Sesame ice-cream and manufacturing method thereof

Abstract

The invention discloses a sesame ice-cream. The sesame ice-cream comprises the following components in percentage by weight: 30 to 35 percent of non-dairy cream, 10 to 12 percent of milk powder, 8 to 10 percent of granulated sugar, 5 to 7 percent of sesame paste, 0.2 to 0.3 percent of sucrose fatty acid ester, 0.1 to 0.2 percent of xanthan gum, 0.1 to 0.15 percent of sesame essence and the balance of water. The manufacturing method comprises the following steps of uniformly mixing the granulated sugar, the sucrose fatty acid ester and the xanthan gum, under stirring, slowly adding the mixture into water of which the temperature is 30 to 35 DEG C, after the mixture is dissolved, adding the milk powder and the sesame paste, dissolving and uniformly stirring the mixture, heating the mixture to 80+ / -2 DEG C, keeping the temperature for 15 minutes, after cooling the mixture to room temperature, adding the sesame essence, and uniformly stirring the mixture; and whipping the non-dairy cream at the temperature of 10 to 15 DEG C until the volume is increased by 3.0 to 3.5 times, under slow stirring, slowly adding the mixture into the whipped non-dairy cream, uniformly stirring the mixture, and freezing the mixture for more than 12 hours at the temperature of 18 DEG C below zero to 22 DEG C below zero to form the sesame ice-cream. The sesame ice-cream and the method are applied in baking stores such as cake stores and bread stores.

Description

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

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