Papaya ice cream and method for preparing same

A production method and ice cream technology, applied in the fields of frozen desserts, food science, application, etc., can solve problems such as inseparability, and achieve the effects of smooth taste, rich milk fragrance, and improved economic benefits.

Inactive Publication Date: 2013-02-27
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

[0019] (1) Weigh 100 g of white granulated sugar, 2.5 g of sucrose fatty acid ester, and 1.5 g of xanthan gum, and mix them evenly to prepare material a.

[0020] (2) Under stirring conditions, slowly add material a to 420g of drinking water at 32°C, add 130g of milk powder after all is dissolved, dissolve and stir evenly to prepare material b.

[0021] (3) Heat material b to 80°C, keep it for 15 minutes, add 1.2 g of papaya flavor after cooling to room temperature, then use pure water to make up the total amount of the material liquid to 680 g, stir evenly to prepare material c,

[0022] (4) Whip 320g of non-dairy cream at 13°C for 3.0 times, then slowly add material c to the whipped non-dairy cream under the condition of slow stirring, and stir evenly to obtain material d.

[0023] (5) Put the d material into the package or mold and freeze it at -20°C for 12 hours to make papaya ice cream.

Embodiment 2

[0025] (1) Weigh 120g of white granulated sugar, 3g of sucrose fatty acid ester, and 2g of xanthan gum and mix them evenly to prepare material a.

[0026] (2) Under stirring conditions, slowly add material a to 350g of drinking water at 35°C, add 150g of milk powder after all is dissolved, dissolve and stir evenly to prepare material b.

[0027] (3) Heat material b to 82°C, keep it for 15 minutes, add 1.5 g of papaya flavor after cooling to room temperature, and then use pure water to make up the total amount of material liquid to 650 g, stir evenly to prepare material c,

[0028] (4) Whip 350g of non-dairy cream at 15°C for 3.5 times, then slowly add material c to the whipped non-dairy cream under the condition of slow stirring, and stir evenly to obtain material d.

[0029] (5) Put the d material into the package or mold and freeze it at -22℃ for 12 hours to make papaya ice cream.

Embodiment 3

[0031] (1) Weigh 80 g of white granulated sugar, 2 g of sucrose fatty acid ester, and 1 g of xanthan gum, and mix them evenly to prepare material a.

[0032] (2) Under stirring conditions, slowly add material a to 490g of drinking water at 30°C, add 100g of milk powder after all dissolving, dissolve and stir evenly to prepare material b.

[0033] (3) Heat material b to 78°C, keep it warm for 15 minutes, add 1g papaya flavor after cooling to room temperature, then make up the total amount of material liquid to 700g with pure water, and stir evenly to prepare material c.

[0034] (4) First whipped 300g of non-dairy cream at 10°C for 3.0 times, then slowly add material c to the whipped non-dairy cream under the condition of slow stirring, and mix well to prepare material d.

[0035] (5) Put the d material into the package or mold and freeze it at -18°C for 12 hours to make papaya ice cream.

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PUM

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Abstract

The invention discloses papaya ice cream which is composed of, by weight, 30% to 35% of plant lipid cream, 10% to 15% of milk powder, 8% to 12% of white granulated sugar, 0.2% to 0.3% of sucrose fatty acid ester, 0.1% to 0.2% of xanthan gum, 0.1% to 0.5% of papaya essences, and the balance water. The method for preparing the papaya ice cream comprises sequential steps of mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum evenly, slowly adding the mixture in the water at a temperature ranging from 30 DEG C to 35 DEG C in the condition of stirring, adding the milk powder after the mixture is dissolved fully, dissolving the milk powder and stirring the mixture evenly, heating the mixture to a temperature of 80 DEG C+ / - 2 DEG C, performing insulation for 15 minutes, cooling the mixture to a room temperature, adding the papaya essences and stirring the mixture evenly; and fermenting the plant lipid cream for 3.0 to 3.5 times at a temperature ranging from 10 DEG C to 15 DEG C, adding the mixture in the fermented plant lipid cream in a slow stirring condition, stirring the mixture evenly, and freezing the mixture at a temperature ranging from -18 DEG C to -22 DEG C for 12 hours to obtain the papaya ice cream. The papaya ice cream and method for preparing the same are particularly suitable for baking shops of cake shops, bakeries and the like, are used for developing novel products, and improves economic benefits.

Description

Technical field [0001] The invention belongs to the field of food processing and relates to a papaya ice cream and a preparation method thereof. Background technique [0002] Ice cream (ice cream) is based on water, milk and / or dairy products, sugar, edible fats, etc. as the main raw materials, with or without food additives, and is processed by mixing, sterilizing, homogenizing, aging, freezing, freezing, etc. The prepared frozen food with expanded volume has a delicate, soft and smooth taste, cool and delicious. [0003] Ice cream is a kind of food that contains air. Air is mixed in during the freezing process of ice cream. The mixed air has a great influence on the texture of ice cream. If the ice cream contains no air, its texture will be very hard and taste bad. The freezing of ice cream is a process of forced stirring while freezing. It is usually completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice crea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/46
Inventor 赵姗姗李娜常洪娟
Owner HARBIN PATERNA BIOTECH DEV
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