Soft ice cream mix stored at normal temperature and preparation method of soft ice cream mix

Abstract

The invention relates to a soft ice cream mix stored at normal temperature and a preparation method of the soft ice cream mix. The soft ice cream mix stored at normal temperature comprises the following raw materials by weight percent: 70-75 percent of cow milk, 8.5-10 percent of white granulated sugar, 3.8-4.2 percent of dried skim milk, 3.2-4 percent of maltodextrin, 6.5-7.5 percent of cream, 0.01-0.015 percent of edible salt, 0.26-0.3 percent of microcrystalline cellulose, 0.018-0.022 percent of carrageenan, 0.02-0.24 percent of monoglyceride, 0.018-0.022 percent of sorbitan monostearate, 0.016-0.018 percent of monoglyceride citrate, 0.024-0.028 percent of sodium carboxymethyl cellulose, 0.02-0.024 percent of locust bean gum, 0.12-0.14 percent of sodium bicarbonate, an appropriate amount of pigment, an appropriate amount of essence and the balance being water. The invention also provides the preparation method of the soft ice cream mix. With the adoption of the soft ice cream mix stored at normal temperature, the kinds of base materials of soft ice cream are enriched, the nutritive value of the product is improved greatly, and a brand new choice is provided for consumers.

Description

technical field [0001] The invention relates to a soft ice cream slurry stored at normal temperature and a preparation method thereof, belonging to the technical field of frozen drinks. Background technique [0002] In recent years, soft ice cream has become a popular new darling of street food, and various forms of soft ice cream products such as McDonald's, KFC, and DQ are all the rage. [0003] At present, the market share of domestic brands of soft ice cream is very low, and mainly some soft ice cream powder and low-temperature soft ice cream slurry. The raw material for making soft ice cream is soft ice cream slurry or soft ice cream dry powder. [0004] Soft ice cream slurry is divided into normal temperature, frozen or refrigerated slurry, its conventional formula is: milk powder 10%-12%, white sugar 9%-10%, maltodextrin 3%-4.2%, cream 8%-9% , emulsifier 0.28%-0.38%, stabilizer 0.24%-0.39%, appropriate amount of pigment, appropriate amount of flavor, and the balance...

AI Technical Summary

Problems solved by technology

[0006] In order to make the soft ice cream slurry achieve the purpose of storage at room temperature, the slurry needs to be sterilized by ultra-high temperature. , high solids soft ice cream slurries are difficult to pass through

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