Self-expanding ice-cream and production method thereof

A technology of ice cream and expansion rate, applied in frozen desserts, food science, applications, etc., can solve problems affecting product dryness, poor formability, inconvenient filling, etc., and achieve good texture and taste

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

[0005] However, while the aging and freezing process improves the ice cream texture, it also increases the input and energy consumption of corresponding equipment such as aging machines and freezing machines; and, in order to ensure a good freezing effect, there are requirements for the composition of the ice cream mixture liquid Otherwise, the formability is poor; the fat content is usual

Method used

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  • Self-expanding ice-cream and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The formula of the ice cream of the present embodiment is:

[0041] White sugar 5%, cream (milk fat content about 38%) 52%, blueberry jam (dry matter content about 50%) 38.5%, 14E gelatin 1%, sodium alginate 2.5‰, locust bean gum 0.2‰, gellan gum 2.5‰, xanthan gum 0.2‰, water balance.

[0042] The performance of each raw material meets the requirements of relevant quality standards.

[0043] The production method of the ice cream of the present embodiment is carried out according to the following steps:

[0044] (1) Dry mix white granulated sugar, thickener, and water-retaining agent evenly, dissolve the ingredients in water, mix with blueberry jam, and stir evenly; the mixed solution is sterilized at 85°C for 30s; cooled to room temperature;

[0045] (2) Whipping the cream at 20°C and a whipping speed of 250 rpm, the volume gradually expands, reaching an expansion rate of about 85%;

[0046] (3) Under the condition of slow stirring (≤100rpm), add the sugar, thickene...

Embodiment 2

[0051] The formula of the ice cream of the present embodiment is:

[0052] White sugar 10%, cream (milk fat content about 32%) 75%, milk powder 1.5%, gelatin 2%, locust bean gum 0.2‰, guar gum 4‰, xanthan gum 0.2‰, the balance water.

[0053] The performance of each raw material meets the requirements of relevant quality standards.

[0054] The production method of the ice cream of the present embodiment is carried out according to the following steps:

[0055] (1) Dry mix white granulated sugar, thickener, water retaining agent, and milk powder evenly, dissolve the ingredients in water, stir and mix; then perform homogenization, the homogenization temperature is 80°C, and the homogenization pressure is 22MPa; the homogenized mixture is processed Sterilize at 85°C for 30s; cool the mixed material to normal temperature after sterilization;

[0056] (2) Whipping the cream at 25°C and a whipping speed of 200 rpm, the volume gradually expands to an expansion rate of about 80%; ...

Embodiment 3

[0060] The formula of the ice cream of the present embodiment is:

[0061] White sugar 14%, cream (milk fat content about 45%) 50%, cheese powder 1%, 14E gelatin 1%, locust bean gum 0.3‰, sodium alginate 2‰, xanthan gum 2‰, the balance water.

[0062] The performance of each raw material meets the requirements of relevant quality standards.

[0063] The production method of the ice cream of the present embodiment is carried out according to the following steps:

[0064] (1) Dry mix white sugar, thickener, water retaining agent, and cheese powder evenly, dissolve the ingredients in water, stir and mix; then perform homogenization, the homogenization temperature is 75°C, and the homogenization pressure is 20MPa; the mixed material after homogenization Sterilize at 85°C for 30s; cool the sterilized mixture to normal temperature;

[0065] (2) Whipping the cream at 20°C and a whipping speed of 300 rpm, the volume gradually expands, reaching an expansion rate of about 65%;

[006...

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Abstract

The invention provides self-expanding ice-cream and a production method thereof. The self-expanding ice-cream comprises, by total weight, 35%-80% of light cream, 0.1-5% of thickener, and 0.1%-5% of super absorbent polymer, wherein the thickener is from one or a plurality of gelatin, sodium alginate and carrageen, and the super absorbent polymer is from one or a plurality of locust bean gum, xanthan gum, gellan gum and guar gum. In addition, milk fat content of the ice-cream is 15%-25%. The production method of the self-expanding ice-cream includes: whipping light cream of the ice-cream ingredients until expansion rate of the light cream reaches 60%-85%; mixing the light cream with other ingredients to make ice-cream liquid; and pouring the ice-cream liquid into a mould prior freezing into the finished ice-cream. The ice-cream can have certain expansion rate and good organization and taste with no coagulating needed in production of the self-expanding ice-cream, and the ice-cream is excellent in forming performance, oral thawing performance and thawing resistance.

Description

technical field [0001] The invention relates to an ice cream and a production method thereof, in particular to a self-expanding ice cream capable of expanding without freezing and a production method thereof, belonging to the field of frozen beverage processing. Background technique [0002] Ice cream (ice cream bar), compared with popsicles, has rich and delicious flavor and texture, and the price is lower than ice cream, and has a variety of varieties. It occupies an important share in my country's frozen beverage market. [0003] The traditional ice cream production process is: mixing and preparing of various raw materials → homogenization → sterilization → mold filling → freezing → demoulding → packaging → inspection → finished product, that is, the ice cream liquid prepared by mixing is sterilized and homogenized, and then directly poured into the mold and frozen. The resulting ice cream has a hard texture, which is not conducive to biting and has poor mouth melting pro...

Claims

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Application Information

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IPC IPC(8): A23G9/40
Inventor 温红瑞张冲杜娇龙谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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