Self-expanding ice-cream and production method thereof

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...

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 usually required to be between 5% and 8%, and the fat with too high content will form aggregates of different sizes during the freezing process, which will affect the dryness of the product; in addition, the frozen material It is a semi-solid state with a certain hardness and dryness. Compared with the traditional fluid material liquid, it brings inconvenience to the filling machine for filling.

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