Sweet potato ice cream and making method thereof

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

Inactive Publication Date: 2013-03-20
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 crea

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 dissolve, add 110g of milk powder and 60g of sweet potato powder in turn, dissolve and stir evenly, and prepare material b.

[0022] (3) Heat material b to 80°C, keep it warm for 15 minutes, add 1.2g of roasted 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 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 sweet potato powder, dissolve and stir evenly, and prepare material b.

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

[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 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 dissolved, add 100g of milk powder and 50g of 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 roasted sweet potato essence after cooling to room temperature, then make up the total amount of material liquid to 700g with pure 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 packaging or molds, and freeze at -18°C for 12 hours to make sweet potato ice cream.

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PUM

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Abstract

The invention relates to sweet potato ice cream. The sweet potato ice cream consists of 30 to 35 percent of non-dairy cream, 10 to 12 percent of milk powder, 8 to 10 percent of white granulated sugar, 5 to 7 percent of sweet potato powder, 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 baked sweet potato essence, and the balance of water. A making method for the sweet potato ice cream comprises the following steps of: mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum uniformly, slowly adding the mixture into the water of 30 to 35 DEG C with stirring, adding the milk powder and the sweet potato powder after dissolving, dissolving, stirring uniformly, heating to the temperature of 80+/-2 DEG C, preserving the heat for 15 minutes, cooling to room temperature, adding the baked sweet potato essence, and stirring uniformly; and fermenting the non-dairy cream by 3.0 to 3.5 times at the temperature of between 10 and 15 DEG C, slowly adding the mixed materials into the fermented non-dairy cream with slow stirring, stirring uniformly, freezing for more than 12 hours at the temperature of between 18 DEG C below zero and 22 DEG C below zero, and thus obtaining the sweet potato ice cream. The invention is applied to baking shops such as cake shops and bakeries.

Description

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

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/32A23G9/46
Inventor 李娜常洪娟
Owner HARBIN PATERNA BIOTECH DEV
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