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
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[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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