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Low-energy ice cream and preparation method thereof

An ice cream and low-energy technology, applied in the field of low-energy ice cream and its manufacturing, can solve the problems of high fat content and high energy, and achieve the effects of increasing puffing, reducing costs, and improving bean flavor

Inactive Publication Date: 2014-07-23
CHAOZHOU CHENXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a low-energy ice cream in order to overcome the defects of traditional ice cream, such as high fat content and high energy, which is beneficial to human health and meets the relevant national food hygiene standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] After cleaning the selected mung beans, dry and powder them, adjust the water content to 14%, and then expand them with a twin-screw extruder. Extrusion requires the temperature of the raw materials to reach 145°C, and the screw speed of the extruder is 650r / min. , the processing time is 0.5min, and the puffed soybean flour is crushed and sieved (40 mesh) for later use. The formula of low-energy ice cream: 5.5% milk powder, 5.5% whey powder, 4.5% puffed whole soybean powder, 10% white sugar, 1.5% cream, 3% palm oil, 0.12% monoglyceride, 0.13% CMC, 0.06 % spices (60% of mung bean essence and 40% of maltol), 0.01% of sucralose (500 times sweeter), 69.68% of water. Heat the puffed soybean powder and other ice cream raw materials to 46°C in the blending tank, stir evenly at high speed, then conduct ultra-high temperature instantaneous sterilization at 128°C for 8s in the ultra-high temperature instant sterilizer, and conduct 18MPa in the homogenizer After the high-pressure...

Embodiment 2

[0037] After cleaning the selected red beans, dry and powder them, adjust the water content to 15%, and then expand them with a twin-screw extruder. Extrusion requires the temperature of the raw materials to reach 150°C, and the screw speed of the extruder is 720r / min. . The processing time is 0.4min, and the puffed soybean flour is crushed and sieved (50 mesh) for later use. The formula of low-energy ice cream: use 5.0% milk powder, 5.4% whey powder, 4.6% puffed whole soybean powder, 10.5% white sugar, 1.4% cream, 3.1% palm oil, 0.11% monoglyceride, 0.14% CMC, 0.06% spices (50% red bean essence and 50% maltol), 0.01% sucralose (500 times sweeter), 69.68% water. Heat the puffed soybean flour and other ice cream raw materials to 48°C in the blending tank, stir evenly at high speed, then conduct ultra-high temperature instantaneous sterilization at 128°C for 8s in the ultra-high temperature instantaneous sterilizer, and perform high-pressure 19MPa in the homogenizer Homogeniza...

Embodiment 3

[0039] After cleaning the selected mung beans, dry and powder them, adjust the water content to 14.5%, and then expand them with a twin-screw extruder. Extrusion requires the temperature of the raw materials to reach 135°C, and the screw speed of the extruder is 700r / min. , the processing time is 0.45min, and the puffed soybean flour is crushed and sieved (60 mesh) for later use. The formula of low-energy ice cream: 5.3% milk powder, 5.7% whey powder, 4.4% puffed whole soybean powder, 10.2% white sugar, 1.8% cream, 2.5% palm oil, 0.11% monoglyceride, 0.14% CMC, 0.06 % spices (of which mung bean flavor accounts for 55%, maltol accounts for 45%), 0.01% sucralose (500 times sweeter), 69.78% water. Heat the puffed soybean powder and other ice cream raw materials to 46°C in the blending tank, stir evenly at a high speed, then conduct ultra-high temperature instantaneous sterilization at 130°C for 7s in the ultra-high temperature instant sterilizer, and conduct 16MPa in the homogeni...

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Abstract

The invention relates to the technical field of food processing, and in particular discloses low-energy ice cream and a preparation method thereof. The low-energy ice cream comprises the following components in percentage by weight: 4.5 to 6.0% of milk powder, 5 to 6% of whey powder, 4 to 5.5% of puffed full-bean powder, 8 to 11% of white granulated sugar, 1.2 to 1.8% of cream, 2.5 to 3.5% of palm oil, 0.1 to 0.15% of glycerin monostearate, 0.1 to 0.15% of CMC (Carboxy Methylated Cellulose), 0.05 to 0.07% of perfume, 0.009 to 0.011% of sucralose, and 65.82 to 74.55% of water. According to the preparation method, the ice cream is aerated before congelation, so that the content of air of the materials is increased, and the organization of the ice cream is basically unchanged, and thus the expansion rate of the ice cream subjected to congelation can be up to more than 100%, and as a result, the taste and the quality of the ice cream are improved; energy of the ice cream prepared by adopting the method is decreased by 20% compared with that of traditional ice cream.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-energy ice cream and a manufacturing method thereof. Background technique [0002] In recent years, with the continuous improvement of people's living standards, consumers pay more and more attention to the nutrition and health effects of food. People pay more and more attention to low-sugar and low-fat food. Ice cream products are the favorite food of most consumers. With the Consumers' demand for products has shifted, and low-sugar, low-fat high-quality ice cream products are bound to become the goal pursued by people. Low-energy ice cream can solve the contradiction between consumers' appetite and health, and has good development prospects and huge market potential. The Chinese invention patent with the application number 201310212220.6 discloses a low-energy ice cream and its preparation method. In this patent, lecithin is used to replace high-calorie animal fa...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/42A23G9/46
Inventor 林安新陈宇林应新徐永平林依梓李远志张书弦
Owner CHAOZHOU CHENXIN FOOD
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