CN111972536A - Method for making fruit tomato ice cream - Google Patents
Method for making fruit tomato ice cream Download PDFInfo
- Publication number
- CN111972536A CN111972536A CN201910441593.8A CN201910441593A CN111972536A CN 111972536 A CN111972536 A CN 111972536A CN 201910441593 A CN201910441593 A CN 201910441593A CN 111972536 A CN111972536 A CN 111972536A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- tomato
- pouring
- stirring
- paste
- 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 56
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 43
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 9
- 240000003768 Solanum lycopersicum Species 0.000 title description 33
- 239000008267 milk Substances 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 11
- 241000227653 Lycopersicon Species 0.000 claims abstract 10
- 235000013601 eggs Nutrition 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 20
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000013345 egg yolk Nutrition 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 230000001007 puffing effect Effects 0.000 claims description 2
- 235000021055 solid food Nutrition 0.000 claims description 2
- 235000015193 tomato juice Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000009413 insulation Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 14
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000013410 fast food Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23G9/42—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
- 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
- A23G9/40—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
- 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 invention specifically provides a preparation method of fruit tomato ice cream, which comprises the following steps: selecting raw materials, decocting, and concentrating milk. By using the preparation method, a short-time heating mode is adopted, the tomato raw pulp and the milk can be fully fused, nutrient substances in the tomatoes can be fully fused into the milk, and consumers can eat more nutrient and fresh tomato ice cream food in both fresh fruits and deep processing of products. In addition, the tomato raw pulp is adopted by the invention instead of the components such as the extract, the additive and the like, so that the tomato health-care food is more nutritious and safer to eat. According to the method, the ice cream is packaged in a pre-packaged box or an automatic ignition torch, is more in variety, and can adapt to more consumer groups. Different consumer groups can buy and eat the tomato ice cream in supermarkets, food stores and fast food restaurants, so that the activity of consumers is more various and convenient.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly provides a deep processing method of small tomatoes.
Background
Currently marketed ice creams can be divided into 3 major categories: whole milk ice cream, galacto-milk ice cream, vegetable fat ice cream. Wherein the milk fat content of the full cream ice cream is not less than 8%; the milk fat content of the semi-cream ice cream is not lower than 2.2%; the vegetable fat ice cream does not contain milk fat, and vegetable oil is used as a milk fat substitute.
For people who do not like eating fresh fruits, the intake of elements such as vitamins and carotene is possibly insufficient. Therefore, a vegetable food which can supplement trace elements and can provide taste and flavor is lacked.
Disclosure of Invention
The invention aims to provide a method for making fruit tomato ice cream.
The invention particularly provides a method for preparing fruit tomato ice cream, which comprises the following steps,
A. preferably fresh fruit tomato 100g, removing pedicle, cleaning, peeling, pulverizing into slurry, and heating with slow fire to boil.
B. Pouring 200ml of milk into the tomato pulp, heating to 80 ℃ with strong fire, namely slightly boiling the milk at the pot side, and immediately taking away from the fire.
C. And (4) slowly pouring and stirring 20g of egg yolk liquid into the mixed liquid in the step B, and taking care to slowly pour the egg liquid without scalding the egg into egg flower.
D. And C, stirring the mixed solution in the step C while heating by using a small fire until the viscosity is 10P. And D, cooling to room temperature in cold water after cooking, and pouring into the fresh fruit tomato juice obtained in the step A to be uniformly stirred.
E. Pouring 5g of egg cream into a container, adding 10g of white granulated sugar, and beating to six to seven percent by using an electric egg beater, namely pulling out a sharp corner on the surface. And D, pouring the mixture into the mixed solution obtained in the step D, and uniformly stirring the mixture by using an eggbeater. Forming an ice cream paste.
F. And (5) preparing a finished product.
Ice cream is a boxed pre-packaged product. Pouring the ice cream paste into a box, putting the box into a refrigerator for freezing, taking out the ice cream paste every 50-70 min, stirring the ice cream paste once, and stirring the ice cream paste with cold and hot water until the ice cream paste is completely frozen and solidified. After high-pressure homogenization, cold and heat exchange, aging, freezing and puffing, the frozen solid food is prepared by cup filling; and (6) quality inspection and warehousing.
Alternatively, the ice cream is an engine torch ice cream product. Filling the ice cream paste into an ice cream machine, and filling the ice cream paste into a cone, and beating the cone into torch ice cream.
The fruit tomato ice cream is used as an auxiliary food for people, and the ice cream prepared by the invention has the characteristics of nutrition and delicious taste. The ice cream is prepared by adding fresh fruits, tomatoes, milk, egg liquid and other food materials and blending by using a special preparation process, and is prepared into ice cream with different tastes: whole milk ice cream, and galactolipid ice cream. Freezing and stirring, and solidifying. Different consumer groups can purchase tomato ice cream with high vitamin content in supermarkets, food stores and fast food restaurants.
By using the preparation method, a short-time heating mode is adopted, the tomato raw pulp and the milk can be fully fused, nutrient substances in the tomatoes can be fully fused into the milk, and consumers can eat more nutrient and fresh tomato ice cream food in both fresh fruits and deep processing of products. In addition, the tomato raw pulp is adopted by the invention instead of the components such as the extract, the additive and the like, so that the tomato health-care food is more nutritious and safer to eat.
According to the method, the ice cream is packaged in a pre-packaged box or an automatic ignition torch, is more in variety, and can adapt to more consumer groups. Different consumer groups can buy and eat the tomato ice cream in supermarkets, food stores and fast food restaurants, so that the activity of consumers is more various and convenient.
Detailed Description
Example 1
This example is a full cream ice cream.
a. Selecting fresh small tomatoes as food materials, 100g of fresh small tomatoes, 200ml of milk, 20g of egg liquid and 10 g of white granulated sugar.
b. Preferably, the fruit tomato is selected from fresh fruit tomato, and is subjected to pedicle removing, cleaning, peeling, crushing into pulp, and heating to boil with slow fire.
c. Pouring milk into tomato pulp, heating to 80 deg.C with strong fire, boiling slightly, and immediately taking off fire.
d. Slowly pouring and stirring the egg yolk liquid into the mixed liquid in the step B, and carefully pouring the egg yolk liquid slowly without scalding the eggs into egg flowers.
e. And C, stirring the mixed solution in the step C while heating by using a small fire until the viscosity is 10P. After boiling, cooling to room temperature in cold water, pouring into fresh tomato pulp, and stirring uniformly.
f. Pouring egg cream into a container, adding 10g of white granulated sugar, and beating with an electric egg beater to six to seven percent, namely pulling out a sharp corner on the surface. And D, pouring the mixture into the mixed solution obtained in the step D, and uniformly stirring the mixture by using an eggbeater. Forming an ice cream paste.
Example 2
This example is a cream of galactolipid ice.
a. Selecting fresh small tomatoes as food materials, 100g of fresh small tomatoes, 100ml of milk, 15g of egg liquid and 10g of white granulated sugar.
b. Preferably, the fruit tomatoes are selected from fresh fruit tomatoes of 100 g. Removing pedicle, cleaning, peeling, pulverizing into slurry, and heating with slow fire to boil.
c. 100ml of milk is poured into the tomato pulp, heated to 80 ℃ with strong fire, namely the milk at the pot side is slightly boiled and immediately removed from the fire.
d. And C, slowly pouring and stirring the egg yolk liquid into the mixed liquid in the step B, wherein 15g of the egg yolk liquid is slowly and slowly poured into the mixed liquid, and eggs are not scalded into egg flowers.
e. And C, stirring the mixed solution in the step C while heating by using a small fire until the viscosity is 10P. After boiling, cooling to room temperature in cold water, pouring into fresh tomato pulp, and stirring uniformly.
f. Pouring egg cream into a container, adding 10g of white granulated sugar, and beating with an electric egg beater to six to seven percent, namely pulling out a sharp corner on the surface. And D, pouring the mixture into the mixed solution obtained in the step D, and uniformly stirring the mixture by using an eggbeater. Forming an ice cream paste.
Example 3
a. Selecting fresh small tomatoes as food materials, 100g of fresh small tomatoes, 0ml of milk, 15g of egg liquid and 10g of white granulated sugar.
b. Preferably, the fruit tomatoes are selected from fresh fruit tomatoes of 100 g. Removing pedicle, cleaning, peeling, pulverizing into slurry, and heating with slow fire to boil.
c. And C, slowly pouring and stirring the egg yolk liquid into the mixed liquid in the step B, wherein 15g of the egg yolk liquid is slowly and slowly poured into the mixed liquid, and eggs are not scalded into egg flowers.
d. And C, stirring the mixed solution in the step C while heating by using a small fire until the viscosity is 10 PPy. After boiling, cooling to room temperature in cold water, pouring into fresh tomato pulp, and stirring uniformly.
e. Pouring egg cream into a container, adding 10g of white granulated sugar, and beating with an electric egg beater to six to seven percent, namely pulling out a sharp corner on the surface. And D, pouring the mixture into the mixed solution obtained in the step D, and uniformly stirring the mixture by using an eggbeater. Forming an ice cream paste.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (3)
1. A method for making fruit tomato ice cream is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
A. selecting 100g of fresh fruits, namely tomatoes, removing stems, cleaning, peeling, crushing into pulp, and heating to boil by using small fire;
B. pouring 200ml of milk into the tomato pulp, heating to 80 ℃ with strong fire, and immediately taking away from the fire;
C. slowly pouring 20g of egg yolk liquid into the mixed liquid in the step B and stirring;
D. c, heating with slow fire while stirring the mixed solution in the step C until the viscosity is 10P, cooling to room temperature in cold water insulation, and pouring into the fresh fruit tomato juice in the step A to be uniformly stirred;
E. pouring 5g of egg cream into a container, adding 10g of white granulated sugar, and beating to six to seven percent by using an electric egg beater; pouring the mixture into the mixed solution obtained in the step D, and uniformly stirring the mixture by using an eggbeater; forming an ice cream paste;
F. and (5) preparing a finished product.
2. The method of manufacture of claim 1, wherein: ice cream is a boxed pre-packaged product: pouring the ice cream paste into a box, putting the box into a refrigerator for freezing, taking out the ice cream paste every 50-70 min, stirring the ice cream paste once, and stirring the ice cream paste with cold and hot water until the ice cream paste is completely frozen and solidified; homogenizing under high pressure, exchanging heat and cold, aging, freezing, puffing, and packaging to obtain frozen solid food; and (6) quality inspection and warehousing.
3. The method of manufacture of claim 1, wherein: ice cream is a machine torch ice cream product: filling the ice cream paste into an ice cream machine, and filling the ice cream paste into a cone, and beating the cone into torch ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910441593.8A CN111972536A (en) | 2019-05-24 | 2019-05-24 | Method for making fruit tomato ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910441593.8A CN111972536A (en) | 2019-05-24 | 2019-05-24 | Method for making fruit tomato ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111972536A true CN111972536A (en) | 2020-11-24 |
Family
ID=73437074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910441593.8A Pending CN111972536A (en) | 2019-05-24 | 2019-05-24 | Method for making fruit tomato ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111972536A (en) |
-
2019
- 2019-05-24 CN CN201910441593.8A patent/CN111972536A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102429042B (en) | Walnut milk and process for producing walnut milk | |
| CN106260451A (en) | A kind of manufacture method of characteristic nigecose | |
| CN102919693B (en) | Preparation method for waxy rice tea cake | |
| CN104026510A (en) | Production process of shredded pork with pickled mustard tuber | |
| CN105146380A (en) | Dark plum powder and cake for brewing, preparation method thereof and eating method thereof | |
| CN103141648A (en) | Avicennia marina chocolate and making process thereof | |
| CN103444818A (en) | Corn fried dough twist and making method thereof | |
| CN103190518B (en) | Soft ice-cream stick and production method thereof | |
| JP4758959B2 (en) | Half-divided egg-like processed egg product and method for producing the same | |
| CN106260489A (en) | A kind of Rhizoma Steudnerae Henryanae dried ice cream mix, ice cream and Chinese medicine health-care ice cream thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN111972536A (en) | Method for making fruit tomato ice cream | |
| CN104824110A (en) | Pastry containing gamma-aminobutyric acid | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| CN113545445A (en) | Juice-free fermented bean curd and preparation method thereof | |
| CN114098038A (en) | Lump-shaped aged brine complete material | |
| CN101461546B (en) | Method for producing vacuum oil fried convenient egg | |
| CN104855894A (en) | Herbal milk flavor purple sweet potato chip and preparation method thereof | |
| CN105494650A (en) | Pearl milk tea made from mashed potatoes and making method thereof | |
| CN104522281A (en) | Ice cream for supplementing iron and preparation method of same ice cream | |
| CN104489514A (en) | Fresh flower taro cake and processing method thereof | |
| CN109845792A (en) | A kind of cheese cards bodyguard is up to filling and preparation method thereof | |
| CN103719520A (en) | Method for producing filled lotus root sugar | |
| CN106106970A (en) | A kind of manufacture method of Rhizoma Dioscoreae esculentae Sorghum vulgare Pers. Maltose | |
| CN105941549A (en) | Cheese dessert production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201124 |
|
| WD01 | Invention patent application deemed withdrawn after publication |