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Purely natural durian ice cream without additives and production method thereof

An additive-free, ice cream technology, applied in frozen desserts, food science, applications, etc., can solve the problems of high energy, low protein, high fat, etc., achieve high nutritional value, prolong fresh-keeping time, and improve stability

Active Publication Date: 2014-11-05
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The invention provides an additive-free pure natural durian ice cream and its production method to solve the defects of current ice cream products such as high fat, high sugar, high energy, low protein, and low dietary fiber, and improve the nutritional value of the product; without adding any thickening Agents and stabilizers to improve food safety of products

Method used

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  • Purely natural durian ice cream without additives and production method thereof
  • Purely natural durian ice cream without additives and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Low-temperature fresh-keeping of durian to get the pulp

[0023] The shell of fresh durian is cut off under the environmental conditions of cleanliness of 100,000 and temperature of 15°C, and the fresh and complete pulp without decay is taken out, which is quickly put into sterilized and cooled saline solution with a mass concentration of 0.9%, dipped for 1 min, and taken out. Put it in a fresh-keeping box that has been sterilized, seal it, and store it under the condition of a cleanliness of 10,000 and a temperature of 3°C;

[0024] (2) Vacuum low temperature deodorization of durian pulp

[0025] In the 10,000-level ultra-clean room, the durian pulp is taken out of the fresh-keeping box, and the core is removed by aseptically beating to obtain durian fruit paste. The durian fruit paste is placed in a vacuum deodorizer, and while stirring, it is introduced into 3°C 99.9% pure food grade CO 2 , and extract at the same time to remove the air-conditioning that carrie...

Embodiment 2

[0031] (1) Low-temperature fresh-keeping of durian to get the pulp

[0032]The shell of fresh durian is cut off under the environmental conditions of cleanliness of 100,000 and temperature of 18°C, and the fresh and complete pulp without decay is taken out, and quickly put into sterilized and cooled saline with a mass concentration of 0.9%, dipped for 2 minutes, removed and placed Put it in a fresh-keeping box that has been sterilized, seal it, and store it under the condition of a cleanliness of 10,000 and a temperature of 5°C;

[0033] (2) Vacuum low temperature deodorization of durian pulp

[0034] In the 10,000-level ultra-clean room, the durian pulp is taken out of the fresh-keeping box, and the core is removed by aseptically beating to obtain durian fruit puree. The durian fruit puree is placed in a vacuum deodorizer, and while stirring, it is injected with a purity of 5°C. 99.9% food grade CO 2 , and extract at the same time to remove the air-conditioning that carries...

Embodiment 3

[0040] (1) Low-temperature fresh-keeping of durian to get the pulp

[0041] The shell of fresh durian is cut off under the environmental conditions of cleanliness of 100,000 and temperature of 16.5°C, and the fresh and complete pulp without decay is taken out, which is quickly put into sterilized and cooled saline solution with a mass concentration of 0.9%, soaked for 1.5min, and taken out Put it in a fresh-keeping box that has been sterilized, seal it, and store it under the condition of a cleanliness of 10,000 and a temperature of 4°C;

[0042] (2) Vacuum low temperature deodorization of durian pulp

[0043] In the 10,000-level ultra-clean room, the durian pulp is taken out of the fresh-keeping box, and the core is removed by aseptically beating to obtain durian fruit paste. Put the durian puree in a vacuum deodorizer, and while stirring, feed food-grade CO with a purity of 99.9% at 4°C. 2 , and extract at the same time to remove the air-conditioning that carries the odoro...

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Abstract

The invention relates to a purely natural durian ice cream without additives and a production method thereof, and belongs to the technology of food processing. The durian ice cream is produced through the technologies of pulping fresh durian flesh at a low temperature under a clean condition, vacuum deodorizing the fresh durian flesh at the low temperature, mixing materials, optimizing flavor and organization, congealing the materials and the like. The organization states of products are uniform and consistent, the mouth feel of the products is soft, fine, smooth, cool, refreshing and nourishing, and the ice cream has rich and comfortable durian fragrance. The application ranges of durians are widened, in the production process, thickening agents, stabilizing agents and other additives are not added, natural nutrient components in the durians are furthest remained for the products, and the ice cream has a special durian flavor and a health effect; the production process is environmental friendly, and waste residues, waste gas and harmful substances are not generated; and chemical reagents are not used, so that the products are safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an additive-free pure natural durian ice cream and a production method thereof. Background technique [0002] Ice cream (ice cream) is a kind of frozen food that is widely loved by people and has a cooling effect. Traditional ice cream is mainly made of drinking water, milk or milk powder, butter (or vegetable oil), sugar, etc., adding appropriate amount of food additives such as thickener, stabilizer, emulsifier, sweetener, etc. Frozen food that expands in volume and can be eaten directly by processes such as homogenization, aging, freezing, and hardening. With the advancement of frozen food processing technology and the improvement of related equipment, ice cream has developed into milk or dairy products, eggs or egg products, sweeteners, thickening stabilizers, food colorings, flavors, etc. as raw materials, adding or No soy products, fruit and vegetable products, nuts and oth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 王大为张艳荣刘婷婷张雁凌
Owner JILIN AGRICULTURAL UNIV
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