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    • 4. 发明公开
    • 뽕잎을 주재로 한 아이스크림류의 제조방법
    • 使用大豆叶的冰淇淋的制备方法
    • KR1020010016895A
    • 2001-03-05
    • KR1019990032108
    • 1999-08-05
    • 대한민국(농촌진흥청장)홍영식품 주식회사
    • 류강선김현복김선여이희삼이용기이용우임수호정운영
    • A23G9/04
    • A23G9/42
    • PURPOSE: A method for preparing a kind of ice cream containing powdered mulberry leaves and optionally milk fat is provided to serve low-caloric ice cream products having unique flavor, color and texture and preventing geriatric diseases. CONSTITUTION: The ice cream product containing milk fat is prepared by the steps of: (i) dipping mulberry leaves into an aqueous solution of sodium bicarbonate for 5sec and pulverizing the leaves to fine powder of 100-300mesh; (ii) leaving mulberry leaves in an airtight space filled with nitrogen gas, drying and washing the leaves before grinding the processed leaves to fine powder and adding to the mulberry leaf powder above in a ratio of 1:1; (iii) mixing 18-35wt% of raw cream, 7-11wt% of powdered nonfat milk, 4-7wt% of ice sugar, 0-3wt% of hydrous crystalline dextrose, 0.2-0.6wt% of emulsion stabilizer, 0-0.2wt% of vanilla, 0-0.05wt% of refined salt, 9-13wt% of refined sugar and refined water at 40-90deg.C for 10-60min; (iv) homogenizing and sterilizing the mixture at 70-100deg.C for 10-60sec before cooling and adding to 0.1-5wt% of the powdered mulberry leaves; and then (v) aging the mixed mulberry leaf powder at 1-10deg.C for 1-20hr and increasing the quantity of the aged to 50-150 times and frozen mixture before packing the resulting product. The ice cream not containing milk fat comprises 0.1-5wt% of the powdered mulberry leaves, 9-12wt% of powdered nonfat milk, 9.5-12% of coconut hardened oil, 4-8wt% of ice sugar, 0-4wt% of hydrous crystalline dextrose, 0.2-0.6wt% of emulsion stabilizer, 0-0.2wt% of vanilla, 0-0.05wt% of refined salt, and refined water. The emulsion stabilizer includes 22.5% of guar gum, 19.5% of locust bean gum, 4.5% of carrageenan, 3.5% of Tamarind gum and 50% of Glycerin fatty acid ester.
    • 目的:提供一种制备含有桑叶和任选的乳脂的冰淇淋的方法,用于提供具有独特风味,色泽和质感的低热量冰淇淋产品,并防止老年病。 构成:含有乳脂的冰淇淋产品是通过以下步骤制备的:(i)将桑叶浸入碳酸氢钠水溶液中5秒钟,粉碎至100-300目的细粉; (ii)将桑叶留在装有氮气的气密空间中,干燥和洗涤叶子,然后将加工的叶子研磨成细粉末,并以1:1的比例加入到上述桑叶粉末中; (iii)混合18-35重量%的生奶油,7-11重量%的粉状脱脂牛奶,4-7重量%的冰糖,0-3重量%的含水结晶葡萄糖,0.2-0.6重量%的乳化稳定剂,0-0.2 重量百分比的香草,0-0.05重量%的精制盐,9-13重量%的精制糖和精制水在40-90℃下进行10-60分钟; (iv)将混合物在70-100℃均化灭菌10-60秒,然后冷却,加入0.1-5重量%的桑叶粉末; 然后(v)将混合的桑叶粉末在1-10℃下老化1-20小时,并将包装所得产物的老化量增加到50-150倍,冷冻混合物。 不含乳脂的冰淇淋含有0.1-5重量%的桑叶粉,9-12重量%粉末脱脂奶,9.5-12%椰子硬化油,4-8重量%冰糖,0-4重量%含水量 结晶葡萄糖,0.2-0.6重量%的乳化稳定剂,0-0.2重量%的香草,0-0.05重量%的精制盐和精制水。 乳化稳定剂包括22.5%的瓜尔胶,19.5%的刺槐豆胶,4.5%的角叉菜胶,3.5%的罗望子胶和50%的甘油脂肪酸酯。