Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of handmade ice cream powder

An ice cream powder, hand-beating technology, applied in frozen desserts, cocoa, food science, etc., to achieve the effects of high expansion rate, short freezing time, and short use time

Inactive Publication Date: 2017-04-26
SHANDONG TIANJIAO BIOLOGICAL TECH
View PDF9 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(6) Mix and pack white granulated sugar with semi-finished products to make finished products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of handmade ice cream powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Put the vegetable oil into the oil pot, open the steam valve to heat it to melt, close the valve when the temperature reaches 60°C, add monoglyceride fatty acid ester into the oil pot, stir evenly to get the oil phase for later use, among which the vegetable oil Add 250kg, add 10kg monoglyceride fatty acid ester;

[0024] (2) Pour 400kg of dairy products and 50kg of emulsification stabilizer into deionized water together. The emulsification stabilizer includes sodium caseinate, dipotassium hydrogen phosphate, carrageenan, konjac gum, locust bean gum, stir at high speed until fully dissolved, and then Make it uniform through a colloid mill to become a paste liquid, wherein the weight-number ratio of sodium caseinate, dipotassium hydrogen phosphate, carrageenan, konjac gum, and locust bean gum is 15-20:15-20:3-5: 2-3:1-1.5;

[0025] (3) Put 200kg of glucose syrup in a mixing tank, add the paste liquid obtained in step (2), stir evenly, add the oil phase obtained in s...

Embodiment 2

[0030] (1) Put the vegetable oil into the oil pot, open the steam valve to heat it to melt, close the valve when the temperature reaches 60°C, add monoglyceride fatty acid ester into the oil pot, stir evenly to get the oil phase for later use, among which the vegetable oil Add 300kg, add 15kg of monoglyceride fatty acid ester;

[0031] (2) Pour 450kg of dairy products and 60kg of emulsion stabilizer into deionized water. The emulsion stabilizer includes sodium caseinate, dipotassium hydrogen phosphate, carrageenan, konjac gum, and locust bean gum. Stir at high speed until fully dissolved, then Make it uniform through a colloid mill to become a paste liquid, wherein the weight-number ratio of sodium caseinate, dipotassium hydrogen phosphate, carrageenan, konjac gum, and locust bean gum is 15-20:15-20:3-5: 2-3:1-1.5;

[0032] (3) Put 260kg of glucose syrup in a mixing tank, add the paste liquid obtained in step (2), stir evenly, add the oil phase obtained in step (1), stir even...

Embodiment 3

[0037] (1) Put the cream into the melting oil pot, open the steam valve to heat it to melt, close the valve when the temperature reaches 60°C, add monoglyceride fatty acid ester into the melting oil pot, stir well to get the oil phase for later use, among which the cream Add 280kg, add 16kg monoglyceride fatty acid ester;

[0038] (2) Pour 460kg of dairy products and 70kg of emulsion stabilizer into deionized water. The emulsion stabilizer includes sodium caseinate, dipotassium hydrogen phosphate, carrageenan, konjac gum, and locust bean gum. Stir at high speed until fully dissolved, then Make it uniform through a colloid mill to become a paste liquid, wherein the weight-number ratio of sodium caseinate, dipotassium hydrogen phosphate, carrageenan, konjac gum, and locust bean gum is 15-20:15-20:3-5: 2-3:1-1.5;

[0039] (3) Put 240kg of glucose syrup in a mixing tank, add the paste liquid obtained in step (2), stir evenly, add the oil phase obtained in step (1), stir again, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the food production field and particularly discloses a preparation method of handmade ice cream powder. The handmade ice cream powder is prepared from white granulated sugar, glucose syrup, grease and milk products. The preparation method comprises the following steps: (1) uniformly mixing the grease with glycerin fatty acid ester, so as to obtain an oil phase for later use; (2) dissolving the milk products and an emulsion stabilizer, and homogenizing by virtue of a colloid mill, so as to obtain pasty liquid; (3) adding the glucose syrup into a mixing tank, adding the pasty liquid and the oil phase, uniformly stirring again, and carrying out high-speed shearing to obtain material liquid; (4) homogenizing the material liquid by virtue of a homogenizing machine; (5) pumping the homogenized material liquid into a drying tower, and carrying out spray drying and fluidizing cooling, so as to obtain a semi-finished product; and (6) mixing the white granulated sugar with the semi-finished product, and packaging, so as to obtain a finished product. The handmade ice cream powder can be used for preparing ice cream by virtue of household tools in a short time, the expansion rate is high, the freezing time is short, ice crystals are avoided, and the taste of the ice cream is good.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food production, in particular to a preparation method of hand-made ice cream powder. [0003] (2) Background technology [0004] Hand-made ice cream is different from the production process of industrial ice cream, and it can be done at home or in stores without machines. However, home-made ice cream on the market, whether it is made by own ingredients or by buying ready-made ice cream powder, has the problem of repeated whipping and repeated freezing when making ice cream, whipping once every 30-60 minutes, and then freezing. Generally, it needs to be frozen more than 4 times, and it takes about 5 hours to complete the production, and ice crystals will appear if the number of whipping is small, which will affect the taste. This hand-made ice cream powder only needs one whipping and one freezing (1-2 hours) to complete the application. The operation is simple and convenient, and there are no ice crystal...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/52
CPCA23G9/52A23G2220/20
Inventor 李海岭李子来胡树刚李明刚
Owner SHANDONG TIANJIAO BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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