Blueberry ice cream and preparation method thereof
An ice cream and blueberry technology, applied in the fields of frozen sweets, food science, application, etc., can solve the problems of lack of nutrition and health care, single nutrition, etc., and achieve the effect of promoting cardiovascular health, enhancing heart function, and improving throat pain.
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Embodiment 1
[0019] The preparation method of blueberry ice cream is carried out according to the following steps:
[0020] 1) Mixing of raw materials: Put 0.18 parts of sodium alginate, 15 parts of white sugar, 0.06 parts of guar gum, 10 parts of skimmed milk powder, 0.12 parts of monoglyceride, 4 parts of cream, 2 parts of maltodextrin and 0.2 parts of food flavor Put it into the high-speed mixing tank and stir evenly, then slowly add the obtained mixture into the batching tank containing 53 parts of pure water. Freeze-dried blueberry powder, stir evenly, finally add 0.4 part of sodium carboxymethylcellulose, continue to stir evenly to obtain a slurry;
[0021] 2) Sterilization: heat the slurry to 65°C and sterilize for 25 minutes;
[0022] 3) Filtration: Pass the sterilized slurry through a 60-mesh sieve to remove impurities in the slurry;
[0023] 4) High-pressure homogeneous cooling: pump the filtered slurry into a homogenizer, perform homogenization treatment at 65~70°C and a press...
Embodiment 2
[0029] The difference between this embodiment and Embodiment 1 lies in that the components of the blueberry ice cream are different in proportion by weight.
[0030] A blueberry ice cream made from the following raw materials in parts by weight: 17 parts of freeze-dried blueberry powder, 0.16 part of sodium alginate, 13 parts of white sugar, 0.04 part of guar gum, 8 parts of skimmed milk powder, and 0.10 part of monoglyceride 2 parts of cream, 0.2 parts of sodium carboxymethylcellulose, 1 part of maltodextrin, 50 parts of purified water, and 0.1 part of food flavor.
Embodiment 3
[0032] The difference between this embodiment and Embodiment 1 lies in that the components of the blueberry ice cream are different in proportion by weight.
[0033] Blueberry ice cream is made from the following raw materials in parts by weight: 13 parts of freeze-dried blueberry powder, 0.20 part of sodium alginate, 17 parts of white sugar, 0.08 part of guar gum, 12 parts of skimmed milk powder, 0.14 part of monoglyceride, 6 parts of butter, 0.6 parts of sodium carboxymethylcellulose, 3 parts of maltodextrin, 55 parts of purified water, and 0.3 parts of food flavor.
[0034] The freeze-dried blueberry powder in the present invention is obtained by quick-freezing fresh blueberries, putting them into a vacuum chamber for drying and dehydration, and crushing the freeze-dried blueberries into powder.
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