Preparation method of water chestnut ice cream

The invention discloses a preparation method of water caltrop ice cream, which comprises the following steps: grinding hulled water caltrop into pulp, filtering, uniformly mixing filtrate with milk powder, white granulated sugar, cream and water, stirring, quickly freezing and the like to finally obtain a finished product. Under the condition that a thickening stabilizer is not added, a specific formula and a specific processing technology are adopted, the ice cream product with a stable product tissue system and excellent sensory indexes such as color, texture, tissue and taste is prepared, the viscosity and the hardness value are improved, the milk separation index is reduced, and the product quality is improved. 本发明公开了一种菱角冰淇淋的制备方法，通过将去壳菱角打磨成浆并过滤、将滤液与奶粉、白砂糖、奶油和水混合均匀、搅拌、速冻等制备步骤，最终获得成品；本发明在不添加增稠稳定剂的条件下，采用特定的配方和加工工艺，制备出产品组织体系稳定，色泽、质地、组织、滋味等感官指标优良的冰淇淋产品，提高了黏度和硬度值，降低了乳析指数，提升了产品的质量。