CN102948598A - Watermelon ice cream and manufacturing method thereof - Google Patents
Watermelon ice cream and manufacturing method thereof Download PDFInfo
- Publication number
- CN102948598A CN102948598A CN2012104820725A CN201210482072A CN102948598A CN 102948598 A CN102948598 A CN 102948598A CN 2012104820725 A CN2012104820725 A CN 2012104820725A CN 201210482072 A CN201210482072 A CN 201210482072A CN 102948598 A CN102948598 A CN 102948598A
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- Prior art keywords
- watermelon
- ice cream
- sucrose fatty
- temperature
- fatty ester
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 37
- 241000219109 Citrullus Species 0.000 title claims abstract description 34
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims description 43
- 239000004519 grease Substances 0.000 claims description 26
- 235000014121 butter Nutrition 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 238000009413 insulation Methods 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 8
- 239000006071 cream Substances 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- 229940082509 xanthan gum Drugs 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to watermelon ice cream, which comprises the following components: 30-35% of vegetable cream, 10-15% of milk powder, 8-12% of white sugar, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of watermelon essence and the balance of water. A manufacturing method of the watermelon ice cream comprises the following steps of: uniformly mixing the white sugar, the sucrose fatty acid ester and the xanthan gum; during mixing, slowly adding the mixture into the water at the temperature of 30-35 DEG C, and adding the milk powder after the mixture is dissolved; dissolving and uniformly mixing, heating to the temperature of 80+/-2 DEG C, keeping the temperature for 15min, cooling to the room temperature, then adding the watermelon essence, and uniformly mixing; and whipping the vegetable cream until the volume is increased by 3.0-3.5 times at the temperature of 10-15 DEG C, during slowly mixing, slowly adding the mixture into the whipped vegetable cream, uniformly mixing, standing at the temperature of minus 18-minus 22 DEG C, and refrigerating for over 12h, so as to obtain the watermelon ice cream. The invention is especially suitable for cake shops, bakeries and other baking shops.
Description
Technical field
The invention belongs to food processing field, relate to a kind of watermelon 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 watermelon 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 this watermelon manufacturing method of 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.
Watermelon ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, watermelon 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%, watermelon essence 0.1%～0.15%, water is mended to 100%.
Described watermelon essence is the emulsification watermelon essence;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is 11～13 sucrose fatty ester.
Watermelon manufacturing method of 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 watermelon 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.
Watermelon 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 watermelon ice-cream product, increased product variety, improved economic benefit, and the watermelon ice cream mouthfeel that makes is lubricious, fine and smooth, milk is strong, have pure and fresh watermelon 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 watermelon 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 the watermelon 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 watermelon 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 the watermelon 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 watermelon 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 the watermelon 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. watermelon ice cream of the present invention, formed by water, establish grease butter, milk powder, white granulated sugar, sucrose fatty ester, xanthans, watermelon 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%, watermelon essence 0.1%～0.15%, water is mended to 100%.
2. be the emulsification watermelon essence according to watermelon 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. watermelon manufacturing method of 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 watermelon 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 |
|---|---|---|---|
| CN2012104820725A CN102948598A (en) | 2012-11-25 | 2012-11-25 | Watermelon ice cream and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104820725A CN102948598A (en) | 2012-11-25 | 2012-11-25 | Watermelon ice cream and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN102948598A true CN102948598A (en) | 2013-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104820725A Pending CN102948598A (en) | 2012-11-25 | 2012-11-25 | Watermelon ice cream and manufacturing method thereof |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2543796C1 (en) * | 2013-12-05 | 2015-03-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2543794C1 (en) * | 2013-12-10 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creme brulee dairy ice cream (versions) |
| RU2544083C1 (en) * | 2013-12-05 | 2015-03-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2543745C1 (en) * | 2013-12-18 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544572C1 (en) * | 2014-01-09 | 2015-03-20 | Олег Иванович Квасенков | Method for production of cream-and-coffee ice cream (versions) |
| RU2544492C1 (en) * | 2013-12-25 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creme brulee creamy ice cream (versions) |
| RU2544536C1 (en) * | 2013-12-18 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544587C1 (en) * | 2013-12-10 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creme brulee dairy ice cream (versions) |
| RU2544615C1 (en) * | 2013-10-29 | 2015-03-20 | Олег Иванович Квасенков | Method for production of dairy ice cream (versions) |
| RU2544589C1 (en) * | 2013-12-13 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544583C1 (en) * | 2014-01-20 | 2015-03-20 | Олег Иванович Квасенков | Method for production of cream-and-coffee ice cream (versions) |
| RU2545829C1 (en) * | 2014-05-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "malvina" plombier (versions) |
| RU2545759C1 (en) * | 2014-07-10 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "snegurochka" ice cream (versions) |
| RU2545788C1 (en) * | 2014-04-07 | 2015-04-10 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2545563C1 (en) * | 2014-08-27 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2545835C1 (en) * | 2014-09-10 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "tea aroma" ice cream (versions) |
| RU2545826C1 (en) * | 2014-06-03 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2545638C1 (en) * | 2014-09-09 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "belosnezhka" ice cream (versions) |
| RU2545946C1 (en) * | 2014-02-27 | 2015-04-10 | Олег Иванович Квасенков | Plombier production method (versions) |
| RU2552681C1 (en) * | 2014-10-28 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "gogol-mogol" ice cream (versions) |
| RU2552780C1 (en) * | 2014-10-28 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "gogol-mogol" ice cream (versions) |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2544615C1 (en) * | 2013-10-29 | 2015-03-20 | Олег Иванович Квасенков | Method for production of dairy ice cream (versions) |
| RU2543796C1 (en) * | 2013-12-05 | 2015-03-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2544083C1 (en) * | 2013-12-05 | 2015-03-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2543794C1 (en) * | 2013-12-10 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creme brulee dairy ice cream (versions) |
| RU2544587C1 (en) * | 2013-12-10 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creme brulee dairy ice cream (versions) |
| RU2544589C1 (en) * | 2013-12-13 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2543745C1 (en) * | 2013-12-18 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544536C1 (en) * | 2013-12-18 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544492C1 (en) * | 2013-12-25 | 2015-03-20 | Олег Иванович Квасенков | Method for production of creme brulee creamy ice cream (versions) |
| RU2544572C1 (en) * | 2014-01-09 | 2015-03-20 | Олег Иванович Квасенков | Method for production of cream-and-coffee ice cream (versions) |
| RU2544583C1 (en) * | 2014-01-20 | 2015-03-20 | Олег Иванович Квасенков | Method for production of cream-and-coffee ice cream (versions) |
| RU2545946C1 (en) * | 2014-02-27 | 2015-04-10 | Олег Иванович Квасенков | Plombier production method (versions) |
| RU2545788C1 (en) * | 2014-04-07 | 2015-04-10 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2545829C1 (en) * | 2014-05-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "malvina" plombier (versions) |
| RU2545826C1 (en) * | 2014-06-03 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2545759C1 (en) * | 2014-07-10 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "snegurochka" ice cream (versions) |
| RU2545563C1 (en) * | 2014-08-27 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2545638C1 (en) * | 2014-09-09 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "belosnezhka" ice cream (versions) |
| RU2545835C1 (en) * | 2014-09-10 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "tea aroma" ice cream (versions) |
| RU2552681C1 (en) * | 2014-10-28 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "gogol-mogol" ice cream (versions) |
| RU2552780C1 (en) * | 2014-10-28 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "gogol-mogol" ice cream (versions) |
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Application publication date: 20130306 |