Watermelon ice cream and manufacturing method thereof

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 watermelon flavor, and rich milk fragrance.

Inactive Publication Date: 2013-03-06
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 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.

[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 watermelon essence after cooling to room temperature, and then make up the total amount of material liquid to 680g with purified 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 watermelon 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 watermelon essence after cooling to room temperature, then make up the total amount of material liquid to 650g with purified 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 a package or mold, and freeze at -22°C for 12 hours to make watermelon 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 watermelon 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 watermelon ice cream.

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PUM

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Abstract

The invention relates to watermelon ice cream, which comprises the following components: 30-35% of vegetable cream, 10-15% of milk powder, 8-12% of white sugar, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of watermelon essence and the balance of water. A manufacturing method of the watermelon ice cream comprises the following steps of: uniformly mixing the white sugar, the sucrose fatty acid ester and the xanthan gum; during mixing, slowly adding the mixture into the water at the temperature of 30-35 DEG C, and adding the milk powder after the mixture is dissolved; dissolving and uniformly mixing, heating to the temperature of 80+ / -2 DEG C, keeping the temperature for 15min, cooling to the room temperature, then adding the watermelon essence, and uniformly mixing; and whipping the vegetable cream until the volume is increased by 3.0-3.5 times at the temperature of 10-15 DEG C, during slowly mixing, slowly adding the mixture into the whipped vegetable cream, uniformly mixing, standing at the temperature of minus 18-minus 22 DEG C, and refrigerating for over 12h, so as to obtain the watermelon ice cream. The invention is especially suitable for cake shops, bakeries and other baking shops.

Description

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