Red date ice cream and production method thereof

Abstract

The invention relates to red date ice cream which is composed of, by weight, 30%-35% of non-diary cream, 10%-12% of milk powders, 8%-10% of white granulated sugar, 5%-7% of red date powders, 0.2%-0.3% of sucrose fatty acid ester, 0.1%-0.2% of xanthan gum, 0.1%-0.15% of red date essence and the balance water. A production method of the red date ice cream includes the following sequential steps of evenly mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum, slowly adding the mixture into water with the temperature of 30 DEG C-35 DEG C under the stirring condition, completely dissolving the mixture, then adding the milk powders and the red date powders for dissolving, evenly stirring the mixture, heating the mixture to 80 DEG C+ / -2 DEG C, keeping the mixture warm for 15 minutes, cooling the mixture to the room temperature, adding the red date essence, and evenly mixing the mixture; and whipping the non-diary cream at the temperatures of 10 DEG C-15 DEG C to be 3.0-3.5 times of quantity of the non-diary cream, then slowly adding the mixture to the well whipped non-diary cream under the condition of low-speed stirring, evenly mixing the mixture, and freezing the mixture for over 12 hours at the temperature between -18 DEG C and -22 DEG C to obtain the red date ice cream. The production method of the red date ice cream is particularly applicable to baking shops of cake shops and bakeries for developing new products so that economic benefits are improved.

Description

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

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