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Preparation method of ice powder product

A technology of ice powder and production process, which is applied in the field of food processing, which can solve the problems of inconvenient eating, unsatisfactory sanitation, poor quality preservation effect, etc., and achieve the effect of convenient consumption, good quality preservation effect and difficult hydration

Pending Publication Date: 2021-04-20
龙岩嘉麒生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional ice making, but because the slurry cannot condense after high temperature, the ice powder made by the traditional method is easy to hydrate, and the quality preservation effect is poor. Not only the hygiene does not meet the requirements, but also it is very inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of ice powder, comprising citric acid, broken wall purslane and ice powder, the mass ratio of citric acid, broken wall purslane and ice powder is 0.05:6:100;

[0022] The raw materials of the ice powder powder include: 1.5% carrageenan, 1.5% konjac gum, 0.1% locust bean gum, 0.5% dried grass jelly powder, 0.05% potassium citrate, 0.05% gardenia yellow, and 0.01% sucralose , and the balance is glucose.

[0023] Broken purslane is prepared by the following process: freeze 10kg of water to -10°C to form ice particles with a particle size of 40 mesh, add the ice particles to the grinding tank, add 60kg of purslane under stirring, and grind at -1°C for 60 minutes , the grinding speed is 100 rev / min, stand at room temperature until the ice particles melt, and the broken purslane is obtained.

[0024] The manufacture craft of above-mentioned ice powder, comprises the steps:

[0025] S1, mix the raw materials of ice powder evenly;

[0026] S2. Add the ice powder to th...

Embodiment 2

[0029] A kind of ice powder, comprising citric acid, broken wall purslane and ice powder, the mass ratio of citric acid, broken wall purslane and ice powder is 0.15:2:100;

[0030] The raw materials of ice powder powder include: 2.0% carrageenan, 0.5% konjac gum, 0.5% locust bean gum, 0.1% dried grass jelly powder, 0.2% potassium citrate, 0.01% gardenia yellow, 0.015% sucralose , and the balance is white granulated sugar.

[0031] Broken purslane is prepared by the following process: freeze 20kg of water to -5°C to form ice particles with a particle size of 60 mesh, add the ice particles to the grinding tank, add 40kg of purslane under stirring, grind at 0°C for 30 minutes, The grinding speed is 400 rev / min, and it is allowed to stand at room temperature until the ice particles melt to obtain broken wall purslane.

[0032] The manufacture craft of above-mentioned ice powder, comprises the steps:

[0033] S1, mix the raw materials of ice powder evenly;

[0034] S2. Add the i...

Embodiment 3

[0037] A kind of ice powder, comprising citric acid, broken wall purslane and ice powder, the mass ratio of citric acid, broken wall purslane and ice powder is 0.08:5:100;

[0038] The raw materials of ice powder powder include: 1.6% carrageenan, 1.2% konjac gum, 0.2% locust bean gum, 0.4% dried grass jelly powder, 0.1% potassium citrate, 0.04% gardenia yellow, 0.012% sucralose , and the balance is glucose.

[0039] Broken purslane is prepared by the following process: freeze 12kg of water to -8°C to form ice particles with a particle size of 45 mesh, add the ice particles to the grinding tank, add 55kg of purslane under stirring, and grind for 40 minutes at -0.5°C , the grinding speed is 300 rev / min, stand at room temperature until the ice particles melt, and the broken purslane is obtained.

[0040] The manufacture craft of above-mentioned ice powder, comprises the steps:

[0041] S1, mix the raw materials of ice powder evenly;

[0042] S2. Add the ice powder to the norma...

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PUM

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Abstract

The invention discloses an ice powder product. The ice powder product comprises citric acid and ice powder, wherein the mass ratio of the citric acid to the ice powder is (0.05-0.15) to 100. The ice powder product comprises the following raw materials in percentage by mass: 1.5-2.0% of carrageenan, 0.5-1.5% of konjac gum, 0.1-0.5% of locust bean gum, 0.1-0.5% of mesona chinensis benth dry powder, 0.05-0.2% of potassium citrate, 0.01-0.05% of gardenia yellow, 0.01-0.015% of sucralose and the balance of white granulated sugar and / or glucose. The invention discloses a preparation process of the ice powder product. The preparation process comprises the following steps: uniformly mixing the raw materials of the ice powder product; adding the ice powder into normal-temperature water in a stirring state, and performing stirring; and raising the temperature of a system to 60-70 DEG C, continuously raising the temperature to 75-85 DEG C, adding the citric acid, raising the temperature to 80-90 DEG C, performing filtering, performing filling and performing sterilizing to obtain the ice powder product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making ice powder. Background technique [0002] With the progress of social economy and the acceleration of the pace of life, people's awareness of their own health and food is constantly improving. Ice powder is also called jelly. It is a delicacy in summer and a traditional snack in Sichuan and Chongqing. The traditional ice powder is made of ice powder seeds as the main ingredient. The specific preparation method is to weigh the ice powder seeds and put them into spun bags , tie the mouth, put the spun bag into the container, add water at a ratio of 1:20-40, knead the juice by hand, put it in a cool place, condense into blocks, add sugar and other condiments, and then eat. [0003] In traditional ice making, the ice powder made by the traditional method is easy to hydrate because the juice cannot condense after high temperature, and the quality preservat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/10A23L29/00
Inventor 曹华斌赖灿明李敏李周恩
Owner 龙岩嘉麒生物科技有限公司
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