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
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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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