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Preparation method and device of personalized nano ice cream

A preparation device and ice cream technology, applied in the field of preparation of personalized nano-ice cream and processing nano-ice cream, can solve the problems of easy melting, unstable quality of ice cream, difficult cleaning, etc., achieve uniform emulsification, small milk fat globules, avoid cleaning and wasteful effect

Active Publication Date: 2017-06-27
笑傲天宫太空科技(深圳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing personalized nano-ice cream, which will solve the technical problems of unstable ice cream quality, difficult cleaning, and easy melting in the prior art

Method used

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  • Preparation method and device of personalized nano ice cream

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Embodiment 1

[0024] Such as figure 1 As shown, the present invention provides a method for preparing personalized nano ice cream, which is characterized in that liquid nitrogen and ice cream raw materials are injected into the material container installed in the rotation and revolution mixer separately or simultaneously in a jet mode, and mixed by rotation and revolution The machine makes the material container containing liquid nitrogen and ice cream raw materials rotate at a high speed and rotate in the orbit, so that the nano-ice crystals produced by liquid nitrogen and water and the milk fat globules in the ice cream raw materials are fully dispersed, emulsified and melted in a short time. After defoaming, a stable nano-ice crystal-milk fat microsphere-microbubble structure is finally formed, which makes the ice cream taste delicate and rich in milk flavor.

[0025] Further, the preparation method of a personalized nano-ice cream is characterized in that: the liquid nitrogen and ice cr...

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Abstract

Provided is a preparation method and device of personalized nano ice cream. Liquid nitrogen and ice cream raw materials are injected into a material container installed in a rotating-revolving mixer in a jet mode, the container containing the liquid nitrogen and ice cream raw materials performs high-speed revolution and rotation in a revolution track through the rotating-revolving mixer. Therefore, revolution energy having powerful accelerated speed is produced, meanwhile rotation makes the materials in the container to produce convection, accordingly full stirring, dispersion and defoaming within short time are achieved, and uniformly distributed nano ice crystals are efficiently formed. High-speed revolution and rotation mixing make the milk fat globules in the ice cream raw materials smaller and more uniformly emulsified, and finally a stable nano ice crystal-milk fat globule-microbubble structure is formed. The material container utilizes a container adapter for placement, common ice cream can be placed in a machine for direct processing, and container cleaning and waste are completely avoided. The production process is simple and stable, no stabilizer nor emulgator is needed in the preparation process, and the made ice cream has a fine and smooth taste and strong milk fragrance and is more natural.

Description

technical field [0001] The invention relates to the field of human daily necessities, in particular to food processing technology, in particular to a method and equipment for processing nano-ice cream, in particular to a preparation method and device for personalized nano-ice cream. Background technique [0002] Ice cream is generally liked by the masses, and along with the continuous expansion of the scale of industrialized production of ice cream, there are ice cream products in various forms and flavors in the market. Traditional ice cream production uses milk and milk products as the main raw material, adding eggs and egg products, sweeteners, spices, stabilizers, emulsifiers and food coloring, etc., mixing evenly and cooling and freezing to form. From a physical and chemical point of view, ice cream is mainly a mixed structure of ice crystals, air bubbles and fat globules. The smaller the size of this structure, the more uniform it is, the more delicate the ice cream ta...

Claims

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Application Information

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IPC IPC(8): A23G9/06A23G9/20
CPCA23G9/06A23G9/20
Inventor 龚辉丁雪梅
Owner 笑傲天宫太空科技(深圳)有限公司
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