Processing process of compound persimmon-jam sandwich ice cream

A processing technology and ice cream technology, which is applied to the processing technology field of compound persimmon jam sandwich ice cream, can solve the problems of unreliable evaluation results, sensory evaluation easily affected by personal subjective, and achieve the effects of improving scientificity, delicate taste and easy digestion.

Inactive Publication Date: 2020-09-18
HEBEI AGRICULTURAL UNIV.
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  • Abstract
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Problems solved by technology

Traditional sensory evaluation is susceptible to personal subjective influence, resulting in unreliable evaluation results

Method used

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  • Processing process of compound persimmon-jam sandwich ice cream
  • Processing process of compound persimmon-jam sandwich ice cream
  • Processing process of compound persimmon-jam sandwich ice cream

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Embodiment Construction

[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0026] refer to figure 1 , a kind of processing technology of compound persimmon jam sandwich ice cream, comprises the steps:

[0027] Step 1: Making ice cream toppings

[0028] In the production of compound persimmon jam sandwich ice cream ingredients, the fixed amount of drinking water added is 100ml, the added amount of fragrant gel carrageenan is 0.4%, citric acid is 0.1%, maltodextrin is 0.3%, locust bean gum is 0.3%, gelatin is 0.3%, Add ...

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Abstract

The invention discloses a processing process of compound persimmon jam sandwich ice cream. The processing process comprises the following steps: (1) producing an outer ice cream material; and (2) producing an inner ice cream material. Crystallized fructose, a compound ice cream emulsifying stabilizer and a compound persimmon jam are taken as the main raw materials and are used for developing novelsandwich ice cream. By considering three factors, namely the addition amounts of the crystallized fructose, the compound ice cream emulsifying stabilizer and the compound persimmon jam, taking a fuzzy mathematics sensory score as a response value and carrying out a response surface experiment based on a single factor experiment, the obtained optimal process of the compound persimmon jam sandwichice cream contains the following components according to the addition amounts: 20.21% of the crystallized fructose, 42% of the compound ice cream emulsifying stabilizer, 24.35% of the compound persimmon jam, 0.4% of fragrant carrageenan, 0.1% of citric acid, 0.3% of maltodextrin, 0.3% of locust bean gum, 0.3% of gelatin, 0.2% of a fresh milk essence and 4% of whole milk sweet milk powder. The prepared compound persimmon jam sandwich ice cream has fresh and cool fragrance of persimmons, fine and smooth tissues and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing technology of compound persimmon jam sandwich ice cream. Background technique [0002] China is a big persimmon producing country, and its output accounts for about 70% of the world's total output. Persimmons are rich in nutrients and contain sugars such as sucrose and glucose, as well as proteins, inorganic salts, fruit acids, and starch. It also contains medicinal ingredients vitamins, carotene, choline, flavonoid glycosides and a variety of active amino acids. Carrots contain carotenoids, sugars, proteins, fats and multivitamins, which have high health value. Traditional sensory evaluation is susceptible to personal subjective influence, resulting in unreliable evaluation results. Contents of the invention [0003] The object of the present invention is to provide a processing technology of compound persimmon jam sandwich ice cream, the prepared composite persim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/34A23G9/38A23G9/32A23G9/48
CPCA23G9/42A23G9/34A23G9/38A23G9/32A23G9/48A23V2002/00
Inventor 徐慧马晓燕柳毅张先舟张蕴哲张伟杨倩赵丛枝
Owner HEBEI AGRICULTURAL UNIV.
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