Manufacture method of refined potato powder ice cream

A production method and ice cream technology, which are used in frozen desserts, food ingredients as taste improvers, food science and other directions to achieve the effects of improving taste, increasing expansion rate and anti-thaw performance, and improving nutritional value

Inactive Publication Date: 2017-08-22
石雪芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people are pursuing more and more diversified foods. As far as ice cream is concerned, conventional ice cream products can no longer meet people's needs, and there are more diversified requirements for ice cream tastes.

Method used

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  • Manufacture method of refined potato powder ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of potato powder ice cream, comprises the following steps:

[0028] A. Using fresh potatoes as raw materials, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming and mashing, potato powder is obtained;

[0029] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;

[0030] C. Mix potato powder, high-glucose egg protein powder and frozen slurry, and perform homogenization and aging treatment;

[0031] D. Quickly freeze and harden at -18°C, and put it into an ice cream machine to make ice cream.

[0032] The particle size of the potato powder is ≤1mm.

[0033] In the described step A, after drying and cooling, the moisture content of the potato powder is controlled at 2.5%.

[0034] In the step C, the high-gelatin egg protein powder is an ultra-high gelatinity high-gelatin egg protein powder with a gel strength exceeding 1000.

[0035] In the step B, the mass ratio of ...

Embodiment 2

[0038] A kind of preparation method of potato powder ice cream, comprises the following steps:

[0039] A. Using fresh potatoes as raw materials, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming and mashing, potato powder is obtained;

[0040] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;

[0041] C. Mix potato powder, high-glucose egg protein powder and frozen slurry, and perform homogenization and aging treatment;

[0042] D. Quickly freeze and harden at -12°C, and put it into an ice cream machine to make ice cream.

[0043] The particle size of the potato powder is ≤1mm.

[0044] In the described step A, after drying and cooling, the moisture content of the potato powder is controlled at 2%.

[0045] In the step C, the high-gelatin egg protein powder is an ultra-high gelatinity high-gelatin egg protein powder with a gel strength exceeding 1000.

[0046] In the step B, the mass ratio of wh...

Embodiment 3

[0049] A kind of preparation method of potato powder ice cream, comprises the following steps:

[0050] A. Using fresh potatoes as raw materials, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming and mashing, potato powder is obtained;

[0051] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;

[0052] C. Mix potato powder, high-glucose egg protein powder and frozen slurry, and perform homogenization and aging treatment;

[0053] D. Quickly freeze and harden at -22°C, and put it into an ice cream machine to make ice cream.

[0054] The particle size of the potato powder is ≤1mm.

[0055] In the described step A, after drying and cooling, the moisture content of the potato powder is controlled at 4%.

[0056] In the step C, the high-gelatin egg protein powder is an ultra-high gelatinity high-gelatin egg protein powder with a gel strength exceeding 1000.

[0057] In the step B, the mass ratio of wh...

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PUM

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Abstract

The present invention discloses a manufacture method of refined potato powder ice cream. Refined potato powder is used, high-gel egg protein powder is added, and the manufacture method can improve an addition amount of the refined potato powder by 25-50%, remarkably improves nutritional value of the ice cream, and at the same time also ensures taste, expansion rates and anti-melting performances of the ice cream. The various added raw materials in the manufacturing of the ice cream are all biological raw materials, and the ice cream is free of chemical additives, healthy and environmentally friendly.

Description

technical field [0001] The invention relates to an ice cream, in particular to a method for making ice cream with potato powder. It belongs to the technical field of frozen drinks. Background technique [0002] Ice cream has a delicate, smooth and cool taste, and is a popular summer food. It uses water, dairy products, sugar, and edible oil as its main raw materials, and supplements some food additives. After mixing, sterilizing, homogenizing, aging, and freezing Volume-expanded frozen foods made by processes such as freezing and freezing. [0003] With the improvement of living standards, people are more and more pursuing diversified foods. As far as ice cream is concerned, conventional ice cream products can no longer meet people's needs, and there are more diversified requirements for ice cream tastes. [0004] Potatoes have high nutritional and medicinal value. The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/40A23G9/38A23G9/34
CPCA23G9/42A23G9/34A23G9/38A23G9/40A23V2002/00A23V2200/14
Inventor 石雪芳
Owner 石雪芳
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