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Cantaloupe ice cream and preparation method thereof
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A production method and ice cream technology, applied in frozen desserts, food science, applications, etc., can solve problems such as inseparability, and achieve the effect of smooth taste, fresh cantaloupe flavor, and rich milk fragrance.
Inactive Publication Date: 2013-02-27
HARBIN PATERNA BIOTECH DEV
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
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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
[0019] (1) Weigh 100g of white granulated sugar, 2.5g of sucrosefatty acid ester, 1.5g of xanthan gum, and mix them evenly to prepare material a.
[0020] (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.
[0021] (3) Heat material b to 80°C, keep it warm for 15 minutes, add 1.2g of cantaloupe essence after cooling to room temperature, then make up the total amount of material liquid to 680g with pure water, and stir evenly to obtain material c.
[0022] (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.
[0023] (5) Put material d into a package or mold, and freeze at -20°C for 12 hours to make cantaloupe ice cream.
Embodiment 2
[0025] (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.
[0026] (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,
[0027] (3) Heat material b to 82°C, keep it warm for 15 minutes, add 1.5g of cantaloupe 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.
[0028] (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.
[0029] (5) Put material d into packaging or molds, and freeze at -22°C for 12 hours to make cantaloupe ice cream.
Embodiment 3
[0031] (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.
[0032] (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,
[0033] (3) Heat material b to 78°C, keep it warm for 15 minutes, add 1g of cantaloupe essence 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.
[0034] (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.
[0035] (5) Put material d into a package or mold, and freeze at -18°C for 12 hours to make cantaloupe ice cream.
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Abstract
The invention relates to cantaloupe ice cream which is composed of the following components by weight: 30%-35% of non-dairy cream, 10%-15% of milk powder, 8%-12% of white granulated sugar, 0.2%-0.3% of sucrosefatty acid ester, 0.1%-0.2% of xanthan gum, 0.1%-0.15% of cantaloupe flavor and the balance, water. A preparation method of the cantaloupe ice cream includes the following steps sequentially: evenly mixing the white granulated sugar, the sucrosefatty acid ester and the xanthan gum, slowing adding the mixture into water of 30-35 DEG C under the mixing condition, adding the milk powder after the mixture is dissolved completely, dissolving the milk powder, evenly mixing the mixture, heating to 80+-2 DEG C, keeping warm for 15min, cooling to the room temperature, adding the cantaloupe flavor, evenly mixing the mixture, expanding the non-dairy cream by hitting under the temperature of 10-15 DEG C by 3.0-3.5 times, slowly adding the expanded material into the fermented non-dairy cream under the slow mixing condition, evenly mixing, placing the mixture under the temperature of -18- -22 DEG C and freezing for over 12 hours to obtain the cantaloupe ice cream. The cantaloupe ice cream is especially suitable for baking shops such as cake shops and bakeries and used for developing new products to improve economical benefit.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a Hami melon 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, s...
Claims
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Application Information
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