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Ice cream and preparation method thereof

A technology of ice cream and formula, applied in frozen sweets, food ingredients as thickeners, functions of food ingredients, etc., to achieve the effects of rigorous steps, lowering high blood pressure, and improving absorption rate

Inactive Publication Date: 2018-04-20
武汉山海府食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since ancient times, there has been a saying in my country that "medicine and food are of the same origin", and has always attached great importance to the three functions of food. However, there are very few ice creams on the market that can satisfy people's comprehensive nutrition and reduce gastrointestinal irritation.

Method used

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  • Ice cream and preparation method thereof
  • Ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1) take by weighing the raw material of following parts by weight: 35 parts of glutinous rice fermented sauce, 10 parts of white granulated sugar, 6 parts of edible vegetable oil, 4 parts of glucose syrup, 4 parts of skim milk powder, 3 parts of whole milk powder, 3 parts of maltodextrin, 2.5 parts of glucose syrup, 0.5 part of egg yolk powder, 0.03 part of edible salt, 0.15 part of edible essence, 0.2 part of emulsifier, 0.5 part of thickener, 20 parts of drinking water, then white sugar, edible vegetable oil, glucose syrup, skimmed milk powder, Whole milk powder, maltodextrin, high fructose syrup, egg yolk powder, edible salt, emulsifier, thickener and drinking water are mixed uniformly to obtain premix A;

[0040] 2) Mix glutinous rice fermented sauce and edible essence to obtain premix B;

[0041] 3) Add the premix A prepared in step 1) into an appropriate amount of hot water at 50°C to dissolve, then set the volume to a constant volume, and then enter the homogeniz...

Embodiment 2

[0044]1) Take by weighing the raw materials of the following parts by weight: 40 parts of glutinous rice fermented sauce, 12 parts of white sugar, 8 parts of edible vegetable oil, 5 parts of glucose syrup, 5 parts of skim milk powder, 4 parts of whole milk powder, 3.5 parts of maltodextrin, 3 parts of glucose syrup, 0.6 part of egg yolk powder, 0.04 part of edible salt, 0.2 part of edible essence, 0.1 part of emulsifier, 0.3 part of thickener, 30 parts of drinking water, then white sugar, edible vegetable oil, glucose syrup, skimmed milk powder, Whole milk powder, maltodextrin, high fructose syrup, egg yolk powder, edible salt, emulsifier, thickener and drinking water are mixed uniformly to obtain premix A;

[0045] 2) Mix glutinous rice fermented sauce and edible essence to obtain premix B;

[0046] 3) Add the premix A prepared in step 1) into an appropriate amount of hot water at 50°C to dissolve, then set the volume, and then enter the homogenizer for homogenization, and th...

Embodiment 3

[0049] 1) take by weighing the raw material of following parts by weight: 37 parts of glutinous rice fermented sauce, 11 parts of white granulated sugar, 7 parts of edible vegetable oil, 4.5 parts of glucose syrup, 4.5 parts of skim milk powder, 3.5 parts of whole milk powder, 3 parts of maltodextrin, 3 parts of glucose syrup, 0.6 part of egg yolk powder, 0.04 part of edible salt, 0.17 part of edible essence, 0.2 part of emulsifier, 0.4 part of thickener, 25 parts of drinking water, then white sugar, edible vegetable oil, glucose syrup, skimmed milk powder, Whole milk powder, maltodextrin, high fructose syrup, egg yolk powder, edible salt, emulsifier, thickener and drinking water are mixed uniformly to obtain premix A;

[0050] 2) Mix glutinous rice fermented sauce and edible essence to obtain premix B;

[0051] 3) Add the premix A prepared in step 1) into an appropriate amount of hot water at 50°C to dissolve, then set the volume, and then enter the homogenizer for homogeniza...

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Abstract

The present invention discloses ice cream and a preparation method thereof. An ice cream formula comprises glutinous rice fermented sauce, white granulated sugar, edible vegetable oil, glucose syrup,skimmed milk powder, whole milk powder, maltodextrin, high fructose corn syrup, egg yolk powder, edible salt, edible essence, an emulsifier, a thickener and drinking water, and each of the ingredientsis subjected to a reasonable preparation technology to prepare the ice cream containing the glutinous rice fermented sauce. The prepared ice cream is good in taste and rich in nutrients, contains theglutinous rice fermented sauce up to 40%, and is relatively reduced in fat content of the same products, increased in total solid content, relatively reduced in irritation to the stomach, and applicable to a majority of consumer groups.

Description

technical field [0001] The invention relates to the field of food processing, and more particularly, to an ice cream and a preparation method thereof. Background technique [0002] Ice cream has a delicate, smooth and cool taste, and it is one of the best foods to cool off in summer. Ice cream is made by using drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate amount of food additives, and mixing, sterilizing, homogenizing, aging, freezing, hardening and other processes. A volume-expanding type of frozen food that many people like to eat. [0003] However, the sugar content in the current ice cream is very high, and the calorie and fat content is also very high. If you eat more, it will cause discomfort to the human body and is not good for human health; For people with heart disease, anemia, hepatitis and other diseases, eating ice cream is more detrimental to their health; we know that ice cream is a fro...

Claims

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Application Information

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IPC IPC(8): A23G9/32
CPCA23G9/32A23V2002/00A23V2200/30A23V2200/222A23V2200/242A23V2250/5114A23V2250/61A23V2250/606A23V2250/192A23V2250/506A23V2250/5086A23V2250/5026A23V2250/5432
Inventor 卢卓强
Owner 武汉山海府食品有限公司
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