Freeze-dried ice cream and preparation method thereof

An ice cream and freeze-drying technology, applied in frozen sweets, cocoa, food science, etc., can solve the problems of not being suitable for people with poor stomachs, not being able to store for a long time, and being difficult to provide to consumers, so as to expand the suitable consumption time and convenience The effect of eating, carrying and reducing weight

Active Publication Date: 2018-03-30
SCI RES TRAINING CENT FOR CHINESE ASTRONAUTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The entire transportation, storage, and sales process requires the support of the cold chain. It cannot be stored at room temperature for a long time, and it is difficult to carry. It is difficult to provide consumers without low-temperature storage conditions, such as outdoor hiking, mountaineering, and even spaceflight. By
Moreover, because the temperature of traditional ice cream is too low, it is not suitable for people with poor stomach.

Method used

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  • Freeze-dried ice cream and preparation method thereof
  • Freeze-dried ice cream and preparation method thereof

Examples

Experimental program
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preparation example Construction

[0025] The invention provides a kind of preparation method of freeze-dried ice cream, comprising:

[0026] S100, deep freezing the ice cream to be freeze-dried to -30°C to -20°C;

[0027] S200, keeping the temperature at -30°C to -20°C, and under the condition of vacuum degree of 110Pa to 140Pa, conduct the first stage of freeze-drying on the deep-frozen ice cream;

[0028] S300, raise the temperature to -13°C to -7°C, and perform the second stage freeze-drying on the ice cream after the first stage freeze-drying under the condition of vacuum degree of 110Pa to 140Pa;

[0029] S400, raising the temperature to -5°C to 0°C, and performing a third-stage freeze-drying on the ice cream after the second-stage freeze-drying under the condition of a vacuum degree of 110Pa to 140Pa; and

[0030] S500, continue to raise the temperature to above 0° C., and dry the ice cream after the freeze-drying in the third stage to obtain freeze-dried ice cream.

[0031] Ice cream is a solid produc...

Embodiment A

[0059] The preparation of the ice cream to be freeze-dried of embodiment A

[0060] The materials for preparing ice cream to be freeze-dried include: 1000g of whole milk powder, 250g of butter, 500g of whole egg, 500g of white sugar, 1650g of water, compound emulsification stabilizer: 16g of gelatin, 8g of konjac gum, and 8g of monoglyceride.

[0061] First of all, the mixing and batching of materials is carried out. Dissolve milk powder in warm water at 40°C to 50°C to form a milk powder solution; melt the cream at room temperature; mix the melted cream and milk powder solution and heat to boil; mix whole eggs and white sugar and whip at high speed; Dissolve the emulsification stabilizer and white sugar in a ratio of 1:5 in hot water at 50°C, and beat at high speed; finally, add all the materials into the mixing tank, gradually heat up to 70°C, add water to the weight required by the formula, and stir evenly ;

[0062] Secondly, first use a colloid mill to homogenize the un...

Embodiment 1

[0067] The ice cream to be freeze-dried provided in Example A is put into a freezing tray, and the interval between adjacent ice creams to be freeze-dried is greater than 10mm. Then put the freezing tray into the freeze-drying chamber of the freeze-drying machine, and connect the temperature sensor to deep freeze to -30°C;

[0068] Set the temperature of the freeze-drying chamber of the freeze-dryer to -30°C, evacuate to make the vacuum degree reach 110Pa, and freeze-dry for 6 hours in the first stage;

[0069] Maintain a vacuum of 110Pa, raise the temperature to -10°C, and freeze-dry for 5 hours in the second stage. The temperature of the center of the ice cream is about -10°C detected by the temperature sensor;

[0070] Maintain a vacuum of 110Pa, raise the temperature to -5°C, and freeze-dry for 10 hours in the third stage;

[0071] Adjust the vacuum to 240Pa, raise the temperature to 5°C, and dry for 2 hours in the first stage;

[0072] Keep the vacuum at 240Pa, raise th...

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Abstract

The invention provides a method for preparing freeze-dried ice cream. The method comprises the following steps of deeply freezing ice cream to be subjected to freeze-drying to minus 30 DEG C to minus20 DEG C; keeping the temperature being minus 30 DEG C to minus 20 DEG C, and performing first-stage freeze-drying for the deeply-frozen ice cream under the condition that the vacuum degree is 110Pa-140Pa; increasing the temperature to minus 13 DEG C to minus 7 DEG C, and performing second-stage freeze-drying for the ice cream after the first-stage freeze-drying under the condition that the vacuumdegree is 110Pa to 140Pa; increasing the temperature to minus 5 DEG C to zero DEG C, and performing third-stage freeze-drying for the ice cream after the second-stage freeze-drying under the condition that the vacuum degree is 110Pa to 140Pa; and increasing the temperature to zero DEG C or above, and drying the ice cream after the third-stage freeze-drying to obtain the freeze-dried ice cream.

Description

technical field [0001] The invention relates to the field of food processing, in particular to freeze-dried ice cream and a preparation method thereof. Background technique [0002] Ice cream is a kind of refreshing food with pleasant taste, delicate and smooth, cool, sweet and delicious. And ice cream can not only help the body cool down and relieve heat, provide water, but also supplement some nutrients for the human body, such as lecithin, fat-soluble vitamins, amino acids, calcium, phosphorus, potassium, etc., so it is favored by consumers. [0003] But the ice cream on the market all is the ice cream that freezing process forms. The entire transportation, storage, and sales process requires the support of the cold chain. It cannot be stored at room temperature for a long time, and it is difficult to carry. It is difficult to provide consumers without low-temperature storage conditions, such as outdoor hiking, mountaineering, and even spaceflight. By. Moreover, tradit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/52A23G9/40A23G9/32
CPCA23G9/32A23G9/40A23G9/52A23G2210/00
Inventor 屈维丽刘继陈斌金磊孙京超
Owner SCI RES TRAINING CENT FOR CHINESE ASTRONAUTS
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