Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method

Abstract

The invention discloses ice cream processed by PMF (palm-oil middle fractionation)-base composite grease. The ice cream is processed by following raw materials including 6 parts of grease, 8 parts of dried trim milk, 13 parts of sucrose, 0.25 part of sucrose ester, 0.25 part of monostearin, 0.2 part of guar gum, 72.3 parts of water and a defined amount of fragrant essence. The grease is compounded by palm-oil middle fractionation matters (PMF), milk fat [AMF(anhydrous milk fat)] and palm stearin (ST) according to the proportion of 90:5:5. The ice cream and the production method have the advantages that the palm-oil middle fractionation matters (PMF) are used mainly, and are used as the grease for processing the ice cream after the palm-oil middle fractionation matters are compounded with the milk fat (AMF) and the palm stearin (ST) according to the scientific proportion, the physicochemical index of the compounded grease is closer to that of milk fat, when the ice cream is processed, cost is low, furthermore, the ice cream has fragrance of the milk fat, and the problem that taste of ice cream is not good enough when only a single palm oil product is used for processing the ice cream is resolved.

Description

technical field [0001] The invention relates to ice cream, a summer cold drink, in particular to an ice cream made by using PMF-based compound oil, and also relates to a production method of the ice cream. Background technique [0002] Ice cream produced with drinking water, milk, milk powder, cream (or vegetable oil), sugar and food additives as the main raw materials is a cool and refreshing snack in summer. Loved by consumers. In recent years, with the continuous improvement of living and consumption levels, people's demand for ice cream is increasing, and various manufacturers are constantly researching new formulas and adopting new technologies to meet market demand. [0003] The production of ice cream is inseparable from fat, and fat plays a vital role in the production of ice cream. Since the milk fat first used in ice cream production comes from dairy products such as whole milk, cream and cream, the source is limited and the price is relatively expensive. In ord...

AI Technical Summary

Problems solved by technology

[0004] Due to the large climate difference between the north and the south of our country, 24-degree palm oil will become hazy or even solid-liquid stratified in winter, especially in the north. Therefore, the demand for low-degree palm olein at 8-16 degrees has increased sharply, and the ensuing The problem is that the palm oil fractionation plant has accumulated a large amount of low-grade palm oil fractionation by-products - palm oil intermediate (PMF). The low melting point and fast melting characteristics of palm oil intermediate PMF make it suitable for the preparation of However, although the ice cream made from a single palm oil product has better performance in terms of product color, shape and organization, it still lacks the taste of cream flavored ice cream.

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