Ice cream bar added with passion fruit juice and preparation method thereof

A technology of passion fruit and ice cream, which is applied in the field of preparation of frozen drinks, can solve the problems of passion fruit juice being easily oxidized, the decline of solvent resistance, and the stability of ice cream, so as to promote market development, increase varieties, and provide nutrition Sexual and functional effects

Inactive Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention adds passion fruit juice in the ice cream, to realize the diversity demand of frozen drink and strengthen the health care function of ice cream, but the passion fruit juice is very easily oxidized , and after adding passion fruit juice in ice cream, it will have a great impact on the stability of ice cream, which is manifested as a decrease in its resistance to solvents. Therefore, adding passion fruit juice in ice cream must solve the above problems

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Ice cream bar added with passion fruit juice and preparation method thereof
  • Ice cream bar added with passion fruit juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. The formula for adding the ice cream of passion fruit juice

[0040] White sugar 13%, fructose syrup 4%, milk powder 6%, passion fruit juice 30%, stabilizer 0.2%, coconut oil 4%, essence 0.15%, sweetener 0.01%, the rest water

[0041] 2, the preparation method of the described ice cream that adds passion fruit juice

[0042] (1) Dry mix white granulated sugar and stabilizer evenly, dissolve them with appropriate amount of ingredients water, filter to remove impurities visible to the naked eye, then add them to the ingredients pot, add milk powder, high fructose syrup, coconut oil, heat up and boil, supplemented with stir;

[0043] (2) Heating up, when the temperature reaches 80°C, add passion fruit juice, and add the remaining amount of ingredients water as required, stir evenly, to obtain a mixture of ingredients; wherein it is best to control the cooking time after adding passion fruit juice Less than 10min;

[0044] (3) Homogenization: homogenize the batching m...

Embodiment 2

[0051] The influence of the stabilizing agent of embodiment 2, different kinds and addition amount on ice cream stability

[0052] In the present invention, not all stabilizing agents can have good effect to the ice cream antisolvability that adds passion fruit juice, and its addition amount is also very critical simultaneously, for this reason, contriver is to the stabilizing agent of different types and addition amount to The impact of ice cream stability has been investigated, and the results are as shown in table 1. The preparation method and the conventional raw materials of the ice cream added with passion fruit juice are all the same as in example 1 in embodiment 2.

[0053] Table 1 Effects of different types and amounts of stabilizers on the stability of ice cream

[0054]

[0055] "+" means that the stability is average, the prepared liquid is clear, there will be no separation phenomenon in the aging stage, and the melting resistance is good, "++" means good stabi...

Embodiment 3

[0057] The antioxidant of embodiment 3, different kinds and addition amount are to the influence of passion fruit juice oxidative property and ice cream stability

[0058] In the present invention, not all antioxidants can play a protective role to passion fruit juice, and its addition amount is also very critical simultaneously, for this reason, inventor is to the influence of the antioxidant of different types and addition amount on ice cream stability Investigated, the result is as shown in table 1, the preparation method of the ice cream that adds passion fruit juice among the embodiment 3 and conventional raw material are all identical with embodiment 1.

[0059] Table 2 Effects of different types and amounts of antioxidants on the stability of passion fruit juice and ice cream

[0060]

[0061] As can be seen from the data in Table 2, when chitosan is selected as an antioxidant, the prepared ice cream has a bright color, indicating that the passion fruit juice in it i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the field of frozen drink preparation, in particular to an ice cream bar added with passion fruit juice and a preparation method of the ice cream bar. Based on the 100 weight parts of raw materials of the ice cream bar, the ice cream bar added with passion fruit juice contains 10-15 parts of passion fruit juice, 0.2-0.5 parts of stabilizing agents, 8-12 parts of milk powder and 0.1-0.3 parts of chitosan, wherein the stabilizing agent comprises guar gum, monoglyceride, locust bean gum, carrageenan and sodium carboxymethylcellulose with a mass ratio of 1-2:1:1:1:1. According to the method for preparing the ice cream bar containing passion fruit juice, the physicochemical indexes, the hygienic indexes and the organoleptic indexes all meet the corresponding national industry standards. The frozen drink containing passion fruit juice of the invention is unique in flavor, reasonable in formula and convenient to eat, and plays a certain role of nutrition and health protection simultaneously when being eaten by a consumer, wherein the passion fruit juice is fresh, sweet and delicious.

Description

technical field [0001] The invention relates to the field of preparation of frozen drinks, in particular to an ice cream added with passion fruit juice and a preparation method thereof. Background technique [0002] The frozen beverage industry has developed rapidly in my country in recent years, and there are currently a wide variety of frozen beverages available on the market. In order to meet the needs of different consumers, various businesses are committed to finding new breakthroughs and innovative elements in the packaging, structure, and flavor of frozen drinks, but there are not many innovations in the taste and composition of frozen drinks. Taking ice cream as an example, the ice cream currently on the market is mainly made of drinking water, sugar, and edible oil as the main raw materials, and is made by adding an appropriate amount of thickener, spices or beans, fruits, etc. In addition to the proportion of ingredients, the essence used, Except for different add...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42
Inventor 李凤英郝元元
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap