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Liquid nitrogen ice cream making technology

A production process, ice cream technology, applied in the directions of frozen desserts, food preparation, baking, etc., can solve problems such as rough taste, and achieve the effect of increasing appetite and improving 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

[0012] The making method of ice cream ice cream, make as follows:

[0013] 1. Mixed milk: Add 150 grams of sticky rice flour, 80 grams of glutinous rice flour, 80 grams of fresh milk, 180 parts of clear water, and some ice cream, and gradually add warm water at 15°C to knead the milk while kneading the milk Add water as you go until the milk forms lumps;

[0014] 2. Waking up milk: keep the kneaded milk warm for 120 minutes;

[0015] 3. Stuffing: Make the milk base from the awakened milk, then wrap the stuffing, and place it in a cage;

[0016] 4. Steaming: Put the cage drawer on the steamer and steam for 8 minutes on high heat, then take it out of the cage.

Embodiment 2

[0018] The making method of ice cream ice cream, comprises the steps:

[0019] 1. Mixed milk: Add 200 grams of sticky rice flour, 100 grams of glutinous rice flour, 100 grams of fresh milk, 200 parts of clear water, and some ice cream, and gradually add warm water at 85°C to knead the milk while kneading the milk Add water as you go until the milk forms lumps;

[0020] 2. Waking up milk: keep the kneaded milk warm for 30 minutes;

[0021] 3. Stuffing: Make the milk base from the awakened milk, then wrap the stuffing, and place it in a cage;

[0022] 4. Steaming: Put the cage drawer on the steamer and steam for 20 minutes on high heat, then take it out of the cage.

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PUM

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Abstract

The invention discloses a liquid nitrogen ice cream making technology. The technology comprises the following steps: 1, kneading milk: adding ice cream to milk powder, adding dry yeast and edible baking powder, gradually adding 15-85DEG C warm water for kneading milk, and kneading while adding water until the milk powder forms milk dough; 2, fermenting the milk dough: carrying out heat insulation standing on the kneaded milk dough for 30-120min; 3, wrapping a stuffing: processing the fermented milk dough to form milk bases, wrapping the stuffing with the milk bases, and putting the obtained milk products in a food steamer; and 4, steaming: putting the food steamer in a steaming pot, steaming on strong fire for 8-20min, and taking the steamed milk products out of the food steamer, wherein the ice cream is added to the milk powder in step 1, that is, 150-200g of rice flour, 80-100g of sweet rice flour, 80-100g of fresh milk, 180-200g of clear water and a proper amount of ice cream are added to 200g of the milk powder. The technology improves the protein content of ice cream wrappers, and makes the ice cream have good mouthfeel, nutrition and fashionable profile.

Description

technical field [0001] The invention relates to a food, in particular to a process for making liquid nitrogen ice cream. Background technique [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, ice cream is not currently on the market. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a liquid nitrogen ice cream production process with beautiful appearance, good taste and high nutritional value. [0004] In order to achieve the above object, the object of the present invention is achieved in that a kind of liquid nitrogen ice cream production process comprises th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A21D2/34A23G9/32A23L7/104
Inventor 孙占国
Owner 中创永信(北京)食品科学研究院