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Ginger-milk-pudding ice cream and preparation method thereof

A technology of ginger bumping milk and ice cream, which is applied in the field of ginger bumping milk ice cream and its preparation, can solve the problems of monotonous taste, low nutritional value, and inability to meet higher and higher requirements, so as to increase the variety of ice cream and improve health care functions , the effect of enriching the ice cream market

Inactive Publication Date: 2017-06-13
梁锦华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the current frozen drinks are monotonous in taste and low in nutritional value, which can no longer meet the increasingly higher requirements of current consumers on dietary taste and nutritional health

Method used

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  • Ginger-milk-pudding ice cream and preparation method thereof
  • Ginger-milk-pudding ice cream and preparation method thereof
  • Ginger-milk-pudding ice cream and preparation method thereof

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preparation example Construction

[0032] The present invention also provides a kind of preparation method of ginger milk ice cream, which comprises the following steps:

[0033] a. Preparation of slurry: add ginger juice, white granulated sugar, glucose syrup, milk powder, skimmed milk powder, dextrin, coconut oil, cream, and stabilizer in a clean batching pot in order, add hot water and mix evenly. Heating in a quantitative tank, aging after filtering, homogenizing and sterilizing, adding essence and pigment and stirring evenly for later use;

[0034] b. Preparation of ginger sauce: Add ginger juice, white granulated sugar, glucose syrup, condensed milk, glucose powder, brown sugar, and stabilizer in the order of the formula into the batching pot, add hot water and mix evenly, place in a quantitative tank to heat, after After filtering, homogenizing, sterilizing and cooling, add essence and pigment and stir evenly for later use;

[0035] c. Mix the prepared slurry and ginger paste in proportion, freeze, mold...

Embodiment 1

[0047] 1) Preparation of ginger juice: select fresh and non-rotten ginger, wash and peel it, slice it, then grind the ginger tissue with a high-speed grinder, filter the ginger juice with clean gauze, and place the ginger juice at 4-5°C Keep fresh under the condition for later use.

[0048] 2) Preparation of slurry: Weigh 30kg of ginger juice, 150kg of white sugar, 50kg of glucose syrup, 60kg of milk powder, 60kg of skimmed milk powder, 20kg of dextrin, 45kg of coconut oil, 45kg of cream, and 3kg of stabilizer, and add them to a clean ingredient pot in turn , Add about 100kg of hot water and mix evenly; use a fluid pump to transport the evenly mixed feed liquid to the quantitative tank, use hot water to set the volume to 2500L, and then heat the feed liquid to 60-65°C. After the prepared feed liquid is filtered through 40 mesh, it is homogenized for 30s at a homogenization temperature of 60-70°C and a homogenization pressure of 15-18MPa, and then heated to 90°C by a plate heat...

Embodiment 2

[0052] 1) Preparation of ginger juice: select fresh and non-rotten ginger, wash and peel it, slice it, then grind the ginger tissue with a high-speed grinder, filter the ginger juice with clean gauze, and place the ginger juice at 4-5°C Keep fresh under the condition for later use.

[0053] 2) Preparation of slurry: Weigh 50kg of ginger juice, 140kg of white sugar, 60kg of glucose syrup, 50kg of milk powder, 50kg of skimmed milk powder, 15kg of dextrin, 50kg of coconut oil, 50kg of cream, and 4kg of stabilizer, and add them to a clean ingredient pot in turn , Add about 150kg of hot water and mix evenly; use a fluid pump to transport the evenly mixed feed liquid to the quantitative tank, use hot water to set the volume to 3000L, and then heat the feed liquid to 60-65°C. After the prepared feed liquid is filtered through 40 mesh, it is homogenized for 30s at a homogenization temperature of 60-70°C and a homogenization pressure of 15-18MPa, and then heated to 90°C by a plate heat...

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Abstract

The invention discloses a ginger-milk-pudding ice cream and a preparation method thereof, belonging to the field of cold drink food processing. The ginger-milk-pudding ice cream is prepared by mixing a slurry and a ginger sauce in a ratio of (2-6):1. The method comprises the following steps: sequentially adding formula amounts of milk powder and other raw materials into a proportioning pot, uniformly mixing, putting the mixture into a quantitative tank, heating, filtering, homogenizing, sterilizing, and aging to obtain the slurry; sequentially adding formula amounts of ginger juice and other raw materials into a proportioning pot, uniformly mixing, putting the mixture in a quantitative tank, heating, filtering, homogenizing, sterilizing, and cooling to obtain the ginger sauce; and proportionally mixing the slurry and ginger sauce, gelling, pouring into molds, and freezing to obtain the ginger-milk-pudding ice cream. By combining the traditional Guangdong dessert ginger milk pudding with the ice cream, the ginger-milk-pudding ice cream maintains the original flavor and nutrients of the ginger milk pudding, endows the ice cream with the aromatic and smooth mouthfeel, has favorable health-care functions, and enriches the ice cream market.

Description

technical field [0001] The invention relates to the technical field of cold food processing, in particular to a ginger milk ice cream with health care function and a preparation method thereof. Background technique [0002] The frozen beverage industry has developed rapidly in my country in recent years, and there are currently a wide variety of frozen beverages available on the market. In order to meet the needs of different consumers, various businesses are committed to finding new breakthroughs and innovative elements in the packaging, structure, and flavor of frozen drinks, but there are not many innovations in the taste and composition of frozen drinks. Taking ice cream as an example, the ice cream currently on the market is mainly made of drinking water, dairy products, sugar, and edible oil as the main raw materials, and is made by adding an appropriate amount of thickener, spices or beans, fruits, etc. In addition to the proportion of raw materials, There are almost...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/42
CPCA23G9/40A23G9/42
Inventor 梁锦华
Owner 梁锦华
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