CN109566842A - A kind of hard ice-cream substrate powder, hard ice-cream and preparation method thereof - Google Patents
A kind of hard ice-cream substrate powder, hard ice-cream and preparation method thereof Download PDFInfo
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- CN109566842A CN109566842A CN201811493737.6A CN201811493737A CN109566842A CN 109566842 A CN109566842 A CN 109566842A CN 201811493737 A CN201811493737 A CN 201811493737A CN 109566842 A CN109566842 A CN 109566842A
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- cream
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- sauce
- ice
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 title claims abstract description 35
- 239000000758 substrate Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 30
- 239000008267 milk Substances 0.000 claims abstract description 30
- 210000004080 milk Anatomy 0.000 claims abstract description 30
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 16
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 12
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 32
- 230000032683 aging Effects 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 244000241257 Cucumis melo Species 0.000 claims description 8
- 235000004936 Bromus mango Nutrition 0.000 claims description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims description 7
- 240000007228 Mangifera indica Species 0.000 claims description 7
- 235000009184 Spondias indica Nutrition 0.000 claims description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 5
- 240000000716 Durio zibethinus Species 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 5
- 244000263375 Vanilla tahitensis Species 0.000 claims description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 5
- -1 methyl glycol fatty acid ester Chemical class 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 3
- 240000007651 Rubus glaucus Species 0.000 claims description 3
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 3
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000007215 black sesame Nutrition 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000014651 chocolate spreads Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims 1
- 235000011437 Amygdalus communis Nutrition 0.000 claims 1
- 240000002853 Nelumbo nucifera Species 0.000 claims 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 244000294611 Punica granatum Species 0.000 claims 1
- 235000014360 Punica granatum Nutrition 0.000 claims 1
- 235000020224 almond Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000005238 degreasing Methods 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000020375 flavoured syrup Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 4
- 235000015094 jam Nutrition 0.000 description 4
- 235000013350 formula milk Nutrition 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
Composed of the following components the invention discloses a kind of hard ice-cream substrate powder: 60~70 parts of anhydrous grape Icing Sugar, 15~20 powder of skimmed milk power, 5~10 parts of maltodextrin, 2~4 parts of stabilizer, 3~5 parts of emulsifier, the above number is by weight.The present invention also provides a kind of hard ice-creams and preparation method thereof, the hard ice-cream is composed of the following components: 100~120 parts of hard ice-cream substrate powder, 400~500 parts of white granulated sugar, 1500~2500 parts of milk, 150~200 parts of jam, 0~450 part of fresh fruit, the above number is by weight.The present invention is formulated based on sea salt ice cream substrate powder, is added flavored syrups and/or fresh fruit ingredient, is remained the nutritional ingredient of fruit, has the characteristics of fragrance is pleasant, flavour is dense, the smell of fruits is very sweet, and mouthfeel silk cunning, salty sweet tea are balanced and enjoyed endless aftertastes.
Description
Technical field
The present invention relates to frozen food manufacture fields, more particularly to a kind of hard ice-cream substrate powder.In addition, further relating to one
Kind hard ice-cream and preparation method thereof.
Background technique
Ice cream is a kind of delicious frozen dairy of great temptation.Before nearly 800 years, ice cream source is in China.13
Century Italy is brought back to by Italian explorer Marco Polo.The becoming increasingly popular in China due to refrigerator and refrigerator-freezer, whenever
Hot summer arrives, no matter the big small shop in city or rural, have ice cream sale, most families, which also be accustomed tos making by oneself, to fit
Close the ice cream of oneself taste.Even if also thering are many people to like ices in cold winter.In China, ice cream has
Extensive consumer group, up to the old that looks around in alarm in the least, ice cream is considered as invariably down toward milk tooth child relieve summer heat quench one's thirst, the body spare time amusement it is good
Product.With the development of society, requirement of the people for cold drink is also higher and higher, be not limited only to quench one's thirst, be more pursue health,
Deliciousness etc..
The common hard ice-cream product prepared by hard ice-cream premixing powder raw material on the market, due to general in hard ice-cream powder
It all over the raw materials such as high sugar, high-fat, essence, pigment are added, is frequently subjected to consumer and denounces, and is molten using hard ice-cream premixed powder
Congeal the hard ice-cream being prepared after water mixing, and product mouthfeel is dull, plasticity is not strong, operation technique is single.
Hard ice-cream is prepared using hard ice-cream substrate powder, can not only select the type of milk according to actual needs and is added
Dosage, and can arbitrarily arrange in pairs or groups jam, fruit juice, fruit, product rich in taste, plasticity are relatively strong, operation technique is various.City at present
It yet there are no relevant report on face.
Summary of the invention
The invention mainly solves the technical problem of providing a kind of hard ice-cream substrate powder, are used to prepare hard ice-cream, adopt
Ice cream is prepared with ice cream substrate powder, can not only select the type and additive amount of milk according to actual needs, but also can be with
Meaning collocation jam, fruit juice, fruit, product rich in taste, plasticity are relatively strong, operation technique is various.
In order to solve the above technical problems, one technical scheme adopted by the invention is that: a kind of hard ice-cream substrate powder, by with
The following group is grouped as: 60~70 parts of anhydrous grape Icing Sugar, 15~20 powder of skimmed milk power, 5~10 parts of maltodextrin, stabilizer 2~4
Part, 3~5 parts of emulsifier, the above number is by weight.
Wherein, the stabilizer is carragheen, melon bean gum, xanthan gum, Arabic gum, one in sodium carboxymethylcellulose
Kind is a variety of.
Wherein, the emulsifier be one of sucrose fatty ester, methyl glycol fatty acid ester, soybean lecithin or
It is a variety of.
In order to solve the above technical problems, the present invention also provides hard ice-cream made of a kind of above-mentioned hard ice-cream substrate powder,
The hard ice-cream is composed of the following components: 100~120 parts of hard ice-cream substrate powder, 400~500 parts of white granulated sugar, milk 1500
~2500 parts, 150~200 parts of jam, 0~450 part of fresh fruit, the above number is by weight.
Wherein, the jam is vanilla sauce, chocolate cream, lifting rice Soviet Union sauce, coffee sauce, grape wine sauce, cocoanut jam, green tea
One of sauce, mint sauce, glycan sauce, durian sauce, rose paste, black sesame paste, apricot kernel butter, fibert sauce, happy jam are a variety of.
Wherein, the fresh fruit is one of mango, pineapple, strawberry, durian, raspberry, "Hami" melon, dragon fruit or more
Kind.
In order to solve the above technical problems, the present invention also provides a kind of preparation method of above-mentioned hard ice-cream, the preparation sides
Method the following steps are included:
(1) supplementary material prepare: by weight ratio weighing anhydrous grape Icing Sugar, skimmed milk power, maltodextrin, emulsifier,
Stabilizer simultaneously uniformly mixes, spare；And fresh fruit is peeled and is enucleated stripping and slicing, pulp is broken into juice；
(2) it is sieved: using the powder of the mixing in 40 mesh screen sifting steps (1), each supplementary material further being mixed
It is even；
(3) it dissolves: the mixing supplementary material that step (2) obtains is poured into desired amount of milk, side is stirred when pouring into, and is filled
Divide and is uniformly dissolved；
(4) sterilize: the mixing feed liquid that step (3) is obtained is sterilized 300 seconds under the conditions of 95 ± 3 DEG C；
(5) aging: jam and/or fresh juices are added to feed liquid after the sterilization being cooled to room temperature and stirred and evenly mixed, so
Aging 15 minutes at room temperature afterwards；
(6) it congeals: the feed liquid after aging in step (5) being poured into freezing machine and is congealed, the outlet temperature-of freezing machine is controlled
8℃；
(7) quick-frozen: ice milk product is quick-frozen, and freezing conditions are controlled at -30~-35 DEG C；
(8) store: the ice milk product after will be quick-frozen is packed, and is sent to refrigeration house storage later.
The beneficial effects of the present invention are: being in contrast to the prior art, the present invention is based on hard ice-cream substrate powder
Formula, addition fresh milk, fruit juice, fruit or jam had not only remained various nutritional ingredients in milk, but also have introduced fruit
Taste and flavor, not only operation technique is changeful in this way, and also imparting product special flavour diversification has applied widely, collocation
Property strong, rich in taste, the features such as flavor is full, pleasant impression is long.
Specific embodiment
The present invention provides a kind of hard ice-cream substrate powder, composed of the following components: 60~70 parts of anhydrous grape Icing Sugar,
15~20 powder of skimmed milk power, 5~10 parts of maltodextrin, 2~4 parts of stabilizer, 3~5 parts of emulsifier, the above number are by weight
Meter.
Wherein, stabilizer be one of carragheen, melon bean gum, xanthan gum, Arabic gum, sodium carboxymethylcellulose or
It is a variety of.
Wherein, the emulsifier is one of sucrose fatty ester, methyl glycol fatty acid ester, soybean lecithin or more
Kind.
The present invention also provides hard ice-creams made of a kind of above-mentioned hard ice-cream substrate powder, and hard ice-cream is by following components group
At: 100~120 parts of hard ice-cream substrate powder, 400~500 parts of white granulated sugar, 1500~2500 parts of milk, 150~200 parts of jam,
0~450 part of fresh fruit, the above number is by weight.
Wherein, jam be vanilla sauce, chocolate cream, lifting rice revive sauce, coffee sauce, grape wine sauce, cocoanut jam, green tea sauce,
One of mint sauce, glycan sauce, durian sauce, rose paste, black sesame paste, apricot kernel butter, fibert sauce, happy jam are a variety of.
Wherein, fresh fruit is one of mango, pineapple, strawberry, durian, raspberry, "Hami" melon, dragon fruit or a variety of.
In order to solve the above technical problems, the present invention also provides a kind of preparation method of above-mentioned hard ice-cream, preparation method packets
Include following steps:
(1) supplementary material prepare: by weight ratio weighing anhydrous grape Icing Sugar, skimmed milk power, maltodextrin, emulsifier,
Stabilizer simultaneously uniformly mixes, spare；And fresh fruit is peeled and is enucleated stripping and slicing, pulp is broken into juice；
(2) it is sieved: using the powder of the mixing in 40 mesh screen sifting steps (1), each supplementary material further being mixed
It is even；
(3) it dissolves: the mixing supplementary material that step (2) obtains is poured into desired amount of milk, side is stirred when pouring into, and is filled
Divide and is uniformly dissolved；
(4) sterilize: the mixing feed liquid that step (3) is obtained is sterilized 300 seconds under the conditions of 95 ± 3 DEG C；
(5) aging: jam and/or fresh juices are added to feed liquid after the sterilization being cooled to room temperature and stirred and evenly mixed, so
Aging 15 minutes at room temperature afterwards；
(6) it congeals: the feed liquid after aging in step (5) being poured into freezing machine and is congealed, the outlet temperature-of freezing machine is controlled
8℃；
(7) quick-frozen: ice milk product is quick-frozen, and freezing conditions are controlled at -30~-35 DEG C；
(8) store: the ice milk product after will be quick-frozen is packed, and is sent to refrigeration house storage later.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the invention to the reality
Within the scope of applying, be not specified in the following example the method and steps of actual conditions by conventional method and condition in the art at
Reason.
Embodiment 1:
Formula:
Anhydrous grape Icing Sugar 60, skimmed milk power 15, maltodextrin 5, stabilizer 2, emulsifier 3, vanilla sauce 150, mango
100；
Preparation method:
(1) supplementary material prepare: by weight ratio weighing anhydrous grape Icing Sugar, skimmed milk power, maltodextrin, emulsifier,
Stabilizer simultaneously uniformly mixes, spare；And mango is peeled and is enucleated stripping and slicing, pulp is broken into juice；
(2) it is sieved: using the powder of the mixing in 40 mesh screen sifting steps (1), each supplementary material further being mixed
It is even；
(3) it dissolves: the mixing supplementary material that step (2) obtains is poured into desired amount of milk, side is stirred when pouring into, and is filled
Divide and is uniformly dissolved；
(4) sterilize: the mixing feed liquid that step (3) is obtained is sterilized 300 seconds under the conditions of 95 ± 3 DEG C；
(5) aging: vanilla sauce and/or mango juice are added to feed liquid after the sterilization being cooled to room temperature and stirred and evenly mixed, so
Aging 15 minutes at room temperature afterwards；
(6) it congeals: the feed liquid after aging in step (5) being poured into freezing machine and is congealed, the outlet temperature-of freezing machine is controlled
8℃；
(7) quick-frozen: ice milk product is quick-frozen, and freezing conditions are controlled at -30~-35 DEG C；
(8) store: the ice milk product after will be quick-frozen is packed, and is sent to refrigeration house storage later.
Embodiment 2:
Formula: anhydrous grape Icing Sugar 70, skimmed milk power 20, maltodextrin 10, stabilizer 4, emulsifier 5, lifting rice Soviet Union sauce
200, pineapple 400；
Preparation method:
(1) supplementary material prepare: by weight ratio weighing anhydrous grape Icing Sugar, skimmed milk power, maltodextrin, emulsifier,
Stabilizer simultaneously uniformly mixes, spare；And mango is peeled and is enucleated stripping and slicing, pulp is broken into juice；
(2) it is sieved: using the powder of the mixing in 40 mesh screen sifting steps (1), each supplementary material further being mixed
It is even；
(3) it dissolves: the mixing supplementary material that step (2) obtains is poured into desired amount of milk, side is stirred when pouring into, and is filled
Divide and is uniformly dissolved；
(4) sterilize: the mixing feed liquid that step (3) is obtained is sterilized 300 seconds under the conditions of 95 ± 3 DEG C；
(5) aging: lifting rice Soviet Union's sauce and/or pineapple juice are added to feed liquid after the sterilization being cooled to room temperature and stirred mixed
It is even, then aging 15 minutes at room temperature；
(6) it congeals: the feed liquid after aging in step (5) being poured into freezing machine and is congealed, the outlet temperature-of freezing machine is controlled
8℃；
(7) quick-frozen: ice milk product is quick-frozen, and freezing conditions are controlled at -30~-35 DEG C；
(8) store: the ice milk product after will be quick-frozen is packed, and is sent to refrigeration house storage later.
Embodiment 3:
Formula: anhydrous grape Icing Sugar 65, skimmed milk power 18, maltodextrin 8, stabilizer 3, emulsifier 4, rose paste 180 are breathed out
Close melon 400；
Preparation method:
(1) supplementary material prepare: by weight ratio weighing anhydrous grape Icing Sugar, skimmed milk power, maltodextrin, emulsifier,
Stabilizer simultaneously uniformly mixes, spare；And "Hami" melon is peeled and is enucleated stripping and slicing, pulp is broken into juice；
(2) it is sieved: using the powder of the mixing in 40 mesh screen sifting steps (1), each supplementary material further being mixed
It is even；
(3) it dissolves: the mixing supplementary material that step (2) obtains is poured into desired amount of milk, side is stirred when pouring into, and is filled
Divide and is uniformly dissolved；
(4) sterilize: the mixing feed liquid that step (3) is obtained is sterilized 300 seconds under the conditions of 95 ± 3 DEG C；
(5) aging: being added to feed liquid after the sterilization being cooled to room temperature for rose paste and/or Cantaloupe juice and stir and evenly mix,
Then aging 15 minutes at room temperature；
(6) it congeals: the feed liquid after aging in step (5) being poured into freezing machine and is congealed, the outlet temperature-of freezing machine is controlled
8℃；
(7) quick-frozen: ice milk product is quick-frozen, and freezing conditions are controlled at -30~-35 DEG C；
(8) store: the ice milk product after will be quick-frozen is packed, and is sent to refrigeration house storage later.
The present invention is formulated based on hard ice-cream substrate powder, and addition fresh milk, fruit juice, fruit or jam both retained
Various nutritional ingredients in milk, while the taste and flavor of fruit is introduced again, not only operation technique is changeful in this way, also assign
Product special flavour diversification is given, has the characteristics that applied widely, collocation property is strong, rich in taste, flavor is full, pleasant impression is long.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright specification is applied directly or indirectly in other relevant technical fields,
Similarly it is included within the scope of the present invention.
Claims (7)
1. a kind of hard ice-cream substrate powder, which is characterized in that composed of the following components: 60~70 parts of anhydrous grape Icing Sugar, degreasing
15~20 powder of milk powder, 5~10 parts of maltodextrin, 2~4 parts of stabilizer, 3~5 parts of emulsifier, the above number is by weight.
2. hard ice-cream substrate powder according to claim 1, which is characterized in that the stabilizer is carragheen, Gua Erdou
One of glue, xanthan gum, Arabic gum, sodium carboxymethylcellulose are a variety of.
3. hard ice-cream substrate powder according to claim 1, which is characterized in that the emulsifier is sucrose-fatty
One of ester, methyl glycol fatty acid ester, soybean lecithin are a variety of.
4. hard ice-cream made of a kind of hard ice-cream substrate powder according to claim 1 to 3, feature exist
In composed of the following components: 100~120 parts of hard ice-cream substrate powder, 400~500 parts of white granulated sugar, 1500~2500 parts of milk,
150~200 parts of jam, 0~450 part of fresh fruit, the above number is by weight.
5. hard ice-cream according to claim 4, which is characterized in that the jam is vanilla sauce, chocolate cream, lifting rice
Soviet Union sauce, coffee sauce, grape wine sauce, cocoanut jam, green tea sauce, mint sauce, glycan sauce, durian sauce, rose paste, black sesame paste, almond
One of sauce, fibert sauce, happy jam are a variety of.
6. hard ice-cream according to claim 4, which is characterized in that the fresh fruit is mango, pineapple, strawberry, pomegranate
One of lotus, raspberry, "Hami" melon, dragon fruit are a variety of.
7. a kind of preparation method of hard ice-cream described in any one according to claim 1~6, which is characterized in that the system
Preparation Method the following steps are included:
(1) supplementary material prepares: weighing anhydrous grape Icing Sugar, skimmed milk power, maltodextrin, emulsifier, stabilization by weight ratio
Agent simultaneously uniformly mixes, spare；And fresh fruit is peeled and is enucleated stripping and slicing, pulp is broken into juice；
(2) it is sieved: using the powder of the mixing in 40 mesh screen sifting steps (1), each supplementary material being further uniformly mixed；
(3) it dissolves: the mixing supplementary material that step (2) obtains is poured into desired amount of milk, side is stirred when pouring into, sufficiently molten
Solution is uniform；
(4) sterilize: the mixing feed liquid that step (3) is obtained is sterilized 300 seconds under the conditions of 95 ± 3 DEG C；
(5) aging: jam and/or fresh juices are added to feed liquid after the sterilization being cooled to room temperature and stirred and evenly mixed, is then existed
Aging 15 minutes under room temperature；
(6) it congeals: the feed liquid after aging in step (5) being poured into freezing machine and is congealed, control -8 DEG C of outlet temperature of freezing machine；
(7) quick-frozen: ice milk product is quick-frozen, and freezing conditions are controlled at -30~-35 DEG C；
(8) store: the ice milk product after will be quick-frozen is packed, and is sent to refrigeration house storage later.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110178959A (en) * | 2019-04-26 | 2019-08-30 | 匡春野 | A kind of high microsteping hard ice-cream powder and its household craft preparation method |
| CN111280289A (en) * | 2020-02-25 | 2020-06-16 | 珠海十亿人社区农业科技有限公司 | Orange ice cream and preparation method thereof |
| CN111345390A (en) * | 2020-03-20 | 2020-06-30 | 江西师范大学 | Ice cream premixed flour rich in collagen and preparation method thereof |
| CN113575747A (en) * | 2021-08-05 | 2021-11-02 | 宜宾学院 | Rose flavored ice cream |
| CN116114783A (en) * | 2022-12-24 | 2023-05-16 | 上海宏海食品有限公司 | A compound method for improving the mouthfeel of low-fat and high-protein ice cream |
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2018
- 2018-12-07 CN CN201811493737.6A patent/CN109566842A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110178959A (en) * | 2019-04-26 | 2019-08-30 | 匡春野 | A kind of high microsteping hard ice-cream powder and its household craft preparation method |
| CN111280289A (en) * | 2020-02-25 | 2020-06-16 | 珠海十亿人社区农业科技有限公司 | Orange ice cream and preparation method thereof |
| CN111345390A (en) * | 2020-03-20 | 2020-06-30 | 江西师范大学 | Ice cream premixed flour rich in collagen and preparation method thereof |
| CN113575747A (en) * | 2021-08-05 | 2021-11-02 | 宜宾学院 | Rose flavored ice cream |
| CN116114783A (en) * | 2022-12-24 | 2023-05-16 | 上海宏海食品有限公司 | A compound method for improving the mouthfeel of low-fat and high-protein ice cream |
| CN116114783B (en) * | 2022-12-24 | 2024-04-05 | 上海宏海食品有限公司 | A composite method for improving the taste of low-fat and high-protein ice cream |
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Application publication date: 20190405 |