Soft ice cream pulp and preparation method of soft ice cream

A technology of soft ice cream and slurry, which is applied in frozen desserts, food science, applications, etc. It can solve the problems of high solid content, high production line cost, high viscosity, etc., and achieve maximum use of raw materials, reduce operating costs, and prevent particles from burning Effect

Pending Publication Date: 2020-05-22
JIAHE FOODS IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high solid content and high viscosity in the slurry, the slurry is very easy to adhere to the tube wall to form burnt particles during ultra-high temperature instantaneous sterilization, and the UHT production line is expensive, which is unaffordable for small and medium-sized enterprises. Limit the popularization and application of ice cream slurry

Method used

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  • Soft ice cream pulp and preparation method of soft ice cream
  • Soft ice cream pulp and preparation method of soft ice cream
  • Soft ice cream pulp and preparation method of soft ice cream

Examples

Experimental program
Comparison scheme
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Embodiment 1 to 4

[0028] The preparation method of embodiment 1 to 4 is as follows:

[0029] 1. Preparation steps of sweetened condensed milk

[0030] (1) Mix sugar and water evenly, heat to 75°C for 15 minutes.

[0031] (2) Add dairy products into the above solution and stir until fully dissolved, keep at 83°C for 10 minutes, shear emulsify, and homogenize at 30Mpa.

[0032] (3) Rapidly cool to 18°C ​​and keep stirring for 1 hour, then pack.

[0033] 2. Preparation steps of non-dairy milk

[0034] (1) Fully stir and dissolve the stabilizer with water at about 60-70°C, add dairy products and stir well.

[0035] (2) Heat edible oil to 60-70°C, add emulsifier, stir evenly and dissolve.

[0036] (3) Pour the materials in step (1) and step (2) into an emulsification tank for full shear emulsification, and inject the emulsified slurry into a homogenizer for emulsification and homogenization.

[0037] (4) The homogenized slurry is sterilized by UHT at 137°C and 7S, cooled rapidly to room tempera...

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Abstract

The invention relates to soft ice cream pulp. The soft ice cream pulp includes sweet condensed milk and vegetable fat milk at a mass ratio of 1:(2-4), wherein the mass percentage of sugar in the sweetcondensed milk is greater than 50%, and the content of solid matter in the vegetable fat milk is less than 20%. The soft ice cream can be prepared through mixing of the two raw materials including the sweet condensed milk and vegetable fat milk, no special ice cream pulp is needed, simplicity and convenience are achieved, application of the raw materials can be maximized, and the operating cost of restaurants can be reduced; and only the vegetable fat milk needs sterilization, and no easy sticking to the wall and no easy generation of coke particles are caused when the vegetable fat milk is sterilized.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a soft ice cream slurry and a preparation method of the soft ice cream. Background technique [0002] At present, the slurry for ice cream is mainly made of drinking water, milk, milk powder, cream or vegetable oil, sugar or starch sugar, and an appropriate amount of emulsifier and thickening stabilizer are added. After mixing, homogenizing, sterilizing and filling Then add it to the ice cream machine to freeze and aerate to make ice cream. The solid content of the slurry is 25-40%, the viscosity is about 500 cp, and the sterilization condition is ultra-high temperature instantaneous sterilization (UHT). However, due to the high solid content and high viscosity in the slurry, the slurry is very easy to adhere to the tube wall to form burnt particles during ultra-high temperature instantaneous sterilization, and the UHT production line is expensive, which is unaffordable for small...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/40
CPCA23G9/40A23G9/327
Inventor 柳新荣
Owner JIAHE FOODS IND CO LTD
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