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Making method of sesame paste ice cream with soft mouth feel

A production method and technology of sesame paste, applied in food preparation, frozen desserts, food science, etc., to achieve the effect of easy storage, moderate hardness and no dripping

Active Publication Date: 2012-10-31
祐康食品(杭州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sesame paste ice cream and ordinary sesame paste produced by this method are generally in a viscous state with low fluidity at room temperature, and will condense into a relatively hard solid state at -15°C, making cold drinks, which greatly affects the taste
The existing raw material ratio is not reasonable enough, the taste is poor, and the production method is backward
However, similar products in the market mostly use a combination of sugar, syrup, water, starch and stabilizers to prepare tahini. The aroma and color are mainly supplemented by flavors and pigments, which cannot maintain the natural taste of tahini, and the taste is hard or unable to maintain shape, which seriously affects Finished Organization Status

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Add 2 kg of salad oil to the bottom of the pot with 200 kg of black sesame after removing impurities, stir fry and mature, the frying temperature is 140-160°C, the speed of the stirrer is 100 rpm, and the frying time is 22 minutes After frying, 201 kg of cooked sesame seeds are obtained. The cooked sesame seeds are required to have a natural aroma and no bad smells such as burnt burn caused by over-frying.

[0024] Grind the cooked sesame seeds twice with a primary grinder to make coarse sesame crumbs, the fineness of which reaches 40 mesh; then put the coarse sesame crumbs into a fine grinding tank, add 30 kg of palm oil and stir well. Open fine grinder and start grinding, when fineness reaches 50 ± 5um, obtain 225 kilograms of black sesame paste.

[0025] Add 200 kg of white sugar, 300 kg of maltose syrup (water content 25%), 4 kg of sodium carboxymethyl cellulose, 2.5 kg of guar gum, and 3 kg of sesame oil to 100 kg of black sesame paste, and mix well to make the fil...

Embodiment 2

[0029] The difference between this embodiment and embodiment 1 is that in the milk shell raw material of the embodiment, 3 kg of monoglyceride is replaced by 3 kg of guar gum. Other raw materials and preparation methods are all the same and will not be repeated here.

Embodiment 3

[0031] The difference between this example and Example 1 is that, in the milk shell raw material of the example, 3 kilograms of monoglycerides are replaced by 3 kilograms of xanthan gum. Other raw materials and preparation methods are all the same and will not be repeated here.

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PUM

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Abstract

The invention relates to sesame paste ice cream with soft mouth feel and a making method thereof, belonging to raw material components and a production technology method of a cold drink product. The sesame paste ice cream with soft mouth feel comprises an ice cream casing and inner stuffing, wherein the ice cream casing comprises the following raw material components: 160 parts by weight of whitegranulated sugar, 50 parts by weight of black sesame seed, 55 parts by weight of whole milk powder, 30 parts by weight of palm oil of 24 degrees, 3 parts by weight of emulsion stabilizer, 2 parts by weight of sesame oil, 0.5 part by weight of essence and the balance of water; the total weight of the raw materials is 1000 parts by weight. The invention has the advantages of reasonable raw materialcomponents, abundant nutrition of the product, good mouth feel, good taste and soft mouth feel, and sesame paste can not be changed into hard solids at low temperature of minus15 DEG C to minus 22 DEG C.

Description

technical field [0001] The invention relates to a sesame paste ice cream with soft mouthfeel and a preparation method thereof, which belongs to the raw material components and production process of cold drink products. Background technique [0002] As consumers have higher and higher requirements for diversified cold drink products. Cold drink products have gradually developed from a single function of relieving heat and quenching thirst in the past to a complex of nutrition, health care, hobby and fashion. Black sesame and black sesame paste products have always been traditional delicacies of the Chinese nation, and black sesame has rich nutritional and health functions. Various sesame-flavored cold drinks and snacks are loved by consumers of all walks of life. The Chinese patent No. 92103054.1 has announced a kind of production method of making cold milk cake containing black sesame. Mature, sterilize, and film-filled frozen to produce columnar black sesame cold milk ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/42A23G9/36A23L1/38A23L1/29A23L25/10A23L33/00
Inventor 惠源
Owner 祐康食品(杭州)有限公司
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