Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Italian ice cream and making method thereof

An ice cream, Italian-style technology, applied in the fields of frozen desserts, food science, applications, etc., can solve the problems that consumers do not like, the creaminess and sweetness are enhanced, and achieve the effect of enhancing the value of the product

Pending Publication Date: 2019-10-08
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high expansion rate, the creaminess and sweetness of the product are enhanced, which makes some consumers dislike it

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Italian ice cream and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A kind of Italian ice cream

[0030] 1. Preparation of raw materials:

[0031] Based on the total weight percentage of raw materials as 100%, according to 8% white sugar, 8% skimmed milk powder, 15% glucose syrup, 2% polydextrose, 3% isomaltooligosaccharide, 7% anhydrous cream, 5% coconut oil, 2% whey protein powder, 1% maltodextrin, 0.25% locust bean gum, 0.2% mono- and diglyceride fatty acid lipids, the balance is water, and each raw material is weighed.

[0032] 2. Preparation of gelato

[0033] 1) Ingredients: mixing the above raw materials to obtain a mixture;

[0034] 2) Homogenization: Homogenize the above mixture at 72°C and 15MPa to obtain the base material;

[0035] 3) Sterilization: Sterilize the base material at 85°C for 30s;

[0036] 4) Cooling: cooling the sterilized base material to 5°C;

[0037] 5) Congealing: Congeal the cooled base material through a freezer, the discharge temperature is -6°C, and the expansion rate is controlled at 2...

Embodiment 2

[0042] Embodiment 2 A kind of Italian ice cream

[0043] 1. Preparation of raw materials:

[0044] Based on the total weight percentage of raw materials as 100%, according to 6% white sugar, 10% skimmed milk powder, 15% glucose syrup, 1% polydextrose, 4% isomaltooligosaccharide, 10% coconut oil, 2% whey protein powder , 1% maltodextrin, 0.1% locust bean gum, 0.3% mono- and diglyceride fatty acid lipids, the balance being water, and weighing each raw material.

[0045] 2. Preparation of gelato

[0046] 1) Ingredients: mixing the above raw materials to obtain a mixture;

[0047] 2) Homogenization: Homogenize the above mixture at 70°C and 18MPa to obtain the base material;

[0048] 3) Sterilization: Sterilize the base material at 80°C for 30s;

[0049] 4) Cooling: cooling the sterilized base material to 2°C;

[0050] 5) Congealing: Congeal the cooled base material through a freezer, the discharge temperature is -5°C, and the expansion rate is controlled at 20%;

[0051] 6) ...

Embodiment 3

[0055] Embodiment 3 A kind of Italian ice cream

[0056] 1. Preparation of raw materials

[0057] Based on the total weight percentage of raw materials as 100%, according to 12% white sugar, 8% whole milk powder, 2% skimmed milk powder, 10% maltose syrup, 3% polydextrose, 1% maltooligosaccharide, 8% anhydrous butter , 3% whey protein powder, 1% maltodextrin, 0.3% locust bean gum, 0.1% mono- and diglyceride fatty acid lipids, and the balance is water, and each raw material is weighed.

[0058] 2. Preparation of gelato

[0059] 1) Ingredients: mixing the above raw materials to obtain a mixture;

[0060] 2) Homogenization: Homogenize the above mixture at 75°C and 13MPa to obtain the base material;

[0061] 3) Sterilization: sterilize the base material at 90°C for 30s;

[0062] 4) Cooling: cooling the sterilized base material to 10°C;

[0063] 5) Congealing: Congeal the cooled base material through a freezer, the discharge temperature is -6.5°C, and the expansion rate is cont...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention also discloses the making method of the above-mentioned Italian ice cream. Through a formula, the processes and the proportion adjustment of sugars with different lengths of carbon chains, the solid content of the ice cream is greater than or equal to 40% and the protein content is greater than or equal to 4.0%. The taste of ice cream is compact and elastic, and has obvious advantages in anti-melting, water-discharging and mouth-melting, and enhances the sense of product value.

Description

technical field [0001] The invention relates to the field of food technology. More specifically, it relates to Italian ice cream and a preparation method thereof. Background technique [0002] Ice cream is deeply loved by consumers because of its soft and delicate taste. Conventional ice cream recipes add milk powder, cream or vegetable oil, white sugar and liquid syrup to meet the national standard requirements for solids, fat, protein, and non-fat milk solids in ice cream. Soft and delicate texture of ice cream. To realize its soft and delicate taste, the general puffing rate of ice cream reaches 80-120%. Due to the high expansion rate, the creaminess and sweetness of the product are enhanced, which makes some consumers dislike it. [0003] Therefore, need to provide a kind of novel ice cream of the mouthfeel that is liked by consumers. Contents of the invention [0004] An object of the present invention is to provide an Italian ice cream, which has a dense texture...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/38A23G9/40
CPCA23G9/327A23G9/34A23G9/38A23G9/40
Inventor 蔡桂林
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com