Soybean sauce flavored ice cream and making method thereof
A technology of ice cream and soy sauce, applied in frozen desserts, food science, applications, etc., can solve the problems of undisclosed ice cream product technology, achieve the effects of enriching taste, saving energy, and improving production efficiency
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Embodiment 1
[0045] A formula for soy sauce flavored ice cream is characterized in that it comprises the following components by weight percentage:
[0046] Milk powder 45%, water 41.4%, sugar 8%, egg yolk powder 5%, xanthan gum 0.3%, caramel color 0.2%, soy sauce crude oil (head oil) 0.1%.
[0047] The method for making this soy sauce flavored ice cream comprises the following steps:
[0048] 1. Crude oil treatment: In the high-temperature heating equipment, the head oil is heated at a high temperature of 180°C for 10 seconds, and then microporously filtered in the filter equipment;
[0049] 2. Blending: Melt xanthan gum with hot water at 50°C with a volume ratio of 1:5, then add sugar, caramel color, and crude oil treated in step 1 in sequence to obtain a mixed liquid of auxiliary materials. Turn on the blender, slowly add the auxiliary material mixture into the hot water at 50°C in the blender, after it is completely dissolved, add milk powder and egg yolk powder in turn, and stir even...
Embodiment 2
[0056] A formula for soy sauce flavored ice cream is characterized in that it comprises the following components by weight percentage:
[0057] Milk powder 30%, water 40%, sugar 18.7%, lecithin 10%, agar 0.6%, caramel color 0.4%, finished soy sauce 0.3%.
[0058] The technology of making this soy sauce flavor ice cream comprises the following steps:
[0059] 1. Deployment: Weigh various auxiliary materials according to the formula for later use. At the beginning of the preparation, first dissolve the agar with hot water at 60°C with a volume ratio of 1:10, then add sugar, caramel color, and finished soy sauce in sequence to obtain a mixture of auxiliary materials. Turn on the blender, slowly add the auxiliary material mixture into the hot water at 60°C in the blender, after it is completely dissolved, add whole milk powder and lecithin in turn, and stir evenly;
[0060] 2. Sterilization: In order to prevent the loss of nutrients in the ice cream, pasteurization is adopted in...
Embodiment 3
[0067] A formula for soy sauce flavored ice cream is characterized in that it comprises the following components by weight percentage:
[0068] Milk powder 30%, water 55%, sugar 9.1%, monoglyceride 5%, pectin 0.4%, caramel color 0.3%, soy sauce crude oil (head oil) 0.2%.
[0069] The method for making this soy sauce flavored ice cream comprises the following steps:
[0070] 1. Crude oil treatment: In the high-temperature heating equipment, heat the natural sun-dried hair oil at a high temperature of 200 ° C for 10-15 seconds, and perform microporous filtration in the filtration equipment;
[0071] 2. Preparation: Melt the pectin with hot water at 55°C with a volume ratio of 1:7, then add sugar, caramel color, and soy sauce processed in step 1 in sequence to obtain a mixture of auxiliary materials. Turn on the blender, slowly add the auxiliary material mixture into the hot water at 55°C in the blender, after it is completely dissolved, add milk powder and monoglyceride in turn...
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