Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Formulated solid ice cream and production method thereof

An ice cream and solid technology, applied in frozen sweets, food science, applications, etc., can solve the problems of short shelf life of ice cream, inconvenient storage and transportation, etc., and achieve the effect of not easy to infect bacteria, stable quality, and strong recovery

Inactive Publication Date: 2013-06-26
黄成宇
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing ice cream has a short shelf life and is inconvenient for storage and transportation, and provides a solid ice cream with a long shelf life and convenient storage and transportation, and relates to a production method of the ice cream

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation type solid ice cream involved in the present embodiment is carried out according to the following steps:

[0019] a. Mix 55kg of milk powder, 10 kg of egg powder, and 20kg of powdered sugar evenly, and pass through a 80-100 mesh sieve;

[0020] b. Mix 0.5 kg of emulsifier agar and 0.5 kg of edible starch as a stabilizer into the material obtained in step a, add 8 kg of egg liquid after mixing evenly, and obtain soft granules after passing through a 12-14 mesh sieve;

[0021] c. Sterilize the soft granules in step b at 100-110°C for 20-25 minutes in a drying oven, collect the dried and sterilized granules in an environment with a cleanliness of 100,000, and mix them with 0.5 kg of emulsifier agar and stabilizer starch 0.5 kg;

[0022] d. Cool down to 40~50°C, spray 0.1kg of milk essence, cover and seal for 2~3 hours, pass through a 10-mesh sieve to obtain granular solid ice cream. The granule can also be made into block solid ice cream after processing....

Embodiment 2

[0024] The preparation type solid ice cream involved in the present embodiment is carried out according to the following steps:

[0025] a. Mix 58kg of milk powder, 12 kg of egg powder, and 22kg of glucose evenly, and pass through a 80-100 mesh sieve;

[0026] b. Mix 0.7 kg of emulsifier agar and 0.7 kg of edible starch as stabilizer in the material obtained in step a, add 9 kg of egg liquid after mixing, and obtain soft granules after crossing 12 to 14 mesh sieves;

[0027] c. Sterilize the soft particles in step b in a drying oven at 100-110°C for 20-25 minutes, collect the dried and sterilized particles in an environment with a cleanliness of 100,000, and mix them with 0.7 kg of emulsifier agar and stabilizer agar 0.7 kg;

[0028] d. Cool down to 40~50°C, spray 0.3kg of milk essence, cover and seal for 2~3 hours, pass through a 10-mesh sieve to obtain granular solid ice cream.

Embodiment 3

[0030] The preparation type solid ice cream involved in the present embodiment is carried out according to the following steps:

[0031] a. Mix 60kg of milk powder, 13kg of egg powder, 20kg of white sugar powder, and 2kg of lactose evenly, and pass through a 80-100 mesh sieve;

[0032] b. Mix 0.8 kg of emulsifier agar and 0.8 kg of stabilizer edible starch into the material obtained in step a, add 10 kg of egg liquid after mixing, and obtain soft granules after crossing 12 to 14 mesh sieves;

[0033] c. Sterilize the soft particles in step b in a drying oven at 100-110°C for 20-25 minutes, collect the dried and sterilized particles in an environment with a cleanliness of 100,000, and mix them with 0.8 kg of emulsifier agar and stabilizer agar 0.8 kg;

[0034] d. Cool down to 40~50°C, spray 0.5kg of milk essence, cover and seal for 2~3 hours, pass through a 10-mesh sieve to obtain granular solid ice cream.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a formulated solid ice cream and a production method thereof, and belongs to the field of nutrition and health care diet. The ice cream comprises the following raw materials: milk powder, egg powder, sugar powder, an adhesive, an emulsifier, a stabilizer, and milk essence. The production method of the formulated solid ice cream comprises the following steps: well mixing the milk powder, the egg powder, the white sugar powder, sieving by an 80-100 mesh sieve; adding the adhesive after well mixing, sieving by a 12-14 mesh sieve to obtain soft particles; performing sterilization in a drying oven, collecting dried and sterilized particles, mixing with the emulsifier and the stabilizer; cooling, injecting the milk essence, sealing with a cover, sieving by a 10-mesh sieve to obtain particle solid ice cream. The ice cream of the invention contains the emulsifier and the stabilizer, has strong recoverability, and is easy to dissolve and disperse. In addition, the solidice cream of the invention is presented in a particle or block form, is stable in quality, difficult for microbiological contamination, long in shelf life, convenient for carrying, storage and transport, and is a qualified health care drink.

Description

technical field [0001] The invention belongs to the field of nutrition and health diet, and in particular relates to an ice cream. Background technique [0002] Because ice cream contains rich and reasonable nutrients such as protein, carbohydrates, fat, vitamins, and trace elements needed by the human body, it is often called "the king of cold drinks" by people and is widely liked by people. Existing ice cream is made by processes such as preparation, sterilization, homogeneous aging, coagulation by milk, butter, hardened oil, eggs, sweeteners, gelatin, edible flavors, etc. in professional cold drink stores. This kind of ice cream still has certain limitations: 1. The shelf life is short; 2. It is inconvenient to store, transport and carry. Contents of the invention [0003] The technical problem to be solved by the present invention is that the existing ice cream has a short shelf life and is inconvenient to store and transport. It provides a solid ice cream with a long...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/42
Inventor 黄成宇朱士超邹吉祥
Owner 黄成宇
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com