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Fruit jelly ice cream and production method thereof

A production method and technology of ice cream, applied in frozen sweets, food science, applications, etc., can solve the problems of affecting the taste, slow melting of ice cream, etc., and achieve the effects of reduced storage, thick texture, and high resistance to melting

Active Publication Date: 2010-08-25
汕头市捷成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional jelly will form rough ice crystals after freezing, which will affect the taste, so it is usually stored at room temperature; while ice cream will slowly melt at room temperature, it needs to be stored under freezing conditions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] First, according to every 100 kilograms (kg) of jelly ice cream made, the following raw materials are equipped: 0.10kg of carrageenan, 0.15kg of konjac powder, 0.10kg of gelatin, 0.15kg of guar gum, 0.10kg of sodium carboxymethyl cellulose, Fat milk powder 4.00kg, monoglyceride 0.40kg, hydrogenated coconut oil 2.50kg, white sugar 23.00kg, sodium citrate 0.15kg, preservative 0.04kg (both potassium sorbate), sour agent (both lactic acid) 0.25kg, Edible essence 0.15kg, water 68.91kg.

[0057] The water of 68.91kg in the raw material is divided into four parts, is used in following steps (1-1), (1-2), (1-3) and (2-2) respectively. In the step (1-2), the water consumption is 2 / 10 of the water equipped in the raw material, i.e. 13.782kg; in the step (1-3), the weight of the water is 8 times of the gelatin weight, i.e. 0.80kg; the step ( In 2-2), the water consumption is 2 / 10 of the water equipped in the raw material, namely 13.782kg; the water of the remaining 40.546kg is us...

Embodiment 2

[0073] First, according to every 100 kilograms (kg) of jelly ice cream made, the following raw materials are equipped: 0.20kg of carrageenan, 0.245kg of konjac powder, 0.18kg of gelatin, 0.20kg of guar gum, 0.15kg of sodium carboxymethyl cellulose, Fat milk powder 5.00kg, monoglyceride 0.50kg, hydrogenated coconut oil 3.00kg, white sugar 24.00kg, sodium citrate 0.20kg, preservative 0.05kg (both sodium dehydroacetate), sour agent 0.30kg (both malic acid ), food essence 0.17kg, food coloring 0.01kg (both red yeast rice pigment), water 65.795kg.

[0074] The water of 65.795kg in the raw material is divided into four parts, is used in following steps (1-1), (1-2), (1-3) and (2-2) respectively. In the step (1-2), the water consumption is 2 / 10 of the water equipped in the raw material, i.e. 13.159kg; in the step (1-3), the weight of the water is 10 times of the gelatin weight, i.e. 1.8kg; the step ( In 2-2), the water consumption is 2 / 10 of the water equipped in the raw material, n...

Embodiment 3

[0090]First, according to every 100 kilograms (kg) of jelly ice cream made, the following raw materials are equipped: 0.30kg of carrageenan, 0.35kg of konjac powder, 0.25kg of gelatin, 0.25kg of guar gum, 0.20kg of sodium carboxymethyl cellulose, Fat milk powder 5.50kg, monoglyceride 0.60kg, hydrogenated coconut oil 3.50kg, white sugar 25.00kg, sodium citrate 0.25kg, preservative 0.1kg (both sodium diacetate), sour agent 0.35kg (both citric acid) , food essence 0.20kg, food coloring 0.02kg (both lemon yellow pigment), water 63.13kg.

[0091] The water of 63.13kg in the raw material is divided into four parts, is used in following steps (1-1), (1-2), (1-3) and (2-2) respectively. In the step (1-2), the water consumption is 2 / 10 of the water equipped in the raw material, i.e. 12.626kg; in the step (1-3), the weight of the water is 5 times of the gelatin weight, i.e. 1.25kg; the step ( In 2-2), the water consumption is 2 / 10 of the water equipped in the raw material, namely 12.62...

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Abstract

The invention relates to a fruit jelly ice cream, which is made from the following raw materials in weight by percent: 0.1 to 0.3 percent of carrageenan, 0.15 to 0.35 percent of konjaku flour , 0.1 to 0.25 percent of gelatin, 0.15 to 0.25 percent of guar gem, 0.1 to 0.2 percent of sodium carboxymethylcellulose, 4 to 5.5 percent of whole milk powder, 0.4 to 0.6 percent of monoglyceride, 2.5 to 3.5 percent of hydrogenated coconut oil, 23 to 25 percent of white granulated sugar, 0.15 to 0.25 percent of sodium citrate, 0.04 to 0.1 percent of preservative, 0.25 to 0.35 percent of acidity regulator, 0.15 to 0.2 percent of flavoring essence, 0 to 0.02 percent of food colorant and 63.13 to 68.91 percent of water. The invention also provides a production method of the fruit jelly ice cream. The fruit jelly ice cream has the taste of the fruit jelly under the atmospheric temperature, has the taste of the ice cream when in frozen, and can be transformed between the fruit jelly form and the ice cream form.

Description

technical field [0001] The invention relates to food, in particular to a jelly ice cream and a preparation method thereof. Background technique [0002] Jelly has the characteristics of crystal appearance, bright color, smooth and delicious taste, strong fragrance, and convenient eating. It is a healthy food with low calorie and high dietary fiber, and is deeply loved by people, especially women and children. [0003] Ice cream (also known as ice cream, English name ice cream) is a kind of frozen food with the characteristics of slippery, waxy, and cool taste. Protein, and higher sugar and fat), are also deeply loved by people, especially women and children. Since ice cream melts slowly at room temperature, it needs to be refrigerated during storage and transportation, and the storage and transportation costs are relatively high. [0004] Traditionally, jelly and ice cream are two separate products (i.e. jelly is jelly, and ice cream is ice cream). Traditional jelly will ...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/04
Inventor 黄林青
Owner 汕头市捷成生物科技有限公司
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