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Additive-free ice-cream and preparation method thereof

An additive and ice cream technology, applied in the field of frozen beverage preparation, can solve the problems of influence, product can not be formed, ice cream stability (melting resistance) and unfavorable viscosity, and achieve the effect of uniform material and liquid properties and improving melting resistance.

Active Publication Date: 2012-06-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, not adding additives will affect the melting resistance, stability (the product is easy to delaminate) and production operability (the product cannot be molded), and simply replacing the additives in ice cream and other cold drinks with natural raw materials cannot be satisfied. A satisfactory product will adversely affect the stability (such as melting resistance) and viscosity of the ice cream, and even make the product unable to form

Method used

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Examples

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Embodiment

[0025] The present embodiment provides a kind of ice cream without adding additives, based on the total weight of the ice cream, it has the following raw material composition: white granulated sugar, 14%, milk powder 10.5%, natural cream, 4.5%, coconut oil, 1.5%, egg yolk Liquid, 1.5%, waxy corn starch, 1.5%, instant soybean powder, 1%, water, 65.5%.

[0026] The ice cream without additives provided by the present embodiment is prepared according to the following steps:

[0027] First gelatinize the waxy corn starch, that is, first prepare the waxy corn starch with water to make a waxy corn starch paste with a mass fraction of 10%, and gelatinize it in a water bath at 100°C for 20 minutes;

[0028] Add the remaining water, white sugar, milk powder, natural butter, coconut oil, egg yolk liquid, and instant soybean powder to heat up and boil, and homogenize when the temperature reaches 80°C, and the homogenization pressure is controlled at 12MPa;

[0029] Sterilize the homogeni...

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PUM

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Abstract

The invention relates to an additive-free ice-cream and a preparation method thereof. The ice-cream comprises the following components by weight percent: 13% to 15% of sugar, 9% to 12% of milk powder, 6% to 8% of oil, 1% to 2% of egg yolk liquid, 1% to 2% of waxy corn starch and 0.8% to 1.2% of instant bean flour, and the rest is water. The invention further provides the preparation method of theadditive-free ice-cream. The ice-cream provided by the invention is not added with additives and conforms to the taste and flavor of frozen drinks in the present market through the coordination of egg yolk products, instant bean flour and waxy corn starch. Compared with the present ice-cream, the ice-cream provided by the invention is more stable and more uniform in properties and has a favorableanti-melting property and a favorable viscosity.

Description

technical field [0001] The invention relates to an ice cream and a preparation method thereof, in particular to an ice cream without adding additives and a preparation method thereof, and belongs to the technical field of frozen drink preparation. Background technique [0002] In order to ensure the sensory and organizational state of the cold drink products on the market, emulsifiers, thickeners, sweeteners, flavor enhancers, flavors, pigments and other additives are added to the ingredients. cause safety hazards. At present, it is an era for consumers to talk about the discoloration of food additives, especially after some food safety problems have occurred, consumers hope to eat more natural food. [0003] However, not adding additives will affect the melting resistance, stability (the product is easy to delaminate) and production operability (the product cannot be molded), and simply replacing the additives in ice cream and other cold drinks with natural raw materials c...

Claims

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Application Information

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IPC IPC(8): A23G9/32
Inventor 温红瑞张冲李霄燕
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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