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Fat-free ice cream and preparation method thereof

A technology for ice cream and skim milk powder, applied in the field of ice cream, can solve problems such as taste and rough texture, and achieve the effects of improving intestinal microecological balance, good resistance to melting, and preventing high blood pressure

Active Publication Date: 2014-02-12
珠海市红旌发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, the demand for low-fat or fat-free and low-calorie ice cream is increasing, but if the fat content in ice cream is simply reduced or no fat is added, the taste and texture of the product will become rough

Method used

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  • Fat-free ice cream and preparation method thereof
  • Fat-free ice cream and preparation method thereof
  • Fat-free ice cream and preparation method thereof

Examples

Experimental program
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Effect test

example 1

[0035] figure 1 A method for preparing ice cream according to one embodiment of the present invention is shown. According to this method, first enter the S1100 step and weigh 300 grams of skim milk powder, 75 grams of ultrafine microcrystalline cellulose, 650 grams of sucrose, 5 grams of molecularly distilled monoglycerides, 5 grams of tamarind gum, 5 grams of konjac gum and 0.5 Stir carrageenan evenly, and add 3947 grams of drinking water at 50°C to the uniformly stirred mixture until the total weight is 5000g and stir well; then enter the step S1200, sterilize the stirred emulsion at 80°C for 15 minutes, and sterilize Cool the emulsion to 60°C and homogenize at 18MPa, cool the homogeneous emulsion to 2°C and add 10ml of 1% citric acid to age for 0 hours, add 0.5ml cream essence, 0.5ml sweetener to the aged emulsion Cream essence, 0.5ml egg yolk essence, 1.0ml emulsified condensed milk essence, stir evenly for flavoring; the emulsion after flavoring enters step S1300, cools ...

example 2

[0037] figure 1 A method for preparing ice cream according to one embodiment of the present invention is shown. According to this method, at first enter S1100 step and weigh 750 grams of skim milk powder, 200 grams of superfine microcrystalline cellulose, 900 grams of sucrose, 10 grams of molecularly distilled monoglycerides, 15 grams of tamarind gum, 15 grams of konjac gum and 2.5 Stir the gram carrageenan evenly, add 3047.5 grams of drinking water at 70°C to the evenly stirred mixture to increase the total weight to 5000 g, and stir evenly; then enter the step S1200, sterilize the evenly stirred emulsion at 90°C for 5 minutes, and sterilize The final emulsion is cooled to 70°C, and homogenized at 40MPa. The homogeneous emulsion is cooled to 5°C and aged for 3 hours after adding 50ml of 1% citric acid. Add 2ml cream essence, 2ml Sweet cream essence, 2ml egg yolk essence, 1ml natural butter essence and 3ml fresh milk essence are stirred evenly for flavoring, and the flavored em...

example 3

[0039] figure 1 A method for preparing ice cream according to one embodiment of the present invention is shown. According to this method, first enter the S1100 step and weigh 500 grams of skim milk powder, 150 grams of ultrafine microcrystalline cellulose, 650 grams of sucrose, 10 grams of molecularly distilled monoglycerides, 10 grams of tamarind gum, 5 grams of konjac gum and 1.25 Stir the gram carrageenan evenly, add 3651.25 grams of drinking water at 55°C to the evenly stirred mixture, add the total weight to 5000 g and stir evenly; then enter the step S1200, sterilize the stirred emulsion at 85°C for 10 minutes, after sterilization Cool the emulsion to 65°C, homogenize at 25MPa, cool the homogeneous emulsion to 3°C, add 20ml of 1% citric acid and age for 2 hours, add 0.5ml of cream essence, 0.2 1 ml of sweet cream essence, 0.8ml of egg yolk essence, 0.4ml of natural butter essence and 0.6ml of fresh milk essence are stirred evenly for flavoring; the flavored emulsion ent...

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Abstract

The invention relates to ice cream and a preparation method thereof. The preparation method requires the following raw materials: 6-15% of skimmed milk powder, 13-18% of cane sugar, 1.5-4.0% ultra-fine microcrystalline cellulose, 0.31-0.85% of food additive and drinking water at the temperature of 50-70 DEG C, wherein the preparation method comprises the following steps: step S1100, weighing the raw materials, and stirring to form emulsion; and step S1300, cooling the emulsion till the temperature of minus 2 to six DEG C for congelation to form a semisolid. The invention further relates to ice cream, wherein the ice cream comprises ultra-fine microcrystalline cellulose.

Description

technical field [0001] The invention relates to an ice cream, in particular to an ice cream containing ultrafine microcrystalline cellulose. Background technique [0002] Traditional ice cream is mainly made of raw materials such as milk, fat, sugar, emulsifier, stabilizer, spices, water, etc. Due to the high fat content, it is easy to cause obesity, high blood pressure, cardiovascular, cancer and other diseases. With the improvement of living standards, the demand for low-fat or fat-free and low-calorie ice cream is increasing, but if the fat content in ice cream is simply reduced or no fat is added, the taste and texture of the product will become rough. [0003] The application of fat substitutes can compensate for some defects caused by reducing fat content or not adding fat. Among them, microcrystalline cellulose is a natural cellulose substance, non-toxic, tasteless, and does not affect the taste of food; microcrystalline cellulose is a non-nutritional substance, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/36
Inventor 蓝海黎国康刘爱国李晓敏
Owner 珠海市红旌发展有限公司
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