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Ice-cream and preparation method thereof

A technology for ice cream and egg yolk liquid, applied in the field of ice cream, can solve the problems affecting production efficiency and product quality, unstable product properties, separation of material, liquid, water and emulsion, etc. Melting, enhancing natural effect

Inactive Publication Date: 2015-05-27
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If thickeners and emulsifiers are not added to ice cream raw materials, there will be phenomena such as water-emulsion separation of the feed liquid before freezing and fat accumulation after the feed liquid freezes during production, and the product also has problems such as unstable properties during the shelf life, which seriously affects production efficiency and product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] raw material:

[0022] Sucrose: 170 kg; cream: 10 kg; frozen egg yolk liquid containing 20% ​​(mass fraction) sucrose: 150 kg (including 120 kg of egg yolk liquid and 30 kg of sucrose); milk: 640 kg.

[0023] The preparation method comprises the following steps:

[0024] 1. Mix sucrose, cream and frozen egg yolk, add an appropriate amount of milk and stir to dissolve, then add the remaining milk and stir to obtain a mixture (containing 200 kg of sucrose);

[0025] 2. Raise the temperature of the mixed material liquid to 95°C and keep it warm for 30 seconds to complete the sterilization, and obtain the sterilized material liquid;

[0026] 3. Lower the temperature of the sterilized feed liquid to 50°C, and homogenize it under a pressure of 10Mpa to obtain a homogenized feed liquid;

[0027] 4. Cool the homogenized feed liquid to 0°C and age for 2 hours to obtain the aged feed liquid;

[0028] 5. Inject the aged feed liquid into the freezer for freezing, and fill it wit...

Embodiment 2

[0033] raw material:

[0034] Sucrose: 108 kg; Cream: 120 kg; Frozen egg yolk liquid containing 20% ​​(mass fraction) sucrose: 60 kg (including 48 kg of egg yolk liquid and 12 kg of sucrose); Milk: 700 kg.

[0035] The preparation method comprises the following steps:

[0036] 1. Mix sucrose, cream and frozen egg yolk, add an appropriate amount of milk and stir to dissolve, then add the remaining milk and stir to obtain a mixture (containing 120 kg of sucrose);

[0037] 2. Raise the temperature of the mixed material liquid to 90°C and keep it warm for 40 seconds to complete the sterilization, and obtain the sterilized material liquid;

[0038] 3. Lower the temperature of the sterilized feed liquid to 55°C and homogenize it under a pressure of 12Mpa to obtain a homogenized feed liquid;

[0039] 4. Cool the homogenized feed liquid to 1°C and age for 12 hours to obtain the aged feed liquid;

[0040] 5. Inject the aged feed liquid into the freezer for freezing, and fill it with...

Embodiment 3

[0045] raw material:

[0046] Sucrose: 82 kg; cream: 200 kg; frozen egg yolk liquid containing 20% ​​(mass fraction) sucrose: 90 kg (including 72 kg of egg yolk liquid and 18 kg of sucrose); milk: 610 kg.

[0047] The preparation method comprises the following steps:

[0048] 1. Mix sucrose, cream and frozen egg yolk liquid, add an appropriate amount of milk and stir to dissolve, then add the remaining milk and stir to obtain a mixture (containing 100 kg of sucrose);

[0049] 2. Raise the temperature of the mixed material liquid to 87°C and keep it warm for 50 seconds to complete the sterilization, and obtain the sterilized material liquid;

[0050] 1.3. Cool down the temperature of the sterilized feed liquid to 60°C, and homogenize it under a pressure of 14Mpa to obtain a homogenized feed liquid;

[0051] 4. Cool the homogenized feed liquid to 2°C and age for 24 hours to obtain the aged feed liquid;

[0052] 5. Pour the aged feed liquid into the freezer for freezing, and f...

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Abstract

The invention provides an ice-cream and a preparation method thereof. The ice-cream is prepared through following steps: mixing uniformly 1-20 parts by weight of saccharose, 1-40 parts by weight of single cream and 3.2-12 parts by weight of yolk liquid, and adding 50-70 parts by weight of milk with stirring uniformly to obtain a mixed material liquid; sterilizing and homogenizing the mixed material liquid to obtain a homogenized material liquid; aging the homogenized material liquid to obtain an aged material liquid; and congealing the aged material liquid, filling the congealed material liquid, and freezing the congealed material liquid to obtain the ice-cream. The preparation method is free of any food additives, such as preservatives and stabilizing agents and can satisfy industrial production requirement of ice-cream. The ice-cream prepared through the method is good in stability and can reach a preservative period of 18 months.

Description

technical field [0001] The invention relates to an ice cream, in particular to an ice cream without food additives and a preparation method thereof. Background technique [0002] In the existing ice cream preparation process, food additives such as thickeners and emulsifiers are often added to the raw materials to make the product reach a freezing expansion rate of 10% to 140%, while maintaining the stability of the product structure, so that the product It has good taste and stable properties during the shelf life. If thickeners and emulsifiers are not added to ice cream raw materials, there will be phenomena such as water-emulsion separation of the feed liquid before freezing and fat accumulation after the feed liquid freezes during production, and the product also has problems such as unstable properties during the shelf life, which seriously affects production efficiency and product quality. [0003] According to the provisions of the national standard GB2760, food add...

Claims

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Application Information

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IPC IPC(8): A23G9/04A23G9/34A23G9/40A23G9/38
Inventor 苗洁张来在王瑞东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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