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Pumpkin ice-cream and method for producing the same

A technology of ice cream and pumpkin, which is applied in frozen sweets, food science, application, etc., can solve the problems that no pumpkin powder technology report has been seen, no product has been launched, etc., and achieve the effect of enriching the market, increasing varieties, and enriching nutrition

Inactive Publication Date: 2011-05-04
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, there is no technical report on using pumpkin powder to make ice cream, and no related products are listed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The formula of the pumpkin ice cream of the present embodiment is:

[0055] Pumpkin powder 4%, green tea juice 3%, white sugar 11%, maltose 4%, milk powder 8%, dextrin 4%, anhydrous cream 1%, coconut oil 2%, stabilizer 0.5% (monoglyceride 0.2%) + guar gum 0.3%), the balance of water.

[0056] Raw material standards: pumpkin powder is commercially available pumpkin powder, particle size 100-120 mesh, starch content of about 10%; green tea juice is commercially available green tea water extract concentrate, soluble solids (20°C refractometer method) The content is about 20%; the properties of each raw material meet the requirements of relevant quality standards.

[0057] The production method of the pumpkin ice cream in this embodiment is as follows: raw material pretreatment, material mixing→homogenization→sterilization→cooling→freezing→filling→inserting chopsticks→freezing→packaging→finished product. Specific operations include:

[0058] (1) Raw material pretreatment...

Embodiment 2

[0069] The formula of the pumpkin ice cream of the present embodiment is:

[0070] Pumpkin powder 3.7%, white sugar 11%, maltose 4%, milk powder 8%, dextrin 4%, anhydrous butter 1%, coconut oil 2.5%, stabilizer 0.5% (monoglyceride 0.2% + guar gum 0.3 %), water balance.

[0071] The production method of the pumpkin ice cream of the present embodiment is basically the same as embodiment 1.

[0072] The ice cream product of this embodiment has a total solid content of about 31%, a total sugar content of about 14% to 15%, a fat content of about 4.5%, and an expansion rate of basically 0; the product freezes firmly, is moderately soft and hard, and is easy to bite. Aroma and milky aroma, you can taste the taste and taste of starch retrogradation when eating, but it basically does not affect the overall state.

Embodiment 3

[0074] The formula of the pumpkin ice cream of the present embodiment is:

[0075] Pumpkin powder 2%, green tea juice (solid content about 20%) 2%, white sugar 10%, maltose 6%, milk powder 8%, dextrin 4%, coconut oil 2%, stabilizer 0.5% (monoglyceride 0.2% + guar gum 0.3%), the balance of water.

[0076] The production method of the pumpkin ice cream of the present embodiment is basically the same as in embodiment 1, wherein the air intake of the freezer in the freezing step is adjusted so that the ice cream expansion rate is about 20%.

[0077] The ice cream product of this embodiment is relatively soft, easy to bite, has a sandy mouthfeel, a faint pumpkin aroma and tea aroma, and no retrograded taste and mouthfeel.

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PUM

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Abstract

The invention provides a pumpkin ice cream bar and a preparation method thereof. The ice cream ingredients contain pumpkin powder which accounts for 0.5-10% of the total weight of the ice cream ingredients. The ice cream bar is made by homogenizing, sterilizing, cooling, freezing, mold filling and congealing in sequence after mixing the ingredients which include the pumpkin powder. The pumpkin ice cream bar of the invention combines the health care function of the pumpkin with ice cream by a reasonable formula and a proper process, thus providing a novel ice cream product with rich nutrients and health care function; furthermore, the produced pumpkin ice cream bar has delicious mouth feeling and meets the requirements of consumers for flavor, mouth feeling, nutrition and health care.

Description

technical field [0001] The invention relates to an ice cream and a production method thereof, in particular to a pumpkin ice cream containing pumpkin powder in ingredients and a production method thereof, belonging to the field of frozen drink processing. Background technique [0002] Ice cream (ice cream bar), compared with popsicles, has rich and delicious flavor and texture, and the price is lower than ice cream, and has a variety of varieties. It occupies an important share in my country's frozen beverage market. [0003] At present, there are many types of ice cream available in the market, and all businesses are seeking new breakthroughs in packaging, structure, and flavor. For example, in terms of flavor innovation, from milk flavor, fruit flavor, chocolate flavor to compound flavor, etc., but few Can further deepen innovation. [0004] As market competition continues to intensify and consumers have more and more requirements for food taste, nutrition and health, etc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42
Inventor 温红瑞张冲张耀强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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