Blueberry soft ice cream powder

Abstract

The invention provides blueberry soft ice cream powder. The blueberry soft ice cream powder is prepared from the following components in percentage by weight: 37%-48% of white granulated sugar, 25%-35% of skim milk powder, 10%-20% of non-dairy creamer, 3%-7% of blueberry powder, 1.0%-1.5% of sucrose fatty acid ester, 0.3%-0.7% of xanthan gum and 0.2%-0.8% of sodium carboxymethylcellulose. The blueberry soft ice cream powder is prepared through burdening, mixing, sterilizing and packaging. The blueberry soft ice cream powder has the advantages of few preparation steps, simple procedures, easiness in operation, small equipment investment, low operating cost and labor and time saving effects, can furthest retain the nutritional ingredients and especially can minimize the losses of thermosensitive substances such as various vitamins, aromatic substances and functional ingredients in blueberries.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a soft ice cream powder, in particular to a blueberry soft ice cream powder. Background technique [0002] Soft ice cream is a semi-solid ready-to-eat frozen drink produced by a soft ice cream machine. Because it has not been frozen and hardened, the taste of soft ice cream is particularly delicate, round, smooth, and melts in the mouth. It is a favorite summer food for many people. . For the convenience and quickness of making, generally all make soft ice cream with soft ice cream powder. Traditional soft ice cream powder is mainly composed of sugar, milk powder, non-dairy creamer, maltodextrin, emulsifier, stabilizer and food flavor. With the strengthening of health awareness, people have higher and higher requirements for frozen drinks. In order to increase the nutrition and functionality of soft ice cream powder, it is usually necessary to add fruit pulp, fruit juice and other...

AI Technical Summary

Problems solved by technology

With the strengthening of health awareness, people have higher and higher requirements for frozen drinks. In order to increase the nutrition and functionality of soft ice cream powder, it is usually necessary to add fruit pulp, fruit juice and other natural fruit ingredients. For example, the application number is CN03133264 hawthorn ice cream powder and CN03157612 mulberry ice cream powder, but after adding these liquid fruit components, it is necessary to go through a series of processes such as mixing, dissolving, aging, sterilization, concentration, spray drying, etc. to make ice cream powder. Difficulty, large equipment investment, high operating cost, especially the high temperature sterilization and spray drying process greatly damage the nutrients of soft ice cream powder, especially the heat-labile substances such as vitamins and functional ingredients in natural fruits.