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Vanilla ice cream

A technology of ice cream and vanilla, applied in the field of ice cream, can solve the problems of coking, precipitation, and rough product taste in the pipeline.

Inactive Publication Date: 2017-03-15
上海辰松新材料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The ice cream milk slurry raw materials currently sold in the market are prone to problems such as fat floating, stratification, sedimentation, poor fluidity, coking and blockage of the pipeline during production and storage, and it is also easy to cause the product to have a rough taste and poor flavor. Problems such as low expansion rate in ice cream

Method used

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  • Vanilla ice cream
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Vanilla ice cream raw materials (parts by weight): 63 parts of drinking water, 13 parts of skimmed milk powder, 14 parts of sucrose, 3 parts of lactose, 5 parts of vegetable oil, 0.18 part of emulsifier, 0.3 part of guar gum, 0.6 part of vanilla extract.

[0028] The vegetable oil is obtained by stirring and uniformly mixing palm kernel oil, corn oil and sunflower oil in a mass ratio of 1:1:1.

[0029] The emulsifier is obtained by stirring and mixing soybean lecithin, glyceryl tristearate and propylene glycol monostearate uniformly in a mass ratio of 1:1:1.

[0030] The method for preparing above-mentioned vanilla ice cream, comprises the following steps:

[0031] (1) Preparation of ice cream base material: drinking water, skimmed milk powder, sucrose, lactose, vegetable oil, emulsifier, guar gum, vanilla extract were stirred at 250 rpm for 8 minutes and mixed evenly to obtain a mixture;

[0032] (2) Heat the mixture to 80°C and keep it warm for 30 minutes to steriliz...

Embodiment 2

[0038] It is basically the same as Example 1, except that the vegetable oil is obtained by stirring and mixing corn oil and sunflower oil in a mass ratio of 1:1. Obtain the vanilla ice cream of embodiment 2.

Embodiment 3

[0040] It is basically the same as Example 1, except that the vegetable oil is obtained by stirring and mixing palm kernel oil and sunflower oil in a mass ratio of 1:1. The vanilla ice cream of Example 3 was obtained.

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PUM

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Abstract

The invention discloses a vanilla ice cream prepared from the following raw materials in parts by weight: 60-66 parts of water, 8-16 parts of skim milk powder, 12-18 parts of sucrose, 1-5 parts of lactose, 2-9 parts of vegetable oil, 0.1-0.4 part of an emulsifier, 0.15-0.45 part of guar gum, and 0.2-0.9 part of a vanilla extract. The vanilla ice cream has the advantages of scientific and reasonable formula, delicate taste, outstanding flavor, good fluidity and stability, aromatic flavor, and good stability, is cool and refreshing, also has a health-preserving function and is suitable for wide people.

Description

technical field [0001] The invention relates to an ice cream, in particular to a vanilla ice cream. Background technique [0002] Ice cream is a frozen dairy product, which is classified as a frozen drink in my country's industry standard "Classification of Frozen Drinks" (GB / T30590-2014). Ice cream is a food that contains high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., and has the functions of regulating physiological functions, maintaining osmotic pressure and pH. Ice cream is a traditional frozen food with a delicate and smooth taste, and it is a favorite food for cooling down the summer heat. The earliest production of ice cream was made by adding milk to sugar and freezing it in the refrigerator. Later, it was produced on an industrialized assembly line. With the improvement of people's living standards and the change of the concept of quality of life, the demand for ic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
CPCA23G9/42A23V2002/00
Inventor 刘世超
Owner 上海辰松新材料科技有限公司
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