Purple sweet potato ice cream and preparation method thereof

A technology of ice cream and purple sweet potato, applied in frozen desserts, food science, applications, etc., can solve problems such as inseparability, achieve smooth taste, improve economic benefits, and rich milk flavor

Inactive Publication Date: 2013-03-13
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

[0020] (1) Weigh 90g of white granulated sugar, 2.5g of sucrose fatty acid ester, 1.5g of xanthan gum, and mix them evenly to prepare material a.

[0021] (2) Under the condition of stirring, slowly add material a into 400g drinking water at 32°C, after all dissolved, add 110g of milk powder and 60g of purple sweet potato powder in turn, dissolve and stir evenly, and obtain material b.

[0022] (3) Heat material b to 80°C, keep it warm for 15 minutes, add 1.2g of purple sweet potato essence after cooling to room temperature, then make up the total amount of material liquid to 680g with purified water, and stir evenly to obtain material c.

[0023] (4) First 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.

[0024] (5) Put material d into a package or mold, and freeze at -20°C for 12 hours to make purple sweet potato ice cream.

Embodiment 2

[0026] (1) Weigh 100g of white granulated sugar, 3g of sucrose fatty acid ester, 2g of xanthan gum, and mix them evenly to prepare material a.

[0027] (2) Under the condition of stirring, slowly add material a into 330g drinking water at 35℃, after all dissolve, add 120g of milk powder and 70g of purple sweet potato powder, dissolve and stir evenly, and obtain material b.

[0028] (3) Heat material b to 82°C, keep it warm for 15 minutes, add 1.5g of purple sweet potato flavor 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.

[0029] (4) First 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.

[0030] (5) Put material d into a package or mold, and freeze at -22°C for 12 hours to make purple sweet potato ice cream.

Embodiment 3

[0032] (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.

[0033] (2) Under the condition of stirring, slowly add material a into 450g drinking water at 30°C, after all dissolve, add 100g of milk powder and 50g of purple sweet potato powder, dissolve and stir evenly, and obtain material b.

[0034] (3) Heat material b to 78°C, keep it warm for 15 minutes, add 1g of purple sweet potato 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.

[0035] (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.

[0036] (5) Put material d into a package or mold, and freeze at -18°C for 12 hours to make purple sweet potato ice cream.

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PUM

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Abstract

The invention relates to a purple sweet potato ice cream which comprises the following components: 30-35% of non-dairy cream, 10-12% of milk powder, 8-10% of white granulated sugar, 5-7% of purple sweet potato powder, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of purple sweet potato essence and the balance of water. A preparation method of the purple sweet potato ice cream comprises the following steps of: evenly mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum; slowly adding into water of 30-35 DEG C while stirring, and dissolving; then, adding the milk powder and the purple sweet potato powder, dissolving, evenly stirring, heating to 80+/-2 DEG C, keeping the temperature for 15 minutes, and cooling to room temperature; then adding the purple sweet potato essence, and evenly stirring; whipping the non-dairy cream at 10-15 DEG C until the non-dairy cream expands 3.0-3.5 times; and then, slowly adding the mixture into the whipped non-dairy cream while stirring at a low speed, evenly stirring, and freezing at (-18)-(-22) DEG C for more than 12 hours to obtain the purple sweet potato ice cream. The invention is especially applicable to baking workshops such as cake shops, bakeries and the like.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/32A23G9/46
Inventor 李娜常洪娟
Owner HARBIN PATERNA BIOTECH DEV
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