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Production method of salty ice cream and application of product produced by the method

An ice cream and salty technology, applied in the field of preparation of salty ice cream, can solve the problem that no one has tried it, and achieve the effect of close cooperation and unique taste

Inactive Publication Date: 2013-06-19
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, people's views have not changed. Everyone knows about salty taste, and everyone knows about cold drinks, but no one has tried to combine the two.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 0.4% of the direct injection emulsification stabilizer first, then weigh 10% of the sugar, then stir the two evenly, then weigh 0.18% of the salt, 0.003% of the vanillin, stir evenly with the sugar, and then add 5 % glucose powder, plus 5% maltose, plus 1.5% butter, 1% salad oil, 3% coconut oil, 2.5% maltodextrin, 5% whole milk powder, just stir evenly. The resulting mixture had a total weight of 350 g. Add 650 ml of water to make it up to 1000ml, then heat, and stir while adding, so that they can be combined better, heat to 80 degrees, keep warm for 20 minutes, fully kill the bacteria, and then use a high-pressure homogenizer to homogenize it , and then placed in the aging tank for aging for 5 hours, the temperature of the aging tank should be kept at 2 degrees. After aging, add essence and pigment, then pour the material directly into the mold, put it into the quick freezer, and you can get salty ice cream.

Embodiment 2

[0017] First weigh 0.6% puffed emulsification stabilizer, then weigh 10% white sugar, then stir the two evenly, then weigh 0.2% table salt, 0.003% vanillin, stir together with white sugar, and then add 5% Glucose powder, 7.5% maltose, 1.5% butter, 1% salad oil, 4% coconut oil, 2.5% maltodextrin, 5% whole milk powder, and stir evenly. The resulting mixture had a total weight of 350 g. Add water to make up to 1000ml, then heat, and stir while adding, so that they can be combined better, heat to 80 degrees, keep warm for 20 minutes, then homogenize it through a high-pressure homogenizer, and then put it in an aging tank for aging 8 Hours, the temperature of the aging cylinder should be kept at 1 degree. After aging, add flavor and pigment, then pour the material into a 1000L freezer, puff it through the freezer to 80% of the puffed, after the freezer is blown out, it tastes more delicate and tastes better, put it after mixing Put it into the quick freezer to get salty ice cream...

Embodiment 3

[0019] First weigh 0.6% puffed emulsification stabilizer, then weigh 10% white sugar, then stir the two evenly, then weigh 0.2% table salt, 0.003% vanillin, stir together with white sugar, and then add 5% Glucose powder, 7.5% maltose, 1.5% butter, 1% salad oil, 4% coconut oil, 2.5% maltodextrin, 5% whole milk powder, and stir evenly. The resulting mixture had a total weight of 350 g. Add water to make up to 1000ml, then heat, and stir while adding, so that they can be combined better, heat to 80 degrees, keep warm for 20 minutes, so that the bacteria can be fully killed, and then homogenize it through a high-pressure homogenizer quality, and then put it into the aging tank for aging for 10 hours, and the temperature of the aging tank should be kept at 5 degrees. After aging, add flavor and pigment, then pour the material into a 1000L freezer, and puff it through the freezer. 80% of the puffed food will be more delicate and taste better after being beaten through the freezer. ...

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PUM

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Abstract

The invention discloses a production method of salty ice cream. The production method of the salty ice cream includes well mixing 0.4-0.6% of puffing-emulsion stabilizer and 10% of white sugar, adding 0.18-0.2% of salt and 0.003% of vanillin, mixing well, adding 5% of glucose powder, 5%-7.5% of caramel, 1.5% of butter, 1% of salad oil, 3%-4% of coconut oil, 2.5% of maltodextrin, and 5% of whole milk powder, and mixing well; adding water to meter volume, adding under mixing, heating to 80 DEG C, holding the temperature for 20 minutes, homogenizing by using a high pressure homogenizer,aging by using an aging cylinder for 4-10 hours, and holding temperature of the aging cylinder at 1-5 DEG C; adding essence and pigment after aging, pouring materials into 1000L congelation machine for 80% puffing, pouring into a mould, and placing in a fast freezer to obtain the salty ice cream. The production method enables salty flavor and cold drinks to be closer and makes tighter and more frequent combination of salty flavor and cold drinks, and meets people's needs.

Description

technical field [0001] The invention belongs to the field of leisure frozen food, in particular to a preparation method and application of salty ice cream which combines salty taste with cold drink. Background technique [0002] Cold drinks originated in the Shang Dynasty about 3,000 years ago. At that time, the rich and noble families knew that they would dig ice and store it in a cellar in winter to prepare for the summer heat in the coming year. In the Zhou Dynasty, there was also a "ling man" who was in charge of "ice power". By the end of the Spring and Autumn period, ice was used more widely. The princes like to drink iced rice wine at the banquet. In "Chu Ci·Calling the Soul", there is a description of "drinking cold drinks, making it cooler", and admiring the iced glutinous rice wine, which tastes both mellow and refreshing, which shows that the level of cold drink production at that time was quite high. [0003] At present, although there are Heluxue and Nestle i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/40A23G9/04A23G9/48
Inventor 侯年江张树林周春飞
Owner TIANNING FLAVOR JIANGSU