Ice cream and preparation method thereof

A technology of ice cream and weight ratio, applied in frozen desserts, food science, applications, etc., can solve the problems that ordinary ice cream cannot meet, and achieve good stability and anti-thawing effect

Active Publication Date: 2013-07-24
珠海市红旌发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the transformation of people's health awareness and consumption concept, ice cream with nutritional and health functions has attracted people's attention and pursuit, and ordinary ice cream can no longer meet people's needs; There are still certain defects and deficiencies in the

Method used

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  • Ice cream and preparation method thereof
  • Ice cream and preparation method thereof

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preparation example Construction

[0023] figure 1 A schematic flow chart showing the preparation method of the ice cream of the present invention. Such as figure 1 As shown, in order to prepare ice cream, first weigh the raw materials in the following weight ratio: milk powder 6-15%, butter 4-8%, sugar 12-18%, maltodextrin 1-5%, nano-microcrystalline cellulose 0.2- 0.5%, blueberry juice 2-10%, food additive 0.21-0.7%, and the balance is drinking water. Preferably, the weight ratio of the nanocrystalline cellulose is 0.35%, and the weight ratio of the blueberry juice is 5%.

[0024] In the above raw materials, the nano-microcrystalline cellulose is a kind of microcrystalline cellulose with a particle size range of 50-1000nm, which belongs to non-nutritive substances, is not digested and absorbed by the human body, and does not provide energy for the human body. It has the health care function of improving intestinal microecological balance and preventing diseases such as hypertension and hyperlipidemia. Due...

Embodiment 1

[0035] In order to prepare the ice cream of the present invention, first weigh the following raw materials: 300 grams of whole milk powder, 200 grams of butter, 600 grams of sucrose, 50 grams of maltodextrin, 10 grams of nanocrystalline cellulose, 5 grams of molecularly distilled monoglycerides Ester, 3 grams of stabilizer, 2.5 grams of sodium citrate, wherein the stabilizer is composed of 2.5 grams of sodium alginate and 0.5 gram of carrageenan; the above-mentioned raw materials are mixed uniformly, and drinking water is added to the total weight of the raw material mixture It is 4000 grams, stirring continuously in the process of adding water to form a uniform emulsion; sterilizing the emulsion at 83°C for 10 minutes; 15MPa, homogenization under the condition of the secondary homogenization pressure of 3MPa; when the homogenized emulsion is cooled to 2°C, it is aged for 3 hours; after aging, 100g of blueberry concentrated juice is diluted to 1000g was added to the above-ment...

Embodiment 2

[0037] In order to prepare the ice cream of the present invention, first weigh the following raw materials: 750 grams of whole milk powder, 400 grams of butter, 900 grams of sucrose, 250 grams of maltodextrin, 25 grams of nanocrystalline cellulose, 15 grams of molecularly distilled monoglycerides ester, 10 grams of stabilizer, 10 grams of potassium citrate, wherein the stabilizer is made up of 8.75 grams of tamarind gum and 1.25 grams of carrageenan; the above-mentioned raw materials are mixed uniformly, and drinking water is added to the total weight in the raw material mixture It is 4000 grams, stirring continuously in the process of adding water to form a uniform emulsion; sterilizing the emulsion at 85°C for 15 minutes; 18MPa, homogenization under the condition of secondary homogenization pressure of 5MPa; when the homogenized emulsion is cooled to 5°C, it is aged for 3 hours; after aging, 500g of blueberry concentrated juice is diluted to 1000g was added to the above-ment...

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Abstract

The invention discloses a preparation method of ice cream. The method comprises the following steps of: (1) weighing the following raw materials by weight percentage: 6%-15% of milk powder, 4%-8% of butter, 12%-18% of sugar, 1%-5% of maltodextrin, 0.2%-0.5% of nanometer microcrystalline cellulose, 2%-10% of blueberry juice, 0.21%-0.7% of a food additive, and the balance of drinking water; (2) uniformly mixing the milk powder, butter, sugar, maltodextrin, nanometer microcrystalline cellulose, food additive and water according to the weight percentage so as to form an emulsion; and (3) adding the blueberry juice into the emulsion according to the weight percentage and then cooling and freezing the emulsion into semisolid. The invention further discloses ice cream prepared by the preparation method, and the ice cream retains the unique natural flavor and taste of blueberry, has good stability and melting resistance, has a health care effect, and satisfies the pursue of people on natural nutritive health care ice cream.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an ice cream and a preparation method thereof. Background technique [0002] As a fashionable cold drink, ice cream is popular among consumers for its strong fragrance, cool and refreshing taste. Ordinary ice cream is mainly made of raw materials such as milk, fat, sugar, emulsifier, stabilizer, spices, water, etc. It is rich in nutrition, but has no health care function. With the transformation of people's health awareness and consumption concept, ice cream with nutritional and health functions has attracted people's attention and pursuit, and ordinary ice cream can no longer meet people's needs; There are still certain defects and deficiencies. Contents of the invention [0003] The object of the present invention is to provide an ice cream with nutritional and health functions, and with significantly improved stability and melting resistance and a preparation method thereof....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 蓝海黎国康刘爱国李晓敏蓝洋
Owner 珠海市红旌发展有限公司
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