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Cassia seed nutrient ice cream and processing technology thereof

A processing technology and ice cream technology, applied in the field of cassia seed nutritional ice cream and its processing technology, to achieve the effect of rich nutrition, less fat and simple technology

Inactive Publication Date: 2012-05-16
孙福宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At this stage, no manufacturers have applied cassia seeds to the production of ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: 50% cassia seed juice, 10% palm oil, 6% whole milk powder, 10% isomaltooligosaccharide, 0.10% aspartame, 0.2% gelatin, 0.15% sodium dodecyl sulfonate, monoglyceride Fat 0.2%, caramel coloring 0.10%, balance is water.

Embodiment 2

[0024] Example 2: Cassia seed juice 30%, palm oil 8%, whole milk powder 8%, isomaltooligosaccharide 14%, aspartame 0.05%, gelatin 0.6%, sodium dodecylsulfonate 0.10%, monoglyceride Fat 0.3%, caramel color 0.20%, balance is water.

Embodiment 3

[0025] Example 3: Cassia seed juice 40%, palm oil 6%, whole milk powder 7%, isomaltooligosaccharide 12%, aspartame 0.075%, gelatin 0.4%, sodium lauryl sulfonate 0.20%, monoglyceride Fat 0.1%, caramel coloring 0.15%, balance is water.

[0026] Processing step of the present invention is:

[0027] 1. Raw material pretreatment;

[0028] 2. Extraction and separation

[0029] Add water with a solid-to-liquid ratio of 1:3 to 1:9, and extract at 50 to 80°C for 30 to 90 minutes;

[0030] 3. Mixing and grinding;

[0031] 4. Sterilization and homogenization

[0032] The sterilized mixture liquid is cooled to 60-65°C, and after the second homogenization treatment, the fat globules are broken, the number increases, the viscosity of the mixture liquid is increased, and the stabilizer, emulsifier, and protein are evenly distributed; the homogenization process Increase the consistency of the feed liquid, improve the foamability of the feed liquid, so that the product is more delicate an...

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PUM

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Abstract

A cassia seed nutrient ice cream and a processing technology thereof relate to an ice cream and a processing technology thereof, and specifically relate to the cassia seed nutrient ice cream and the processing technology thereof. The invention provides a cool and tasty cassia seed nutrient ice cream with abundant nutrition and the processing technology thereof. A technical scheme is as below: the ice cream of the invention comprises, by weight, 30-50% of cassia seed juice, 6-10% of palm oil, 6-8% of whole milk powder, 10-14% of isomaltose hypgather, 0.05-0.10% of Aspartame, 0.2-0.6% of gelatin, 0.10-0.20% of sodium dodecyl sulfate, 0.1-0.3% of monoglyceride, 0.10-0.20% of caramel pigment and the balance of water. The technology comprises steps of: pretreating raw materials, extracting, separating, mixing, grinding, sterilizing, homogenizing, ageing, congealing and freezing.

Description

Technical field: [0001] The invention relates to an ice cream and a processing technology thereof, more specifically, relates to a cassia seed nutritious ice cream and a processing technology thereof. Background technique: [0002] Traditional ice cream is deeply loved and favored by people for its refreshing and bright sweetness, smooth and delicate taste and unique flavor. However, traditional ice cream is a high-energy food, and its main raw materials are fat and sucrose, which are two major energy sources. Modern nutrition theory believes that excessive intake of sucrose and fat is one of the important causes of diseases such as obesity, dental caries, diabetes, arteriosclerosis and coronary heart disease. At present, with the strengthening of people's awareness of health care and the transformation of consumption concepts, the purpose of ice cream consumption has been developed from simply cooling off heat and thirst to nutrition and health care. [0003] Semen Cassia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 孙福宏
Owner 孙福宏
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