℃, and the sterilization time is 15-20 min.
Further, the aging time in the step 3) is 6-8 hours, and the rotating speed of continuous stirring is 40-60 r/min.
further, the hardening time in the step 9) is 10-12 hours.
Compared with the prior art, the invention has the beneficial effects that:
1. The preserved egg ice cream provided by the invention is prepared by combining preserved egg yolk, preserved egg white and ice cream, has a tawny appearance wrapped with chocolate paste, is attractive in color and luster, is white and dark green due to the fact that the cream and the preserved egg yolk paste are sandwiched inside, has fine and smooth tissues, has the special flavor of preserved eggs, is cool and refreshing, has high nutritional value, and is suitable for people of all ages.
2. In the preparation method, firstly, the vinegar and ginger compound aqueous solution is added for soaking treatment in the preserved egg protein treatment, so that the problems of alkaline taste and fishy smell of the preserved egg protein are better solved; moreover, the cuttlefish juice is added into the preserved egg yolk sandwich, so that the problems of non-uniform alkali taste and color of the preserved egg yolk are solved well, and the cuttlefish juice enriches the nutritional value of the ice cream to a certain extent; moreover, in the process of making ice cream, the liquid nitrogen quick-freezing process is adopted, so that the ice cream slurry and the preserved egg yolk sandwich slurry can be promoted to be quickly solidified and formed, and compared with the traditional freezing technology, the production efficiency is greatly improved, and meanwhile, the multi-coating making process of the ice cream slurry and the preserved egg yolk sandwich is adopted in the making process, so that the preserved egg has better flavor and is combined with ice cream.
drawings
FIG. 1 is a pictorial representation of a preserved egg ice cream as described in example 1;
Figure 2 is a cross-sectional view of the preserved egg ice cream described in example 1.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
In the following embodiments, the sterilization mode in the steps 1) and 3) is pasteurization, the sterilization temperature is 85-90 ℃, and the sterilization time is 15-20 min.
example 1
the preserved egg ice cream comprises, by mass, 35 wt% of a preserved egg yolk filling, 35 wt% of an ice cream base and 30wt% of a chocolate coating layer coated on the outer surface of the ice cream base, wherein the preserved egg yolk filling is prepared from the following raw materials in parts by weight: 85 parts of preserved egg yolk, 10 parts of cuttlefish juice and 5 parts of salt; the cream ice cream base is prepared from the following raw materials in parts by weight: 40 parts of water, 25 parts of cream, 20 parts of whole milk powder, 5 parts of corn oil, 3.5 parts of xylitol, 6 parts of starch syrup, 0.2 part of emulsifier and 0.3 part of collagen; the chocolate coating layer is prepared from the following raw materials in parts by weight: 40 parts of cocoa butter, 20 parts of skim milk powder, 10 parts of milk fat, 7 parts of corn oil, 7.9 parts of lactose, 0.1 part of emulsifier and 15 parts of preserved egg protein particles; wherein the emulsifier is prepared from glyceryl monostearate, sucrose stearate and sorbitan monostearate according to a mass ratio of 1: 2: 1 are mixed.
The method for making the preserved egg ice cream comprises the following specific steps:
1) The method comprises the following steps of (by weight), pre-freezing the preserved egg yolk at 18 ℃ for 30min, adding cuttlefish juice and edible salt for premixing, pouring into a colloid mill, and crushing into 30 meshes to obtain preserved egg yolk paste, wherein the preserved egg yolk paste comprises 85 parts of preserved egg yolk, 10 parts of cuttlefish juice and 5 parts of salt;
fully stirring and uniformly mixing the preserved egg yolk paste, sterilizing, cooling to 35 ℃, and homogenizing under the condition of 15MPa of pressure for 30min to obtain slurry for preparing the preserved egg yolk sandwich;
2) boiling rhizoma Zingiberis recens in pure water for 5min, cooling to 25 deg.C, adding edible vinegar, and soaking the hide protein in the vinegar for 2 hr; wherein, the adding proportion of the vinegar and the ginger is respectively 10 percent and 8 percent of the weight of water;
Then, soaking the soaked preserved egg protein in pure water for 1h, draining, freezing at-18 ℃ for 20h, crushing into 5-mesh granules, and baking at 50 ℃ for 50min to obtain preserved egg protein granules;
3) Preparing an ice cream base material by the following raw materials in parts by weight: weighing 40 parts of water, 25 parts of cream, 20 parts of whole milk powder, 5 parts of corn oil, 3.5 parts of xylitol, 6 parts of starch syrup, 0.2 part of emulsifier and 0.3 part of collagen, fully stirring and uniformly mixing, and then sterilizing to obtain a premix; cooling the premix to 35 ℃, and then homogenizing under the pressure of 15MPa for 40min to obtain a homogenized mixture; rapidly cooling the homogenized mixture to 2 deg.C within 3min, and continuously stirring and aging at 2 deg.C for 6h (rotation speed of continuous stirring is 40r/min) to obtain ice cream base material;
4) preparing chocolate coating layer slurry from the following raw materials in parts by weight; weighing 40 parts of cocoa butter, 20 parts of skim milk powder, 10 parts of milk fat, 7 parts of corn oil, 7.9 parts of lactose and 0.1 part of emulsifier; preparing 15 parts of preserved egg protein particles;
Melting cocoa butter at 30 deg.C, adding skimmed milk powder, milk fat, vegetable oil, lactose and emulsifier, fine grinding for 5min with a fine grinder, and stirring in a 35 deg.C heat-preserving jar for 20min to obtain chocolate paste;
5) pouring the slurry for making the preserved egg yolk sandwich into a mold, wherein the thickness of the slurry is 2mm, immersing the slurry into liquid nitrogen, keeping the liquid nitrogen for 4s, and taking out the slurry to form a preserved egg yolk sandwich layer;
6) coating an ice cream base material on the outer surface of the first core layer, immersing the ice cream base material in liquid nitrogen, keeping for 4s, and taking out to form an ice cream base material layer;
7) Repeating the steps 5) -6) for a plurality of times, then coating chocolate slurry on the outermost layer of the ice cream base material layer, spreading uniform preserved egg protein particles, and then placing at 18 ℃ for quick-freezing and hardening for 10 hours to prepare the preserved egg ice cream.
example 2
the preserved egg ice cream comprises, by mass, 40% of a preserved egg yolk filling, 40% of a cream ice cream base and 20% of a chocolate coating layer coated on the outer surface of the cream ice cream base, wherein the preserved egg yolk filling is prepared from the following raw materials in parts by weight: 90 parts of preserved egg yolk, 5 parts of cuttlefish juice and 5 parts of salt; the cream ice cream base is prepared from the following raw materials in parts by weight: 35 parts of water, 30 parts of cream, 20 parts of whole milk powder, 2 parts of vegetable oil, 3 parts of xylitol, 9.2 parts of starch syrup, 0.4 part of glycerin monostearate and 0.4 part of locust bean gum; the chocolate coating layer is prepared from the following raw materials in parts by weight: 40 parts of cocoa butter, 20 parts of skim milk powder, 15 parts of preserved egg protein particles, 10 parts of milk fat, 7 parts of vegetable oil, 7.7 parts of lactose and 0.3 part of glycerin monostearate; wherein the vegetable oil is corn oil, palm oil and coconut oil according to the mass ratio of 1: 1: 1 is prepared by mixing the components of (1),
The method for making the preserved egg ice cream comprises the following specific steps:
1) the method comprises the following steps of (by weight), pre-freezing 90 parts of preserved egg yolk, 5 parts of cuttlefish juice and 5 parts of salt for 50min at-18 ℃, adding the cuttlefish juice and the edible salt for pre-mixing, and then pouring into a colloid mill to be crushed into 40 meshes, namely the preserved egg yolk paste;
fully stirring and uniformly mixing the preserved egg yolk paste, sterilizing, cooling to 50 ℃, and homogenizing under the condition of 20MPa of pressure for 30min to obtain slurry for preparing the preserved egg yolk sandwich;
2) boiling rhizoma Zingiberis recens in pure water for 10min, cooling to 30 deg.C, adding edible vinegar, and soaking the hide protein in the edible vinegar for 3 hr; wherein, the adding proportion of the vinegar and the ginger is respectively 10 percent and 8 percent of the weight of water;
Then, soaking the soaked preserved egg protein in pure water for 2h, draining, freezing at-20 ℃ for 24h, crushing into 10-mesh granules, and baking at 60 ℃ for 60min to obtain preserved egg protein granules;
3) preparing an ice cream base material by the following raw materials in parts by weight: 35 parts of water, 30 parts of cream, 20 parts of whole milk powder, 2 parts of vegetable oil, 3 parts of xylitol, 9.2 parts of starch syrup, 0.4 part of glycerin monostearate and 0.4 part of locust bean gum, fully stirring and uniformly mixing, and then sterilizing to obtain a premix; cooling the premix to 50 ℃, and then homogenizing under the condition of 20MPa for 40min to obtain a homogenized mixture; rapidly cooling the homogenized mixture to 5 deg.C within 5min, and continuously stirring and aging at 4 deg.C for 8h (rotation speed of continuous stirring 60r/min) to obtain ice cream base material;
4) preparing chocolate coating layer slurry from the following raw materials in parts by weight; 40 parts of cocoa butter, 20 parts of skim milk powder, 10 parts of milk fat, 7 parts of vegetable oil, 7.7 parts of lactose and 0.3 part of emulsifier; preparing 15 parts of preserved egg protein particles;
melting cocoa butter at 35 deg.C, adding skimmed milk powder, milk fat, vegetable oil, lactose, and glyceryl monostearate, fine grinding for 15min with a fine grinder, placing into a 40 deg.C heat-insulating jar, and stirring for 30min to obtain chocolate paste;
5) Pouring the slurry for making the preserved egg yolk sandwich into a mold, wherein the thickness of the slurry is 3mm, immersing the slurry into liquid nitrogen, keeping the liquid nitrogen for 8s, and taking out the slurry to form a preserved egg yolk sandwich layer;
6) coating an ice cream base material on the outer surface of the first core layer, immersing the ice cream base material in liquid nitrogen, keeping the temperature for 8 seconds, and taking out the ice cream base material to form an ice cream base material layer;
7) repeating the steps 5) -6) for a plurality of times, then coating chocolate slurry on the outermost layer of the ice cream base material layer, spreading uniform preserved egg protein particles, and then placing at the temperature of 20 ℃ below zero for quick-freezing and hardening for 12 hours to prepare the preserved egg ice cream.
comparative example 1
Comparative example 1 differs from example 1 in that: the method of making preserved egg protein granules is different.
In this comparative example, the method for making preserved egg protein granules comprises the main steps of:
1) cleaning preserved egg protein, draining water, freezing at-18 deg.C for 20 hr, and pulverizing into 5 mesh granules;
2) And (3) baking the crushed preserved egg particles at 50 ℃ for 50min to obtain the preserved egg protein particles.
in the comparative example, when preserved egg protein granules are prepared, the preserved egg protein is not soaked in an aqueous solution added with ginger and vinegar, so that the preserved egg protein granules prepared after the later crushing and baking have heavier alkaline taste and fishy smell, and the overall taste of the preserved egg ice cream is poorer.
comparative example 2
comparative example 2 differs from example 1 in the method of making a slurry for a preserved egg yolk filling.
In this comparative example, the method for making a slurry for a preserved egg yolk filling mainly comprises the steps of:
1) Removing shell and egg white of fresh killed heart preserved egg, and leaving the preserved egg yolk;
2) pre-freezing the preserved egg yolk at-18 deg.C for 30 min;
3) Adding 1% of edible salt into the pre-frozen preserved egg yolk for premixing, pouring into a colloid mill, and crushing into 30 meshes to obtain the slurry of the preserved egg yolk filling.
When the preserved egg yolk paste is prepared in the comparative example, cuttlefish juice is not added during the processing of the preserved egg yolk, so that the crushed preserved egg yolk paste in the later period has uneven color and poor appearance and taste, and the whole taste of the preserved egg ice cream is poor.
Comparative evaluation
the ice creams described in examples 1-2 and comparative example 1 were distributed to consumers for a test eating test and compared. The test method for the test eating comprises the following steps: the age of a tested population is 15-45 years, the number of people is 1000, and the number of people is half of that of men and women, test ice cream is distributed to each evaluator for trial eating, then a uniformly formulated questionnaire is filled for evaluation, the evaluation result adopts an average score, and the evaluation standard is shown in a table 1. The results of the test-eating evaluation score are shown in Table 2, and the total score is 100.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory Scoring results
| Score of | Example 1 | example 2 | Comparative example 1 | Comparative example 2 |
| integral appearance | 24 | 23 | 23 | 23 |
| appearance of cross section | 23 | 24 | 23 | 12 |
| Taste of the coating layer | 23 | 23 | 10 | 21 |
| Sandwich taste | 24 | 23 | 21 | 15 |
| Total score | 94 | 93 | 77 | 71 |
the above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (8)
1. A preserved egg ice cream comprises, by mass, 35-40% of a preserved egg yolk filling, 35 ~% of an ice cream base and 20 ~% of a chocolate coating layer wrapping the outer surface of the ice cream base, wherein the preserved egg yolk filling is prepared from, by weight, 85 ~ parts of preserved egg yolk, 5 ~ parts of cuttlefish juice and 2 ~ parts of salt, the ice cream base is prepared from, by weight, 35 ~ parts of water, 25 ~ parts of butter, 20 ~ parts of whole fat, 2 ~ parts of vegetable oil, 1 ~ parts of xylitol, 5 5811 parts of starch syrup, 0.2 ~.4 parts of an emulsifier and 0.1 ~.4 parts of a stabilizer, and the chocolate coating layer is prepared from, by weight, 40 ~ parts of cocoa butter, 20 ~ parts of defatted milk powder, 10 ~ parts of milk fat, 7 parts of vegetable oil, 355 parts of lactose, 0.1.27 parts of preserved egg white particles and 3615 parts of a preserved egg white particle.
2. the preserved egg ice cream as claimed in claim 1, wherein the vegetable oil is one or more of corn oil, palm oil, coconut oil; the emulsifier is formed by mixing one or more of glyceryl monostearate, sucrose stearate and sorbitan monostearate; the stabilizer is one or more of carboxymethyl starch, xanthan gum and locust bean gum.
3. the preserved egg ice cream as claimed in claim 1, wherein the vegetable oil is prepared by mixing corn oil, palm oil and coconut oil at a mass ratio of (1 ~ 3) (1 ~ 3) (1 ~ 3), the emulsifier is prepared by mixing glyceryl monostearate, sucrose stearate and sorbitan monostearate at a mass ratio of (1 ~ 2) (1 ~ 2) (1 ~ 2), and the stabilizer is prepared by mixing carboxymethyl starch, xanthan gum and locust bean gum at a mass ratio of (1 ~ 4) (1 ~ 4) (1 ~ 4).
4. the method for making preserved egg ice cream according to claim 1, which is characterized by comprising the following main steps:
the preserved egg yolk sandwich paste is prepared by the following steps of putting preserved egg yolk 85 ~ 95 parts, cuttlefish juice 5 ~ 10 parts and salt 2 ~ 5 parts in parts by weight, freezing the preserved egg yolk, adding the cuttlefish juice and the edible salt into the frozen preserved egg yolk for premixing, crushing, sterilizing and homogenizing the mixture to obtain a paste for preparing a preserved egg yolk sandwich;
2) boiling rhizoma Zingiberis recens in water, adding edible vinegar, soaking the preserved egg protein in the edible vinegar, soaking in pure water, draining, freezing, pulverizing, and baking at 50 ~ 60 deg.C for 50 ~ 60min to obtain preserved egg protein granule;
3) Preparing ice cream base material by weighing 35 ~ 50 parts of water, 25 ~ 30 parts of cream, 20 ~ 30 parts of whole milk powder, 2 ~ 9 parts of vegetable oil, 1 ~ 8 parts of xylitol, 5 ~ 11 parts of starch syrup, 0.2 ~ 0.4.4 parts of emulsifier and 0.1 ~ 0.4.4 parts of stabilizer, uniformly mixing, sterilizing to obtain premix, cooling the premix to 35 ℃ of ~ 50 ℃, homogenizing, cooling to 2 ℃ of ~ 5 ℃, stirring and aging to obtain ice cream base material;
5) Preparing chocolate coating layer slurry by the following raw materials in parts by weight, weighing 40 ~ 65 parts of cocoa butter, 20 ~ 35 parts of defatted milk powder, 10 ~ 15 parts of milk fat, 7 ~ 14 parts of vegetable oil, 5 ~ 10 parts of lactose and 0.1 ~ 0.3.3 parts of emulsifier, melting the cocoa butter, adding the defatted milk powder, the milk fat, the vegetable oil, the lactose and the emulsifier, finely grinding, and stirring at 35 ~ 40 ℃ for 20 ~ 30min to obtain chocolate slurry;
7) pouring the slurry for making the preserved egg yolk sandwich into a mold, and immersing the mold in liquid nitrogen to form a preserved egg yolk sandwich layer;
8) coating an ice cream base material on the outer surface of the first core layer, and immersing the ice cream base material in liquid nitrogen to form an ice cream base material layer;
9) Repeating the step 7) ~ 8) for a plurality of times, then coating chocolate slurry on the outermost layer of the ice cream base material layer, scattering preserved egg protein particles, and then quickly freezing and hardening to obtain the preserved egg ice cream.
5. the method for making preserved egg ice cream according to claim 1, which is characterized by comprising the following specific steps:
1) The preserved egg yolk paste is prepared by the following steps of weighing 85 ~ 95 parts of preserved egg yolk, 5 ~ 10 parts of cuttlefish juice and 2 ~ 5 parts of salt, pre-freezing the preserved egg yolk at-18 ~ -20 ℃ for 30 ~ 50min, adding the cuttlefish juice and edible salt for premixing, pouring the mixture into a colloid mill, and crushing the mixture into 30 ~ 40 meshes to obtain the preserved egg yolk paste;
stirring and mixing the preserved egg yolk paste fully and uniformly, sterilizing, cooling to 35 ℃ of ~ 50 ℃, and homogenizing under the pressure of 15MPa ~ 20MPa for 30min ~ 50min to obtain a slurry for preparing the preserved egg yolk sandwich;
2) Boiling rhizoma Zingiberis recens in pure water for 5 ~ 10min, cooling to 25 ~ 30 deg.C, adding vinegar, soaking the protein in the vinegar for 2 ~ 3h, wherein the adding proportion of vinegar and rhizoma Zingiberis recens is 8% ~ 12% and 6% ~ 10% of water weight respectively;
Then, soaking the soaked preserved egg protein in pure water for 1 ~ 2h, draining, freezing at-18 ~ -20 deg.C for 20 ~ 24h, pulverizing into 5 ~ 10 mesh granules, and baking at 50 ~ 60 deg.C for 50 ~ 60min to obtain preserved egg protein granules;
3) Preparing ice cream base material by weighing 35 ~ 50 parts of water, 25 ~ 30 parts of cream, 20 ~ 30 parts of whole milk powder, 2 ~ 9 parts of vegetable oil, 1 ~ 8 parts of xylitol, 5 ~ 11 parts of starch syrup, 0.2 ~ 0.4.4 parts of emulsifier and 0.1 ~ 0.4.4 parts of stabilizer, fully stirring, mixing uniformly, sterilizing to obtain premix, cooling the premix to 35 ℃ ~ 50 ℃, homogenizing under 15MPa ~ 20MPa for 30min ~ 40min to obtain homogenized mixture, rapidly cooling the homogenized mixture to 2 ℃ ~ 5 ℃ within 3 ~ 5min, and continuously stirring and aging at 2 ℃ ~ 4 ℃ to obtain ice cream base material;
5) Weighing 40 ~ 65 parts of cocoa butter, 20 ~ 35 parts of defatted milk powder, 10 ~ 15 parts of milk fat, 7 ~ 14 parts of vegetable oil, 5 ~ 10 parts of lactose and 0.1 ~ 0.3.3 parts of emulsifier, melting the cocoa butter at 30 ~ 35 ℃, adding the defatted milk powder, the milk fat, the vegetable oil, the lactose and the emulsifier, finely grinding for 5 ~ 15min by a fine grinder, putting the mixture into a thermal insulation cylinder at 35 ~ 40 ℃, preserving heat and stirring for 20 ~ 30min, and obtaining chocolate paste;
7) pouring the slurry for making the preserved egg yolk sandwich into a mold, wherein the thickness is 2 ~ 3mm, immersing the slurry into liquid nitrogen, keeping the liquid nitrogen for 4 ~ 8s, and taking out the slurry to form a preserved egg yolk sandwich layer;
8) coating an ice cream base material on the outer surface of the first core layer, immersing the ice cream base material in liquid nitrogen, keeping for 4 ~ 8s, and taking out to form an ice cream base material layer;
9) repeating the step 7) ~ 8) for several times, then coating chocolate slurry on the outermost layer of the ice cream base material layer, spreading uniform preserved egg protein granules, and quickly freezing and hardening at ~ 18 ℃, ~ 20 and 20 ℃ to obtain the preserved egg ice cream.
6. Method for making preserved egg ice cream according to claim 4, characterized in that the sterilization in steps 1) and 3) is a pasteurization at 85 ℃ ~ 90 ℃ for 15 ~ 20 min.
7. Method for making preserved egg ice cream according to claim 4, wherein the aging time of step 3) is 6 ~ 8h and the rotation speed of the continuous stirring is 40 ~ 60 r/min.
8. Method for the production of preserved egg ice cream according to claim 4, characterized in that the hardening time of step 9) is 10 ~ 12 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910933106.XA CN110574822A (en) | 2019-09-29 | 2019-09-29 | Preserved egg ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910933106.XA CN110574822A (en) | 2019-09-29 | 2019-09-29 | Preserved egg ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110574822A true CN110574822A (en) | 2019-12-17 |
Family
ID=68813950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910933106.XA Pending CN110574822A (en) | 2019-09-29 | 2019-09-29 | Preserved egg ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110574822A (en) |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201290315Y (en) * | 2008-11-11 | 2009-08-19 | 辽宁天淇食品集团有限公司 | Sandwiched ice bream wrapped by glutinous rice layer |
| CN102240005A (en) * | 2011-05-23 | 2011-11-16 | 南昌大学 | Preserved egg sandwich green bean cake |
| CN202262382U (en) * | 2011-08-30 | 2012-06-06 | 淄博职业学院 | Ice cream |
| 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 |
| CN103652263A (en) * | 2012-09-18 | 2014-03-26 | 天津市黑金刚食品有限公司 | Novel chocolate ice-cream |
| CN103859137A (en) * | 2012-12-18 | 2014-06-18 | 内蒙古伊利实业集团股份有限公司 | Ice cream bar and preparation method thereof |
| CN204861004U (en) * | 2015-08-21 | 2015-12-16 | 陈庆双 | Novel egg section of thick bamboo ice cream |
| CN105815535A (en) * | 2016-03-23 | 2016-08-03 | 李建贤 | Making method of special biscuit ice cream |
| CN106107011A (en) * | 2016-08-24 | 2016-11-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Viscous steamed buns stuffed with sweetened bean paste ice cream and preparation method thereof and system |
| CN106689307A (en) * | 2016-12-29 | 2017-05-24 | 湖北神丹健康食品有限公司 | Preserved egg cookies |
| CN107996818A (en) * | 2017-12-28 | 2018-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of multicoat jam sandwich ice cream and its production technology |
| CN108684917A (en) * | 2017-04-08 | 2018-10-23 | 沈阳德氏冷饮食品有限公司 | Egg ice cream formula and preparation method thereof |
| CN108967644A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of crisp chocolate coating ice cream |
| CN109892469A (en) * | 2019-03-27 | 2019-06-18 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow ice cream and preparation method thereof |
-
2019
- 2019-09-29 CN CN201910933106.XA patent/CN110574822A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201290315Y (en) * | 2008-11-11 | 2009-08-19 | 辽宁天淇食品集团有限公司 | Sandwiched ice bream wrapped by glutinous rice layer |
| CN102240005A (en) * | 2011-05-23 | 2011-11-16 | 南昌大学 | Preserved egg sandwich green bean cake |
| CN202262382U (en) * | 2011-08-30 | 2012-06-06 | 淄博职业学院 | Ice cream |
| CN103652263A (en) * | 2012-09-18 | 2014-03-26 | 天津市黑金刚食品有限公司 | Novel chocolate ice-cream |
| CN103859137A (en) * | 2012-12-18 | 2014-06-18 | 内蒙古伊利实业集团股份有限公司 | Ice cream bar and preparation method thereof |
| 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 |
| CN204861004U (en) * | 2015-08-21 | 2015-12-16 | 陈庆双 | Novel egg section of thick bamboo ice cream |
| CN105815535A (en) * | 2016-03-23 | 2016-08-03 | 李建贤 | Making method of special biscuit ice cream |
| CN106107011A (en) * | 2016-08-24 | 2016-11-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Viscous steamed buns stuffed with sweetened bean paste ice cream and preparation method thereof and system |
| CN106689307A (en) * | 2016-12-29 | 2017-05-24 | 湖北神丹健康食品有限公司 | Preserved egg cookies |
| CN108684917A (en) * | 2017-04-08 | 2018-10-23 | 沈阳德氏冷饮食品有限公司 | Egg ice cream formula and preparation method thereof |
| CN107996818A (en) * | 2017-12-28 | 2018-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of multicoat jam sandwich ice cream and its production technology |
| CN108967644A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of crisp chocolate coating ice cream |
| CN109892469A (en) * | 2019-03-27 | 2019-06-18 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow ice cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张佛民: "夹心豆沙脆皮冰淇淋", 《冷饮与速冻食品工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104247854B (en) | A kind of dragon fruit ice cream and preparation method thereof | |
| CN109892469A (en) | A kind of preserved egg yellow ice cream and preparation method thereof | |
| CN105211493A (en) | A kind of compound plant protein nutrient ice cream and preparation method thereof | |
| KR102053447B1 (en) | Method for Making Semi-finished Frozen Strawberry Whipped-cream Cake | |
| KR101944532B1 (en) | Non-milk fat ice cream using fermented peach and a menufacture method therefor | |
| KR101280877B1 (en) | The manufacturing method of prune chocolate and it's method | |
| KR101822580B1 (en) | Method for Manufacturing Strawberry-shape Bread | |
| KR20160078548A (en) | Preparing Method for Pudding of Platycondon And Pudding of Platycondon Prepared Thereby | |
| KR102282623B1 (en) | Manufacturing method of squid ink bread | |
| KR100898629B1 (en) | A manufacturing method of mini sweetpotate | |
| CN102894174B (en) | Spicy frozen beverage and manufacturing method thereof | |
| CN108013102A (en) | A kind of apple pie shortcake dessert and preparation method thereof | |
| KR101732934B1 (en) | Preparation method of jujube paste and food using the same | |
| CN106819329A (en) | A kind of sea-buckthorn rose fruitcake and preparation method thereof | |
| KR101540105B1 (en) | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry | |
| KR101557627B1 (en) | Steamed rice cakes comprising cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same | |
| CN110574822A (en) | Preserved egg ice cream and preparation method thereof | |
| KR101607441B1 (en) | Manufacturing method of the Muffin using of black Garlic and Laver | |
| CN101283727A (en) | Natural persimmon ice-cream and its preparation method | |
| CN103719195A (en) | Nutritive angled shortbread rich in bone calcium and making method thereof | |
| CN107439646A (en) | Lyophilized fresh fruit moon cake and preparation method thereof | |
| CN104855853B (en) | A kind of processing method of the crisp bead of Gynura procumbens (Lour.) Merr vegetables | |
| CN106262867A (en) | A kind of nourishing healthy breakfast | |
| CN113632873A (en) | Ice cream with fried pistil taste and production process thereof | |
| CN104957563A (en) | Pickle salad and preparing 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: 20191217 |
|
| RJ01 | Rejection of invention patent application after publication |