CN103652275A - Hami melon soft ice cream powder - Google Patents
Hami melon soft ice cream powder Download PDFInfo
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- CN103652275A CN103652275A CN201210329413.5A CN201210329413A CN103652275A CN 103652275 A CN103652275 A CN 103652275A CN 201210329413 A CN201210329413 A CN 201210329413A CN 103652275 A CN103652275 A CN 103652275A
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Abstract
The invention relates to hami melon soft ice cream powder which consists of the following components in percentage by weight: 35-45% of white granulated sugar, 25-35% of dried skim milk, 10-20% of vegetable fat powder, 5-10% of hami melon powder, 1.0-1.5% of sucrose fatty acid ester, 0.3-0.7% of xanthan gum and 0.2-0.8% of sodium carboxymethylcellulose which are burdened, mixed, sterilized and packaged. The hami melon soft ice cream powder provided by the invention is few in preparation steps, simple in steps, easy to operate, little in equipment investment, low in operating cost and time-saving and labor-saving, and nutritional components of the soft ice cream powder can be maintained to the maximum extent. Particularly, loss of thermosensitive substances such as various aromatic substances, vitamins and functional components in hami melon can be reduced to the minimum extent.
Description
Technical field
The invention belongs to food processing field, relate to a kind of soft serve ice cream, especially a kind of "Hami" melon 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 "Hami" melon soft serve ice cream, it has added "Hami" melon powder on the basis of conventional softer dried ice cream mix.This "Hami" melon powder is made through vacuum freeze-drying technique, be called freeze drying "Hami" melon powder or referred to as freeze-drying "Hami" melon powder, be characterized in retaining to greatest extent the color of "Hami" melon, and can make the loss of the heat-sensitive substance such as various vitamin, fragrance ingredient, functional components in "Hami" melon minimize.
The active ingredient that "Hami" melon soft serve ice cream of the present invention contains "Hami" melon, "Hami" melon soft ice cream with its making, not only mouthfeel is lubricious, fine and smooth, the delicate fragrance that milk is strong, have "Hami" melon concurrently, there is characteristic natural, nutrition, also had the summer-heat removing that "Hami" melon powder brings, except dysphoria with smothery sensation, the effect such as promote the production of body fluid to quench thirst simultaneously.
"Hami" melon soft serve ice cream of the present invention, white granulated sugar, skimmed milk powder, vegetable fat powder, "Hami" melon 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%, "Hami" melon 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 "Hami" melon powder is freeze drying "Hami" melon 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 "Hami" melon soft serve ice cream is as follows:
(1) batching, mixing: white granulated sugar, skimmed milk powder, vegetable fat powder, "Hami" melon 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 "Hami" melon soft serve ice cream.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Hami melon has the laudatory title of " king in melon ", and sugar content is in 15% left and right.Unique flavor, have with creamy taste, have containing lemonene, but all sweet as a peach, strange perfume (or spice) is attacked people.Hami melon is not only nice, and nutritious, also has certain health care.Hami melon has summer-heat removing, and except dysphoria with smothery sensation, the effect promoting the production of body fluid to quench thirst, is the good merchantable brand of relieving summer-heat in summer.Edible Hami melon has significant facilitation to human body hematopoietic function, can be used as the product of the dietotherapy of anaemia.
Freeze drying "Hami" melon powder market is on sale, conventionally take "Hami" melon as raw material, selected, cleaning, peeling, blanching, cutting, pre-freeze, freeze drying, air-flow crushing, crosses the techniques such as 80-100 mesh sieve and makes.With other drying means comparisons, the "Hami" melon powder that vacuum freeze-drying technique is produced has many advantages: (1) can protect the color of "Hami" melon to greatest extent, and the loss of various aromatic substances can be reduced to a minimum;
(2) can retain the nutritional labelings at different levels in "Hami" melon, especially can make the composition of thermal sensitivity farthest be retained; (3) under vacuum and low temperature, operate, microbial growth and enzyme effect are suppressed, and are conducive to guarantee the inherent quality of "Hami" melon powder; (4) rehydration is fast, easy to use.(5) because operating under vacuum, oxygen is few, and therefore, some oxidizable materials are protected.
The advantage of "Hami" melon 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 "Hami" melon, vitamin, functional component be reduced to a minimum.
Four, the specific embodiment
Embodiment 1:
Take white granulated sugar 40kg, skimmed milk powder 30 kg, vegetable fat powder 15kg, "Hami" melon 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 is packed after microwave sterilization, makes "Hami" melon soft serve ice cream.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 2:
Take white granulated sugar 45kg, skimmed milk powder 35 kg, vegetable fat powder 20kg, "Hami" melon 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 is packed after microwave sterilization, makes "Hami" melon soft serve ice cream.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 3:
Take white granulated sugar 35kg, skimmed milk powder 25 kg, vegetable fat powder 10kg, "Hami" melon 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 is packed after microwave sterilization, makes "Hami" melon soft serve ice cream.75～80 ℃ of sterilising temps, sterilization time 2～3min.
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 (5)
1. "Hami" melon soft serve ice cream of the present invention, white granulated sugar, skimmed milk powder, vegetable fat powder, "Hami" melon 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%, "Hami" melon 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 "Hami" melon powder is freeze drying "Hami" melon 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 |
|---|---|---|---|
| CN201210329413.5A CN103652275A (en) | 2012-09-08 | 2012-09-08 | Hami melon soft ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329413.5A CN103652275A (en) | 2012-09-08 | 2012-09-08 | Hami melon soft ice cream powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652275A true CN103652275A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329413.5A Pending CN103652275A (en) | 2012-09-08 | 2012-09-08 | Hami melon soft ice cream powder |
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| CN (1) | CN103652275A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082518A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | Honeydew melon ice cream and preparation method thereof |
| CN106387290A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Hami melon ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
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 CN201210329413.5A patent/CN103652275A/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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082518A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | Honeydew melon ice cream and preparation method thereof |
| CN106387290A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Hami melon ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
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Application publication date: 20140326 |