CN102813052A - Production method of salty ice cream and application of product produced by the method - Google Patents

Abstract

The invention discloses a production method of salty ice cream. The production method of the salty ice cream includes well mixing 0.4-0.6% of puffing-emulsion stabilizer and 10% of white sugar, adding 0.18-0.2% of salt and 0.003% of vanillin, mixing well, adding 5% of glucose powder, 5%-7.5% of caramel, 1.5% of butter, 1% of salad oil, 3%-4% of coconut oil, 2.5% of maltodextrin, and 5% of whole milk powder, and mixing well; adding water to meter volume, adding under mixing, heating to 80 DEG C, holding the temperature for 20 minutes, homogenizing by using a high pressure homogenizer,aging by using an aging cylinder for 4-10 hours, and holding temperature of the aging cylinder at 1-5 DEG C; adding essence and pigment after aging, pouring materials into 1000L congelation machine for 80% puffing, pouring into a mould, and placing in a fast freezer to obtain the salty ice cream. The production method enables salty flavor and cold drinks to be closer and makes tighter and more frequent combination of salty flavor and cold drinks, and meets people's needs.

Description

The ice-cream preparation method of a kind of saline taste and obtain the application of product

 

Technical field

The invention belongs to leisure frozen food field, specifically a kind of ice-cream preparation method of saline taste and application that combines saline taste and cold drink.

Background technology

Cold drink approximately originates from the Shang dynasty before 3000, and the known winter of rich and powerful family at that time makes a hole in the ice and preserves in the cellar for storing things, in order to the need of relieving summer heat midsummer in the coming year.More be provided with the special palm " ice power " " insulting the people " Zhou Dynasty.To latter stage in spring and autumn, the purposes of ice is just more extensive.The nobility likes the town's rice wine of in feast, drinking ice.The record of " frustrate the horizontal drink that freezes, pour a libation more refrigerant " is arranged in " Songs of the South is called back the spirit of the dead ", and the glutinous rice wine iced of appreciation drinks not only sweet-smelling but also refrigerant, the height of being on close level that visible cold drink is at that time made.

Though have on the at present domestic cold drink market and road snow, nest, in Erie, Mongolia Ox is arranged, down each small towns minor brands is arranged, the consumption layer of three different class has segmented whole market.On product line, ice cream, ice cream, ice-cream stick three big main lines have also been had.Anatomize the consumption market, the most important factor of people's consumption is relieving summer-heat, cooling, secondly is to satisfy oral erotism, and the seasonality of cold drink product is too obvious.The integrated development in several years has passed through in domestic cold drink enterprise, and it is ripe that market progressively is tending towards, and got into an important turning point at present.The quality of cold drink, packing, taste all will have lifting significantly, and cold drink competition from now on will progressively be shifted to brand competition.

Saline taste leisure food market, the world is huge, surpasses 25,000,000,000 dollars according to estimates, and wherein the U.S. surpasses 12,000,000,000 dollars, and Europe is about 7,000,000,000 dollars.20 major companies account for the share in saline taste leisure food market, the world 2/3rds at present in the world, and Pepsi Co. Ltd. has just accounted for 40%.Britain has maximum potato chips market, Europe, and sales volume in 1998 reaches 1,000,000,000 pounds, and the growth rate and the level of consumption can compare favourably with the U.S..Britain's potato chips growth rate during 1994-1998 reaches 25%.The saline taste leisure food still has the potentiality of growth, particularly in the low market of the level of consumption.At present, Britain has reached the highest level of consumption and growth rate.Spain is about 5% with the annual growth of Germany, and the level of consumption is still lower.

People's viewpoint does not also change at present, mentions saline taste as you know, talks about cold drink and all knows yet, nobody attempts but combine both also.

Summary of the invention

The purpose of this invention is to provide ice-cream preparation method of a kind of saline taste and application, the product that this method the obtains distance between saline taste and the cold drink that furthered makes the cooperation between saline taste and the cold drink tightr, more frequent, satisfies needs of people.

The objective of the invention is to realize through following technical scheme:

The ice-cream preparation method of a kind of saline taste is characterized in that: this method obtains the saline taste ice-cream product of customer satisfaction with ice cream and saline taste perfect adaptation, and concrete making step is following:

(1) be that the expanded emulsion stabilizer of 0.4-0.6% and 10% white sugar stir with weight; Add the salt of 0.18-0.2%, 0.003% vanillic aldehyde then; Stir, and then add 5% powdered glucose, the maltose of 5%-7.5%, 1.5% butter, 1% salad oil, the coconut oil of 3%-4%, 2.5% maltodextrin and 5% whole milk powder, evenly stirring; Obtain mixture, wherein the mixture total weight amount is 350g; Volume also is about 350ml.

(2) add the water constant volume to 1000ml, stir while adding, be heated to 80 degree simultaneously, be incubated 20 minutes, through the high pressure homogenizer homogeneous, be put into aging tank then aging 4-10 hour, the temperature of aging tank will remain on the 1-5 degree; The water that adds about 650ml again.

(3) add essence and pigment after aging good, pour material into the 1000L freezing machine then and beat expandedly, pour into mould, put into fast freezing case, obtain the saline taste ice cream to 80%.

A kind of saline taste ice cream preparation method obtains the application of product in the preparation chocolate ice-cream.Be ready to crisp chocolate coating, crisp chocolate coating contains 50% and puts into chocolate, 25% coconut oil; 25% palm oil; The heated and stirred of putting together is opened, and adds 0.5% capsicum particle, fully merges; When dropping to 50 degree take out the bar type ice cream, hang crisp chocolate coating and get final product Deng the crisp chocolate coating temperature.

The present invention combines cold drink and saline taste, makes the cooperation between saline taste and the cold drink tightr, and special taste satisfies needs of people.

The specific embodiment

Embodiment 1

Claim 0.4% straight filling emulsion stabilizer earlier, claim 10% white sugar again, both are evenly stirred open then, claim 0.18% salt then; 0.003% vanillic aldehyde evenly stirs with white sugar together, and then adds 5% powdered glucose, adds 5% maltose again; Add 1.5% butter again, 1% salad oil, 3% coconut oil; 2.5% maltodextrin, 5% whole milk powder, evenly stirring gets final product.The mixture total weight amount that gets is 350g.Add 650 ml water constant volumes to 1000ml, heating is stirred while add then; Can let better that their combine, be heated to 80 degree, be incubated 20 minutes; Sufficient killing bacteria; Pass through high pressure homogenizer then its homogeneous, be put into aging tank then aging 5 hours, the temperature of aging tank will remain on 2 degree.Aging good essence and the pigment of adding afterwards directly poured material into mould then, puts into fast freezing case, can obtain the saline taste ice cream.

Embodiment 2

Claim 0.6% expanded emulsion stabilizer earlier, claim 10% white sugar again, both are evenly stirred open then, claim 0.2% salt then; 0.003% vanillic aldehyde evenly stirs with white sugar together, and then adds 5% powdered glucose, adds 7.5% maltose again; Add 1.5% butter again, 1% salad oil, 4% coconut oil; 2.5% maltodextrin, 5% whole milk powder, evenly stirring gets final product.The mixture total weight amount that gets is 350g.Add the water constant volume to 1000ml, heating is stirred while add then; Can let better that their combine like this, be heated to 80 degree, be incubated 20 minutes; Pass through high pressure homogenizer then its homogeneous, be put into aging tank then aging 8 hours, the temperature of aging tank will remain on 1 degree.Add essence and pigment after aging good, pour material into the 1000L freezing machine then, through freezing machine beat expanded to 80% expanded; Be up to the relatively exquisiteness of just tasting afterwards through freezing machine; Mouthfeel is relatively good, puts into fast freezing case after accomplishing fluently again, can obtain the saline taste ice cream.

Embodiment 3

Claim 0.6% expanded emulsion stabilizer earlier, claim 10% white sugar again, both are evenly stirred open then, claim 0.2% salt then; 0.003% vanillic aldehyde evenly stirs with white sugar together, and then adds 5% powdered glucose, adds 7.5% maltose again; Add 1.5% butter again, 1% salad oil, 4% coconut oil; 2.5% maltodextrin, 5% whole milk powder, evenly stirring gets final product.The mixture total weight amount that gets is 350g.Add the water constant volume to 1000ml, heating is stirred while add then; Can let better that their combine like this, be heated to 80 degree, be incubated 20 minutes; Killing bacteria fully so just; Pass through high pressure homogenizer then its homogeneous, be put into aging tank then aging 10 hours, the temperature of aging tank will remain on 5 degree.Add essence and pigment after wearing out well, pour material into the 1000L freezing machine then, beat expanded through freezing machine; 80% expanded; Be up to the relatively exquisiteness of just tasting afterwards through freezing machine, mouthfeel is relatively good, similar the releasing material more afterwards of beating; Pour in the cup, put into the fast freezing case the inside then.On cup, spreading a little capsicum particles and dried bean curd particle at last gets final product.

Embodiment 4

Claim 0.6% expanded emulsion stabilizer earlier, claim 10% white sugar again, both are evenly stirred open then, claim 0.2% salt then; 0.003% vanillic aldehyde evenly stirs with white sugar together, and then adds 5% powdered glucose, adds 7.5% maltose again; Add 1.5% butter again, 1% salad oil, 4% coconut oil; 2.5% maltodextrin, 5% whole milk powder, evenly stirring gets final product.The mixture total weight amount that gets is 350g.Add the water constant volume to 1000ml, heating is stirred while add then; Can let better that their combine like this, be heated to 80 degree, be incubated 20 minutes; Killing bacteria fully so just; Pass through high pressure homogenizer then its homogeneous, be put into aging tank then aging 5 hours, the temperature of aging tank will remain on 2 degree.Add essence and pigment after aging good, pour material into the 1000L freezing machine then, beat through freezing machine expanded, 80% expanded; Be up to the relatively exquisiteness of just tasting afterwards through freezing machine, mouthfeel is relatively good, similar the releasing material more afterwards of beating; The ham sausage grain that adds chopping, the dried bean curd grain, the biscuit particle pours into mould; Insert Q-tips, wait it to freeze and pulling out, put into fast freezing case and get final product.

Claims (3)

1. ice-cream preparation method of saline taste, it is characterized in that: this method obtains the saline taste ice-cream product of customer satisfaction with ice cream and saline taste perfect adaptation, and concrete making step is following:

(1) be that the expanded emulsion stabilizer of 0.4-0.6% and 10% white sugar stir with weight; Add the salt of 0.18-0.2%, 0.003% vanillic aldehyde then; Stir; And then add coconut oil, 2.5% maltodextrin and 5% the whole milk powder of maltose, 1.5% butter, 1% salad oil, the 3%-4% of 5% powdered glucose, 5%-7.5%, and evenly stir and obtain mixture, wherein the mixture total weight amount is 350g;

(2) add the water constant volume to 1000ml, stir while adding, be heated to 80 degree simultaneously, be incubated 20 minutes, through the high pressure homogenizer homogeneous, be put into aging tank then aging 4-10 hour, the temperature of aging tank will remain on the 1-5 degree;

(3) add essence and pigment after aging good, pour material into the 1000L freezing machine then and beat expandedly, pour into mould, put into fast freezing case, obtain the saline taste ice cream to 80%.

2. the ice-cream preparation method of saline taste according to claim 1 is characterized in that: said expanded emulsion stabilizer is a mixed emulsifying stabilizer.

3. the said saline taste ice cream of a claim preparation method obtains the application of product in the preparation chocolate ice-cream.