Bitter gourd ice cream formulation

Abstract

The invention provides a bitter gourd ice cream formulation. The bitter gourd ice cream formulation comprises the following components in parts by weight: 500-600 parts of bitter gourd powder, 1000-1100 parts of milk powder, 1500-1700 parts of granulated sugar, 400-500 parts of cream, 300-400 parts of glucose powder, 3-5 parts of an emulsifier, 2-3 parts of a stabilizer, 3-4 parts of essence, and 6500-7000 parts of water. The bitter gourd ice cream formulation has strong flavor of the bitter gourd and is tender and smooth in mouthfeel.

Description

technical field

[0001] The invention relates to an ice cream formula, in particular to a bitter gourd ice cream formula. Background technique

[0002] Ice cream has a pleasant taste, delicate and smooth, cool, sweet and delicious, and has various colors. It can not only help the body cool down and relieve heat, provide moisture, but also provide some nutrition for the body, so it is very popular in the hot season. When you have no appetite in summer, trying some ice cream is a good way to quickly replenish your energy and lower your body temperature, especially for children who cannot resist the temptation. A smart mother can occasionally change the way to replace the diet with ice cream when the children do not eat, and can also absorb nutrients and calories. At the same time, the beautiful colors make people appetizing.

[0003] Present stage ice cream flavor is various, and all people of various flavors can like, but in view of the reason of popular taste, also have the...

Examples

Embodiment 1

[0014] A bitter gourd ice cream formula, each component and its weight are: 600 parts of bitter gourd powder, 1100 parts of milk powder, 1700 parts of granulated sugar, 500 parts of butter, 400 parts of glucose powder, 5 parts of emulsifier, 3 parts of stabilizer, 4 parts of essence, 6500 parts of water.

Embodiment 2

[0016] A bitter gourd ice cream formula, each component and its weight are: 500 parts of bitter gourd powder, 1000 parts of milk powder, 1500 parts of granulated sugar, 400 parts of cream, 300 parts of glucose powder, 3 parts of emulsifier, 2 parts of stabilizer, 3 parts of essence, 7000 parts of water.

[0017] The production methods of Examples 1 and 2 are the same, that is to heat the water first, then add milk powder and stir when the water temperature is 50°C, and then add emulsifier, granulated sugar, stabilizer, glucose, and butter after the milk powder is evenly stirred, and stop the fire after the cream is fully melted Cool, at this time the temperature should not exceed 85°C. When the temperature of the material cools down to 30°C, add the essence, and then add it to the ice cream machine for production.

[0018] Two embodiments are that materials are consistent, but use the formula that portion is different, draw the following conclusions through comparison:

[00...

technical field

[0001] The invention relates to an ice cream formula, in particular to a bitter gourd ice cream formula. Background technique

[0002] Ice cream has a pleasant taste, delicate and smooth, cool, sweet and delicious, and has various colors. It can not only help the body cool down and relieve heat, provide moisture, but also provide some nutrition for the body, so it is very popular in the hot season. When you have no appetite in summer, trying some ice cream is a good way to quickly replenish your energy and lower your body temperature, especially for children who cannot resist the temptation. A smart mother can occasionally change the way to replace the diet with ice cream when the children do not eat, and can also absorb nutrients and calories. At the same time, the beautiful colors make people appetizing.

[0003] Present stage ice cream flavor is various, and all people of various flavors can like, but in view of the reason of popular taste, also have the...

Examples

Embodiment 1

[0014] A bitter gourd ice cream formula, each component and its weight are: 600 parts of bitter gourd powder, 1100 parts of milk powder, 1700 parts of granulated sugar, 500 parts of butter, 400 parts of glucose powder, 5 parts of emulsifier, 3 parts of stabilizer, 4 parts of essence, 6500 parts of water.

Embodiment 2

[0016] A bitter gourd ice cream formula, each component and its weight are: 500 parts of bitter gourd powder, 1000 parts of milk powder, 1500 parts of granulated sugar, 400 parts of cream, 300 parts of glucose powder, 3 parts of emulsifier, 2 parts of stabilizer, 3 parts of essence, 7000 parts of water.

[0017] The production methods of Examples 1 and 2 are the same, that is to heat the water first, then add milk powder and stir when the water temperature is 50°C, and then add emulsifier, granulated sugar, stabilizer, glucose, and butter after the milk powder is evenly stirred, and stop the fire after the cream is fully melted Cool, at this time the temperature should not exceed 85°C. When the temperature of the material cools down to 30°C, add the essence, and then add it to the ice cream machine for production.

[0018] Two embodiments are that materials are consistent, but use the formula that portion is different, draw the following conclusions through comparison:

[00...