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Preparation method of mango ice cream

An ice cream and mango technology, which is applied in the fields of frozen desserts, food science, sugary food ingredients, etc., can solve the problems of bad taste of mango ice cream and weak taste of mango, and achieve the effect of unique taste, good taste and good appetite.

Inactive Publication Date: 2017-10-03
河南省木伦河食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing mango ice cream tastes bad, and the mango tastes weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The mango ice cream formula of the present embodiment is:

[0032] 10 parts of mango, 6 parts of egg yolk liquid, 3 parts of coconut fruit, 0.4 parts of stabilizer, 5 parts of skimmed milk powder, 4 parts of cream, 4 parts of anhydrous butter, 8 parts of whey powder, 6 parts of fructose syrup, white sugar 15 parts, 5 parts of honey, 0.2 part of food additive, 0.1 part of food essence; All the other amounts are purified water, and this ice cream is made according to the following method, and this method comprises steps:

[0033] a. Mix the egg yolk stock solution, stabilizer, skim milk powder, cream, anhydrous butter, whey powder, fructose syrup, white granulated sugar, honey and purified water in said parts by weight;

[0034] b, separating the mango peel and pulp;

[0035] c. Cut the mango pulp into small pieces, pour it into a beater, add egg yolk stock solution and pure water mixture to beat;

[0036] d. Homogenize the cooled mixture in step c once; the homogenizat...

Embodiment 2

[0048] The durian ice cream formula of the present embodiment is:

[0049] 10 parts of mango, 6 parts of egg yolk liquid, 3 parts of coconut fruit, 0.4 parts of stabilizer, 5 parts of skimmed milk powder, 4 parts of cream, 4 parts of anhydrous butter, 8 parts of whey powder, 6 parts of fructose syrup, white sugar 15 parts, 5 parts of honey, 0.2 part of food additives, 0.1 part of food essence; All the other amounts are purified water, and this ice cream is made according to the following method, and this method comprises steps:

[0050] a. Mix the egg yolk stock solution, stabilizer, skim milk powder, cream, anhydrous butter, whey powder, fructose syrup, white granulated sugar, honey and purified water in said parts by weight;

[0051] b, separating the mango peel and pulp;

[0052] c. Cut the mango pulp into small pieces, pour it into a beater, add egg yolk stock solution and pure water mixture to beat;

[0053] d. Homogenize the cooled mixture in step c once; the homogeniz...

Embodiment 3

[0065] 15 parts of mango, 5 parts of egg yolk liquid, 2 parts of coconut fruit, 0.5 parts of stabilizer, 6 parts of skimmed milk powder, 4 parts of cream, 4 parts of anhydrous butter, 3 parts of whey powder, 2 parts of fructose syrup, white sugar 18 parts, 2 parts of honey, 0.3 part of food additive, 0.2 part of food essence; All the other amounts are purified water, and this ice cream is made according to the following method, and this method comprises steps:

[0066] a. Mix the egg yolk stock solution, stabilizer, skim milk powder, cream, anhydrous butter, whey powder, fructose syrup, white granulated sugar, honey and purified water in said parts by weight;

[0067] b, separating the mango peel and pulp;

[0068] c. Cut the mango pulp into small pieces, pour it into a beater, add egg yolk stock solution and pure water mixture to beat;

[0069] d. Homogenize the cooled mixture in step c once; the homogenization temperature is 72°C, and the homogenization pressure is 27MPa; ...

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PUM

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Abstract

The present invention relates to a preparation method of mango ice cream. 100 parts by weight of the ice cream comprises the following raw materials: 10-15 parts of mangos, 5-10 parts of an egg yolk stock solution, 2-4 parts of nata de coco, 0.2-0.5 part of a stabilizer, 2-6 parts of dried skim milk, 2-4 parts of single cream, 3-5 parts of anhydrous cream, 3-9 parts of whey powder, 3-6 parts of high fructose corn syrup, 8-18 parts of white granulated sugar and 2-8 parts of honey. The mango ice cream is mellow in flavor, good in taste levels and unique in taste.

Description

technical field [0001] The invention belongs to the field of frozen drink processing, and in particular relates to a preparation method of mango ice cream. Background technique [0002] Ice cream is made of drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate amount of food additives, and is made by mixing, sterilizing, homogenizing, aging, freezing, hardening and other processes. The frozen food tastes delicate, smooth and cool. Because the ice cream has a pleasant taste, delicate and smooth, cool, sweet and delicious, with various colors and beautiful colors, it can make people appetite. It can not only help the human body cool down and provide moisture, but also provide water It adds some nutrition, so it is very popular in the hot season. [0003] The mango fruit is oval and smooth, the peel is lemon yellow, the mango alcohol is sweet and delicious, and the shape is beautiful. Mango is a famous tropical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/48
CPCA23G9/42A23G9/48A23V2002/00A23V2250/606A23V2250/61
Inventor 王自玲赵启明王艳雷
Owner 河南省木伦河食品有限公司
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