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Ice cream with sweet potato powder added in base

A technology of sweet potato flour and base material, which is applied in frozen sweets, food preparation, food science, etc., can solve the problems of adding sweet potato flour and achieve the effect of reducing intake

Inactive Publication Date: 2008-10-29
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Sweet potato flour is widely used in the food processing industry. It has the advantages of low price, rich nutrition, rich in cellulose, pectin and protein, and is very suitable for adding to frozen drinks; but in the current cold drink industry, sweet potato flour has never been used It is used as a raw material, and so far there have been no reports of adding sweet potato powder to the base material or cold drink products

Method used

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  • Ice cream with sweet potato powder added in base

Examples

Experimental program
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Effect test

preparation example Construction

[0039] The preparation method of the ice cream with sweet potato powder added to the base material provided by the present invention may include the following specific steps: raw material pretreatment → mixing → homogenization → sterilization → cooling → aging → freezing → mold filling → inserting chopsticks → demoulding → packaging → Storage → Inspection → Finished product. The specific production process is as follows:

[0040] Raw material pretreatment: must go through sensory, physical and chemical tests, microbiological tests, no adulteration and other foreign matter;

[0041] Mixing: Add appropriate amount of water into the batching tank, and then add various raw materials and necessary ingredients according to the formula under stirring conditions to obtain the base material;

[0042] Homogenization: Homogenize the base material, in which the homogenization temperature is generally controlled at 65°C-75°C, the primary pressure is controlled at 15-20MPa, and the seconda...

Embodiment 1

[0055] Embodiment 1: sweet potato flour ice cream formula (1000 parts by weight):

[0056] Milk powder: 60 parts by weight; white granulated sugar: 130 parts by weight; caramel: 40 parts by weight; sweet potato flour: 30 parts by weight; butter: 70 parts by weight; Raw gum: 0.5 parts by weight; sodium carboxymethyl cellulose: 1 part by weight; essence: 1 part by weight; the rest is water.

Embodiment 2

[0057] Embodiment 2: sweet potato powder ice cream formula (1000 parts by weight):

[0058] Milk powder: 50 parts by weight; white sugar: 130 parts by weight; fructose syrup: 30 parts by weight; caramel: 20 parts by weight; vegetable oil: 50 parts by weight; whey powder: 20 parts by weight; sweet potato powder: 30 parts by weight; molecular distillation Monoglyceride: 1.5 parts by weight; Carrageenan: 0.5 parts by weight; Locust bean gum: 0.5 parts by weight; Sodium carboxymethyl cellulose: 1 part by weight; Essence: 0.5 parts by weight;

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Abstract

The invention relates to an ice lolly with base materials added with sweet potato powder, wherein, every 1000 weight portions of the base materials contains 50 to 80 weight portions of milk powder, 110 to 210 portions of sweetener, 20 to 70 portions of sweet potato powder, 40 to 90 portions of oil, 1 to 5 portions of emulsification stabilizer and the rest is water. The sweet potato powder is cheap, full of nutriments, rich in cellulose, pectin and protein and can replace part expensive raw materials, guarantees the protein content of the ice lolly to meet the requirements and improves the nutritional value of the ice lolly. The sweet potato powder has the advantages of high viscosity and no irritative odor and can obviously improve the taste of the ice lolly when being added into the base materials of the ice lolly. The ice lolly makes use of the sweet potato powder as the raw material to produce the ice lolly with low cost, good taste and rich nutrition and meets the requirements of controlling cost for manufacturing enterprises and searching nutrition for customers.

Description

technical field [0001] The invention relates to an ice cream, in particular to an ice cream made by adding sweet potato flour to a base material. Background technique [0002] The protein content in ice cream and ice cream directly affects the taste and mouthfeel of the product. Currently, milk powder, milk, whey powder, soybean protein, etc. are the main raw materials that provide protein in the production of ice cream and ice cream. The prices of these raw materials are generally high, and have a greater impact on the price of base materials in the production of low-end ice cream. ; In addition, adding soy protein also has a large peculiar smell, which will bring unpleasant taste to the final product. [0003] Non-fat milk solids are the sum of solids other than fat in cold drinks such as ice cream and ice cream, including protein, lactose, vitamins, minerals, etc., mainly derived from milk, skimmed milk, milk powder, condensed milk, soybean protein, etc.; Non-fat milk s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/04A23G9/32A23L1/29A23L1/216A23L19/12A23L33/00
Inventor 温红瑞张冲格日乐图张奎谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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