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Crisp biological cellulose ice cream and preparation method thereof

A technology of biological cellulose and ice cream, applied in food science, frozen desserts, applications, etc., can solve the problems of monotonous application forms, and achieve the effect of increasing attractiveness, increasing attractiveness, and being convenient to eat

Active Publication Date: 2013-12-11
HAINAN YEGUO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned applications are all added to various foods as pulp simulants, and the application forms are relatively monotonous.
[0005]There is currently no technology available to apply biocellulose to ice cream as its crust

Method used

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  • Crisp biological cellulose ice cream and preparation method thereof
  • Crisp biological cellulose ice cream and preparation method thereof
  • Crisp biological cellulose ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the preparation of ice cream core

[0028] Take 25kg of cream, 10kg of skimmed milk powder, 15kg of sucrose, 0.4kg of gelatin, and 50kg of water, mix and stir, sterilize by boiling, homogenize at 65°C and 15MPa, cool, add essence and pigment, and age at 4°C for 4 hours, then After freezing at -5°C, the milk ice cream core is made.

[0029]

Embodiment 2

[0030] Embodiment 2: the preparation of cylindrical biological cellulose skin

[0031] as attached figure 2 As shown, a barrel-shaped hollow mold is made of oxygen-permeable material, oxygen is kept flowing into the mold through an oxygen inlet tube, one end is immersed in a biocellulose medium, and Acetobacter xylinum is inoculated with an inoculation amount of 10%, at 28°C , fermented for 2 days, and a biocellulose film with a thickness of 2 mm was produced on the outside of the mold. After taking out the mold, the biocellulose film covering it was removed, and after repeated washing with lye and deionized water, the bottom was cut off to prepare the Cylindrical biocellulose skin.

[0032]

Embodiment 3

[0033] Embodiment 3: the preparation of square barrel shape biological cellulose skin

[0034] as attached image 3 As shown, a cuboid-shaped hollow mold is made of oxygen-permeable material, and oxygen is kept flowing into the mold through an oxygen inlet tube. Fermentation at 30°C for 3 days produces a biological cellulose film with a thickness of 2.5mm on the outside of the mold. After taking out the mold, remove the biological cellulose film covering it, and wash it repeatedly with lye and deionized water to obtain the square Barrel-shaped biocellulose skin.

[0035]

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Abstract

The invention relates to crisp biological cellulose ice cream which comprises a frozen biological cellulose outer cover and a freezing ice cream core which is coated in the outer cover, wherein the frozen biological cellulose outer cover is shaped like a cylinder with two open ends, or is shaped like a barrel with one closed end and an open end. The crisp biological cellulose ice cream provided by the invention provides new application for biological celluloses, the biological celluloses can form a crisp cover by freezing and can have different flavors, fragrances or colors and lusters; the taste of the biological cellulose is different from that of the ice cream core, so that a contrastive material can be provided for the ice cream, and the attraction of the ice cream is improved; when the ice cream core is heated and begins to melt, the biological cellulose outer cover can play a certain protection role in the ice cream, the waste is effectively reduced, the pollution is effectively alleviated, and the ice cream is convenient to eat.

Description

technical field [0001] The invention relates to an ice cream and a preparation method thereof, in particular to a biological cellulose crispy ice cream and a preparation method thereof. [0002] Background technique [0003] Ice cream is a frozen food that everyone loves. It is usually made by freezing milk or milk products, eggs or egg products as main raw materials. Various ingredients can be added, such as grains, fruit pulp, various sweeteners, essences, etc., to form foods with various flavors and textures. Crispy ice cream is a very popular ice cream product. Chocolate is usually used as the outer crispy skin of the ice cream, which is usually made by melting the chocolate and pouring it on the frozen ice cream. [0004] Biocellulose is obtained from the metabolism of biocellulose-producing bacteria. It has no associated products such as lignin, pectin and hemicellulose, and has high crystallinity and high degree of polymerization. In addition, biocellulose has an ...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/48
Inventor 钟春燕钟宇光
Owner HAINAN YEGUO FOODS