White spirit containing ice cream and preparation method thereof

Abstract

The invention relates to white spirit containing ice cream and a preparation method thereof. The white spirit containing ice cream is prepared from the following raw materials in percentage by mass: 10%-20% of milk powder, 3%-5% of cream, 5%-8% of vegetable oil, 9%-19% of a sweetening agent, 0.2%-0.3% of a stabilizer, 5%-30% of white spirit containing jam and the balance of water. The white spirit containing jam contains 4%-5% of white spirit in percentage by mass; The white spirit containing jam is prepared from the following raw materials in percentage by mass: 8%-15% of white granulated sugar, 0.4%-0.8% of a jam stabilizer, 2.5%-4% of citric acid, 20%-40% of fruit juice, 4%-5% of white spirit and the balance of water. The jam stabilizer comprises hydroxypropyl distarch phosphate, Arabic gum and sucrose fatty acid ester. The mass ratio of the hydroxypropyl distarch phosphate, the Arabic gum and the sucrose fatty acid ester is (0.1-0.2): (0.1-0.3): (0.2-0.3).

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an ice cream containing liquor and a preparation method thereof. Background technique [0002] Ice cream is a frozen drink, and its unique taste gives people a cool and enjoyable experience, especially in summer to prevent heatstroke and cool down. Through the innovation of raw materials and equipment, ice cream products have been diversified in recent years, but there is still room for improvement. [0003] Adding white wine to ice cream products, because white wine has alcohol coagulation effect on protein, the protein is deformed, and the protein network structure is destroyed, resulting in poor melting resistance of the product; in addition, the product has protein denatured particles after freezing, and the taste is poor. Contents of the invention [0004] Therefore, the first technical problem to be solved by the present invention is to provide a kind of jam containing wh...

AI Technical Summary

Problems solved by technology

[0004] Therefore, the first technical problem to be solved by the present invention is to provide a kind of jam containing white wine, so that the white wine can be well dispersed without causing local uneven mixing and causing protein denaturation, which can be applied to ice cream containing white wine, solving the problem of Adding white wine to ice cream products, because white wine has alcohol coagulation effect on protein, the protein denatures and the protein network structure is destroyed, resulting in poor melting resistance of the product, and there are protein denatured particles in the product after freezing, and the defect of poor taste

[0005] The second technical problem to be solved by the present invention is to overcome the problem of adding white wine to ice cream products in the prior art. Because white wine has an alcohol coagulation effect on protein, the protein will be denatured and the protein network structure will be destroyed, resulting in poor melting resistance of the product; in addition, After freezing, the product has protein denatured particles and poor taste

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