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Ice cream base material and its preparation method and ice cream

A technology of ice cream and base materials, which is applied in the direction of frozen sweets, fat-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of complex production process, pending research, high matching of ice cream base material formula production process and equipment, etc., to achieve Strong stability and smooth taste

Active Publication Date: 2021-11-09
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of such products is complicated, and the weight of the product is small, which makes the production difficult, and requires a high matching of ice cream base formula and production process equipment
[0003] Therefore, currently suitable for the crispy ice cream base of small grammage remains to be studied

Method used

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  • Ice cream base material and its preparation method and ice cream
  • Ice cream base material and its preparation method and ice cream
  • Ice cream base material and its preparation method and ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] In this example, ice cream cones were prepared as follows:

[0042] 1. Formula

[0043] White granulated sugar 110kg, malt syrup 60kg, whole milk powder 80kg, coconut oil 90kg, whey powder 10kg, unsaturated monoglyceride 1.8kg (total content of oleic acid and linoleic acid is 22%, iodine value is 21), thickening 2.5kg of agent (1.0kg of guar gum, 0.5kg of CMC, 0.8kg of locust bean gum, 0.2kg of xanthan gum), 1.2kg of food essence, and 1000kg of drinking water.

[0044] 2. Steps

[0045] Raw material standardization→sterilization→homogenization→cooling→aging→freezing→filling→quick freezing→packaging→storage

[0046] Sterilization: Use traditional sterilization process, temperature 80-85 ℃, keep warm for 10-15 minutes.

[0047] Homogenization: the homogenization temperature is 65-75°C, the homogenization pressure is 130-150bar, the primary pressure accounts for 80% (104-120bar), and the secondary pressure accounts for 20% (24-30bar).

[0048] Aging: The aging temperat...

Embodiment 2

[0053] According to the method of embodiment 1, crisp ice cream is prepared, the difference is that the formula is as follows:

[0054] White sugar 120kg, maltose syrup 40kg, whole milk powder 90kg, coconut oil 80kg, whey powder 20kg, unsaturated monoglyceride 2.0kg (oleic acid and linoleic acid content is 25%, iodine value is 22), thickener 2.5kg (guar gum 1.0kg, CMC 0.5kg, locust bean gum 0.8kg, xanthan gum 0.2kg), food flavor 1.0kg, drinking water up to 1000kg.

[0055] After the freezer is discharged and poured, the individual weight difference of 18 products is weighed, and the difference between the minimum weight and the maximum weight is 0.8 grams.

Embodiment 3

[0057] According to the method of embodiment 1, crisp ice cream is prepared, the difference is that the formula is as follows:

[0058] White sugar 110kg, malt syrup 40kg, whole milk powder 100kg, coconut oil 70kg, whey powder 20kg, unsaturated monoglyceride 2.2kg (oleic acid and linoleic acid content is 23%, iodine value is 22), thickener 2.5kg (guar gum 1.0kg, CMC 0.5kg, locust bean gum 0.8kg, xanthan gum 0.2kg), food flavor 0.8kg, drinking water up to 1000kg.

[0059] After the freezer is discharged and poured, the individual weight difference of 18 products is weighed, and the difference between the minimum weight and the maximum weight is 0.6 grams.

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Abstract

The invention provides an ice cream base material and its preparation method and ice cream. The ice cream base material includes: unsaturated fatty acid monoglyceride, and the unsaturated fatty acid monoglyceride includes oleic acid and linoleic acid. The ice cream base material of the invention has a moderate viscosity, which can ensure that the error range between each product is not more than 1 gram during pouring, and the taste of the product is smooth, delicate and strong in stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to ice cream bases, methods for their preparation and ice creams. Background technique [0002] Ice Cream Cone is the perfect combination of ice cream and baked crispy cones. The crispy cone ice cream produced by conventional industrial ice cream is favored by most consumers, while the specification and weight of crispy cone ice cream is mostly 50-70 grams, and the production of crispy cones with a small weight (15-25 grams) is less, but With the change of domestic consumption and eating habits, small-gram snack foods are more and more popular among consumers, so the market prospect of such products is considerable. However, the production process of such products is complicated, and the weight of the product is small, which makes the production difficult, and requires a high matching of ice cream base formula and production process equipment. [0003] Therefore...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/40A23G9/34
CPCA23G9/327A23G9/34A23G9/40A23V2002/00A23V2200/222A23V2250/18A23V2250/192A23V2250/616A23V2200/242A23V2200/14A23V2200/244
Inventor 苗洁张来在芦东宁赵曜
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD