Formula of Italian type rainbow ice cream and production technology

A technology of ice cream and soft ice cream, applied in the formula and production field of Italian rainbow ice cream, can solve the problems of not smooth lines and not beautiful colors, etc., and achieve the effect of dazzling colors, pure fragrance and delicious quality

Inactive Publication Date: 2010-07-14
李建伟
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Italy is the birthplace of ice cream, where ice cream is a necessity of people's life, pay attention to fresh raw materials, professional chefs, and handmade, so that although the freshness and delicate taste of ice cream are preserved, it is made on traditional marble boards, directly Mixing ice cream with jam or chocolate sauce, the color is not beautiful enough, the lines are not smooth enough

Method used

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Embodiment Construction

[0006] According to the weight formula ratio of this specific embodiment: soft ice cream powder 1kg, water 2.5kg, three-color jam 0.5kg / cylinder; the formula per kilogram of described soft ice cream powder is by mass percentage: β-cyclodextrin 5%, non-dairy fat 5% powder, 60% whole milk powder, 20% dairy white powder, 2% edible essence, 5% stabilizer, 3% emulsifier; the preparation method of the present invention: boil the purified water to about 100°C until the water boils, and then When it cools down to about 40°C-60°C, add it to the prepared ice cream powder, stir quickly for 3-5 minutes, let the ice cream powder fully dissolve, and check that there are no dough balls; put the prepared soft ice cream machine Clean the tank, then slowly pour in the fully dissolved ice cream powder, then pour various flavors of jam into the sauce tank, adjust the temperature of the ice cream machine to -18°C, and set the time to 14-16 minutes, after ice cream After the cylinder cools down, th...

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PUM

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Abstract

The invention relates to a formula of Italian type rainbow ice cream and production technology. The formula of the invention comprises the following ingredients by weight: 0.9-1.1kg of soft ice cream powder, 2.2-2.7kg of water and 0.4-0.6kg per cylinder of tri-color jam, and the formula of the soft ice cream powder per kg comprises the following ingredients in percent by mass: 5 percent of beta-cyclodextrin, 5 percent of non-dairy creamer, 60 percent of whole milk powder, 20 percent of milk extract white powder, 2 percent of flavoring essence, 5 percent of stabilizer and 3 percent of emulsifier. The invention adopts a machine to make, and the produced ice cream has pure, milky and jam flavors; the jam has various flavors, and can be matched into different flavors of rainbow ice cream, so the ice cream can be suitable for being tasted by customers liking various different tastes.

Description

Technical field: [0001] The invention relates to a formula and production technology of Italian-style rainbow ice cream. Background technique: [0002] There are only two major families of ice cream recognized in the world today: industrially produced American ice cream and handmade Italian ice cream. American ice cream is mainly seen in the Chinese market, which is characterized by industrial production. It is made by adding cream and sugar to the finished ice cream powder. The fat content is generally not less than 20%, with high sweetness and heavy taste. Due to centralized production and large quantities Sales, in order to facilitate transportation, coagulants and preservatives are also essential, so its freshness and delicateness will be greatly reduced. Italy is the birthplace of ice cream, where ice cream is a necessity of people's life, pay attention to fresh raw materials, professional chefs, and handmade, so that although the freshness and delicate taste of ice cr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04A23G9/32
Inventor 李建伟
Owner 李建伟
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