Green plum ice cream powder and making method thereof

The technology of ice cream powder and production method is applied in the direction of frozen sweets, food science, application, etc. It can solve the problems of lack of green plum ice cream and insufficient nutrition of ice cream, and achieve the effect of long shelf life, rich and comprehensive nutrition, and high nutritional value

Inactive Publication Date: 2019-04-30
NANJING LOLIJIA AGRI DEV LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a lack of green plum ice cream on the market, which makes the nutrition of the existing ice cream not comprehensive enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] First weigh by weight: 15 grams of green plum powder; 25 grams of sugar; 30 grams of milk powder; 8 grams of non-dairy creamer; 0.6 grams of gum arabic; 0.5 grams of maltitol; 0.3 grams of essence.

[0017] Then add water to dissolve, disperse and mix evenly: pre-mix the emulsification stabilizer with sugar accounting for about 1 / 3 of its weight, add a small amount of hot water above 60°C and mix evenly, then pass through the colloid mill once, and pump into the storage tank to remove sugar and Add all other raw materials except flavor together with hot water above 60°C, mix them again, pump them into the storage tank, add water and stir, then pump them into the cold and hot tank; then heat the slurry to 70°C to prepare for homogenization, and then put The homogenized feed liquid is concentrated and then spray-dried, wherein the feed temperature of the spray-dry is 30°C-60°C. The air inlet temperature is 80-100°C, and the outlet air temperature is 110-135°C; finally, th...

Embodiment 2

[0019] First weigh by weight: 20 grams of green plum powder; 26 grams of sugar; 32 grams of milk powder; 9 grams of non-dairy creamer; 0.4 grams of gum arabic; 0.6 grams of maltitol; 0.5 grams of essence.

[0020] Concrete operation method is with embodiment 1.

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PUM

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Abstract

The invention discloses a green plum ice cream powder which is composed by the following components in parts by weight: 5 parts to 26 parts of green plum powder; 20 parts to 40 parts of sugar; 10 parts to 50 parts of milk powder; 5 parts to 15 parts of non-dairy cream; 0.3 parts to 0.8 parts of Arabic gum; 0.3 parts to 0.8 parts of maltitol; and a proper amount of essence. The amino acid composition of the green plum is different from the amino acid composition and content in the milk, and the two can complement each other, so that the green plum ice cream has richer and more comprehensive nutrition, and meets the market demand.

Description

technical field [0001] The invention relates to the field of food processing, in particular to green plum ice cream powder and a preparation method thereof. Background technique [0002] In modern society, with the improvement of people's living standards and the transformation of consumption concepts, ice cream has become more and more fashionable consumer goods, especially in hot summer, in order to cool off, various flavors of ice cream have emerged as the times require. But lack plum class ice cream on the market, make existing ice cream nutrition not comprehensive enough. Green plum contains a variety of human body essentials, which can accelerate the body's metabolic function with the participation of vitamin E and vitamin B1; medical research results have confirmed that for gallstone patients, the lecithin content in their bile must be insufficient, and regular consumption of green plum can help People prevent and treat gallstones, and at the same time, it also has t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/40A23G9/34A23G9/32A23G9/36
CPCA23G9/42A23G9/32A23G9/327A23G9/34A23G9/36A23G9/40
Inventor 陈龙云
Owner NANJING LOLIJIA AGRI DEV LTD
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