Emulsion stabilizer, anti-melting ice cream and production method of anti-melting ice cream
A technology of emulsion stabilizer and production method, applied in frozen desserts, food science, application and other directions, to achieve the effect of exquisite appearance and good stability
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0040]
Embodiment 2
[0042]
[0043]
Embodiment 3
[0045]
[0046] The preparation method of described ice cream is as follows:
[0047] Step 1: According to the above ingredients, weigh each ingredient with corresponding weight, and mix the ingredients evenly to form an emulsion;
[0048] Step 2: Sterilize, homogenize and age the emulsion; the sterilization temperature is 83-85°C, and the sterilization time is 5-15min; the homogenization temperature is 60-70°C, and it is two-stage homogenization, one The homogeneous pressure is 15-18MPa, the secondary homogeneous pressure is 3-5MPa; the aging temperature is 2-5℃, and the aging time is 3h;
[0049] Step 3: cooling and freezing the emulsion into a semi-solid;
[0050] Step 4: Hardening the semi-solid soft ice cream; the hardening temperature is -25 to -40°C, and the hardening time is 30-40 minutes;
[0051] Step 5: Store the ice cream in a refrigerator below -18°C.
[0052] First, weigh the ingredients in step 1, mix them uniformly to form an emulsion; then, in step 2, su...
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