CN102919502A - Pineapple ice cream and preparation method thereof - Google Patents
Pineapple ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN102919502A CN102919502A CN2012104748417A CN201210474841A CN102919502A CN 102919502 A CN102919502 A CN 102919502A CN 2012104748417 A CN2012104748417 A CN 2012104748417A CN 201210474841 A CN201210474841 A CN 201210474841A CN 102919502 A CN102919502 A CN 102919502A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- pineapple
- sucrose fatty
- milk powder
- under
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses a pineapple ice cream, which comprises the following components according to the weight percentage: 30% to 35% of non-dairy cream, 10% to 15% of milk powder, 8% to 12% of white granulated sugar, 0.2% to 0.3% of sucrose fatty acid ester, 0.1% to 0.2% of xanthan gum and 0.1% to 0.15% of pineapple essence and the balance of water, wherein the added water enables the weight percentage of all components to reach 100%. A preparation method of the pineapple ice cream comprises the following steps: evenly mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum; slowly adding the mixture to the water of 30 to 35 DEG C under a stirring condition; after all the components dissolved, adding the milk powder, dissolving the milk powder and stirring evenly; heating the mixture to the temperature of 80 +/-2 DEG C; keeping the temperature for 15 minutes; after the mixture is cooled to a room temperature, adding the pineapple essence and stirring evenly; foaming the non-dairy cream for 3.0 to 3.5 times at the temperature of 10 to 15 DEG C; slowly adding the mixture to the foamed non-dairy cream under a slow stirring condition and then stirring evenly; and placing the obtained mixture at the temperature of -18 to 22 DEGC for freezing more than 12 hours, thereby obtaining the pineapple ice cream. The pineapple ice cream provided by the invention is particularly suitable for bakeries such as cake shops, bake shops and the like for developing new products, so that the economical benefit is improved.
Description
Technical field
The invention belongs to food processing field, relate to a kind of pineapple ice cream and preparation method thereof.
Background technology
Ice cream (ice cream), that Yi Shui, breast and/or dairy products, sugar, edible oil and fat etc. are primary raw material, add or do not add food additives, through mixing, sterilization, homogeneous, wear out, congeal, the technique such as freezing and the frozen food of the volumetric expansion of making, its delicate mouthfeel, soft lubricious, refrigerant good to eat.
Ice cream is a kind of food that contains air, and air is sneaked in ice cream congeals process, and the air of sneaking into is very large for ice-cream quality impact, if do not contain air in the ice cream, its quality will be very strong, and mouthfeel is very poor.Ice-cream congealing is the process of freezing limit, limit action of forced stirring, generally all finished by the special use equipment of congealing, such as the continuous freezing machine of ice cream, ice cream puffing machine, soft ice-cream machine etc., therefore, according to traditional production technology, if want to produce delicate mouthfeel, soft lubricious, refrigerant good to eat ice-cream product is to be unable to do without congeal equipment and the operation of congealing.
Summary of the invention
The object of the present invention is to provide a kind of pineapple ice cream, in its manufacturing process, do not need the special-purpose equipment that congeals, need be through not congealing process yet.The present invention provides the preparation method of this pineapple ice cream simultaneously.
The present invention is based on following thinking and finishes: edible oil and fat are arranged in the icecream mix usually, if making the grease class raw material that the required air of ice cream dismisses before by freezing sclerosis brings in the ice cream, without the operation of congealing, can contain a large amount of air equally in the ice cream, and establish grease butter can make it contain large quantity of air by dismissing, therefore, establish grease butter is used for icecream mix, and control the air capacity that ice cream contains by controlling its degree of dismissing, can produce equally delicate mouthfeel, soft lubricious, refrigerant good to eat ice cream.
Pineapple ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, flavoring pineapple essence, the percentage by weight of each component is as follows: establish grease butter 30%~35%, milk powder 10%~15%, white granulated sugar 8%~12%, sucrose fatty ester 0.2%~0.3%, xanthans 0.1%~0.2%, flavoring pineapple essence 0.1%~0.15%, water is mended to 100%.
Described flavoring pineapple essence is the emulsification flavoring pineapple essence;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11~13 sucrose fatty ester.
The preparation method of pineapple ice cream of the present invention comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃~35 ℃ the water, all add milk powder after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds flavoring pineapple essence after being cooled to room temperature, and stirring makes the c material,
(4) establish grease butter is dismissed 3.0~3.5 times under 10 ℃~15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃~-22 ℃ conditions d material freezing more than 12 hours.
Establish grease butter (non-dairy whip topping) is a kind of whipping foamed products of making take edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc. as raw material, solid content is about 40%, its outstanding advantage is to have good foaminess, stability and conformality, and excellent taste, the just melt in the mouth of high-quality establish grease butter.Because establish grease butter is easy to use, dismissing property is good, foam stabilization, milk are strong, do not contain cholesterol, therefore, replaced gradually traditional natural cream at present, is widely used in the field of baking.
According to the definition among the ministry standard SB/T 10419-2007 " establish grease butter ", dismiss and be one and establish grease butter mixed by mechanical agitation with air, and make the process of its volume generation expansion; That dismisses that multiple refers to equal volume does not dismiss establish grease butter and the mass ratio of having dismissed establish grease butter.
Pineapple ice cream of the present invention and preparation method thereof is particularly suitable for being applied to the cake shop, bakerys etc. cure the shop, because main making raw material of the present invention such as establish grease butter, milk powder, white granulated sugar etc. and the equipment of using such as establish grease butter whipping unit, refrigerator-freezers etc. all are the shop of curing raw material and equipment commonly used, therefore increasing hardly under the prerequisite of investment, just can develop the pineapple ice cream product, increased product variety, improved economic benefit, and the pineapple ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have pure and fresh pineapple flavor concurrently, can match in excellence or beauty with the ice cream of traditional handicraft fully.
Four, specific embodiment
Embodiment 1
(1) take by weighing white granulated sugar 100g, sucrose fatty ester 2.5g, xanthans 1.5g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 420g, 32 ℃ the drinking water, all add milk powder 130g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 80 ℃, insulation 15min adds flavoring pineapple essence 1.2g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 680g again, and stirring makes the c material,
(4) the 320g establish grease butter is dismissed 3.0 times under 13 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-20 ℃ of conditions freezing 12 hours, namely make pineapple ice cream.
Embodiment 2
(1) take by weighing white granulated sugar 120g, sucrose fatty ester 3g, xanthans 2g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 350g, 35 ℃ the drinking water, all add milk powder 150g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 82 ℃, insulation 15min adds flavoring pineapple essence 1.5g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 650g again, and stirring makes the c material,
(4) the 350g establish grease butter is dismissed 3.5 times under 15 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-22 ℃ of conditions freezing 12 hours, namely make pineapple ice cream.
Embodiment 3
(1) take by weighing white granulated sugar 80g, sucrose fatty ester 2g, xanthans 1g, mix, make a material,
(2) under the condition that stirs, a material is slowly joined in 490g, 30 ℃ the drinking water, all add milk powder 100g after the dissolving, dissolve and stir, make the b material,
(3) b material is heated to 78 ℃, insulation 15min adds flavoring pineapple essence 1g after being cooled to room temperature, with pure water the feed liquid total amount is mended to 700g again, and stirring makes the c material,
(4) first the 300g establish grease butter is dismissed 3.0 times under 10 ℃, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) d material is packed in packing material or the mould, placed under-18 ℃ of conditions freezing 12 hours, namely make pineapple ice cream.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (4)
1. pineapple ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, flavoring pineapple essence, the percentage by weight of each component is as follows: establish grease butter 30%~35%, milk powder 10%~15%, white granulated sugar 8%~12%, sucrose fatty ester 0.2%~0.3%, xanthans 0.1%~0.2%, flavoring pineapple essence 0.1%~0.15%, water is mended to 100%.
2. be the emulsification flavoring pineapple essence according to flavoring pineapple essence claimed in claim 1.
3. refer to that according to sucrose fatty ester claimed in claim 1 hydrophilic lipophilic balance is 11~13 sucrose fatty ester.
4. the preparation method of pineapple ice cream claimed in claim 1 comprises the step of following order:
(1) white granulated sugar and sucrose fatty ester, xanthans mixed make a material,
(2) under the condition that stirs, a material slowly joined in 30 ℃~35 ℃ the water, all add milk powder after the dissolving, dissolve and stir and make the b material,
(3) b material is heated to 80 ℃ ± 2 ℃, insulation 15min adds flavoring pineapple essence after being cooled to room temperature, and stirring makes the c material,
(4) establish grease butter is dismissed 3.0~3.5 times under 10 ℃~15 ℃ temperature, then under the condition of low rate mixing, lentamente the c material is joined in the establish grease butter that sends, stir, make the d material,
(5) place under-18 ℃~-22 ℃ conditions d material freezing more than 12 hours.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012104748417A CN102919502A (en) | 2012-11-21 | 2012-11-21 | Pineapple ice cream and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012104748417A CN102919502A (en) | 2012-11-21 | 2012-11-21 | Pineapple ice cream and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN102919502A true CN102919502A (en) | 2013-02-13 |
Family
ID=47634550
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2012104748417A Pending CN102919502A (en) | 2012-11-21 | 2012-11-21 | Pineapple ice cream and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102919502A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101530152A (en) * | 2009-04-21 | 2009-09-16 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
CN101755988A (en) * | 2008-10-09 | 2010-06-30 | 苗玉荣 | Flavor ice cream |
CN102450382A (en) * | 2010-10-25 | 2012-05-16 | 于泰哲 | Pulp ice cream |
CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
-
2012
- 2012-11-21 CN CN2012104748417A patent/CN102919502A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101755988A (en) * | 2008-10-09 | 2010-06-30 | 苗玉荣 | Flavor ice cream |
CN101530152A (en) * | 2009-04-21 | 2009-09-16 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
CN102450382A (en) * | 2010-10-25 | 2012-05-16 | 于泰哲 | Pulp ice cream |
CN102511637A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Self-expanding ice-cream and production method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102960530A (en) | Grape ice cream and preparation method thereof | |
CN102948598A (en) | Watermelon ice cream and manufacturing method thereof | |
CN102934729A (en) | Leechee ice cream and making method thereof | |
CN102940121A (en) | Papaya ice cream and method for preparing same | |
CN102940122A (en) | Red date ice cream and production method thereof | |
CN102972615A (en) | Sweet potato ice cream and making method thereof | |
CN102948599A (en) | Green apple ice cream and preparation method thereof | |
CN102919507A (en) | Coffee ice cream and manufacturing method thereof | |
CN102960533A (en) | Purple sweet potato ice cream and preparation method thereof | |
CN102948604A (en) | Chocolate ice cream and preparation method thereof | |
CN102919509A (en) | Mango ice cream and manufacturing method thereof | |
CN102940120A (en) | Cantaloupe ice cream and preparation method thereof | |
CN102948594A (en) | Chinese yam ice cream and preparation method thereof | |
CN102948597A (en) | Taro ice cream and manufacturing method thereof | |
CN102934728A (en) | Condensed milk ice cream and making method thereof | |
CN102948593A (en) | Pumpkin ice cream and preparation method thereof | |
CN104920777A (en) | Production method for low-fat yogurt ice cream | |
CN102919504A (en) | Carrot ice cream and preparation method thereof | |
CN102948606A (en) | Sesame ice-cream and manufacturing method thereof | |
CN102960532A (en) | Sea-buckthorn ice cream and producing method thereof | |
CN102948603A (en) | Vanilla ice cream and manufacturing method thereof | |
CN102948595A (en) | Coconut milk ice cream and manufacturing method thereof | |
CN102919506A (en) | Red-adzuki-bean ice cream and manufacturing method thereof | |
CN102919503A (en) | Strawberry ice cream and preparation method thereof | |
CN102948601A (en) | Sweet orange ice cream and manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |