CN1238132A - Pine nut kernel ice cream and preparing process thereof - Google Patents
Pine nut kernel ice cream and preparing process thereof Download PDFInfo
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- CN1238132A CN1238132A CN 98102073 CN98102073A CN1238132A CN 1238132 A CN1238132 A CN 1238132A CN 98102073 CN98102073 CN 98102073 CN 98102073 A CN98102073 A CN 98102073A CN 1238132 A CN1238132 A CN 1238132A
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- pine nut
- ice cream
- cream
- egg
- mel
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Abstract
A pinenut kernel ice cream is made up of pinenut kernel, linden honey, fresh milk, white granulated sugar, cream, molasses, condensed sweet milk, flour of glutinous rice, dextrin powder, egg and water, and through mixing, sterilization, homogenization, puffing, moulding, freezing, demoulding and packaging. It features high nutritive value.
Description
The invention belongs to foodstuff, the ice confectionery in a kind of summertime specifically, a kind of ice cream that contains pine nut benevolence of more specifically saying so.
The kind of summertime ice confectionery is a lot of on the market, even the ice confectionery of same classification also has a lot of styles.For example ice cream can be divided into chocolate, cream, kernel, pulp by composition and local flavor difference; Reach outward appearance to taste and can be divided into double-colored ice cream and three look ice creams or the like.But ice cream is except that dairy products, egg products on the market, all contains more food additives such as thickener, flavorant, food coloring etc., and (Cao Kejia compiles, " food processing and storage application manual ", Tianjin science tech publishing house, in August, 1988 front page, the 303-307 page or leaf).
The purpose of this invention is to provide a kind of green ice confectionery that does not contain food additives--a kind of ice cream that contains pine nut benevolence.
Ice cream composition of the present invention and content thereof (is 100 in ice cream weight): pine nut benevolence 2-4%, fresh milk 14-16%, white granulated sugar 13-15%, cream 1.5-3%, Mel 4.5-6%, malt sugar 4-6%, condensed milk 0.04-0.06%, sticky rice powder 1.5-3%, dextrine powder 0.5-1.5%, egg 1.5-3%, all the other are cold boiling water.
The preparation method of ice cream of the present invention comprises following process: fresh milk, cream, Mel, white granulated sugar, condensed milk, malt sugar, sticky rice powder, dextrine powder, cold water are poured into mixed 80-100 ℃ of back heating in the container, sterilized 4-8 minute, when being cooled to 25-35 ℃, add pine nut benevolence, fresh hen egg, continue to stir and be cooled to room temperature, used the homogenizer expanding treatment then 28-35 minute, raw material after expanded is poured in the mould after sterile-processed, in refrigerator, freeze at last more than 30 minutes, preserve in the freezer after the demoulding, check, the packing.
The raw material of pine nut benevolence of the present invention, Mel is to obtain from the wild herborization of Changbaishan area, refinement processing.Pine nut benevolence is that the nothing of selecting through strictness is rotten, nothing is rotten, need stir-fry golden yellow ripe grain with warm fire through clean, airing before using, and is ground into tiny and uniform particle then.Described Mel is the commercially available prod.
Other raw material of the present invention all is commercially available prod.
Major advantage of the present invention:
Ice cream primary raw material pine nut benevolence of the present invention, Mel all are natural wild plant processing, also contain dairy produce, egg, not containing any synthetic food additives, is the higher green summertime ice confectionery of a kind of nutritional labeling therefore, will be subjected to consumers in general's welcome.
Further describe characteristics of the present invention below by example:
Example 1
13kg white granulated sugar, 15kg fresh milk, 5kg Mel, cream 2kg, malt sugar 6kg, condensed milk 45ml, sticky rice powder 2kg, dextrine powder 1.5kg, cold water 52kg are poured in the container, heat 100 ℃, sterilized 4 minutes, to be cooled during to 30 ℃, add pine nut benevolence particle 2kg, egg 2kg and continue to stir and also be cooled to room temperature, pack in the sterile-processed mould slotting skewer with the homogenizer expanding treatment after 30 minutes into, freezed 30 minutes the demoulding, check, packing warehouse-in at refrigerator.
Example 2
With 15kg white granulated sugar, 16kg fresh milk, 6kg Mel, cream 2.5kg, malt sugar 4kg, condensed milk 55ml, sticky rice powder 2.8kg, dextrine powder 0.5kg, cold water 48kg, pour in the container, heat 80 ℃, sterilized 8 minutes, to be cooled during to 35 ℃, add pine nut benevolence particle 3kg, egg 3kg, continue to stir and be cooled to room temperature, with homogenizer expanding treatment 35 minutes, pack in the mould, insert skewer, in refrigerator, freezed 30 minutes, the demoulding, check, packing warehouse-in.
Claims (3)
1. pine nut kernel ice cream, it is characterized in that forming and comprise pine nut benevolence, Mel, fresh milk, condensed milk, white granulated sugar, malt sugar, glutinous rice flour, dextrine powder, egg, concrete content (is 100 in ice cream weight): pine nut benevolence 2-4%, fresh milk 14-16%, white granulated sugar 13-15%, cream 1.5-3%, Mel 4.5-6%, malt sugar 4-6%, condensed milk 0.04-0.06%, sticky rice powder 1.5-3%, dextrine powder 0.5-1.5%, egg 1.5-3%, all the other are cold boiling water.
2. the described ice cream preparation method of claim 1, it is characterized in that preparation process comprises: with fresh milk, cream, Mel, white granulated sugar, condensed milk, malt sugar, sticky rice powder, dextrine powder, cold water is poured in the container, after mixing, heat 80-100 ℃, sterilized 4-8 minute, add SEMEN PINI KORAIENSIS when being cooled to 25-35 ℃, egg, continue to stir and be cooled to room temperature, used the homogenizer expanding treatment then 28-35 minute, raw material after expanded is poured in the mould after sterile-processed, in refrigerator, freeze more than 30 minutes the demoulding at last, check, the packing warehouse-in.
3. in accordance with the method for claim 2, it is characterized in that pine nut benevolence, stir-fry golden yellow ripe grain, be ground into tiny and uniform particle then with warm fire through clean, airing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102073A CN1066922C (en) | 1998-06-09 | 1998-06-09 | Pine nut kernel ice cream and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102073A CN1066922C (en) | 1998-06-09 | 1998-06-09 | Pine nut kernel ice cream and preparing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1238132A true CN1238132A (en) | 1999-12-15 |
| CN1066922C CN1066922C (en) | 2001-06-13 |
Family
ID=5217115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98102073A Expired - Fee Related CN1066922C (en) | 1998-06-09 | 1998-06-09 | Pine nut kernel ice cream and preparing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1066922C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2595382C1 (en) * | 2015-04-22 | 2016-08-27 | Федеральное государственное бюджетное учреждение науки Сибирский федеральный научный центр агробиотехнологий Российской академии наук (СФНЦА РАН) | Food product from cedar nut kernel |
| CN107047917A (en) * | 2017-04-20 | 2017-08-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN111493203A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Method for making natto ice cream |
| CN111493202A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Natto ice cream and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126548A (en) * | 1995-01-11 | 1996-07-17 | 李金宝 | Soft sesame candy |
-
1998
- 1998-06-09 CN CN98102073A patent/CN1066922C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2595382C1 (en) * | 2015-04-22 | 2016-08-27 | Федеральное государственное бюджетное учреждение науки Сибирский федеральный научный центр агробиотехнологий Российской академии наук (СФНЦА РАН) | Food product from cedar nut kernel |
| CN107047917A (en) * | 2017-04-20 | 2017-08-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN111493203A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Method for making natto ice cream |
| CN111493202A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Natto ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1066922C (en) | 2001-06-13 |
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