Processing method of anti-browning apple ice cream with higher melting resistance

A processing method and ice cream technology, applied in the fields of food processing and frozen food processing, can solve the problem of high cost and achieve the effects of good melting resistance, rich nutritional functional properties and rich nutrition.

Inactive Publication Date: 2015-12-30
NINGBO HAITONG FOOD SCI & TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Liu Lei disclosed "a non-melting ice cream and its preparation method" (Chinese Patent Application No. 201210568484.0). The required formula includes cream, eggs, maltose, sugar, honey, and yogurt. The ingredients are mixed with water and cooled to obtain the product , the ingredients are simple, the method is simple, but it is more suitable for the production of family or small batch products, and the cost is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the method for preparing small batches of apple ice cream with melting resistance and anti-browning:

[0035] (1) Preparation of anti-browning aqueous solution: prepare an aqueous solution containing mass concentrations of 0.2% bayberry polyphenols, 1% ascorbic acid, and 0.5% citric acid to obtain an anti-browning aqueous solution;

[0036] (2) Anti-browning treatment: apples are selected, washed, peeled and cut into pieces. Quickly soak the apple pulp in the anti-browning aqueous solution for 15 minutes, take it out and drain, and use a beater to make a uniform and stable apple puree;

[0037] (3) Preparation of melt-resistant ice cream raw materials: Take 40g of skimmed milk powder, 30g of coconut oil; 0.75g of glyceryl monostearate, 0.25g of tripolyglycerol monostearate, 0.08g of carrageenan, and 0.5g of guar gum , locust bean gum 0.75g, white sugar 75g, maltose syrup 12.5g, sodium carboxymethylcellulose 0.5g, citric acid 1.0g; food flavor 0.5g; drinki...

Embodiment 2

[0041] Embodiment 2: the method for the apple ice cream that has melting resistance and anti-browning in batches in preparation:

[0042] (1) Preparation of anti-browning aqueous solution: prepare an aqueous solution containing mass concentrations of 0.5% bayberry polyphenols, 1% ascorbic acid, and 0.5% citric acid to obtain an anti-browning aqueous solution;

[0043] (2) Anti-browning treatment: apples are selected, washed, peeled and cut into pieces. Quickly soak the apple pulp in the anti-browning aqueous solution for 15 minutes, take out and drain, and use a beater to make a uniform and stable apple puree;

[0044] (3) Preparation of melt-resistant ice cream raw materials: Take 80g of skimmed milk powder, 60g of coconut oil; 1.5g of glyceryl monostearate, 0.5g of tripolyglycerol monostearate, 0.16g of carrageenan, and 1.0g of guar gum , locust bean gum 1.5g, white sugar 150g, maltose syrup 25g, sodium carboxymethylcellulose 1.0g, citric acid 2.0g; food flavor 1.0g; drinki...

Embodiment 3

[0048] Embodiment 3: the method for preparing large quantities of apple ice cream with melting resistance and anti-browning:

[0049] (1) Configuration of anti-browning aqueous solution: put an aqueous solution containing 1% bayberry polyphenols, 1% ascorbic acid, and 0.5% citric acid in mass concentration to obtain an anti-browning aqueous solution;

[0050] (2) Anti-browning treatment: apples are selected, washed, peeled and cut into pieces. Quickly soak the apple pulp in the anti-browning aqueous solution for 15 minutes, drain, and use a beater to make a uniform and stable apple puree;

[0051] (3) Preparation of melt-resistant ice cream raw materials: Take 400g of skimmed milk powder, 300g of coconut oil; 7.5g of glyceryl monostearate, 2.5g of tripolyglycerol monostearate, 0.8g of carrageenan, and 5.0g of guar gum , locust bean gum 7.5g, white sugar 750g, maltose syrup 125g, sodium carboxymethylcellulose 5.0g, citric acid 10.0g; food flavor 5.0g; drinking water 1500g;

...

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PUM

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Abstract

The invention provides a processing method of anti-browning apple ice cream with higher melting resistance and belongs to the technical field of frozen food processing. The processing method of the anti-browning apple ice cream with higher melting resistance comprises the following steps: preparing an anti-browning aqueous solution, carrying out anti-browning treatment, preparing anti-meltdown ice cream raw materials, preparing ice cream base solution, preparing an ice cream primary product, and refrigerating, so that the anti-browning apple ice cream with higher melting resistance is obtained. The processing method of the anti-browning apple ice cream with higher melting resistance has the advantages that a compound and stable emulsifier and ultralow temperature treatment are combined, so that the melting resistance of ice cream is improved; waxberry total phenol, ascorbic acid and citric acid are adopted for preparing colour-protecting solution, so that the anti-browning capability of apple is improved; the anti-browning apple ice cream product is full of nutrients, bright in colour and lustre as well as fresh and cool in taste and has good market prospect.

Description

technical field [0001] The invention relates to a processing method of apple ice cream with improved melting resistance and browning resistance, and belongs to the technical field of food processing, in particular to the technical field of frozen food processing. Background technique [0002] Ice cream is a frozen food with good nutritional value made by mixing drinking water, milk and dairy products, sweeteners, stabilizers, emulsifiers, flavoring agents, etc., through homogenization, sterilization, aging, and freezing. A must-have summer food. With the improvement of living standards, people pay more and more attention to the quality of ice cream in terms of nutrition and health while increasing their demand for ice cream. The appearance of fruit ice cream satisfies people's pursuit of "low-fat, low-calorie, low-sugar" ice cream. Apple is the largest fruit industry in China. It is not only sweet and sour, but also rich in various nutrients and minerals needed by the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/32
Inventor 王维琴张慜薛娜娜张卫明余云海罗国向
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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