Ice cream and preparation method thereof

A technology for ice cream and dairy products, applied in frozen desserts, food science, applications, etc., can solve problems such as ice cream to be developed, and achieve the effects of excellent flavor, good flavor and high nutritional value.

Inactive Publication Date: 2017-04-26
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current ice

Method used

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  • Ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] In this example, ice cream was prepared as follows:

[0061] Ice cream formula: raw milk: 565kg, white sugar: 140kg, skimmed milk powder: 70kg, cream: 200kg, coconut oil: 20kg, locust bean gum: 1.2kg, xanthan gum: 0.6kg, sodium carboxymethylcellulose: 0.6 kg, glyceryl monostearate: 1.2kg, vanilla essence: 1.0kg.

[0062] Raw milk standardization→mixing→raw material standardization→sterilization→homogenization→cooling→aging→freezing→filling→quick freezing→packaging→storage

[0063] For the raw milk test, the raw milk was standardized for the first time according to the test results. After the standardization, the solid content in the raw milk was 11.6%.

[0064] All the raw materials (removing essence) are mixed evenly, and inspected, and the ice cream feed liquid is standardized for the second time according to the inspection result, and the solid content in the feed liquid after standardization is 35.7%.

[0065] Sterilization: use pasteurization process, temperature...

Embodiment 2

[0072] Ice cream is prepared according to the method of Example 1, the difference is that,

[0073] (1) Ice cream formula: raw milk: 494kg, white sugar: 100kg, skimmed milk powder: 70kg, cream: 200kg, strawberry jam (solid content: 28%): 100kg, coconut oil: 30kg, locust bean gum: 1.2kg, Xanthan gum: 0.6kg, sodium carboxymethylcellulose: 0.6kg, glyceryl monostearate: 1.2kg, citric acid: 1kg, flavor: 1.0kg.

[0074] (2) The solid content of raw milk after standardization is 11.6%.

[0075] (3) After the standardization of raw materials, the solid content in the feed liquid is 35.1%.

[0076] According to the ice cream formula provided in this embodiment, through the above production process, a kind of ice cream without adding water can be obtained. The ice cream has a delicate taste, soft and smooth taste, and rich nutritional value.

Embodiment 3

[0078] Ice cream is prepared according to the method of Example 1, the difference is that,

[0079](1) Ice cream formula: raw milk: 295kg, white sugar: 100kg, skimmed milk powder: 70kg, cream: 150kg, mango puree (15% solid content): 350kg, coconut oil: 30kg, locust bean gum: 1.2kg , Xanthan gum: 0.6kg, sodium carboxymethylcellulose: 0.6kg, glyceryl monostearate: 1.2kg, citric acid: 0.5kg, essence: 0.5kg.

[0080] (2) The solid content of raw milk after standardization is 11.4%.

[0081] (3) After the standardization of raw materials, the solid content in the feed liquid is 33.3%.

[0082] According to the ice cream formula provided in this embodiment, through the above production process, a kind of ice cream without adding water can be obtained. The ice cream has a delicate taste, soft and smooth taste, and rich nutritional value.

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Abstract

The invention discloses an ice cream and a preparation method thereof. The ice cream comprises 10-30 parts by weight of a sweetening agent, at least one of 0-35 parts by weight of fruit juice and jam, 0-10 parts by weight of edible fat, 0.1-0.8 part by weight of a stabilizing agent, 0-0.6 part by weight of an acidity adjusting agent, and 50-85 parts by weight of raw milk and dairy, wherein the content of solid contents in the ice cream is 33-36%, and the ice cream does not contain raw water. The ice cream disclosed by the invention has at least one of the following advantages of being rich in nutrition, good in flavor and mouth feel, and high in stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to ice cream and methods for its preparation. Background technique [0002] Ice cream is usually made of drinking water, dairy products, sweeteners, fruits, soybean products, edible oils, etc. as the main raw materials, adding appropriate amount of spices, colorants, stabilizers, emulsifiers, etc. products produced by the process. [0003] However, current ice creams are still to be developed. Contents of the invention [0004] The present invention aims at solving one of the technical problems existing in the prior art at least to a certain extent. For this reason, the present invention proposes a kind of ice cream and preparation method thereof. The ice cream of the invention has at least one of the following advantages: rich nutrition, excellent flavor and mouthfeel and strong stability. [0005] It should be noted that the present invention is based on t...

Claims

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Application Information

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IPC IPC(8): A23G9/40
CPCA23G9/40
Inventor 任蓉张晓峰王君伟
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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