Jelly ice-cream and its preparing process

A technology for jelly and ice cream, which is used in frozen desserts, food science, applications, etc.

Inactive Publication Date: 2008-02-13
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are no cold drink products on the market that are well combined with j

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Recipe (1 ton): including 1 ton of ice cream and jelly ingredients

[0028] Jelly material formula: 100 kg of sugar, 140 kg of glucose powder, 0.2 kg of potassium citrate, 40 kg of concentrated orange juice, 4.5 kg of citric acid, 0.1 kg of carrageenan, 0.1 kg of xanthan gum, 0.1 kg of konjac gum, 40 grams of lemon yellow, 45 grams of sunset yellow, 2 kg of orange essence.

[0029] Ice cream ingredients: 130kg sugar, 60kg maltose, 60kg coconut oil, 80kg milk powder, 40kg dextrin powder, 2kg monoglyceride, 1kg guar gum, 0.5kg carrageenan, 2kg CMC, xanthan gum 1 kg, milk essence 1.5 kg

[0030] Process points:

[0031] First, make the jelly

[0032] 1. Add jelly stabilizer while stirring in water at room temperature. Addition amount is 0.1 kg of carrageenan, 0.1 kg of xanthan gum, 0.1 kg of konjac gum (pre-mixed with 5-10 times of sugar)

[0033] 2. Add the remaining sugar and glucose powder while stirring, and heat to 60°C

[0034] 3. Add potassium citrate pre-solut...

Embodiment 2

[0049] Recipe (1 ton): including 1 ton each of ice cream and jelly.

[0050] Jelly material formula: 60 kg of sugar, 180 kg of glucose powder, 0.25 kg of potassium citrate, 10 kg of concentrated orange juice, 4.5 kg of citric acid, 0.05 kg of carrageenan, 0.05 kg of xanthan gum, 0.2 kg of konjac gum, 40 grams of lemon yellow, 45 grams of sunset yellow, 2 kg of orange essence.

[0051] Ice cream material formula: 60 kg of sugar, 180 kg of glucose powder, 60 kg of coconut oil, 80 kg of milk powder, 40 kg of dextrin powder, 2 kg of monoglyceride, 1 kg of guar gum, 0.5 kg of carrageenan, 2 kg of CMC, xanthan Glue 1 kg, milk essence 1.5 kg

Embodiment 3

[0053] Recipe (1 ton): including 1 ton each of ice cream and jelly

[0054] Jelly material formula: 120 kg of sugar, 120 kg of glucose powder, 0.15 kg of potassium citrate, 10 kg of concentrated grape juice, 4.5 kg of citric acid, 0.15 kg of carrageenan, 0.05 kg of xanthan gum, 0.1 kg of konjac gum, 55 kg of sunset yellow pigment gram, 2 kilograms of orange essence.

[0055] Ice cream material formula: 120 kg of sugar, 120 kg of glucose powder, 60 kg of coconut oil, 80 kg of milk powder, 40 kg of dextrin powder, 2 kg of monoglyceride, 1 kg of guar gum, 0.5 kg of carrageenan, 2 kg of CMC, xanthan Glue 1 kg, milk essence 1.5 kg

[0056] The process used in the above examples 2 and 3 is the same as that of example 1, and the weight of the components therein is not particularly strictly limited, because conventional food preparation is a well-known method disclosed in the art.

[0057] Taste rating for this product

[0058] Tasting method: Select 50 people for taste evaluation,...

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PUM

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Abstract

The present invention relates to an ice cream, especially relates to a jelly ice cream (cold products) and the preparation method, which belongs to the food technology field. The present invention is a jelly ice cream, wherein the fruit jelly is arranged and swathed at the outer face of the cold products. The cold product of the present invention comprises two parts, a thin layer of the fruit jelly, and inside is the frozen product, when eating, the jelly peel can be pared off like peeling the fruit and eat the cold drink inside, and also can enjoy the outside refreshing jelly.

Description

technical field [0001] The invention relates to an ice cream, in particular to a jelly ice cream (ie a cold drink product) and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] The manufacturing process of ordinary cold drink products is: material preparation, pasteurization, homogenization, cooling, aging, freezing, canning, freezing, demoulding, packaging, and finished product storage. Among them: the general operating conditions are as follows: [0003] Homogeneous: Homogeneous pressure is 150-170bar; [0004] Sterilization: 95℃±3, sterilization time: 300 seconds; [0005] Cooling: The temperature of the feed liquid is required to be 4°C; [0006] At present, the cold drink products on the market do not have a good product combined with jelly. Most of the products are mixed with ice cream material after dicing the jelly to harden together. Contents of the invention [0007] Purpose of the present invention: inve...

Claims

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Application Information

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IPC IPC(8): A23G9/00A23G9/48A23G9/32A23G9/04
Inventor 芦志新汤春宏
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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