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Milk-flavored soft ice cream slurry and preparation method thereof

A soft ice cream, milk-flavored technology, applied in the direction of frozen desserts, food ingredients containing natural extracts, functions of food ingredients, etc., can solve the problems of digestion and absorption system obstruction, sensory quality impact, poor product stability, etc. The effect of digestion and absorption, enhancing appetite, and accelerating metabolism

Pending Publication Date: 2020-06-12
烟台金利昌食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of traditional ice cream slurry is generally: mixing→homogenization→sterilization or sterilization→filling. The soft ice cream slurry produced according to the above steps has the following main problems: (1) The color of the product is dark, which affects the sensory The quality has a certain impact; (2) The product has poor stability, which can easily lead to denaturation of the protein in the slurry; (3) The taste of the product is not good, and there is a cooking smell
[0006] The existing high-fat milk soft ice cream slurry reduces the degree of Maillard reaction, improves the color, stability and taste of the product, and prolongs the shelf life of the product. However, due to the hot weather in summer, when women and children When eating too much cold, high-fat ice cream, it is easy to cause spleen and stomach deficiency cold, which will hinder the entire digestive and absorption system, resulting in loss of appetite, poor digestion and absorption, abdominal distension, nausea, vomiting and other symptoms after eating production

Method used

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  • Milk-flavored soft ice cream slurry and preparation method thereof
  • Milk-flavored soft ice cream slurry and preparation method thereof
  • Milk-flavored soft ice cream slurry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1-3

[0047] Preparation example 1: (1) According to the proportioning in Table 1, after shelling 2kg of hemp seeds, mix with dried 1kg of lotus leaves and 0.6kg of roses, add 40% ethanol, soak for 24h, extract and reflux , filter through a 200-mesh sieve to remove slag, collect the primary extract and raw material slag, the mass ratio of ethanol to hemp seed is 10:1, the leaching reflux temperature is 80°C, and the leaching reflux time is 1.5h;

[0048] (2) adding concentration is 40% ethanol in raw material slag, leaching refluxes, collects secondary extract, merges primary extract and secondary extract, distills and recovers ethanol, makes concentrated solution, raw material slag and The mass ratio of ethanol is 1:8, the leaching reflux temperature is 80°C, and the leaching reflux time is 1h;

[0049] (3) Peel and remove 1kg of persimmon, 2kg of loquat fruit and 2kg of seabuckthorn fruit, crush them into pulp, add concentrated solution and 1kg of probiotic solution with a concent...

preparation example 2

[0052] Preparation Example 2: (1) According to the proportioning in Table 1, after shelling 4kg of hemp seeds, mix with dried 2kg of lotus leaves and 0.9kg of roses, add 50% ethanol, soak for 22h, extract and reflux , filter through 200 mesh sieve to remove slag, collect primary extract and raw material slag, the mass ratio of ethanol and hemp seed is 13:1, the leaching reflux temperature is 90°C, and the leaching reflux time is 1h;

[0053] (2) adding concentration to raw material slag is the ethanol of 50%, leaching reflux, collects secondary extraction liquid, merges primary extraction liquid and secondary extraction liquid, distillation reclaims ethanol, makes concentrated solution, raw material residue and The mass ratio of ethanol is 1:9, the leaching reflux temperature is 90°C, and the leaching reflux time is 0.5h;

[0054] (3) Peel and remove the core of 2kg of persimmon, 3kg of loquat fruit and 3kg of seabuckthorn fruit, crush them into pulp, add the concentrated solu...

preparation example 3

[0055] Preparation Example 3: (1) According to the proportioning in Table 1, after shelling 6 kg of hemp seeds, mix with dried 3 kg of lotus leaves and 1.2 kg of roses, add 60% ethanol, soak for 20 hours, extract and reflux , filter through a 200-mesh sieve to remove slag, collect the primary extract and raw material slag, the mass ratio of ethanol to hemp seed is 15:1, the leaching reflux temperature is 100°C, and the leaching reflux time is 0.5h;

[0056] (2) Adding concentration to the raw material slag is 60% ethanol, leaching reflux, collecting the secondary leaching solution, merging the initial leaching solution and the secondary leaching solution, distillation and recovery of ethanol, making concentrated solution, raw material slag and The mass ratio of ethanol is 1:10, the leaching reflux temperature is 100°C, and the leaching reflux time is 0.1h;

[0057] (3) Peel and remove 3kg of persimmon, 4kg of loquat fruit and 4kg of sea-buckthorn fruit, crush them into pulp, a...

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Abstract

The invention discloses milk-flavored soft ice cream slurry and a preparation method thereof. The milk-flavor soft ice cream slurry comprises the following raw materials: water, white granulated sugar, milk powder, margarine, anhydrous milk fat, shortening, Chinese yams, lotus seeds, coix seeds, hemp seed extract, lotus roots, dried ginger, bighead atractylodes rhizomes, fructus aurantii, diglycerol fatty acid ester, microcrystalline cellulose, guar gum, sorbitan monostearate, sodium carboxymethyl cellulose, carrageenan, locust bean gum, citric acid fatty glyceride and edible essence. The milk-flavored soft ice cream slurry has the advantages that the milk-flavored soft ice cream slurry does not easily cause spleen and stomach deficiency-cold symptoms such as stomachache, gastro spasm, gastric acid, belching, dyspepsia, inappetence and the like after being eaten by women and children, and can also prevent uterus cold symptoms such as stomachache, irregular menstruation and the like after being frequently eaten by women.

Description

technical field [0001] The invention relates to the technical field of frozen drinks, more specifically, it relates to a milk-flavored soft ice cream slurry and a preparation method thereof. Background technique [0002] Soft ice cream, with its soft, smooth, cool, sweet and delicious taste, not only helps consumers cool down and relieve heat, but also supplements certain nutrients for the body. In recent years, soft ice cream has become a popular new favorite of street food and has become a leisure fashion consumption , mainly favored by young women and children. [0003] The raw material for making soft ice cream is soft ice cream slurry or dry soft ice cream powder. When using dry soft ice cream powder to prepare soft ice cream, the dry ice cream powder is dissolved in cold water, and after a short period of aging, the paste is made. Because it is dissolved in cold water, the dissolution rate is slow , the solubility is low, and the colloidal particles in it fail to full...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/36A23G9/40A23G9/42A23G9/22
CPCA23G9/32A23G9/327A23G9/34A23G9/363A23G9/40A23G9/42A23G9/22A23G9/224A23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2250/21
Inventor 陈英乡王雅敏
Owner 烟台金利昌食品有限公司
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