Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof

A soft ice cream, honeysuckle technology, applied in food preparation, frozen desserts, drug combinations, etc., can solve the problems of low solubility, unsatisfactory taste and flavor of ice cream, slow dissolution speed, etc., and achieves the promotion of sugar metabolism, unique and stable effects. quality effect

Inactive Publication Date: 2010-03-31
SHENZHEN OCEAN POWER INDUSTRIAL CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because this kind of ice cream is dissolved in cold water, the dissolution rate is relatively slow and the solubility is relatively low.

Method used

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  • Ginger and honeysuckle composite flavor soft ice cream size and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take by weight: 13 parts of sugar; 8 parts of milk powder; 1 part of non-dairy creamer; 0.05 part of lecithin; 0.08 part of sucrose ester; 0.08 part of guar gum; 0.05 part of konjac gum; ) 0.15; 40 parts of ginger and honeysuckle compound concentrated liquid; 0.1 part of essence, 40 parts of water. After pre-mixing the emulsification stabilizer with about 1 / 3 of the sugar, add a small amount of hot water above 50°C, stir to dissolve and disperse evenly, then pass through the colloid mill once, and pump into the hot and cold tank; mix the remaining sugar, milk powder, Mix the non-dairy creamer, add a small amount of hot water above 50°C to dissolve, then pass through the colloid mill once, pump it into the above storage tank, add water to 2 / 3 of the total volume while stirring, and pump it into the cold and hot tank; put ginger and Slowly add the honeysuckle concentrated liquid mixture into the hot and cold tank while stirring; dissolve the essence with water, dilute it ...

Embodiment 2

[0027] Weighing: 10 parts of sugar; 10 parts of milk powder; 3 parts of non-dairy creamer; 0.1 part of lecithin; 0.1 part of sucrose ester; 0.08 part of guar gum; 0.05 part of konjac gum; ) 0.15; 10 parts of ginger and honeysuckle compound concentrated liquid; 0.2 parts of essence and 70 parts of water. The preparation process is the same as in Example 1.

Embodiment 3

[0029] Take by weight: 12 parts of sugar; 4 parts of milk powder; 4 parts of non-dairy creamer; 0.2 part of lecithin; 0.15 part of sucrose ester; 0.2 part of guar gum; 0.1 part of konjac gum; CMC (sodium carboxymethylcellulose ) 0.08; 20 parts of ginger and honeysuckle compound concentrated liquid; 0.1 part of essence, 60 parts of water. The preparation process is the same as in Example 1.

[0030] The following table shows the evaluation of various taste indicators of ginger and honeysuckle compound flavor soft ice cream by 20 public judges:

[0031]

[0032] It can be seen from the above table that among the three examples, the cake made in Example 1 has a full fragrance, smooth texture, overall taste, high practical value, and is very popular among the public, while Example 2 is the second best. 3 slightly inferior.

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Abstract

The invention discloses a ginger and honeysuckle composite flavor soft ice cream size comprising the following components in parts by weight: 7-13 parts of sugar, 4-10 parts of milk powder, 1-4 partsof non-dairy creamer, 0.05-0.2 part of lecithin , 0.08-0.15 part of sucrose ester, 0.08-0.2 part of guar gum, 0.05-0.15 part of konjac glucomannan, 0.08-0.2 part of sodium carboxymethylcellulose, 10-40 parts of ginger and honeysuckle composite liquid, a proper amount of essence and 40-70 parts of water. The invention also discloses a preparation method of the size. The ginger and honeysuckle composite flavor soft ice cream integrates the ginger and honeysuckle composite flavor medicine and food values and the icy and lubricative mouthfeel of ice cream, provides nutrition, health and beauty, isfresh and tasty, has unique efficacy and the functions of beautifying and anti-ageing, promoting in vivo glycometabolism, eliminating fatigue, and the like. The ginger and honeysuckle composite flavor soft ice cream size is in a liquid state, has high mixing uniformity of raw materials and can ensure stable quality; the size has smaller fat granule diameter after being homogenized, thereby enhancing the stability of a size system.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a recipe for making soft ice cream with compound flavors of ginger and honeysuckle and a method for making soft ice cream using the recipe. 【Background technique】 [0002] With the improvement of people's living standards and the change of consumption concept, people's requirements for the flavor of ice cream tend to be cool. Higher and higher. [0003] Traditional soft ice cream is made by dissolving soft ice cream powder with cold water, aging for a short time, and then making cream. Since this ice cream is dissolved in cold water, the dissolution rate is relatively slow and the solubility is relatively low. The colloidal particles therein fail to fully swell to play a role, resulting in unsatisfactory taste and local flavor of the ice cream. [0004] Ginger is pungent in taste and warm in nature. It can whet the appetite and stop vomiting, resolve phlegm and relieve cough, s...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/04A61K36/9068A23L1/30A61P17/16A61P17/18A61P39/06A61P3/10A23L33/105
Inventor 赖敬财刘梅森何唯平
Owner SHENZHEN OCEAN POWER INDUSTRIAL CO LTD
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