一种香叶冰淇淋及其制备方法
申请公布号:CN102948579A
申请号:CN201210524494.4
申请日期:2012.12.07
申请公布日期:2013.03.06
发明人:宗迎;谷风林;卢少芳;谭乐和;邓雨樱;王凯丽;陈海平;朱红英
分类号:A23G9/32(2006.01)I;A23G9/42(2006.01)I;A23G9/36(2006.01)I
主分类号:A23G9/32(2006.01)I
代理人:张水俤
地址:571533 海南省万宁市兴隆热带植物园
摘要:本发明涉及一种香叶冰淇淋及其制备方法。本发明香叶冰淇淋包含新鲜椰肉成分和新鲜香露兜叶成分,其制备方法包括:1)将新鲜香露兜叶清洗、切断,与新鲜的椰子肉混合在一起绞碎,加水、榨汁、过滤,得到椰子香叶汁;2)在椰子香叶汁中加入白砂糖、葡萄糖粉、麦芽糊精、淀粉,边搅拌边用文火加热,至白砂糖完全溶解;3)将步骤2)制得的混合物料与全脂纯牛奶、淡奶油一起置于杀菌老化均质机中老化均质;4)将经过老化的混合液装入冰淇淋凝冻机搅拌桶内,在搅拌状态下凝冻,取出后放入急速冷冻柜。本发明冰淇淋因加入了香露兜叶和椰子肉提取液,使得制备的冰淇淋具有了天然的淡绿色和米香与椰香味,风味独特,清香淡雅。
主权项:一种香叶冰淇淋,其特征在于,由包含新鲜椰肉和新鲜香露兜叶的原料制成。
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