CN103652273A - Litchi soft ice cream powder - Google Patents
Litchi soft ice cream powder Download PDFInfo
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- CN103652273A CN103652273A CN201210329411.6A CN201210329411A CN103652273A CN 103652273 A CN103652273 A CN 103652273A CN 201210329411 A CN201210329411 A CN 201210329411A CN 103652273 A CN103652273 A CN 103652273A
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- litchi
- powder
- ice cream
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- sodium carboxymethylcellulose
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Abstract
The invention relates to litchi soft ice cream powder, which contains white granulated sugar, dried skim milk, non-dairy creamer, litchi powder, sucrose aliphatic ester, xanthan gum and sodium carboxymethylcellulose. The weight percent of all components is as follows: 35 to 45 percent of white granulated sugar, 25 to 35 percent of dried skim milk, 10 to 20 percent of non-dairy creamer, 5 to 10 percent of litchi powder, 1 to 1.5 percent of sucrose aliphatic ester, 0.3 to 0.7 percent of xanthan gum and 0.2 to 0.8 percent of sodium carboxymethylcellulose. The litchi soft ice cream powder is prepared by the steps of burdening, mixing, sterilizing and packaging. The litchi soft ice cream powder has the advantages of fewer preparation steps, simplicity in process, easiness in operation, small equipment investment, low running cost and labor and time conservation, the nutrients of the soft ice cream powder can be maximally reserved, especially, the loss of heat-sensitive substances in Litchi such as various aromatic substances, vitamins, functional components and the like can be minimized.
Description
Technical field
The invention belongs to food processing field, relate to a kind of soft serve ice cream, especially a kind of lichee soft serve ice cream.
Background technology
Soft ice cream is the instant frozen of a kind of semisolid of being produced by soft ice-cream machine, owing to not passing through freezing cure process, so the special mouthfeel of soft ice cream is fine and smooth, mellow and full, fragrant sliding, just melt in the mouth, is the food of relieving summer heat in summer that many people dote on.Convenient and swift for what make, conventionally all with soft serve ice cream, make soft ice cream.Traditional soft serve ice cream is mainly by sugar, milk powder, vegetable fat powder, the compositions such as maltodextrin, emulsifying agent, stabilizing agent and flavoring essence.Enhancing along with health perception, people are also more and more higher to the requirement of frozen, in order to increase the trophism of soft serve ice cream and functional, conventionally need to add pulp, the natural fruit compositions such as fruit juice, if application number is CN03133264 Haw thorn ice cream powder and CN03157612 Mulberries Dried Ice Cream Mix, but add after these liquid fruit ingredients, all need through mixing, dissolve, aging, sterilization, concentrated, the series of processes such as spraying is dry just can be made dried ice cream mix, its shortcoming is complex steps, complex procedures, operation easier is large, equipment investment is large, operating cost is high, particularly high temperature sterilization and the nutritional labeling of spraying drying process to soft serve ice cream, especially the vitamin in natural fruit, the heat labile material damage such as functional components is huge.
Summary of the invention
The object of the present invention is to provide a kind of lichee soft serve ice cream, it,, on the basis of conventional softer dried ice cream mix, has added litchi powder.This litchi powder is made through vacuum freeze-drying technique, be called freeze drying litchi powder or referred to as freeze-drying litchi powder, be characterized in retaining to greatest extent the color of lichee, and in lichee, the loss of the heat-sensitive substance such as various vitamin, fragrance, functional components can be minimized.
Lichee soft serve ice cream of the present invention contains more lichee active ingredient, lichee soft ice cream with its making, not only mouthfeel is lubricious, fine and smooth, the delicate fragrance that milk is strong, have lichee concurrently, there is characteristic natural, nutrition, also there is tonifying spleen benefit liver that litchi powder brings simultaneously, regulate the flow of vital energy enrich blood, the effect such as heart tonifying and tranquilizing.
Lichee soft serve ice cream of the present invention, white granulated sugar, skimmed milk powder, vegetable fat powder, litchi powder, sucrose fatty ester, xanthans, sodium carboxymethylcellulose, consist of, the percentage by weight of each composition is as follows: white granulated sugar 35～45%, skimmed milk powder 25-35%, vegetable fat powder 10-20%, litchi powder 5-10%, sucrose fatty ester 1.0～1.5%, xanthans 0.3～0.7%, sodium carboxymethylcellulose 0.2～0.8%.
Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described litchi powder is freeze drying litchi powder;
Described sodium carboxymethylcellulose refers to acid-resistant sodium carboxymethylcellulose;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is the sucrose fatty ester of 11-15.
The preparation process of lichee soft serve ice cream is as follows:
(1) batching, mixing: white granulated sugar, skimmed milk powder, vegetable fat powder, litchi powder, sucrose fatty ester, xanthans, sodium carboxymethylcellulose are placed in to batch mixer in proportion, fully stir, mix;
(2) sterilization, packing: the material mixing is packed after microwave sterilization, make lichee soft serve ice cream.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Lichee contains abundant sugar, protein, multivitamin, fat, citric acid, pectin and phosphorus, iron etc., is the fruit of useful health.In litchi pulp, sugar content is up to 20%, and in each hundred milliliters of fruit juice, Vit C contents reaches as high as 70 milligrams.In litchi pulp, containing abundant glucose, sucrose, be listed as the first place that occupies various fruit, the effect that there is makeup energy, has additional nutrients; Lichee has to cerebral tissue the effect of taking a tonic or nourishing food to build up one's health, and can obviously improve the diseases such as insomnia, forgetful, god is tired.Litchi meat, containing abundant vitamin C and protein, contributes to strengthen the immunologic function of body, improves resistance against diseases.Since ancient times, lichee is regarded as precious tonic always.
Freeze drying litchi powder market is on sale, is to take lichee as raw material, selected, clean, shell, stoning, blanching, cutting, pre-freeze, freeze drying, air-flow crushing, cross the techniques such as 80-100 mesh sieve and make.With other drying means comparisons, the litchi powder that vacuum freeze-drying technique is produced has many advantages: (1) can protect the color of lichee to greatest extent, and the loss of various aromatic substances can be minimized; (2) can retain the nutritional labelings at different levels in lichee, especially can make the composition of thermal sensitivity farthest be retained, as vitamin C, loss seldom; (3) under vacuum and low temperature, operate, microbial growth and enzyme effect are suppressed, and are conducive to guarantee the inherent quality of litchi powder; (4) rehydration is fast, easy to use; (5) because operating under vacuum, oxygen is few, and some oxidizable materials are protected.
The advantage of lichee soft serve ice cream of the present invention is as follows:
(1) preparation process is few, and operation is simple, and processing ease, equipment investment are little, and operating cost is low, saving of work and time;
(2) can retain to greatest extent the nutritional labeling of soft serve ice cream, especially can make the loss of the heat-sensitive substances such as various aromatic substances in lichee, vitamin, functional component minimize.
Four, the specific embodiment
Embodiment 1:
Take white granulated sugar 40kg, skimmed milk powder 30 kg, vegetable fat powder 15kg, litchi powder 7kg, sucrose fatty ester 1.2kg, xanthans 0.5kg, sodium carboxymethylcellulose 0.5kg, be placed in batch mixer, fully stir, mix; The material mixing with packaging of aluminium foil bag, makes lichee soft serve ice cream after microwave sterilization.78 ℃ of sterilising temps, sterilization time 3min.
Embodiment 2:
Take white granulated sugar 45kg, skimmed milk powder 35 kg, vegetable fat powder 20kg, litchi powder 10kg, sucrose fatty ester 1.5kg, xanthans 0.4kg, sodium carboxymethylcellulose 0.8kg, be placed in batch mixer, fully stir, mix; The material mixing with packaging of aluminium foil bag, makes lichee soft serve ice cream after microwave sterilization.80 ℃ of sterilising temps, sterilization time 2min.
Embodiment 3:
Take white granulated sugar 35kg, skimmed milk powder 25 kg, vegetable fat powder 10kg, litchi powder 5kg, sucrose fatty ester 1.0kg, xanthans 0.5kg, sodium carboxymethylcellulose 0.3kg, be placed in batch mixer, fully stir, mix; The material mixing with packaging of aluminium foil bag, makes lichee soft serve ice cream after microwave sterilization.75 ℃ of sterilising temps, sterilization time 3min.
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 replace.
Claims (4)
1. lichee soft serve ice cream of the present invention, white granulated sugar, skimmed milk powder, vegetable fat powder, litchi powder, sucrose fatty ester, xanthans, sodium carboxymethylcellulose, consist of, the percentage by weight of each composition is as follows: white granulated sugar 35～45%, skimmed milk powder 25-35%, vegetable fat powder 10-20%, litchi powder 5-10%, sucrose fatty ester 1.0～1.5%, xanthans 0.3～0.7%, sodium carboxymethylcellulose 0.2～0.8%.
2. according to right 1, require described white granulated sugar to refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.
3. according to right 1, requiring described litchi powder is freeze drying litchi powder.
4. according to right 1, require described sodium carboxymethylcellulose to refer to acid-resistant sodium carboxymethylcellulose.
5. according to right 1, require described sucrose fatty ester to refer to that hydrophilic lipophilic balance is the sucrose fatty ester of 11-15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329411.6A CN103652273A (en) | 2012-09-08 | 2012-09-08 | Litchi soft ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329411.6A CN103652273A (en) | 2012-09-08 | 2012-09-08 | Litchi soft ice cream powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652273A true CN103652273A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329411.6A Pending CN103652273A (en) | 2012-09-08 | 2012-09-08 | Litchi soft ice cream powder |
Country Status (1)
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| CN (1) | CN103652273A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947538A (en) * | 2005-10-14 | 2007-04-18 | 深圳市海川实业股份有限公司 | Red bean ice cream powder and its prepn. method |
| CN100998363A (en) * | 2006-01-10 | 2007-07-18 | 深圳市海川实业股份有限公司 | Banana soft ice-cream and its production method |
| CN1330249C (en) * | 2003-06-02 | 2007-08-08 | 深圳市海川实业股份有限公司 | Pumpkin ice-cream powder and preparing method thereof |
| CN101292702A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Ice cream with sweet potato powder added in base |
-
2012
- 2012-09-08 CN CN201210329411.6A patent/CN103652273A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330249C (en) * | 2003-06-02 | 2007-08-08 | 深圳市海川实业股份有限公司 | Pumpkin ice-cream powder and preparing method thereof |
| CN1947538A (en) * | 2005-10-14 | 2007-04-18 | 深圳市海川实业股份有限公司 | Red bean ice cream powder and its prepn. method |
| CN100998363A (en) * | 2006-01-10 | 2007-07-18 | 深圳市海川实业股份有限公司 | Banana soft ice-cream and its production method |
| CN101292702A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Ice cream with sweet potato powder added in base |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |