Emulsion stabilizer, anti-melting ice cream and production method of anti-melting ice cream

A technology of emulsion stabilizer and production method, applied in frozen desserts, food science, application and other directions, to achieve the effect of exquisite appearance and good stability

Inactive Publication Date: 2019-05-24
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of the present invention is to provide a kind of emulsification stabilizer, anti-melting ice cream and production method thereof, aim to solve the technical problem existing in the prior art

Method used

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  • Emulsion stabilizer, anti-melting ice cream and production method of anti-melting ice cream
  • Emulsion stabilizer, anti-melting ice cream and production method of anti-melting ice cream
  • Emulsion stabilizer, anti-melting ice cream and production method of anti-melting ice cream

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Embodiment 1

[0040]

Embodiment 2

[0042]

[0043]

Embodiment 3

[0045]

[0046] The preparation method of described ice cream is as follows:

[0047] Step 1: According to the above ingredients, weigh each ingredient with corresponding weight, and mix the ingredients evenly to form an emulsion;

[0048] Step 2: Sterilize, homogenize and age the emulsion; the sterilization temperature is 83-85°C, and the sterilization time is 5-15min; the homogenization temperature is 60-70°C, and it is two-stage homogenization, one The homogeneous pressure is 15-18MPa, the secondary homogeneous pressure is 3-5MPa; the aging temperature is 2-5℃, and the aging time is 3h;

[0049] Step 3: cooling and freezing the emulsion into a semi-solid;

[0050] Step 4: Hardening the semi-solid soft ice cream; the hardening temperature is -25 to -40°C, and the hardening time is 30-40 minutes;

[0051] Step 5: Store the ice cream in a refrigerator below -18°C.

[0052] First, weigh the ingredients in step 1, mix them uniformly to form an emulsion; then, in step 2, su...

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Abstract

The invention provides an emulsion stabilizer, anti-melting ice cream and a production method of the anti-melting ice cream. The emulsion stabilizer comprises, by weight, 120-180 parts of locust beangum, 120-180 parts of tamarind seed gum, 10-30 parts of carrageenan, 50-100 parts of glycerin monostearate and 5-40 parts of guar gum. The anti-melting ice cream comprises, in weight, 6%-15% of wholemilk powder, 4%-6% of butter, 12%-18% of white granulated sugar, 1%-5% of maltodextrin, 0.3%-0.6% of emulsion stabilizers and the balance drinking water. The production method includes the steps: firstly, weighing corresponding weights of materials, and uniformly mixing the weighed materials to form emulsion; secondly, sterilizing, homogenizing and ageing the emulsion; thirdly, cooling the emulsion to freeze the emulsion to form semisolid; fourthly, hardening the soft ice cream with frozen semisolid; fifthly, placing the ice cream into a refrigerator with the temperature of 18 DEG C below zeroto store the ice cream. The ice cream is better in shape retaining property, melting resistance and stability and has exquisite appearance.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to an emulsion stabilizer, anti-melting ice cream and a production method thereof. Background technique [0002] As a fashionable cold drink, ice cream is loved by consumers for its strong fragrance, cool and refreshing feeling. Ordinary ice cream is mainly made of raw materials such as milk, fat, sugar, emulsifier, stabilizer, flavor and fragrance, water, etc., and is rich in nutrition. However, after repeated freezing and thawing, ordinary ice cream still has certain defects and deficiencies in its stability and resistance to thawing. In order to overcome the deficiencies in stability and resistance to thawing, it is necessary to add some corresponding substances to overcome the existing defects. Contents of the invention [0003] The main purpose of the present invention is to provide an emulsion stabilizer, an anti-melting ice cream and a production method...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/40
Inventor 刘爱国刘立增强峰杨全池
Owner TIANJIN UNIV OF COMMERCE
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