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Crispy nutritional ice cream and production method thereof

A technology of ice cream and nutrition, which is applied in the direction of frozen sweets, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of weakening the digestive function and sterilizing ability of the gastrointestinal tract, making frozen ice cream difficult to carry, and easily causing abdominal pain in children, etc. , to improve the utilization rate of raw materials, shorten the drying time, and achieve the effect of delicious color

Pending Publication Date: 2020-03-31
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, cold drinks will cause harm to the elderly, children and the weak, such as stimulating internal blood vessels, causing local anemia, weakening the digestive function and bactericidal ability of the gastrointestinal tract, and promoting the occurrence of gastroenteritis, cholecystitis and even hepatitis; Too much can easily cause abdominal pain in children, angina pectoris in middle-aged and elderly people, gastroenteritis, laryngospasm, hoarseness and aphonia in ordinary people, and frozen ice cream is not easy to carry
In addition, traditional ice cream consumption has a particularly strong seasonality, and the sales volume is relatively large in summer, but in autumn and winter, the number of consumers decreases. Although they want to eat it, it is difficult to accept its cold stimulation

Method used

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  • Crispy nutritional ice cream and production method thereof
  • Crispy nutritional ice cream and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A crisp and nutritious ice cream, comprising the following raw materials in parts by weight: 18 parts of fresh milk, 5 parts of cream, 15 parts of compound plant polypeptide, 3 parts of superfine purple sweet potato powder, 15 parts of white sugar, 4 parts of maltodextrin, and 0.2 part of sodium alginate , 0.2 parts of soluble starch, appropriate amount of water; the parts are parts by weight.

[0030] The preparation method is as follows:

[0031] (1) Mix sodium alginate, soluble starch and sugar evenly, then add water at 45-60°C accounting for 30-40% of the weight of the three, and mix well to obtain water-sugar solution;

[0032] (2) Take 40 parts of water, heat to 50°C, then add complex plant polypeptide, stir for 20 min, and homogenize under 15 MPa for 60 seconds to obtain protein solution;

[0033] (3) After mixing protein solution, sodium alginate water-sugar solution, fresh milk, cream, and maltodextrin, slowly add fruit and vegetable superfine powder in turn w...

Embodiment 2

[0041] A crisp and nutritious ice cream, comprising the following raw materials in parts by weight: 15 parts of fresh milk, 3 parts of butter, 20 parts of compound plant polypeptides, 5 parts of superfine grape powder, 15 parts of white granulated sugar, 3 parts of maltodextrin, 0.1 part of sodium alginate, 0.2 parts of soluble starch, appropriate amount of water; the parts are parts by weight.

[0042] The preparation method is as follows:

[0043] (1) Mix sodium alginate, soluble starch and sugar evenly, then add water at 45-60°C accounting for 30-40% of the weight of the three, and mix well to obtain water-sugar solution;

[0044] (2) Take 50 parts of water, heat to 50°C, then add complex plant polypeptide, stir for 20 min, and homogenize under 15 MPa for 60 seconds to obtain protein solution;

[0045] (3) After mixing protein solution, sodium alginate water-sugar solution, fresh milk, cream, and maltodextrin, slowly add fruit and vegetable superfine powder in turn while s...

Embodiment 3

[0053] A crisp and nutritious ice cream, comprising the following raw materials in parts by weight: 20 parts of fresh milk, 4 parts of cream, 25 parts of compound plant polypeptide, 3 parts of pumpkin superfine powder, 15 parts of white granulated sugar, 6 parts of maltodextrin, 0.3 parts of sodium alginate, 0.15 parts of soluble starch, appropriate amount of water; the parts are parts by weight.

[0054] The preparation method is the same as in Example 1.

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Abstract

The invention relates to crispy nutritional ice cream and a production method thereof, which belong to the field of food processing. The ice cream comprises the following raw materials in parts by weight: 15-20 parts of fresh milk or 10-15 parts of milk powder, 3-5 parts of cream, 10-30 parts of composite plant polypeptide, 1-5 parts of fruit and vegetable superfine powder, 15-20 parts of white granulated sugar, 3-6 parts of maltodextrin, 0.1-0.3 part of sodium alginate, 0.15-0.2 part of soluble starch and a proper amount of water. A refraction drying technology is adopted for treatment, the variety of ice cream is enriched, and the competitive advantage of the product market is increased; the composite vegetable protein is added into the ice cream, so that the nutrition and functionalityof the ice cream are increased, and the taste and texture of the ice cream are improved; the market vacancy of ice cream except summer is filled; and the ice cream has the advantages of simple formula, easily controlled dosage, simple production method, low cost, economy, practicability, convenient carrying, wide application range and suitability for large-scale industrial production.

Description

technical field [0001] The invention relates to crisp and nutritious ice cream and a preparation method thereof, belonging to the field of food processing. [0002] technical background [0003] Ice cream, also known as ice cream, is made of drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. Frozen food with expanded volume. It has a pleasant taste, delicate and smooth, cool and sweet, and is very popular among teenagers and children. In summer, ice cream can not only help the body cool down and relieve heat, provide water, but also supplement some nutrition for the body. It is an indispensable sweet and cold drink in people's life. Ice cream is a food that contains high-quality protein, high sugar and high fat, and also contains nutrients such as amino acids, vitamins, and trace mineral elements. It has the functions of regulating physiological functions, maintaining osmotic pressure, and pH. Nuts for added nutrition. [0004] However, cold drinks w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/38A23G9/42A23G9/34
CPCA23G9/40A23G9/38A23G9/42A23G9/34A23V2002/00A23V2200/14A23V2200/30
Inventor 赵晓燕栾迎晨王萌张晓伟陈军刘红开邱月孟昂朱海涛
Owner UNIV OF JINAN
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