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Making technology of Italian type ice cream

An ice cream and technology technology, applied in the field of Italian ice cream production, can solve problems such as rough taste, and achieve the effects of increasing appetite, increasing protein content, and high protein content

Inactive Publication Date: 2015-07-22
中创永信(北京)食品科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ice cream is a traditional food in China. In the prior art, there are several kinds of fillings for ice cream. The main difference between ice creams of different designs and colors is that different fillings are used, and the milk of the fillings wrapped in the outer layer of ice cream basically has no Changes, its taste is rough, many people do not like to eat; in addition, there is no ice cream on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The method of making ice cream ice cream is as follows:

[0011] 1. Add milk powder: add 150 grams of sticky rice flour, 80 grams of glutinous rice flour, 80 grams of fresh milk, 180 parts of water, ice cream, and gradually add 15°C warm water to knead the milk while kneading the milk Add water until the milk forms a clump;

[0012] 2. Wake up the milk: Keep the kneaded milk warm for 120 minutes.

Embodiment 2

[0014] The method of making ice cream includes the following steps:

[0015] 1. Add milk powder: add 200 grams of sticky rice flour, 100 grams of glutinous rice flour, 100 grams of fresh milk, 200 parts of water, ice cream, and gradually add 85 ℃ warm water to knead the milk while kneading the milk Add water until the milk forms a clump;

[0016] 2. Wake up the milk: Keep the kneaded milk for 30 minutes.

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PUM

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Abstract

The invention discloses a making technology of Italian type ice cream. The technology comprises the following steps: 1, adding milk powder: adding ice cream into mineral water, adding white sugar and edible baking powder, gradually adding 15-85DEG C warm water, and kneading milk while adding water until the milk forms a block; and 2, fermenting the milk: carrying out heat insulation standing on the kneaded milk for 30-120min. The ice cream can be added into the mineral water in step 1, that is, 150-200g of rice flour, 60-70g of sweet rice flour, 60-70g of fresh milk, 160-170 parts of clear water and a proper amount of ice cream are added into 200g of the mineral water. The technology improves the protein content of ice cream wrappers, and makes the finally obtained ice cream have good mouthfeel, nutrition and fashionable profile.

Description

Technical field [0001] The invention relates to a food, in particular to a technique for making Italian ice cream. Background technique [0002] Ice cream is a traditional Chinese food. In the prior art, there are several types of fillings for ice cream. The main difference between different types of ice cream is the use of different fillings, while the outer layer of the ice cream contains almost no milk. Change, its taste is rough, many people don't like it; in addition, ice cream is not currently on the market. Summary of the invention [0003] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a technique for making Italian ice cream with beautiful appearance, good taste and high nutritional value. [0004] In order to achieve the above objective, the objective of the present invention is achieved as follows: a technique for making gelato ice cream includes the following steps: [0005] 1. Adding milk powder: add ice cream in mineral...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04A23G9/40
Inventor 孙占国
Owner 中创永信(北京)食品科学研究院