Soft ice cream milk sauce and preparation method thereof

A technology of soft ice cream mix and cream, applied in frozen desserts, food science, applications, etc., can solve the problems of unsatisfactory flavor and taste, short shelf life, etc., and achieve good firmness, stable shelf life, and good fat feeling and creamy effect

Active Publication Date: 2015-04-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for preparing soft ice cream milk slurry and its production method in view of the current situation ...

Method used

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  • Soft ice cream milk sauce and preparation method thereof
  • Soft ice cream milk sauce and preparation method thereof
  • Soft ice cream milk sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Raw material formula (see Table 1):

[0041] The raw material formula of table 1 embodiment 1

[0042]

[0043] Wherein, stabilizer comprises (see table 2):

[0044] Table 2 Stabilizer formulation

[0045]

[0046] 2. Preparation method:

[0047] (1) Heat raw milk to 65°C, add cream, white sugar, fructose, stabilizer, sodium bicarbonate and water through a water powder mixer, stir evenly for 30 minutes, and mix well;

[0048] (2) The fat content in the mixed solution is 5.86%, the protein content is 1.74%, and the pH value is 6.7, and the uniform mixed solution is poured into a homogenizer, the homogenization pressure is 15MPa, and the homogenization temperature is 65°C;

[0049] (3) Carry out tubular ultra-high temperature sterilization, the sterilization temperature is 137°C, and the sterilization time is 4s;

[0050] (4) The milk after ultra-high temperature treatment is directly poured into the aseptic homogenizer, the homogenization pressure is 15MPa, ...

Embodiment 2

[0053] 1. Raw material formula (see Table 3):

[0054] The raw material formula of table 3 embodiment 2

[0055]

[0056] Wherein, stabilizer comprises (see table 4):

[0057] Table 4 Stabilizer formulation

[0058]

[0059]

[0060] 2. Preparation method:

[0061] (1) Stir skimmed milk powder and part of water at 45°C for 30 minutes, keep warm and hydrate for 8 hours, then raise the temperature to 70°C, add cream, condensed milk, sucrose, fructose syrup, fructose, stabilizer, dipotassium hydrogen phosphate and remaining Part of the water, mixed and stirred for 15min.

[0062] (2) The fat content in the mixed solution is 8.0%, the protein content is 4.8%, and the pH value is 7.0. The homogeneous mixed solution is poured into a homogenizer with a homogenizing pressure of 20 MPa and a homogenizing temperature of 70° C.;

[0063] (3) Carry out plate-type UHT sterilization, the sterilization temperature is 137°C, and the sterilization time is 4s;

[0064] (4) The UHT...

Embodiment 3

[0067] 1. Raw material formula (see Table 5):

[0068] The raw material formula of table 5 embodiment 3

[0069]

[0070]

[0071] Wherein, stabilizer comprises (see table 6):

[0072] Table 6 Stabilizer formulation

[0073]

[0074] 2. Preparation method:

[0075] (1) Heat raw milk to 75°C, add cream, condensed milk, fructose syrup, sucralose, stabilizer, sodium citrate, milk essence, vanilla essence and water through a water powder mixer, stir evenly for 30 minutes, and mix well ;

[0076] (2) The fat content in the mixed solution is 7.05%, the protein content is 1.90%, and the pH value is 6.65, and the uniformly mixed mixed solution is poured into a homogenizer, the homogenization pressure is 15MPa, and the homogenization temperature is 70°C;

[0077] (3) Carry out plate-type UHT sterilization, the sterilization temperature is 145°C, and the sterilization time is 3s;

[0078] (4) The UHT-treated milk is directly poured into the aseptic homogenizer, the homogen...

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Abstract

The invention discloses a soft ice cream milk sauce and a preparation method thereof. The raw materials of the milk sauce comprise: 15-75% of raw milk, 5-20% of single cream, 1-15% of a sweetening agent, 0.6-1.0% of a stabilizer, 0.1-0.3% of a buffer salt, and water supplementing the balance of 100%, wherein the percentage is the mass percentage relative to the total mass of the raw materials; the stabilizer comprises 40-70% of an emulsifier and 30-60% of a thickener; the thickener comprises microcrystalline cellulose and carrageenan according to a mass ratio of 9:1 to 20:1. The preparation method comprises the following steps: (1) heating the raw milk and/or single cream to be 65-75 DEG C, adding the rest raw materials to the heated raw milk and/or single cream, and mixing the materials uniformly; (2) pre-homogenizing the obtained mixed liquid, and then carrying out ultrahigh temperature sterilization; (3) homogenizing the liquid under a sterile condition and cooling to obtain the product. The milk sauce is stable in shelf life, can be preserved for six months at a normal temperature; the prepared ice cream is fine, smooth and uniform in texture, and smooth in taste.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to soft ice cream milk slurry and a preparation method thereof. Background technique [0002] Ice cream is a traditional frozen product. It is mainly divided into two types: hard ice cream and soft ice cream. The basic difference is whether it has been hardened. Soft ice cream usually refers to the product that is directly sold from the ice cream machine without hardening or logistics, and is sold in a soft state. Because it has not been hardened, the temperature of soft ice cream is generally -4 ° C ~ -10 ° C, the taste Round and smooth, it is favored by more and more consumers. With the increasing popularity of the dessert market, the demand for soft ice cream is gradually increasing. [0003] At present, ice cream powder is mostly used as the raw material for preparing soft ice cream on the market, but there are certain defects in the use of ice cream powder. First, wh...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/34A23G9/32
Inventor 姜雪于鹏刘振民任璐肖杨蔡涛王辉
Owner BRIGHT DAIRY & FOOD
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