Triphala sorbet ice cream product and manufacturing process.

Abstract

OCR The Triphala sorbet ice cream product and its manufacturing process include Triphala juice and water. Clean ingredients, sweeteners, acidifiers, stabilizers, and salt are used in the manufacturing process. Combine all ingredients, heat, then cool. Refrigerate before blending. Make ice cream in a machine and then store it at -18 to -20 degrees Celsius for 24 hours. The Triphala sorbet ice cream product, which is an ice cream product without cow's milk ingredients, has a quantity of... Low in sugar and enhanced with the herbal benefits of Triphala.

Claims

OCR 09WP 19 / 02 / 2569 1. Triphala sorbet ice cream product, which includes: a) Triphala juice 13.00 - 17.00 percent by weight. b) Clean water, 50.00 - 55.00 percent by weight. c) Sweeteners 30.00 - 32.00 percent by weight. d) Acidifying agent 0.38 - 0.41 percent by weight. c) Stabilizer 0.78 - 0.92 percent by weight. f) Salt 0.08 - 0.12 percent by weight 2. Triphala sorbet ice cream product, pursuant to claim 1, where the sweeteners used are selectable. From sugar, glucose syrup, erythritol, maltitol, stevia syrup, or any one of the following. Mix together 3. Triphala sorbet ice cream product, pursuant to claim 1, where the acidity agent is selectable. Citric acid or malic acid, either individually or in a mixture thereof.

4. Triphala sorbet ice cream product, pursuant to claim 1, where selectable stabilizers are available. Derived from guar gum, pectin, xanthan gum, or carrageenan, individually or in combination.

5. The manufacturing process for the Triphala sorbet ice cream product, as per any one of claims 1 through 4, is as follows: The steps are as follows: a) Boil the Triphala mixture with clean water and sweetener. b) Gradually add the salt, acidifier, and stabilizer to the water obtained from step a). And mix the ingredients until they are well combined. c) Boil the liquid from step b) until it reaches a temperature of 78-82 degrees Celsius for 13-17 minutes. Then remove it from the stove. d) Cool the liquid from step c) until its temperature reaches 4-6 degrees Celsius. e) Refrigerate the mixture from step d) for 16-20 hours. f) Blend the ingredients from step c) in an ice cream maker. c) Pack the ice cream obtained from step f) into a container and store it at a temperature of -18 to -20 degrees Celsius. After at least 24 hours, the product becomes Triphala sorbet ice cream.

6. Triphala sorbet ice cream product obtained from the manufacturing process as per claim 5.