CN101589759B - Potato ice cream bar or ice cream and production method thereof - Google Patents
Potato ice cream bar or ice cream and production method thereof Download PDFInfo
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- CN101589759B CN101589759B CN2008100980875A CN200810098087A CN101589759B CN 101589759 B CN101589759 B CN 101589759B CN 2008100980875 A CN2008100980875 A CN 2008100980875A CN 200810098087 A CN200810098087 A CN 200810098087A CN 101589759 B CN101589759 B CN 101589759B
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Abstract
The invention discloses a potato ice cream bar or an ice cream and a production method thereof. The potato ice cream bar or the ice cream comprises the following components: white granulated sugar, caramel, mealy potatoes, milk powder, grease, emulsifying agents, thickening agents, flavoring essences, sweetening agents, the balance of water, and the like. The invention has the advantages that the potato ice cream bar or the ice cream of the invention is produced by the mealy potatoes, the milk powder, and the like, the mealy potatoes can also replace the milk powder fully to produce the potato ice cream bar or the ice cream, the potato ice cream bar or the ice cream is sufficiently nutritious, sweet and delicious, has all nutritional components of potatoes and milk powder and meets the needs of human bodies.
Description
Technical field:
The present invention relates to a kind of potato ice cream bar or ice cream and production method thereof.
Background technology:
Still also there is not at present composition in a kind of ice cream or the ice cream to contain potato, potato another name potato, its nutrition is very abundant, enjoys the good reputation of " second bread ", " underground apple " the America and Europe, and the title of " omnipotent crop " is also arranged in China.The nutritive value of potato (potato) has obtained consistent the approving of Traditional Chinese Medicine experts with doctor trained in Western medicine tradition nutrition expert.In addition, measure, only eat whole milk powder and potato product, just can satisfy all nutritional labelings of needed by human body according to U.S. authoritative institution.Nutritive element balance is complete in the potato; Contain starch, protein, fat, carbohydrate in the potato; And necessary 21 seed amino acids, vitamin B1, vitamin B2, vitamin B6, vitamin C, carrotene, the high-quality cellulose of human body, also contain trace elements such as calcium, phosphorus, iron, potassium, sodium, iodine, magnesium, molybdenum.
The object of the present invention is to provide a kind of potato ice cream bar or ice cream.
Another object of the present invention is to provide a kind of people of making in the leisure process, relates to the potato ice cream bar or the ice-cream production method of whole nutritions of the beans that fetch earth.
The object of the invention is implemented by following technical scheme: a kind of potato ice cream bar or ice cream include following components in weight percentage content: white granulated sugar 10%-20%, maltose 6.0%-10%, full potato starch 3%-20%; Milk powder 1-15%, grease 2%-10%, emulsifying agent 0.1%-0.3%; Thickener 0.05%-0.7%; Flavoring essence 0.01%-0.2%, sweetener 1-5%, all the other are water.
Said grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 2-10, natural butter 0-3.
Said emulsifying agent is selected from one or more in molecule distillating monoglyceride, three polyglycerol esters and the soybean lecithin of following weight portion, molecule distillating monoglyceride 1-5 wherein, soybean lecithin 0-3, three polyglycerol ester 1-5.
Said thickener is selected from one or more in locust bean gum, gelatin, carragheen, xanthans, sodium alginate, melon glue and the sodium carboxymethylcellulose of following weight portion; Wherein said locust bean gum 0-5 part, gelatin 0-5 part, carragheen 0-5 part; Xanthans 0-5 part; Melon glue 1-15 part, sodium alginate 1-10 part, sodium carboxymethylcellulose 5-15 part.
Said sweetener is selected from one or more in the antierythrite, trehalose, albumen sugar of following weight portion, wherein said antierythrite 1-5 part, trehalose 1-5 part, albumen sugar 1-10 part.
Said flavoring essence is one or more of following parts by weight of component: milk flavour 1-5 part, vanillic aldehyde 1-5 part, roast potato essence 1-5 part.
Said full potato starch fineness is 60 orders-200 orders.
Above-mentioned potato ice cream bar or ice-cream production method include following steps:
(1) raw material mixes: at first white granulated sugar, maltose, milk powder, full potato starch, grease, sweetener, emulsifying agent, thickener and water are mixed, mix through stirring or high speed mixer;
(2) sterilization: with the feed liquid pasteurization, sterilization temperature reaches 85 ℃, more than the insulation 10min;
(3) homogeneous, cooling: feed liquid at the 13-15MPa homogeneous, is cooled off below the feed temperature to 6 ℃ afterwards;
(4) blending: in the feed liquid of cooling, add the flavoring essence blending.
(5) aging: with feed liquid at 2-4 ℃ of aging 4-48 hour;
(6) congeal: the feed liquid after will wearing out under the 0-4 ℃ of condition is congealed and is obtained expanded material, and the feed liquid expansion rate is controlled between the 40-100%;
(7) can: expanded material is filled in the mould, forms ice cream or ice cream product;
(8) quick-frozen: ice cream or ice cream product are freezed 30-50min under-28--32 ℃, obtain said ice cream or ice cream.
The invention has the advantages that: potato ice cream bar of the present invention or ice cream are processed with milk powder etc. by full potato starch; Also can substitute milk powder with full potato starch fully; Be made into potato ice cream bar or ice cream, this ice cream or ice cream nutrition are abundant, and is fragrant and sweet good to eat; Whole nutritions with potato and milk powder, it is essential to satisfy human body institute.
The specific embodiment:
Embodiment 1: a kind of potato ice cream includes following components in weight percentage content: white granulated sugar 10%, maltose 10%, full potato starch 20%; Milk powder 1%, grease 10%, wherein grease is an edible vegetable oil; Emulsifying agent 0.3%, thickener 0.1%, flavoring essence 0.1%; Sweetener 4%, all the other are water.
Wherein emulsifying agent is 1 part of 5 parts of molecule distillating monoglycerides, 1 part of three polyglycerol ester and the soybean lecithin of following weight portion.
Wherein thickener is 5 parts of the locust bean gums of following weight portion, 1 part in gelatin, 1 part of carragheen, 2 parts of xanthans, 15 parts in melon glue, 1 part of sodium alginate, 5 parts of sodium carboxymethylcelluloses.
Wherein sweetener is 1 part of the antierythrite of following weight portion, 1 part of trehalose, 2 parts of albumen sugar.
Flavoring essence is following weight portion: 5 parts of milk flavours, 2 parts of vanillic aldehydes, 5 parts in roast potato essence.
The full potato starch fineness is 60 orders-200 orders.
Above-mentioned potato ice cream bar or ice-cream production method include following steps:
Raw material mixes: at first white granulated sugar, maltose, milk powder, full potato starch, grease, sweetener, emulsifying agent, thickener and water are mixed, mix through stirring or high speed mixer;
Sterilization: with the feed liquid pasteurization, sterilization temperature reaches 85 ℃, more than the insulation 10min;
Homogeneous, cooling: feed liquid at the 13-15MPa homogeneous, is cooled off below the feed temperature to 6 ℃ afterwards;
Blending: in the feed liquid of cooling, add the flavoring essence blending.
Aging: with feed liquid at 2-4 ℃ of aging 4-48 hour;
Congeal: the feed liquid after will wearing out under the 0-4 ℃ of condition is congealed and is obtained expanded material, and the feed liquid expansion rate is controlled between the 40-100%;
Can: expanded material is filled in the mould, forms ice cream or ice cream product;
Quick-frozen: ice cream or ice cream product are freezed 30-50min under-28--32 ℃, obtain said ice cream or ice cream.
Embodiment 2: a kind of potato ice cream bar or ice cream include following components in weight percentage content: white granulated sugar 20%, maltose 6.0%, full potato starch 3%, milk powder 15%; Grease 4%, emulsifying agent 0.2%, thickener 0.5%; Flavoring essence 0.01%, sweetener 2%, all the other are water.
Wherein grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 2 parts, 3 parts in natural butter.
Wherein emulsifying agent is the component of following weight portion: 1 part of molecule distillating monoglyceride, 3 parts of soybean lecithins.
Wherein thickener is the component of following weight portion: 1 part of carragheen, 1 part of xanthans, 5 parts in melon glue, 10 parts of sodium alginates, 10 parts of sodium carboxymethylcelluloses.
Wherein sweetener is the component of following weight portion: 5 parts of antierythrites, 5 parts of trehaloses, 1 part of albumen sugar.
Flavoring essence is the component of following weight portion: 1 part of milk flavour, 3 parts in roast potato essence.
The full potato starch fineness is greater than 60 orders-200 order.
Above-mentioned potato ice cream bar or ice-cream production method such as embodiment 1.
Embodiment 3: a kind of potato ice cream bar or ice cream include following components in weight percentage content: white granulated sugar 15%, maltose 8%, full potato starch 8%, milk powder 8%; Grease 6%, emulsifying agent 0.2%, thickener 0.35%; Flavoring essence 0.1%, sweetener 3%, all the other are water.
Wherein grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 6 parts, 1 part in natural butter.
Wherein emulsifying agent is 3 parts of three polyglycerol esters and 4 parts of molecule distillating monoglycerides of following weight portion.
Wherein thickener is following weight portion component: 2 parts of locust bean gums, 2 parts in gelatin, 8 parts in melon glue, 6 parts of sodium alginates, 7 parts of sodium carboxymethylcelluloses.
Wherein sweetener is 5 parts of following weight portion trehaloses and 3 parts of albumen sugar.
Flavoring essence is following components in weight percentage content: 3 parts of milk flavours, 3 parts of vanillic aldehydes, 1 part in roast potato essence.
The full potato starch fineness is greater than 60 orders-200 order.
The production method of above-mentioned potato ice cream bar or ice-cream production method such as embodiment 1.
Through expert's test, an adult absorbs 75 gram potatoes every day, just can guarantee the micro-demand of needed by human; And a potato ice cream bar provided by the present invention or a potato ice cream; Just be equivalent to 75 gram potatoes, not only changed the eating method of potato, make all kinds of crowds not only can taste the delicious food of potato ice cream or ice cream in different regions; An edible simultaneously ice cream or an ice cream just can absorb the necessary for human body trace element.
Claims (2)
1. potato ice cream bar or ice cream is characterized in that it includes following components in weight percentage content: white granulated sugar 10%-20%; Maltose 6.0%-10%, full potato starch 3%-20%, milk powder 1-15%; Grease 2%-10%, emulsifying agent 0.1%-0.3%, thickener 0.05%-0.7%; Flavoring essence 0.01%-0.2%, sweetener 1-5%, all the other are water; Wherein:
Said grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 2-10, natural butter 0-3;
Said emulsifying agent is selected from one or more in molecule distillating monoglyceride, three polyglycerol esters and the soybean lecithin of following weight portion, molecule distillating monoglyceride 1-5 wherein, soybean lecithin 0-3, three polyglycerol ester 1-5;
Said thickener is selected from one or more in locust bean gum, gelatin, carragheen, xanthans, sodium alginate, melon glue and the sodium carboxymethylcellulose of following weight portion; Wherein said locust bean gum 0-5 part, gelatin 0-5 part, carragheen 0-5 part; Xanthans 0-5 part; Melon glue 1-15 part, sodium alginate 1-10 part, sodium carboxymethylcellulose 5-15 part;
Said sweetener is selected from one or more in the antierythrite, trehalose, albumen sugar of following weight portion, wherein said antierythrite 1-5 part, trehalose 1-5 part, albumen sugar 1-10 part;
Said flavoring essence is one or more of component of following weight portion: milk flavour 1-5 part, vanillic aldehyde 1-5 part, roast potato essence 1-5 part;
Said full potato starch fineness is 60 orders-200 orders.
2. a kind of potato ice cream bar as claimed in claim 1 or ice-cream production method are characterised in that it includes following steps:
(1) raw material mixes: at first white granulated sugar, maltose, milk powder, full potato starch, grease, sweetener, emulsifying agent, thickener and water are mixed, mix through stirring or high speed mixer;
(2) sterilization: with the feed liquid pasteurization, sterilization temperature reaches 85 ℃, more than the insulation 10min;
(3) homogeneous, cooling: feed liquid at the 13-15MPa homogeneous, is cooled off below the feed temperature to 6 ℃ afterwards;
(4) blending: in the feed liquid of cooling, add the flavoring essence blending;
(5) aging: with feed liquid at 2-4 ℃ of aging 4-48 hour;
(6) congeal: the feed liquid after will wearing out under the 0-4 ℃ of condition is congealed and is obtained expanded material, and the feed liquid expansion rate is controlled between the 60-100%;
(7) can: expanded material is filled in the mould, forms ice cream or ice cream product;
(8) quick-frozen: ice cream or ice cream product are freezed 30-50min under-28--32 ℃, obtain said ice cream or ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100980875A CN101589759B (en) | 2008-05-26 | 2008-05-26 | Potato ice cream bar or ice cream and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100980875A CN101589759B (en) | 2008-05-26 | 2008-05-26 | Potato ice cream bar or ice cream and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101589759A CN101589759A (en) | 2009-12-02 |
| CN101589759B true CN101589759B (en) | 2012-06-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008100980875A Expired - Fee Related CN101589759B (en) | 2008-05-26 | 2008-05-26 | Potato ice cream bar or ice cream and production method thereof |
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| CN (1) | CN101589759B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2573311C1 (en) * | 2014-09-08 | 2016-01-20 | Олег Иванович Квасенков | Method for production of "belosnezhka" ice cream (versions) |
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| CN102232463A (en) * | 2010-04-29 | 2011-11-09 | 司红 | Soft frozen yoghourt prepared from natural raw materials and preparation method thereof |
| WO2013092495A1 (en) * | 2011-12-22 | 2013-06-27 | Nestec S.A. | Fucose as freezing point depressant in frozen nutritional compositions |
| CN103652269A (en) * | 2012-09-03 | 2014-03-26 | 常州市现代农业科学院茶业研究所 | Matcha ice cream and preparation method thereof |
| RU2547283C1 (en) * | 2014-05-22 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "snezhok" ice cream (versions) |
| CN104686777A (en) * | 2015-02-13 | 2015-06-10 | 高深 | Passion fruit ice cream and preparation method thereof |
| CN105076662B (en) * | 2015-07-16 | 2018-09-25 | 山东师范大学 | A kind of mulberries pudding ice cream and preparation method thereof |
| CN105192239A (en) * | 2015-08-25 | 2015-12-30 | 贵州省马铃薯研究所 | Color potato ice cream product and making method thereof |
| CN105192238A (en) * | 2015-10-16 | 2015-12-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice sucker and preparation method thereof |
| CN107080041A (en) * | 2017-06-07 | 2017-08-22 | 石雪芳 | A kind of potato fine powder manufacturing method of ice cream |
| CN107259062A (en) * | 2017-08-06 | 2017-10-20 | 长沙小新新能源科技有限公司 | A kind of Enteromorpha ice lolly and preparation method thereof |
| CN107223760A (en) * | 2017-08-06 | 2017-10-03 | 长沙小新新能源科技有限公司 | A kind of Enteromorpha ice cream and preparation method thereof |
| CN108719569A (en) * | 2018-04-04 | 2018-11-02 | 益家元品实业（厦门）有限公司 | Ice cream and its preparation process |
| CN109588536A (en) * | 2018-12-11 | 2019-04-09 | 福建农林大学 | A kind of konjaku glucomannan Ice cream powder and preparation method thereof |
| CN110754561A (en) * | 2019-11-30 | 2020-02-07 | 上海优程食品有限公司 | Pudding ice cream and preparation method thereof |
| CN116349763A (en) * | 2021-12-27 | 2023-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink with large-particle-size ice crystals and preparation process thereof |
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- 2008-05-26 CN CN2008100980875A patent/CN101589759B/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2573311C1 (en) * | 2014-09-08 | 2016-01-20 | Олег Иванович Квасенков | Method for production of "belosnezhka" ice cream (versions) |
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| CN101589759A (en) | 2009-12-02 |
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