Leechee ice cream and making method thereof

A production method and technology of ice cream, applied in frozen desserts, food science, applications, etc., can solve problems such as inseparability, achieve smooth taste, rich milk flavor, and improve economic benefits

Inactive Publication Date: 2013-02-20
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 crea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Weigh 100g of white granulated sugar, 2.5g of sucrose fatty acid ester, 1.5g of xanthan gum, and mix them evenly to prepare material a.

[0019] (2) Under the condition of stirring, slowly add material a into 420g drinking water at 32°C, after it is completely dissolved, add 130g of milk powder, dissolve and stir evenly, and prepare material b.

[0020] (3) Heat material b to 80°C, keep it warm for 15 minutes, add 1.2g of lychee essence after cooling to room temperature, and then make up the total amount of material liquid to 680g with pure water, stir well to obtain material c,

[0021] (4) 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.

[0022] (5) Put material d into a package or mold, and freeze at -20°C for 12 hours to make lychee ice cream.

Embodiment 2

[0024] (1) Weigh 120g of white granulated sugar, 3g of sucrose fatty acid ester, 2g of xanthan gum, and mix them evenly to prepare material a.

[0025] (2) Under the condition of stirring, slowly add material a into 350g drinking water at 35°C, after all dissolve, add 150g of milk powder, dissolve and stir evenly to prepare material b,

[0026] (3) Heat material b to 82°C, keep it warm for 15 minutes, add 1.5g of lychee essence after cooling to room temperature, then make up the total amount of material liquid to 650g with pure water, and stir evenly to obtain material c.

[0027] (4) 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.

[0028] (5) Put material d into a package or mold, and freeze at -22°C for 12 hours to make lychee ice cream.

Embodiment 3

[0030] (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.

[0031] (2) Under the condition of stirring, slowly add material a into 490g drinking water at 30°C, after it is completely dissolved, add 100g of milk powder, dissolve and stir evenly to obtain material b,

[0032] (3) Heat material b to 78°C, keep it warm for 15 minutes, add 1 g of lychee essence after cooling to room temperature, then make up the total amount of material liquid to 700 g with purified water, and stir evenly to obtain material c.

[0033] (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.

[0034] (5) Put material d into a package or mold, and freeze at -18°C for 12 hours to make lychee ice cream.

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PUM

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Abstract

The invention discloses a leechee ice cream which is made from the following components in percent by weight of 30-35 percent of non-dairy cream, 10-15 percent of milk powder, 8-12 percent of white granulated sugar, 0.2-0.3 percent of sucrose fatty acid ester, 0.1-0.2 percent of xanthan gum, 0.1-0.15 percent of leechee essence and the balance of water. A making method of the leechee ice cream comprises the steps of: mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum uniformly, slowly adding water with a temperature of 30-35 DEG C under the stirring condition, adding the milk powder after complete dissolution, dissolving and uniformly stirring, heating to 80 DEG C+/-2DEG C, insulating for 15min, cooling to a room temperature, adding the leechee essence, and uniformly stirring; stirring the non-dairy cream at a temperature of 10-15 DEG C until the cream expands to 3.0-3.5 times, then slowly adding the mixture into the stirred non-dairy cream under the condition of slow stirring, uniformly stirring, freezing in an environment with a temperature of minus 18 DEG C-minus 22DEG C for more than 12h to obtain the leechee ice cream. The leechee ice cream is especially suitable for baking shops such as a cake shop and a bakery, and the making method can be used for developing new varieties and further increasing economic benefit.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a lychee 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, smoot...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/46
Inventor 赵彤李娜常洪娟赵姗姗
Owner HARBIN PATERNA BIOTECH DEV
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