Hard ice cream base powder, hard ice cream and preparation method of hard ice cream

A technology of hard ice cream and base, applied in the field of hard ice cream base powder, hard ice cream and its preparation, to achieve the effects of full flavor, long aftertaste and wide application range

Inactive Publication Date: 2019-04-05
HEYUAN OCEAN POWER TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the market

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0028] For solving above technical problem, the present invention also provides a kind of preparation method of above-mentioned hard ice cream, and preparation method comprises the following steps:

[0029] (1) Preparation of raw and auxiliary materials: Weigh anhydrous glucose powder, skimmed milk powder, maltodextrin, emulsifier, stabilizer according to the weight ratio and mix them evenly for later use; peel and remove the core of the fresh fruit and cut into pieces, and the pulp into juice;

[0030] (2) Sieving: use a 40-mesh sieve to sieve the mixed powder in step (1), and further mix the raw and auxiliary materials evenly;

[0031] (3) Dissolving: Pour the mixed raw and auxiliary materials obtained in step (2) into the required amount of milk, stir while pouring, fully dissolve and evenly;

[0032] (4) Sterilization: sterilize the mixed feed solution obtained in step (3) for 300 seconds at 95±3°C;

[0033] (5) Aging: Add jam and / or fresh fruit juice to the sterilized f...

Embodiment 1

[0039] formula:

[0040] Anhydrous glucose powder 60, skimmed milk powder 15, maltodextrin 5, stabilizer 2, emulsifier 3, vanilla sauce 150, mango 100;

[0041] Preparation:

[0042] (1) Preparation of raw and auxiliary materials: Weigh anhydrous glucose powder, skimmed milk powder, maltodextrin, emulsifier, and stabilizer according to the proportion by weight and mix them evenly for later use; into juice;

[0043] (2) Sieving: use a 40-mesh sieve to sieve the mixed powder in step (1), and further mix the raw and auxiliary materials evenly;

[0044] (3) Dissolving: Pour the mixed raw and auxiliary materials obtained in step (2) into the required amount of milk, stir while pouring, fully dissolve and evenly;

[0045] (4) Sterilization: sterilize the mixed feed solution obtained in step (3) for 300 seconds at 95±3°C;

[0046] (5) Aging: add vanilla sauce and / or mango juice to the sterilized feed solution cooled to room temperature, stir and mix well, and then age at room tem...

Embodiment 2

[0051] Formula: anhydrous glucose powder 70, skimmed milk powder 20, maltodextrin 10, stabilizer 4, emulsifier 5, tiramisu sauce 200, pineapple 400;

[0052] Preparation:

[0053] (1) Preparation of raw and auxiliary materials: Weigh anhydrous glucose powder, skimmed milk powder, maltodextrin, emulsifier, and stabilizer according to the proportion by weight and mix them evenly for later use; into juice;

[0054] (2) Sieving: use a 40-mesh sieve to sieve the mixed powder in step (1), and further mix the raw and auxiliary materials evenly;

[0055](3) Dissolving: Pour the mixed raw and auxiliary materials obtained in step (2) into the required amount of milk, stir while pouring, fully dissolve and evenly;

[0056] (4) Sterilization: sterilize the mixed feed solution obtained in step (3) for 300 seconds at 95±3°C;

[0057] (5) Aging: add tiramisu sauce and / or pineapple juice to the sterilized feed liquid cooled to room temperature and stir to mix, then age at room temperature ...

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PUM

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Abstract

The invention discloses hard ice cream base powder. The hard ice cream base powder is prepared from the following components in parts by weight: 60 to 70 parts of anhydrous glucose powder, 15 to 20 parts of skimmed milk powder, 5 to 10 parts of maltodextrin, 2 to 4 parts of a stabilizer and 3 to 5 parts of an emulsifier. The invention also provides hard ice cream and a preparation method thereof.The hard ice cream is prepared from the following components in parts by weight: 100 to 120 parts of the hard ice cream base powder, 400 to 500 parts of white granulated sugar, 1500 to 2500 parts of milk, 150 to 200 parts of jam and 0 to 450 parts of fresh fruits. Sea salt ice cream base powder is used as a basic formula, flavor syrup and/or fresh fruit are/is added, the nutritional components offruits is reserved, and the hard ice cream has the characteristics of being aromatic and pleasant and strong in taste, strong in fruity fragrance, smooth in taste, balanced in salinity and sweetness and endless in aftertaste.

Description

technical field [0001] The invention relates to the field of frozen food processing, in particular to a hard ice cream base powder. In addition, it also relates to a hard ice cream and a preparation method thereof. Background technique [0002] Ice cream is an alluring delicious frozen dairy product. Ice cream originated in China nearly 800 years ago. In the 13th century, it was brought back to Italy by the Italian explorer Marco Polo. Due to the increasing popularity of refrigerators and freezers in China, whenever the hot summer comes, there are ice creams for sale in large and small stores in both cities and villages. Most families are also accustomed to making ice cream that suits their own taste. Even in the cold winter, many people like to eat ice cream. In China, ice cream has a wide range of consumer groups, from the elderly to the baby-toothed children, who all regard ice cream as a good product for cooling off heat and thirst, as well as for leisure and enterta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/40A23G9/42A23G9/32
CPCA23G9/34A23G9/32A23G9/327A23G9/40A23G9/42
Inventor 杨晓春何唯平
Owner HEYUAN OCEAN POWER TECH
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