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Preparation technology of pulp ice cream

A preparation process and ice cream technology, applied in the field of ice cream preparation technology, can solve the problems of single taste, high fat, high calorie, etc., and achieve the effect of delicate and smooth taste

Inactive Publication Date: 2012-04-25
陈超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, ice cream is made of sucrose, milk powder, margarine and emulsification stabilizers. It has the characteristics of delicate, smooth, sweet and attractive taste. Consumers who are obese and want to reduce blood fat and lose weight will bring a certain psychological burden, and the taste is single, and there is no seafood-flavored ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, the making of mango ice cream, 200 grams of mango grains; 200 grams of light cream; 600 grams of pure milk; 1000 grams of purified water; 500 grams of ice cream powder. The process steps are: (1) Stir the ice cream powder evenly with pure water, then slowly pour it into the activated mixing tank to make it melt completely, add light cream, pure milk and mango slices in turn, and stir evenly. (2) After all the ingredients are mixed evenly, the mixture is homogenized at a flow rate of 150-200m / s, and the particle diameter of the main material reaches 1-2um; (3) Aging is divided into two stages: the first stage: temperature 15-18 ℃, keep it for 2-3h, make the emulsifier in whipped cream and pure milk fully expand, and carry out the hydration reaction; the second stage: cool down to 2-3℃, keep it for 3-4h, make the material fully hydrated, to further improve Its viscosity and stability; (4) Freezing and hardening: Freezing temperature: minus 4°C-minus 6°C, har...

Embodiment 2

[0015] Embodiment 2, the making of banana and apple ice cream, 100 grams of banana grains, 100 grams of apple grains; 200 grams of light cream; 600 grams of pure milk; 1000 grams of purified water; 500 grams of ice cream powder. The process steps are: (1) Stir the ice cream powder evenly with pure water, then slowly pour it into the activated mixing tank to make it melt completely, add light cream, pure milk, apple grains, banana grains in turn, and stir uniform. (2) After all the ingredients are mixed evenly, the mixture is homogenized at a flow rate of 150-200m / s, and the particle diameter of the main material reaches 1-2um; (3) Aging is divided into two stages: the first stage: temperature 15-18 ℃, keep it for 2-3h, make the emulsifier in whipped cream and pure milk fully expand, and carry out the hydration reaction; the second stage: cool down to 2-3℃, keep it for 3-4h, make the material fully hydrated, to further improve Its viscosity and stability; (4) Freezing and hard...

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PUM

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Abstract

A preparation technology of a pulp ice cream belongs to the technical field of cold drink manufacturing. The ice cream comprises raw materials of pulp, light cream, pure milk, purified water and ice cream powder. A raw material proportion is as below: 200 g of fruit granules, 200 g of light cream, 600 g of pure milk, 1000 g of purified water and 500 g of ice cream powder. The invention has beneficial effect that the ice cream has maintained fine and smooth mouthfeel, efficacies of cooling, preventing diseases, expelling toxin, clearing throat, promoting the secretion of saliva and beautifying, and also has tasty pulp flavor and health care effect.

Description

Technical field [0001] The invention belongs to the field of cold drink production technology, and in particular relates to a preparation technology of ice cream containing pulp. technical background [0002] In the hot summer, people like to use various ice creams as food to cool off the heat. Generally, ice cream is made of sucrose, milk powder, margarine and emulsification stabilizers. It has the characteristics of delicate, smooth, sweet and attractive taste. Consumers who are obese and want to reduce blood fat and lose weight will bring a certain psychological burden, and the taste is single, and there is no seafood-flavored ice cream. Contents of the invention [0003] The purpose of the present invention is to provide a health-care ice cream with a delicious pulp flavor that can not only keep the taste of the ice cream fine and smooth, but also have the functions of heatstroke prevention and cooling, disease prevention and detoxification, clearing throat and promot...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 陈超孙江楠
Owner 陈超
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