Processing method of anti-browning apple ice cream with higher melting resistance
A processing method and ice cream technology, applied in the fields of food processing and frozen food processing, can solve the problem of high cost and achieve the effects of good melting resistance, rich nutritional functional properties and rich nutrition.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0034] Embodiment 1: the method for preparing small batches of apple ice cream with melting resistance and anti-browning:
[0035] (1) Preparation of anti-browning aqueous solution: prepare an aqueous solution containing mass concentrations of 0.2% bayberry polyphenols, 1% ascorbic acid, and 0.5% citric acid to obtain an anti-browning aqueous solution;
[0036] (2) Anti-browning treatment: apples are selected, washed, peeled and cut into pieces. Quickly soak the apple pulp in the anti-browning aqueous solution for 15 minutes, take it out and drain, and use a beater to make a uniform and stable apple puree;
[0037] (3) Preparation of melt-resistant ice cream raw materials: Take 40g of skimmed milk powder, 30g of coconut oil; 0.75g of glyceryl monostearate, 0.25g of tripolyglycerol monostearate, 0.08g of carrageenan, and 0.5g of guar gum , locust bean gum 0.75g, white sugar 75g, maltose syrup 12.5g, sodium carboxymethylcellulose 0.5g, citric acid 1.0g; food flavor 0.5g; drinki...
Embodiment 2
[0041] Embodiment 2: the method for the apple ice cream that has melting resistance and anti-browning in batches in preparation:
[0042] (1) Preparation of anti-browning aqueous solution: prepare an aqueous solution containing mass concentrations of 0.5% bayberry polyphenols, 1% ascorbic acid, and 0.5% citric acid to obtain an anti-browning aqueous solution;
[0043] (2) Anti-browning treatment: apples are selected, washed, peeled and cut into pieces. Quickly soak the apple pulp in the anti-browning aqueous solution for 15 minutes, take out and drain, and use a beater to make a uniform and stable apple puree;
[0044] (3) Preparation of melt-resistant ice cream raw materials: Take 80g of skimmed milk powder, 60g of coconut oil; 1.5g of glyceryl monostearate, 0.5g of tripolyglycerol monostearate, 0.16g of carrageenan, and 1.0g of guar gum , locust bean gum 1.5g, white sugar 150g, maltose syrup 25g, sodium carboxymethylcellulose 1.0g, citric acid 2.0g; food flavor 1.0g; drinki...
Embodiment 3
[0048] Embodiment 3: the method for preparing large quantities of apple ice cream with melting resistance and anti-browning:
[0049] (1) Configuration of anti-browning aqueous solution: put an aqueous solution containing 1% bayberry polyphenols, 1% ascorbic acid, and 0.5% citric acid in mass concentration to obtain an anti-browning aqueous solution;
[0050] (2) Anti-browning treatment: apples are selected, washed, peeled and cut into pieces. Quickly soak the apple pulp in the anti-browning aqueous solution for 15 minutes, drain, and use a beater to make a uniform and stable apple puree;
[0051] (3) Preparation of melt-resistant ice cream raw materials: Take 400g of skimmed milk powder, 300g of coconut oil; 7.5g of glyceryl monostearate, 2.5g of tripolyglycerol monostearate, 0.8g of carrageenan, and 5.0g of guar gum , locust bean gum 7.5g, white sugar 750g, maltose syrup 125g, sodium carboxymethylcellulose 5.0g, citric acid 10.0g; food flavor 5.0g; drinking water 1500g;
...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com