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Ice cream capable of supplementing calcium

An ice cream and calcium supplement technology, applied in the field of ice cream, can solve the problems of high fat content and low nutritional content of ice cream

Inactive Publication Date: 2009-06-03
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Traditional ice cream is high in fat and low in nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Raw material pretreatment: wash oysters and red beans, dry and crush them, put kelp, seaweed, and kelp into a traditional Chinese medicine extraction tank to extract juice, melt sugar and butter, and completely swell the stabilizer and emulsifier with hot water , mix the above raw materials and add milk powder, stir evenly, keep stirring and preheat to 60°C to obtain the raw material mixture;

[0035] (2) Rubber mill: the raw material mixture is rubber-milled so that it has no gritty feeling;

[0036] (3) Pasteurization: the raw material mixture was sterilized in a sterilizing pot for 15 minutes at 60°C;

[0037] (4) Homogenization: the raw material mixture is cooled to 50°C, and homogenized at 30Mpa to obtain a homogeneous raw material;

[0038] (5) Aging: Cool the homogeneous raw material to room temperature, and age it at 4°C for 16 hours to obtain the aged raw material;

[0039] (6) Freezing: Whipping and filling the aging raw materials with air, freezing and ...

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PUM

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Abstract

An ice cream capable of supplementing calcium is made from the following components by weight: 0.2-0.65% of oyster, 0.1-0.4% of red bean, 0.3-0.75% of kelp, 0.2-0.65% of laver, 0.2-0.65% of sea tangle, 5-20% of powdered milk, 3-10% of cream, 10-20% of sugar, 0.5-6% of an emulsifier, 0.1-0.5% of a stabilizer and water. The ice cream is added with a plurality of raw materials containing the calcium and iodine, which ensures calcium supplement and iodine intake when eating the ice cream, thus reducing various diseases caused by calcium deficiency and iodine deficiency.

Description

technical field [0001] The invention relates to the technical field of ice cream, in particular to calcium-enriched ice cream using various high-calcium foods as raw materials. Background technique [0002] Ice cream is a kind of ice cream that uses drinking water, dairy products (Mpro>2%), eggs, sweeteners, flavorings, edible oils, etc. as main raw materials, and adds emulsification stabilizers, pigments, etc. Frozen beverages that have been aged (ripened), frozen, or expanded in volume through molding, hardening, and other processes. The classification of ice cream is as follows: [0003] Classified by fat content: (1) High-grade cream ice cream has a fat content of 14% to 16% and a total solid content of 38% to 42%. (2) The fat content of cream ice cream is 10%~12%, which is medium fat ice cream, and the total solid content is 34%~38%. (3) The fat content of milk ice cream is 6%~8%, which is low-fat ice cream, and the total solid content is 32%~34%. [0004] Classi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42A23G9/32A23L1/304
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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