Preparation method of ice cream

A technology of ice cream and preparation process, applied in frozen sweets, food science, application, etc., can solve food safety panic, food additive hazards and other problems, and achieve the effect of easy melting, food safety and good taste

Inactive Publication Date: 2019-08-23
上海嗲香食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to people’s panic about food safety caused by illegal additives and the certain hazards of food additives themselves, people are increasingly favoring green and additive-free foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Ingredients: 100 grams of fresh cream, 40 grams of evaporated milk, 1 egg yolk.

[0025] Among the raw materials, no water is added, no other food additives, no fragrance, no coloring, and no viscous agent. The fresh cream is made from 3-7 days old fresh milk, and the fat content in evaporated milk is less than 30%.

[0026] Preparation:

[0027] first step

[0028] Put the raw materials into the container first, then mix and stir until the temperature reaches 90 degrees, and it is over.

[0029] The temperature is set at 90 degrees, which can complete the disinfection of the egg yolk, and at the same time minimize the fat particles, which is good for the stomach.

[0030] second step

[0031] Put it into a mold, store it in a refrigerator at minus 18 degrees for 10 hours, and freeze it.

[0032] third step

[0033] Carry out secondary stirring and crushing until the ice cream becomes sandy. The stirring time is generally 10 to 20 seconds, and it will be sold out ...

Embodiment 2

[0037] Ingredients: 100 grams of fresh cream, 40 grams of evaporated milk, 1 egg yolk, 2 grams of sugar, 5 grams of vanilla beans.

[0038] Fresh cream is made from 3-7 days of fresh milk, the fat content in evaporated milk is less than 30%, and the weight of egg yolk is about 16 grams.

[0039] Preparation:

[0040] first step

[0041] Put the raw materials into the container first, then mix and stir until the temperature reaches 90 degrees, and it is over.

[0042] second step

[0043] Put it into a mold, store it in a refrigerator at minus 18 degrees for 10 hours, and freeze it.

[0044] third step

[0045] Carry out secondary stirring and crushing until the ice cream becomes sandy. The stirring time is generally 10 to 20 seconds, and it will be sold out of the warehouse.

Embodiment 3

[0047] Ingredients: 100 grams of fresh cream, 40 grams of evaporated milk, 1 egg yolk, 3 grams of sugar, and 5 grams of chocolate beans.

[0048] Fresh cream is made from 3-7 days of fresh milk, the fat content in evaporated milk is less than 30%, and the weight of egg yolk is about 16 grams.

[0049] Preparation:

[0050] first step

[0051] Put the raw materials into the container first, then mix and stir until the temperature reaches 90 degrees, and it is over.

[0052] second step

[0053] Put it into a mold, store it in a refrigerator at minus 68 degrees for 2 hours, and freeze it.

[0054] third step

[0055] Carry out secondary stirring and crushing until the ice cream becomes sandy. The stirring time is generally 10 to 20 seconds, and it will be sold out of the warehouse.

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PUM

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Abstract

The invention provides a preparation method of an ice cream. No water is added in the preparation process; the method comprises the following steps that 1, raw materials are added to a container at first, then mixing and stirring are conducted, and stirring is completed when the temperature reaches 90 DEG C; 2, the materials are loaded in a mold and frozen; 3, secondary stirring crushing is carried out until the ice cream is subjected to lactose crystallization. The raw materials are green ingredients including fresh milk, light milk, egg yolks and sugar. The method has the advantages that nowater is added, and there is no thickener or other additives; during primary stirring, the raw materials are heated to 90 DEG C, so that the egg yolks are sterilized at high temperature, the ingredients are safe, the molecular structure is small, and the ice cream is easily scooped and eaten about 5 minutes after uncovering, but other frozen ice creams need to be molten for a long time before being eaten conveniently and some frozen ice creams are like stones; the ice cream has a good taste in the mouth and is easy to melt, and there is no sticky feel or excessively-sweet feel in the mouth. The ice cream is smooth, refreshing, comfortable and soft, the aftereffect of the milk flavor is strong, and there is an aftertaste in the mouth.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of ice cream. Background technique [0002] In the hot summer, ice cream can quench thirst and cool down. Good-quality ice cream is rich in nutrition, rich in fragrance and delicate in taste. It is a frozen drink very suitable for summer consumption. Ice cream is a complex frozen drink. Different components will affect the quality of ice cream. The main raw materials of commercially available ice cream are: milk, cream, egg yolk, white sugar, milk powder, stabilizers, emulsifiers and spices. The production of ice cream needs to go through many processes, mainly including: raw material mixing, sterilization, cooling, aging, freezing, filling, quick freezing and refrigeration. [0003] At present, commercially available ice cream generally adds various additives, such as viscous agents, flavors, pigments and the like. However, due to people’s panic about food sa...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/42A23G9/32
CPCA23G9/32A23G9/40A23G9/42
Inventor 姚婉清
Owner 上海嗲香食品科技有限公司
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