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Potato ice cream

A technology of ice cream and potato, applied in the field of ice cream

Inactive Publication Date: 2013-04-10
张占斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this stage, no manufacturer has applied potatoes to the production of ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: 10% of mashed potatoes, 15% of white granulated sugar, 2% of shortening, 10% of whole milk powder, 4% of glucose syrup, 0.5% of emulsification stabilizer, 0.1% of fresh milk essence, and the balance is water.

Embodiment 2

[0010] Embodiment 2: 50% of mashed potatoes, 14% of white granulated sugar, 5% of shortening, 6% of whole milk powder, 5% of glucose syrup, 0.5% of emulsification stabilizer, 0.1% of fresh milk essence, and the balance is water.

Embodiment 3

[0011] Embodiment 3: 30% of mashed potatoes, 13% of white granulated sugar, 3.5% of shortening, 2% of whole milk powder, 3% of glucose syrup, 0.5% of emulsion stabilizer, 0.1% of fresh milk essence, and the balance is water.

[0012] The technological process of the invention is as follows: potato cleaning, peeling, color protection, slicing, rinsing, steaming, mashing into puree, blending, sterilization, homogenization, cooling, aging, freezing, filling, hardening, refrigeration, and finished product.

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PUM

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Abstract

The invention relates to an ice cream, and specifically relates to a potato ice cream. The potato ice cream has a great taste, and abundant nutrition. A technical scheme adopted by the invention is characterized in that the potato ice cream comprises 10-50wt% of meshed potato, 13-15wt% of white granulated sugar, 2-5wt% of shortening oil, 2-10wt% of whole milk powder, 3-5wt% of a glucose syrup, 0.5wt% of an emulsification stabilizing agent, 0.1wt% of a fresh milk essence, and the balance water.

Description

Technical field: [0001] The present invention relates to an ice cream, more particularly, relates to a kind of potato ice cream. Background technique: [0002] Potatoes have high nutritional and medicinal value. It is rich in starch, a small amount of fat, a lot of protein and 8 kinds of essential amino acids needed by the human body. Generally, fresh potatoes contain 9-30% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. In addition, they also contain minerals such as phosphorus and iron, inorganic salts and various vitamins. The content of C is particularly abundant. Potatoes contain fewer calories than typical cereals, making them an ideal diet food. Regular consumption has positive effects on improving intestinal function, preventing fat deposition and cardiovascular and cerebrovascular diseases, and is a good food worthy of development and utilization. [0003] With the continuous development of the national economy and the continuous improvement of ...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/42
Inventor 张占斌
Owner 张占斌
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