Mango longan ice cream powder and preparation method thereof

A technology of ice cream powder and longan, which is applied in frozen sweets, food science, application, etc., can solve the problems of limited nutritional value, and achieve the effects of unique flavor, promoting gastrointestinal motility, and strong fragrance

Inactive Publication Date: 2012-09-19
TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ice cream is an indispensable fashion drink for people in summer, but the existing ice cream powder is mainly composed of white sugar, milk powder, essence, pigment, emulsification stabilizer and other raw materials, and its nutritional value is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The components and contents of mango longan ice cream powder are respectively:

[0031] White sugar 25%, skimmed milk powder 15%, mango pulp 15%, longan pulp 20%, non-dairy creamer (sodium caseinate: vegetable oil: maltodextrin weight ratio is 1:15:30.7.) 3% , maltodextrin 20%, emulsification stabilizer (monoglyceride: sucrose ester ratio 3:2) 2%, water-soluble dietary fiber (polydextrose) 0.3%. Add 2~3 times of the total weight of the material to dilute with water and spray dry.

[0032] Prepared by the following process:

[0033] (1) Preparation of mango pulp: select fresh and ripe mangoes, wash, peel, and remove cores, squeeze juice, filter, and pass through a colloid mill to obtain mango pulp.

[0034] (2) Preparation of longan pulp: fresh longan is washed, peeled, pitted, beaten, and colloid milled to obtain longan pulp.

[0035] (3) Premix the required amount of monoglyceride and sucrose ester with 10 times the weight of white sugar, and then fully mix with the...

Embodiment 2

[0037] The components and contents of mango longan ice cream powder are respectively:

[0038] 20% white sugar, 18% whole milk powder, 25% mango pulp, 15% longan pulp, non-dairy creamer (sodium caseinate: vegetable oil: maltodextrin weight ratio is 1:15:30.7.) 4 %, maltodextrin 15%, emulsification stabilizer (xanthan gum: CMC 3:5) 1.6%, water-soluble dietary fiber (polydextrose) 0.2%, add 2~3 times of the total weight of the material to dilute with water, and spray dry .

[0039] (1) Preparation of mango pulp: select fresh and ripe mangoes, wash, peel, and remove cores, squeeze juice, filter, and pass through a colloid mill to obtain mango pulp.

[0040] (2) Preparation of longan pulp: fresh longan is washed, peeled, pitted, beaten, and colloid milled to obtain longan pulp.

[0041] (3) Premix the required amount of xanthan gum and CMC with 10 times the weight of white sugar, and then fully mix with the mango pulp, longan pulp and other raw materials prepared in steps (1) an...

Embodiment 3

[0043] The components and contents of mango longan ice cream powder are respectively:

[0044] 30% white sugar, 10% whole milk powder, 10% mango pulp, 30% longan pulp, 5% non-dairy creamer (sodium caseinate: vegetable oil: maltodextrin by weight ratio is 1:15:30.7) , maltodextrin 10%, emulsification stabilizer (xanthan gum: CMC 3:5) 1.6%, water-soluble dietary fiber (polydextrose) 0.4%, add 2~3 times of the total weight of the material to dilute with water, and spray dry .

[0045] (1) Preparation of mango pulp: select fresh and ripe mangoes, wash, peel, and remove cores, squeeze juice, filter, and pass through a colloid mill to obtain mango pulp.

[0046] (2) Preparation of longan pulp: fresh longan is washed, peeled, pitted, beaten, and colloid milled to obtain longan pulp.

[0047] (3) Premix the required amount of xanthan gum and CMC with 10 times the weight of white sugar, and then fully mix with the mango pulp, longan pulp and other raw materials prepared in steps (1) ...

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PUM

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Abstract

The invention relates to mango longan ice cream powder and a preparation method thereof. The ice cream powder is prepared from the following raw materials: 20-30% of white granulated sugar, 10-18% of milk powder, 10-25% of mango pulp, 15-30% of longan pulp, 3-5% of non-dairy creamer, 10-20% of maltodextrin, 1-2.5% of emulsion stabilizer and 0.1-0.5% of water soluble dietary fibers; and the preparation method comprises: pulping the mango and longan, filtering, mixing the raw materials, dissolving, homogenizing, sterilizing, concentrating and spray-drying. The ice cream prepared by the mango longan ice cream powder provided by the invention has clean and smooth taste, unique flavor and aromatic flavor and the ice cream also has a plurality of nutritive materials; and the water soluble dietary fibers added in the mango longan ice cream powder can be used for promoting the gastrointestinal peristalsis, thereby achieving a certain healthcare function.

Description

technical field [0001] The invention belongs to the technical field of food and relates to the preparation of ice cream raw materials, in particular to a mango longan ice cream powder and a preparation method thereof. Background technique [0002] Ice cream is an indispensable fashion drink for people in summer, but the existing ice cream powder is mainly composed of raw materials such as white granulated sugar, milk powder, essence, pigment, emulsification stabilizer, etc., and its nutritional value is very limited. Therefore, need to develop the ice cream powder with nutritional health care function, to win the market. [0003] Mango, mango fruit contains sugar, protein, and crude fiber. The content of vitamin A in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. Furthermore, minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is rich in nutrition. Eating mango has the effects of anti-cancer, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 王国良
Owner TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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