Red date ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream

Abstract

The present invention discloses red date ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream. The red date ice cream powder consists of the following raw materials in mass ratios: 250 kg of white granulated sugar, 142.5 kg of dextrose monohydrate, 100 kg-600 kg of soybean milk powder, 80 kg of red date powder, 2 kg of edible salt, 7.5 kg of molecular distillated monoglyceride, 7.5 kg of sucrose fatty acid esters, 2.5 kg of CMC, 1.5 kg of xanthan gum, 2.5 kg of guar gum and 4 kg of a red date powder essence. Products present a natural red date flesh color, are even in color and luster, have a special fragrance of the soybeans and a mellow fragrance of the red dates, and are delicate and smooth in textures, and fragrant, sweet and tasty. The natural red date essence is a purely natural red date deep processing product, so that the red date ice cream powder is mellow in complete in aroma, natural and life-like, smooth and full in mouthfeel, coordinated and soft, good in mobility, free of precipitates, and stable in color, retains the unique aroma of the red dates, also retains the natural color and luster of the red dates, and combines the active ingredients of the red dates.

Description

technical field

[0001] The invention belongs to the technical field of food preparation, in particular to a jujube ice cream powder and a preparation method thereof. Background technique

[0002] Ice cream (ice cream) is made from water, milk and / or dairy products, sugar, edible oil, etc. The volume-expanded frozen food made has delicate, soft and smooth taste, cool and delicious taste.

[0003] Ice cream is a food that contains air. The air is mixed in during the freezing process of the ice cream. The air mixed in has a great influence on the texture of the ice cream. If the ice cream does not contain air, its texture will be very hard and the taste will be poor. The freezing of ice cream is a process of forced stirring while freezing. It is generally completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice cream machine, etc. Therefore, according to the traditional production process, if you want to make ...

Examples

preparation example Construction

[0033] Such as figure 1 Shown: the preparation method of the jujube ice cream powder that the embodiment of the present invention provides, comprises the following steps:

[0034] S101: Boil 100kg-600kg of soybean milk powder and water to obtain a mixture of water and soybean milk powder; fully stir the mixture and add 250kg of white sugar, 197.3kg of glucose monohydrate, 2kg of table salt, 7.5kg of molecularly distilled monoglyceride, sucrose Fatty acid ester 7.5kg, CMC1.8kg, obtain ice cream water mixture;

[0035] S102: adding 1.2kg of xanthan gum and 2.7kg of guar gum to the obtained ice cream water mixture, and uniformly stirring and mixing again;

[0036] S103: under the condition of stirring, slowly add the mixture obtained in step 2 into water at 35°C-45°C, after all the mixture is dissolved, add 80 kg of red date powder in sequence, dissolve and stir evenly to prepare a mixture;

[0037] S104: Heating the mixture prepared in step 3 to 60°C-65°C, keeping it warm for ...

Embodiment 1

[0047] The jujube ice cream powder provided by the embodiment of the present invention is composed of 250kg of white granulated sugar, 142.5kg of glucose monohydrate, 100kg to 600kg of soybean milk powder, 80kg of red date powder, 2kg of salt, 7.5kg of molecularly distilled monoglyceride, and 7.5kg of sucrose fatty acid ester according to the mass ratio. kg, CMC 2.5kg, xanthan gum 1.5kg, guar gum 2.5kg, jujube powder essence 4kg.

[0048] The preparation method of the jujube ice cream powder that the embodiment of the present invention provides comprises the following steps:

[0049] Step 1, boil 100kg of soybean milk powder and water together to obtain a mixture of water and soybean milk powder; fully stir the mixture into 250kg of white sugar, 197.3kg of glucose monohydrate, 2kg of salt, 7.5kg of molecularly distilled monoglyceride, sucrose fat Ester 7.5kg, CMC1.8kg, obtain ice cream water mixture;

[0050]Step 2, add xanthan gum 1.2kg, guar gum 2.7kg in the ice cream water...

Embodiment 2

[0056] The jujube ice cream powder that the embodiment of the present invention provides, according to mass ratio, by white granulated sugar 250kg, glucose monohydrate 142.5kg, soybean milk powder 600kg, red date powder 80kg, salt 2kg, molecular distillation monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2.5kg, xanthan gum 1.5kg, guar gum 2.5kg, jujube powder essence 4kg.

[0057] The preparation method of the jujube ice cream powder that the embodiment of the present invention provides comprises the following steps:

[0058] Step 1, boil 600kg of soybean milk powder and water together to obtain a mixture of water and soybean milk powder; fully stir the mixture into 250kg of white sugar, 197.3kg of glucose monohydrate, 2kg of salt, 7.5kg of molecularly distilled monoglyceride, sucrose fat Ester 7.5kg, CMC1.8kg, obtain ice cream water mixture;

[0059] Step 2, add xanthan gum 1.2kg, guar gum 2.7kg in the ice cream water mixture obtained, carry out uniform stirring an...

technical field

[0001] The invention belongs to the technical field of food preparation, in particular to a jujube ice cream powder and a preparation method thereof. Background technique

[0002] Ice cream (ice cream) is made from water, milk and / or dairy products, sugar, edible oil, etc. The volume-expanded frozen food made has delicate, soft and smooth taste, cool and delicious taste.

[0003] Ice cream is a food that contains air. The air is mixed in during the freezing process of the ice cream. The air mixed in has a great influence on the texture of the ice cream. If the ice cream does not contain air, its texture will be very hard and the taste will be poor. The freezing of ice cream is a process of forced stirring while freezing. It is generally completed by special freezing equipment, such as ice cream continuous freezing machine, ice cream puffing machine, soft ice cream machine, etc. Therefore, according to the traditional production process, if you want to make ...

Examples

preparation example Construction

[0033] Such as figure 1 Shown: the preparation method of the jujube ice cream powder that the embodiment of the present invention provides, comprises the following steps:

[0034] S101: Boil 100kg-600kg of soybean milk powder and water to obtain a mixture of water and soybean milk powder; fully stir the mixture and add 250kg of white sugar, 197.3kg of glucose monohydrate, 2kg of table salt, 7.5kg of molecularly distilled monoglyceride, sucrose Fatty acid ester 7.5kg, CMC1.8kg, obtain ice cream water mixture;

[0035] S102: adding 1.2kg of xanthan gum and 2.7kg of guar gum to the obtained ice cream water mixture, and uniformly stirring and mixing again;

[0036] S103: under the condition of stirring, slowly add the mixture obtained in step 2 into water at 35°C-45°C, after all the mixture is dissolved, add 80 kg of red date powder in sequence, dissolve and stir evenly to prepare a mixture;

[0037] S104: Heating the mixture prepared in step 3 to 60°C-65°C, keeping it warm for ...

Embodiment 1

[0047] The jujube ice cream powder provided by the embodiment of the present invention is composed of 250kg of white granulated sugar, 142.5kg of glucose monohydrate, 100kg to 600kg of soybean milk powder, 80kg of red date powder, 2kg of salt, 7.5kg of molecularly distilled monoglyceride, and 7.5kg of sucrose fatty acid ester according to the mass ratio. kg, CMC 2.5kg, xanthan gum 1.5kg, guar gum 2.5kg, jujube powder essence 4kg.

[0048] The preparation method of the jujube ice cream powder that the embodiment of the present invention provides comprises the following steps:

[0049] Step 1, boil 100kg of soybean milk powder and water together to obtain a mixture of water and soybean milk powder; fully stir the mixture into 250kg of white sugar, 197.3kg of glucose monohydrate, 2kg of salt, 7.5kg of molecularly distilled monoglyceride, sucrose fat Ester 7.5kg, CMC1.8kg, obtain ice cream water mixture;

[0050]Step 2, add xanthan gum 1.2kg, guar gum 2.7kg in the ice cream water...

Embodiment 2

[0056] The jujube ice cream powder that the embodiment of the present invention provides, according to mass ratio, by white granulated sugar 250kg, glucose monohydrate 142.5kg, soybean milk powder 600kg, red date powder 80kg, salt 2kg, molecular distillation monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2.5kg, xanthan gum 1.5kg, guar gum 2.5kg, jujube powder essence 4kg.

[0057] The preparation method of the jujube ice cream powder that the embodiment of the present invention provides comprises the following steps:

[0058] Step 1, boil 600kg of soybean milk powder and water together to obtain a mixture of water and soybean milk powder; fully stir the mixture into 250kg of white sugar, 197.3kg of glucose monohydrate, 2kg of salt, 7.5kg of molecularly distilled monoglyceride, sucrose fat Ester 7.5kg, CMC1.8kg, obtain ice cream water mixture;

[0059] Step 2, add xanthan gum 1.2kg, guar gum 2.7kg in the ice cream water mixture obtained, carry out uniform stirring an...

Images