Manufacture method of refined potato powder ice cream
A production method and ice cream technology, which are used in frozen desserts, food ingredients as taste improvers, food science and other directions to achieve the effects of improving taste, increasing expansion rate and anti-thaw performance, and improving nutritional value
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Embodiment 1
[0027] A kind of preparation method of potato powder ice cream, comprises the following steps:
[0028] A. Using fresh potatoes as raw materials, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming and mashing, potato powder is obtained;
[0029] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;
[0030] C. Mix potato powder, high-glucose egg protein powder and frozen slurry, and perform homogenization and aging treatment;
[0031] D. Quickly freeze and harden at -18°C, and put it into an ice cream machine to make ice cream.
[0032] The particle size of the potato powder is ≤1mm.
[0033] In the described step A, after drying and cooling, the moisture content of the potato powder is controlled at 2.5%.
[0034] In the step C, the high-gelatin egg protein powder is an ultra-high gelatinity high-gelatin egg protein powder with a gel strength exceeding 1000.
[0035] In the step B, the mass ratio of ...
Embodiment 2
[0038] A kind of preparation method of potato powder ice cream, comprises the following steps:
[0039] A. Using fresh potatoes as raw materials, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming and mashing, potato powder is obtained;
[0040] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;
[0041] C. Mix potato powder, high-glucose egg protein powder and frozen slurry, and perform homogenization and aging treatment;
[0042] D. Quickly freeze and harden at -12°C, and put it into an ice cream machine to make ice cream.
[0043] The particle size of the potato powder is ≤1mm.
[0044] In the described step A, after drying and cooling, the moisture content of the potato powder is controlled at 2%.
[0045] In the step C, the high-gelatin egg protein powder is an ultra-high gelatinity high-gelatin egg protein powder with a gel strength exceeding 1000.
[0046] In the step B, the mass ratio of wh...
Embodiment 3
[0049] A kind of preparation method of potato powder ice cream, comprises the following steps:
[0050] A. Using fresh potatoes as raw materials, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming and mashing, potato powder is obtained;
[0051] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;
[0052] C. Mix potato powder, high-glucose egg protein powder and frozen slurry, and perform homogenization and aging treatment;
[0053] D. Quickly freeze and harden at -22°C, and put it into an ice cream machine to make ice cream.
[0054] The particle size of the potato powder is ≤1mm.
[0055] In the described step A, after drying and cooling, the moisture content of the potato powder is controlled at 4%.
[0056] In the step C, the high-gelatin egg protein powder is an ultra-high gelatinity high-gelatin egg protein powder with a gel strength exceeding 1000.
[0057] In the step B, the mass ratio of wh...
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