A kind of preparation method of ice cream powder

A technology of ice cream powder and ice cream, which is applied in the field of preparation of ice cream powder, and can solve problems such as unfavorable health, non-compliance, and high energy

Active Publication Date: 2020-10-30
上海宏海食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aloe ice cream powder invented by this invention has the health care and beauty properties of aloe, but the problem is that the energy is too high, which is not good for health, and does not meet the low-sugar and low-fat products that people are pursuing.
[0006] CN 201510745187.2 discloses an ice cream for invigorating the spleen and stomach, which is characterized by the following raw materials: ice cream powder, milk powder, peanut kernel powder, lentil powder, red bean, black bean, and barley: this invention has the functions of invigorating the spleen and stomach, increasing the fragrance and taste , the problem is that the content of beneficial ingredients is low, and it needs to be eaten in large quantities to have the effect of invigorating the spleen and stomach

Method used

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  • A kind of preparation method of ice cream powder
  • A kind of preparation method of ice cream powder
  • A kind of preparation method of ice cream powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 2 times, dry at 30°C, pulverize, and pass through a 20-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:20, and add 2% (w / w) cellulase, add 0.05% vitamin C, enzymatic hydrolysis time 20min, enzymatic hydrolysis temperature 30°C, ultrasonic power 50w, extraction times 2 times, combine extracts; filter and set aside;

[0042] (2) A heat-clearing and stagnant ice cream, which is characterized in that it is composed of the weight ratio of the following raw materials: 40 parts of soybean powder, 10 parts of skimmed milk powder, 12 parts of non-dairy creamer, 10 parts of lecithin, and 15 parts of whey powder 5 parts of white granulated sugar, 0.02 part of tamarind gum, 0.02 part of guar gum, 0.2 part of sucrose fatty acid ester, 200 parts of Suaeda salsa extract;

[0043] (3) Preparation of ice cream slurry: get 40 parts of soybean powder, 10 parts of skimmed...

Embodiment 2

[0051] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 2 times, dry at 40°C, pulverize, and pass through a 30-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:40, and add 3% (w / w) cellulase, add 0.07% vitamin C, enzymatic hydrolysis time 25min, enzymatic hydrolysis temperature 40°C, ultrasonic power 100w, extraction times 2 times, combine extracts; filter and set aside;

[0052] (2) A heat-clearing and stagnant ice cream, characterized in that it is composed of the following raw materials in parts by weight: 45 parts of soybean powder, 15 parts of skimmed milk powder, 15 parts of non-dairy creamer, 10 parts of lecithin, and 15 parts of whey powder 7 parts of white granulated sugar, 0.1 part of tamarind gum, 0.1 part of guar gum, 0.1 part of sucrose fatty acid ester, 260 parts of Suaeda salsa extract;

[0053] (3) Preparation of ice cream slurry: get 45 parts of soy flour, 15 parts of skimmed milk powder, 7 ...

Embodiment 3

[0061] (1) Preparation of Suaeda salsa extract: collect fresh Suaeda salsa leaves, wash 3 times, dry at 50°C, pulverize, and pass through a 40-mesh sieve; add deionized water according to the mass ratio of material to liquid at 1:50, and add 4% (w / w) cellulase, adding 0.08% vitamin C, enzymolysis time 30min, enzymolysis temperature 50°C, ultrasonic power 200w, extraction times 2 times, combined extracts; filtered for later use;

[0062] (2) A heat-clearing and stagnant ice cream, characterized in that it is composed of the following raw materials in parts by weight: 50 parts of soybean powder, 15 parts of skimmed milk powder, 15 parts of non-dairy creamer, 15 parts of lecithin, and 20 parts of whey powder 10 parts of white granulated sugar, 0.5 part of tamarind gum, 0.5 part of guar gum, 0.5 part of sucrose fatty acid ester, 300 parts of Suaeda salsa extract;

[0063] (3) Preparation of ice cream slurry: get 50 parts of soy flour, 15 parts of skimmed milk powder, 10 parts of w...

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PUM

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Abstract

The present invention discloses a preparation method of heat-clearing and stagnation-removing ice cream powder and relates to the ice-cream powder. The ice-cream has functions of clearing heat and removing stagnation, etc., and also has functions of lowering sugar and pressure, dilating blood vessels, preventing and treating heart diseases, enhancing human immunity, etc. Compared with traditionalice cream, the provided ice cream is improved in amino acid content and vegetable protein content, and reduced in animal fat content. The ice cream powder is rich in polyphenols, calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium and other mineral elements in in common seepweed herb, also rich in amino acid species and in line with people's pursuit for low-oil and low-fat food.

Description

【Technical field】 [0001] The invention belongs to the field of ice cream, in particular to a method for preparing ice cream powder. 【Background technique】 [0002] Traditional ice cream is mainly made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc., adding appropriate amount of flavors, sweeteners, thickeners, emulsifiers, etc. An attractive and delicious frozen dairy product that expands in volume through ripening, freezing, molding, and hardening. However, since high sugar and high fat can lead to obesity, high blood pressure, arteriosclerosis, and cardiovascular and cerebrovascular diseases, in order to better meet consumers' health needs, the development of low-sugar, low-fat, and nutritionally fortified products has become the development of the modern ice cream industry. the trend of. [0003] According to the introduction of "Compendium of Materia Medica", Suaeda salsa is salty and cool, non-toxic, heat-clearing, and detoxifying. The fres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42A23G9/36
CPCA23G9/36A23G9/42A23V2002/00A23V2250/21A23V2300/48A23V2300/14
Inventor 朱丹实李君刘贺李泓胜何余堂郝春光赵宏伟李晓娟
Owner 上海宏海食品有限公司
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