Tremella ice cream and preparation method thereof
A technology of white fungus ice cream and ice cream, which is applied in the direction of frozen sweets, functions of food ingredients, ingredients of polysaccharide/gum-containing food, etc., can solve the problems of high preparation process requirements, and achieve the purpose of overcoming high preparation process requirements, maintaining intestinal health, and organizational structure delicate effect
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Embodiment 1
[0038] A tremella ice cream, which is composed of the following components: 12g of whole milk powder, 12g of white sugar, 10g of butter powder, 1.8g of maltodextrin, 0.2g of tremella heteropolysaccharide, supplemented with water to 100g;
[0039] The preparation method of this tremella ice cream is as follows:
[0040] (1) Mixing: According to the ratio, mix white sugar and tremella heteropolysaccharide, add the formula amount of water, keep warm and dissolve at 65°C under stirring, after the tremella heteropolysaccharide dissolves, add whole milk powder and butter powder and maltodextrin, continue stirring to dissolve;
[0041] (2) Sterilization: pasteurize the feed liquid obtained in step (1), the pasteurization temperature is 85°C, and the time is 10min;
[0042] (3) Homogenization: Homogenize with a high pressure homogenizer, the homogenization temperature is 65°C, and the homogenization pressure is 16MPa;
[0043] (4) Aging: After cooling the feed liquid obtained in ste...
Embodiment 2
[0047] A tremella ice cream, which is composed of the following components: 12g of whole milk powder, 12g of white sugar, 10g of butter powder, 1.6g of maltodextrin, 0.4g of tremella heteropolysaccharide extract, supplemented with water to 100g;
[0048] The preparation method of this tremella ice cream is as follows:
[0049] (1) Mixing: mix white granulated sugar and tremella heteropolysaccharide according to the proportion, add the water of the formula amount, keep warm and dissolve at 65°C under stirring, after the tremella heteropolysaccharide extract is dissolved, add whole milk powder, Butter powder and maltodextrin, continue stirring to dissolve;
[0050] (2) Sterilization: pasteurize the feed liquid obtained in step (1), the pasteurization temperature is 85°C, and the time is 10min;
[0051] (3) Homogenization: Homogenize with a high pressure homogenizer, the homogenization temperature is 65°C, and the homogenization pressure is 16MPa;
[0052] (4) Aging: After cool...
Embodiment 3
[0056] A tremella ice cream, which is composed of the following components: 12g of whole milk powder, 12g of white sugar, 10g of butter powder, 1.4g of maltodextrin, 0.6g of tremella heteropolysaccharide, and water to make up to 100g;
[0057] The preparation method of this tremella ice cream is as follows:
[0058] (1) Mixing: According to the ratio, mix white sugar and tremella heteropolysaccharide, add the formula amount of water, keep warm and dissolve at 65°C under stirring, after the tremella heteropolysaccharide dissolves, add whole milk powder and butter powder and maltodextrin, continue stirring to dissolve;
[0059] (2) Sterilization: pasteurize the feed liquid obtained in step (1), the pasteurization temperature is 85°C, and the time is 10min;
[0060] (3) Homogenization: Homogenize with a high pressure homogenizer, the homogenization temperature is 65°C, and the homogenization pressure is 16MPa;
[0061] (4) Aging: After cooling the feed liquid obtained in step (...
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