Carrot ice cream and preparation method thereof

An ice cream and carrot technology, applied in the field of carrot ice cream and its production, can solve problems such as inseparability, and achieve the effects of smooth taste, increasing product varieties and improving economic benefits.

Inactive Publication Date: 2013-02-13
HARBIN PATERNA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The freezing of ice cream is a process of forced stirring while freezing. It is generally completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice cream machine, etc. Therefore, according to the traditional production process, if you want to make Delicate, soft, smooth, cool and delicious ice cream products are inseparable from freezing equipment and freezing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Weigh 90g of white granulated sugar, 2.5g of sucrose fatty acid ester, 1.5g of xanthan gum, and mix them evenly to prepare material a.

[0021] (2) Under the condition of stirring, slowly add material a into 400g drinking water at 32°C, after all dissolved, add 110g milk powder and 60g carrot powder in turn, dissolve and stir evenly, and then prepare material b.

[0022] (3) Heat material b to 80°C, keep it warm for 15 minutes, add 1.2g of β-carotene after cooling to room temperature, and then make up the total amount of material liquid to 680g with pure water, and stir evenly to obtain material c.

[0023] (4) First whip 320g non-dairy cream at 13°C for 3.0 times, then slowly add material c to the whipped non-dairy cream under slow stirring conditions, and stir evenly to obtain material d.

[0024] (5) Put material d into a package or mold, and freeze at -20°C for 12 hours to make carrot ice cream.

Embodiment 2

[0026] (1) Weigh 100g of white granulated sugar, 3g of sucrose fatty acid ester, 2g of xanthan gum, and mix them evenly to prepare material a.

[0027] (2) Under the condition of stirring, slowly add material a into 330g drinking water at 35℃, after all dissolve, add 120g of milk powder and 70g of carrot powder, dissolve and stir evenly, and prepare material b.

[0028] (3) Heat material b to 82°C, keep it warm for 15 minutes, add 1.5g of β-carotene after cooling to room temperature, and then make up the total amount of material liquid to 650g with purified water, and stir evenly to obtain material c.

[0029] (4) First whip 350g non-dairy cream at 15°C for 3.5 times, then slowly add material c to the whipped non-dairy cream under slow stirring conditions, and stir evenly to obtain material d.

[0030] (5) Put material d into a package or mold, and freeze at -22°C for 12 hours to make carrot ice cream.

Embodiment 3

[0032] (1) Weigh 80g of white granulated sugar, 2g of sucrose fatty acid ester, and 1g of xanthan gum, and mix them evenly to prepare material a.

[0033] (2) Under the condition of stirring, slowly add material a into 450g drinking water at 30°C, after all dissolve, add 100g of milk powder and 50g of carrot powder, dissolve and stir evenly, and prepare material b.

[0034] (3) Heat material b to 78°C, keep it warm for 15 minutes, add 1g of β-carotene after cooling to room temperature, then make up the total amount of material liquid to 700g with purified water, and stir evenly to obtain material c.

[0035] (4) First whip 300g non-dairy cream at 10°C for 3.0 times, then slowly add material c to the whipped non-dairy cream under slow stirring conditions, and stir evenly to obtain material d.

[0036] (5) Put material d into a package or mold, and freeze at -18°C for 12 hours to make carrot ice cream.

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PUM

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Abstract

The invention provides a carrot ice cream which comprises the following components by weight percent: 30-35 percent of non-dairy cream, 10-12 percent of milk powder, 8-10 percent of white granulated sugar, 5-7 percent of carrot powder, 0.2-0.3 percent of sucrose fatty ester, 0.1-.02 percent of xanthan gum, 0.1-0.15 percent of Beta-carotene, and water, and the percent sum of all components is 100 percent. The method comprises the following steps in sequence: uniformly mixing white granulated sugar, the sucrose fatty ester and the xanthan gum; during stirring slowly adding the mixture in the water of 30-35 DEG C temperature; after completion of dissolution, adding milk powder and carrot powder for dissolution, and uniformly stirring; heating to 80 plus / moins 2 DEG C temperature, and maintaining 15 min; cooling to the room temperature; adding the Beta-carotene, and uniformly stirring to obtain a mixture b; beating and fermenting non-dairy cream under the 10-15 DEG C temperature until the size is 3-3.5 times the original size, under the slow stirring condition, slowly adding the mixture b into the non-dairy cream, and uniformly stirring to obtain the mixture c; and placing the mixture c at the temperature of between negative 18 and negative 22 DEG C for freezing 12 hours, thereby obtaining the carrot ice cream. The carrot ice cream and the method are particularly suitable for cake shop, bakery and other baking shop to develop new products so as to improve the economic benefits.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to carrot ice cream and a preparation method thereof. Background technique [0002] Ice cream (ice cream) is made of water, milk and / or dairy products, sugar, edible oil, etc. The volume-expanded frozen food made has delicate, soft and smooth taste, cool and delicious taste. [0003] Ice cream is a food that contains air. The air is mixed in during the freezing process of the ice cream. The air mixed in has a great influence on the texture of the ice cream. If the ice cream does not contain air, its texture will be very hard and the taste will be poor. The freezing of ice cream is a process of forced stirring while freezing. It is generally completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice cream machine, etc. Therefore, according to the traditional production process, if you want to make Delicate, soft, smooth,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/46
Inventor 赵云财李振林
Owner HARBIN PATERNA BIOTECH DEV
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