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Manufacture method of cured purple sweet potato powder ice cream

A production method and technology of ice cream, applied in frozen sweets, food ingredients as taste improvers, food science, etc., to achieve the effects of improving expansion rate and melting resistance, saving energy, and improving taste

Inactive Publication Date: 2017-08-22
石雪芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people are pursuing more and more diversified foods. As far as ice cream is concerned, conventional ice cream products can no longer meet people's needs, and there are more diversified requirements for ice cream tastes.

Method used

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  • Manufacture method of cured purple sweet potato powder ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making purple sweet potato cooked powder ice cream includes the following steps:

[0027] A. Washing, peeling, shredding, pre-cooking, color-protecting, drying and crushing the purple potato raw materials to obtain the purple potato cooked powder;

[0028] B. Mix white granulated sugar, milk powder and water to obtain frozen slurry after freezing;

[0029] C. Mix the purple sweet potato cooked powder, high-gel egg protein powder and jelly slurry, and conduct homogenization and aging treatment;

[0030] D. Quickly freeze and harden at -18℃, and put it into an ice cream machine to make ice cream.

[0031] The particle size of the purple sweet potato cooked powder ≤ 1mm.

[0032] In the step A, after drying and cooling, the moisture content of the cooked purple potato flour is controlled at 2.5%.

[0033] In the step C, the high-gelatin egg protein powder is an ultra-high gel degree and high-gel egg protein powder with a gel strength exceeding 1000.

[0034] In the step B,...

Embodiment 2

[0037] A method for making purple sweet potato cooked powder ice cream includes the following steps:

[0038] A. Washing, peeling, shredding, pre-cooking, color-protecting, drying and crushing the purple potato raw materials to obtain the purple potato cooked powder;

[0039] B. Mix white granulated sugar, milk powder and water to obtain frozen slurry after freezing;

[0040] C. Mix the purple potato cooked powder, high-gel egg protein powder and jelly slurry, and conduct homogenization and aging treatment;

[0041] D. Quickly freeze and harden at -12℃, and put it into an ice cream machine to make ice cream.

[0042] The particle size of the purple sweet potato cooked powder ≤ 1mm.

[0043] In the step A, after drying and cooling, the moisture content of the cooked purple potato flour is controlled at 2%.

[0044] In the step C, the high-gelatin egg protein powder is an ultra-high gel degree and high-gel egg protein powder with a gel strength exceeding 1000.

[0045] In said step B, the ma...

Embodiment 3

[0048] A method for making purple sweet potato cooked powder ice cream includes the following steps:

[0049] A. Washing, peeling, shredding, pre-cooking, color-protecting, drying and crushing the purple potato raw materials to obtain the purple potato cooked powder;

[0050] B. Mix white granulated sugar, milk powder and water to obtain frozen slurry after freezing;

[0051] C. Mix the purple potato cooked powder, high-gel egg protein powder and jelly slurry, and conduct homogenization and aging treatment;

[0052] D. Quickly freeze and harden at -10℃, and put it into an ice cream machine to make ice cream.

[0053] The particle size of the purple sweet potato cooked powder ≤ 1mm.

[0054] In the step A, after drying and cooling, the moisture content of the cooked purple potato flour is controlled at 4%.

[0055] In the step C, the high gel egg protein powder is an ultra-high gel degree high gel egg protein powder with a gel strength exceeding 1000.

[0056] In the step B, the mass ratio ...

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Abstract

The present invention discloses a manufacture method of cured purple sweet potato powder ice cream. Cured purple sweet potato powder is used, high-gel egg protein powder is added, and the manufacture method can improve an addition amount of the cured purple sweet potato powder by 25-50%, remarkably improves nutritional value of the ice cream, and at the same time also ensures taste, expansion rates and anti-melting performances of the ice cream. The various added raw materials in the manufacturing of the ice cream are all biological raw materials, and the ice cream is free of chemical additives, healthy and environmentally friendly.

Description

Technical field [0001] The invention relates to an ice cream, in particular to a method for making purple sweet potato cooked powder ice cream. It belongs to the technical field of frozen drinks. Background technique [0002] Ice cream has a delicate, smooth and refreshing taste. It is a popular food for relieving heat. It uses water, dairy products, sugar and edible fats as the main raw materials, and supplements some food additives. It is mixed, sterilized, homogenized, aged, and frozen. Frozen food with volume expansion made by processes such as freezing and freezing. [0003] With the improvement of living standards, people are pursuing more and more diversified foods. As far as ice cream is concerned, conventional ice cream products can no longer meet people's needs, and there are more diversified requirements for ice cream flavors. [0004] Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It is also rich in seleniu...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/40A23G9/38A23G9/34
CPCA23G9/42A23G9/34A23G9/38A23G9/40A23V2002/00A23V2200/14
Inventor 石雪芳
Owner 石雪芳
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