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Making method of coffee cream special for ice creams and coffee cream made by making method

A technology of cream and ice cream, which is applied in the field of preparation of cream and special cream for ice cream, can solve the problems of scarcity of soft cream cream resources, etc., and achieve the effects of superior processing performance, delicate taste, and uniform and delicate texture

Inactive Publication Date: 2018-06-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the cream resources used for soft ice cream are scarce at present, and more researchers are urgently needed to develop and innovate

Method used

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  • Making method of coffee cream special for ice creams and coffee cream made by making method
  • Making method of coffee cream special for ice creams and coffee cream made by making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: The preparation method of a special cream for ice cream provided by the present invention: the proportion of raw materials used in this embodiment: skim milk powder 8.8%, white granulated sugar 10%, stabilizer 0.45%, glucose syrup 4%, vanilla jam 3.1% , the mass ratio of feed liquid A to mixture B is 1:2 (the total volume of this example is 5kg), and the percentages of skimmed milk powder, white sugar, glucose syrup, and vanilla jam refer to the mass percentages of each component in mixture C. The stabilizer is a combination of monoglyceride fatty acid ester and locust bean gum in any mass ratio.

[0025] making process:

[0026] Acceptance of raw milk→heating ①→separation by separator→obtain feed liquid A.

[0027] Heat up water → add skim milk powder, white sugar, stabilizer, glucose syrup → mix ① → obtain mixture B.

[0028] Mix A and B → heat up ② → mix ② to obtain mixture C → homogenize → add jam to obtain mixture D → sterilize → cool down → preserv...

Embodiment 2

[0036] Embodiment 2: The preparation method of a special cream for ice cream provided by the present invention: the proportion of raw materials used in this embodiment: skim milk powder 7%, white sugar 8%, stabilizer 0.2%, glucose syrup 4%, vanilla jam 2% , the ratio of A to B is 1.8:1 (the total volume of this embodiment is 5kg). The percentages of skimmed milk powder, white granulated sugar, glucose syrup, and vanilla paste all refer to the mass percentages of each component in mixture C. The stabilizer is a combination of diglycerin fatty acid ester and locust bean gum in any mass ratio.

[0037] making process:

[0038] Acceptance of raw milk→heating ①→separation by separator→obtain feed liquid A.

[0039] Heat up water → add skim milk powder, white sugar, stabilizer, glucose syrup → mix ① → obtain mixture B.

[0040] Mix A and B → heat up ② → mix ② to obtain mixture C → homogenize → add jam to obtain mixture D → sterilize → cool down → preserve.

[0041] in:

[0042]...

Embodiment 3

[0048] Embodiment 3: The preparation method of a special cream for ice cream provided by the present invention: the ratio of raw materials used in this embodiment: skimmed milk powder 9%, white granulated sugar 12%, stabilizer 0.8%, glucose syrup 5%, vanilla jam 4% , the ratio of A to B is 1:2.5 (the total volume of this example is 5kg), and the percentages of skimmed milk powder, white sugar, glucose syrup, and vanilla jam refer to the mass percentages of each component in mixture C. The stabilizer is a combination of guar gum and carrageenan in any mass ratio.

[0049] making process:

[0050] Acceptance of raw milk→heating ①→separation by separator→obtain feed liquid A.

[0051] Heat up water → add skim milk powder, white sugar, stabilizer, glucose syrup → mix ① → obtain mixture B.

[0052] Mix A and B → heat up ② → mix ② to obtain mixture C → homogenize → add jam to obtain mixture D → sterilize → cool down → preserve.

[0053] in:

[0054] Heating ①: Raw milk is heated...

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Abstract

The invention discloses a making method of coffee cream special for ice creams. The making method comprises the following steps of (1) raising the temperature of raw milk; (2) separating pre-heated raw milk to obtain a part containing fat, namely feed liquid A; (3) raising the temperature of purified water, adding skimmed milk powder, white granulated sugar, a stabilizing agent and glucose syrup to the pre-heated purified water so as to obtain a mixture B; (4) mixing the feed liquid A with the mixture B, raising the temperature to 70-75 DEG C, and performing uniform mixing so as to obtain a mixture C; (5) performing homogenizing treatment on the mixture C obtained in the step (4) so as to obtain a mixture D; and (6) sterilizing the mixture D obtained in the step (5), and reducing the temperature so as to obtain the coffee cream. The making method disclosed by the invention has the advantages that when the coffee cream made by the making method is used for making the ice creams, the icecreams are nutritive, dainty, fine and smooth; and the making method disclosed by the invention conforms to a nutritive, functional, green and healthy consumption idea, and the blank of animal coffeecream for soft ice creams in China is filled.

Description

technical field [0001] The invention belongs to the technical field of ice cream, in particular to a method for preparing special cream for ice cream and the prepared cream. Background technique [0002] With the rapid development of my country's economy and the continuous improvement of residents' consumption ability, the proportion of per capita spending on leisure and catering is also getting higher and higher. In 2013, the sales volume of the global ice cream market has exceeded 65 billion U.S. dollars, among which the Chinese ice cream market is developing the fastest, and it is increasing at a rate of 20%-30% every year. [0003] For China's ice cream and frozen food market, after more than 30 years of development, China's ice cream and frozen food market has developed into a relatively mature market with a mature production, supply and marketing system, and the logistics network and marketing methods have been further improved. Ice cream channels have become more inn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
CPCA23C13/12
Inventor 焦晶凯刘振民郑远荣刘景腾军伟
Owner BRIGHT DAIRY & FOOD CO LTD
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