Normal-temperature soft ice cream slurry and stable preparation method thereof

A soft ice cream, normal temperature technology, applied in the field of normal temperature soft ice cream slurry and its stability production, can solve the problems of not delicate taste, easy to separate water, etc., and achieve the effects of fine taste, not easy to separate water, and easy to operate

Inactive Publication Date: 2019-01-11
江苏豪蓓特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing ice cream uses ice cream powder as raw material, which needs to be frozen to make, and the taste is not delicate, and the bottom is easy to separate water

Method used

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  • Normal-temperature soft ice cream slurry and stable preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0034] (1) Mix 75% whole milk, 5% skim milk powder, 2% coconut oil, and 1% milk fat and heat to 60-70°C, add 10% white sugar , 5% maltodextrin, 0.5% stabilizer (including 0.2% mono- and diglyceride fatty acid esters, 0.3% gellan gum), mix well,

[0035] (2) Dilute sodium bicarbonate with a mass ratio of 0.1% with purified water to a solution with a concentration of 10%, add it to the material liquid in step (1) and stir quickly to disperse evenly,

[0036] (3) Homogenize the mixed solution obtained in step (2) to 18-20MPa,

[0037] (4) Sterilization, the temperature is 115-121°C, the sterilization time is 3-5S,

[0038] (5) Homogenize under aseptic conditions, cool down, and get ready.

specific Embodiment 2

[0039] (1) Mix 70% skimmed milk, 8% whole milk powder, and 5% palm oil and heat to 60-70°C, add 8% white sugar and 5% maltodextrin , 0.8% stabilizer (including 0.3% sucrose fatty acid ester and 0.2% carrageenan and 0.3% gelatin), mix well,

[0040] (2) Dilute sodium citrate with a mass ratio of 0.14% with purified water to a solution with a concentration of 10%, add it to the feed liquid in step (1) and stir quickly to disperse evenly.

[0041] (3) Homogenize the mixed solution obtained in step (2) to 18-20MPa,

[0042] (4) Sterilization, the temperature is 115-121°C, the sterilization time is 3-5S,

[0043] (5) Homogenize under aseptic conditions, cool down, and get ready.

[0044] The beneficial effects of normal temperature soft ice cream slurry and its stability preparation method of the present invention are:

[0045] The normal temperature soft ice cream slurry is made by adopting the improved formula and optimized production method, which is easy to operate and saves...

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Abstract

The invention discloses normal-temperature soft ice cream slurry which is prepared from the following steps: (1) mixing and heating raw material milk, milk powder, plant fat and milk fat to 60-70 DEGC, and adding a sweetening agent, maltodextrin and a stabilizer to be uniformly mixed; (2) diluting an acidity regulator with purified water to a 10-20% solution, and adding the solution into the slurry in the step (1); (3) carrying out homogenization; (4) carrying out sterilization; and (5) carrying out homogenization. In this way, according to the normal-temperature soft ice cream slurry and a stable preparation method thereof, the normal-temperature soft ice cream slurry is manufactured by adopting an improved formula and an optimized preparation method, and the method is simple to operate.The process of blending the ice cream powder with water is cancelled. The milk slurry is sterilized and homogenized, so that the ice cream is smooth in taste, unlikely to separate out water, and goodin stability, and the normal-temperature soft ice cream slurry and the stable preparation method thereof have a wide market prospect in popularization.

Description

technical field [0001] The invention relates to the field of food, in particular to a normal-temperature soft ice cream slurry and a stable preparation method thereof. Background technique [0002] Soft ice cream is usually compounded with ice cream powder and water or milk according to a certain ratio, put into an ice cream freezer for freezing, and has a certain stacking property. It does not need to be hardened and stored, and is directly sold as an edible product. The extruded temperature of soft ice cream from the soft ice cream freezer is -3℃~-8℃. It has a refreshing taste and smooth texture. It is favored by more and more consumers, and the demand for soft ice cream is also increasing. [0003] Along with the development of my country's national economy, people's quality of life generally improves, and ice cream will become the ordinary consumer goods of compatriots. The consumption purpose of ice cream will change from the past heatstroke prevention to the habitual ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/40A23G9/04
CPCA23G9/04A23G9/327A23G9/40
Inventor 李春园徐礼龙崔波步前芳王崇
Owner 江苏豪蓓特食品有限公司
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