Pulp ice cream

A technology of ice cream and fruit pulp, applied in frozen desserts, food science, applications, etc.

Inactive Publication Date: 2012-05-16
于泰哲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, no manufacturer has ap

Method used

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  • Pulp ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Example 1: 10% whole milk powder, 9% evaporated milk, 9% cream, 4% white sugar, 1.5% starch syrup, 20% jackfruit pulp, 0.15% CMC, 0.05% sodium alginate, 0.1 monoglyceride %, the rest is water.

Embodiment 2

[0007] Example 2: 20% whole milk powder, 8% evaporated milk, 8% cream, 3% white sugar, 1% starch syrup, 10% jackfruit pulp, 0.05% CMC, 0.15% sodium alginate, 0.2 monoglyceride %, the rest is water.

Embodiment 3

[0008] Example 3: 15% whole milk powder, 8.5% evaporated milk, 8.5% butter, 3.5% white sugar, 1.2% starch syrup, 15% jackfruit pulp, 0.1% CMC, 0.1% sodium alginate, 0.15 monoglyceride %, the rest is water.

[0009] The present invention selects the content of jackfruit pulp, CMC, sodium alginate and monoglyceride as the influencing factors affecting the expansion rate of ice cream, as shown in Table 1 and Table 2.

[0010] Table 1 Four-factor level table

[0011]

[0012] Table 2 The influence of four factors on the expansion rate of ice cream

[0013] serial number

A

B

C

D

Expansion rate / %

1

1

1

1

1

62.2

2

1

2

2

2

110

3

1

3

3

3

90.1

[0014] 4

2

1

2

3

93.3

5

2

2

3

1

100

6

2

3

1

2

76.2

7 ...

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Abstract

The invention relates to a pulp ice cream, belonging to the field of food processing. The invention provides a pulp ice cream with unique flavour and rich nutrition. The pulp rice cream is in the following ratio: 10-20% of whole milk powder, 8-9% of evaporated milk, 8-9% of butter, 3-4% of white sugar, 1-1.5% of starch syrup, 10-20% of pineapple pulp, 0.05-0.15% of CMC (Carboxyl Methylated Cellulose), 0.05-0.15% of sodium alginate tech grade, 0.1-0.2% of monostearin and balance of water.

Description

Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to a fruit pulp ice cream. Background technique: [0002] Jackfruit, also known as "tree pineapple" and "wood pineapple", is a typical tropical fruit tree fruit and is known as "tropical rare fruit". Jackfruit is native to India and is currently cultivated in tropical countries such as Sri Lanka, Myanmar, and Indonesia. Jackfruit has been cultivated in my country for more than 1,000 years. It is now cultivated in Guangdong, Guangxi, Hainan, Yunnan, Fujian, and southern Sichuan. Hainan Province has the most and is widely cultivated in the whole province. It is one of the common tropical fruit trees. When the jackfruit fruit is ripe, it has an aroma, golden color, sweetness like honey, crisp and delicious, and has high nutritional value. Jackfruit fruit is rich in sugar, protein and fat, including 20.5-21.7% of total sugar, 1.05-1.72% of protein, 0.6% of fat, 23.4% of...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 于泰哲
Owner 于泰哲
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