Mixing method of ice cream materials, method for preparing ice cream and icecream
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A technology of ice cream and raw materials, applied in the field of ice cream and ice cream preparation, can solve the problems that ice cream needs to be improved, and achieve the effect of good taste and strong stability
Active Publication Date: 2016-02-03
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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Problems solved by technology
[0003] Yet, the mixing method of ice cream raw material, the method for preparing ice cream and ice cream still need to be improved at present
Method used
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Embodiment 1
[0055] In this example, yogurt ice cream was prepared as follows:
[0056] (1) Mixing
[0057] (1-1) Mix raw milk at 55 degrees Celsius with skimmed milk powder, and let stand at a temperature of 55 degrees Celsius for 30 minutes;
[0058] (1-2) Disperse the compound stabilizer in the white granulated sugar and stir evenly;
[0059] (1-3) Mix the mixture obtained in step (1-1) and (1-2), and let it stand at a temperature of 55 degrees Celsius for 20 minutes;
[0060] (1-4) Mix the mixture obtained in step (1-3) with cream, anhydrous butter and malt syrup.
[0061] (2) The mixture obtained in step (1-4) is subjected to homogenization treatment under a homogeneous pressure of 160 bar to obtain a homogeneous product;
[0062] (3) sterilizing the homogeneous product at a temperature of 98±2 degrees Celsius for 300 seconds to obtain a sterilized product;
[0063] (4) inoculating the starter into the sterilized product cooled to 43 degrees Celsius, fermenting and culturing until...
Embodiment 2
[0068] Yogurt ice cream is prepared according to the method of Example 1, the difference is that,
[0069] In step (1-1), the temperature of the raw milk is 65 degrees Celsius, and the standing temperature is 65 degrees Celsius, and the time is 20 minutes; in step (1-3), the standing temperature is 65 degrees Celsius, and the time is 15 minutes.
Embodiment 3
[0071] Yogurt ice cream is prepared according to the method of Example 1, the difference is that,
[0072] In the step (1-1), the temperature of the raw milk is 80 degrees Celsius, and the standing temperature is 80 degrees Celsius, and the time is 10 minutes; in the step (1-3), the standing temperature is 80 degrees Celsius, and the time is 10 minutes.
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Abstract
The invention provides a mixing method of icecream materials, a method for preparing ice cream and the icecream. The ice cream materials comprise milk, a stabilizer, a protein source component, a powdery component and a liquid component; the mixing method comprises the following steps: (1) performing first mixing on the milk of 50 to 80 DEG C and the protein source component, and performing first standing treatment on a product of the first mixing, so as to obtain a first standing treatment product; (2) performing second mixing on the stabilizer and the powdery component, so as to obtain a second mixture; (3) performing third mixing on the first standing treatment product and the second mixture, and performing second standing treatment on a product of the third mixing, so as to obtain a second standing treatment product; (4) performing fourth mixing on the second standing treatment product and the liquid component, so as to obtain a mixed material of the icecream. The icecream has at least one of the following advantages: perfect mouthfeel and extremely strong stability.
Description
technical field [0001] The invention relates to the field of food. In particular, the present invention relates to a method of mixing ice cream ingredients, a method of preparing ice cream and ice cream. Background technique [0002] Ice cream is a kind of snack food that is widely favored by consumers. Its products are diverse and have different tastes. The packaging and appearance are constantly innovating, attracting the attention of consumers. Yogurt is a kind of milk product that uses milk as raw material, and after pasteurization, a starter is added to the milk, and after fermentation, it is cooled and filled. Because of its rich nutritional content, it is deeply loved by consumers. At present, merchants combine yogurt and ice cream to launch yogurt ice cream, which is loved by more and more people. [0003] Yet, the mixing method of ice cream raw material, the method for preparing ice cream and ice cream still need to be improved at present. Contents of the inven...
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/32
Inventor 朱鑫鑫孔繁俊
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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