CN104824333A - Juicy peach soft ice cream powder - Google Patents
Juicy peach soft ice cream powder Download PDFInfo
- Publication number
- CN104824333A CN104824333A CN201510246282.8A CN201510246282A CN104824333A CN 104824333 A CN104824333 A CN 104824333A CN 201510246282 A CN201510246282 A CN 201510246282A CN 104824333 A CN104824333 A CN 104824333A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- powder
- parts
- juicy peach
- soft ice
- 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.)
- Withdrawn
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses juicy peach soft ice cream powder. The juicy peach soft ice cream powder comprises the following raw materials in parts by weight: 30 to 40 parts of sugar powder, 18 to 28 parts of milk powder, 14 to 20 parts of non-dairy creamer, 5 to 15 parts of whey protein powder, 5 to 15 parts of juicy peach powder, 0.2 to 0.6 part of monoglyceride, 0.4 to 0.8 part of sodium carboxymethylcellulose and 0.2 to 0.8 part of guar gum. Juicy peach ice cream which is produced by simply processing the juicy peach soft ice cream powder is rich in iron, capable of increasing hemoglobin quantity of the human body, rich in nutrients and good in taste. By adding a plant fresh-keeping agent, the juicy peach soft ice cream powder is easier to store.
Description
Technical field
The present invention relates to a kind of dried ice cream mix, particularly relate to a kind of honey peach soft serve ice cream.
Background technology
Ice cream is a kind of delicious frozen dairy having temptation.Before nearly 800 years, ice cream source is in China.
When the Yuan Dynasty, astute food supply retail shop businessman sudden caprice, he attempts and in ice, adds some honey, milk and pearl powder, result, makes ice cream the earliest in the world.
In 13rd century, Italian explorer Marco Polo world-famous gets back to Italy, has taken back Chinese ice cream method for making.1500, when a France king and a member of imperial family of Italy marry, ice cream to be passed on a skill of craft to others France by Italy again.Frenchman is on the basis of original way, turn increase many batchings newly 2 years, the British kings Charles I newly succeeded to the throne, for this food of relieving summer heat can be had, once engaged a cook to make ice cream specially, and required that this cook strictly maintained secrecy to ice-cream formula.
Large about 1700, ice cream successor American continent.U.S.'s first to be appointed to an office is always crazy about exception around George Washington to this new technology.At that time, manufacture of ice cream was also not easy very much.People's credit is eaten in summer and is poured this food, has in winter to river, get ice cube, their seasonings in sawdust.Rouse the Lushui River still soot be the food of rich and powerful family.1846, a winter of the U.S. made the uncommon technique of Johnsonian Ms to complexity in south improve, and has manufactured a kind of hand-crank formula refrigerator, manufacture of ice cream technique is simple and easy to more.1851, American Zha Kabufeisisaier founded first ice cream making factory of the U.S. in Baltimore of Maryland, USA.
1900, due to the extensive use of electric power and refrigeration, manufacture of ice cream process was accelerated, and reduces cost, thus price is declined greatly.Since then, ice cream just starts to become a kind of and universal falls heat food.
Due to day by day universal in China of refrigerator and refrigerator-freezer, arrive whenever the summer of sweltering heat, no matter the large small shop in city or rural, have ice cream to sell; Many families are also accustomed to making the ice cream being applicable to oneself taste by oneself; Even if in the winter of cold, many people are also had to like ices.
Dried ice cream mix has another name called Ice cream powder, ice cream powder, and a kind of milk, sugar of adopting is that primary raw material forms according to formula is composite, adds water in proportion or can be used for making ice-cream powdery compound after other batching during use.
Dried ice cream mix of the prior art, ubiquity taste is not good, and the shortcoming of not easily preserving.
Summary of the invention
For the deficiencies in the prior art, technical problem to be solved by this invention is to provide a kind of honey peach soft serve ice cream, and mouthfeel is good, easily preserves.
Technical problem of the present invention is implemented by following technical proposals:
A kind of honey peach soft serve ice cream, comprises following weight parts raw material: Icing Sugar 30-40 part; Milk powder 18-28 part; Vegetable fat powder 14-20 part; PURE WHEY 5-15 part; Honey peach powder 5-15 part; Monoglyceride 0.2-0.6 part; Sodium carboxymethylcellulose 0.4-0.8 part; Guar gum 0.2-0.8 part.
Preferably,
A kind of honey peach soft serve ice cream, comprises following weight parts raw material: Icing Sugar 30-40 part; Milk powder 18-28 part; Vegetable fat powder 14-20 part; PURE WHEY 5-15 part; Honey peach powder 5-15 part; Monoglyceride 0.2-0.6 part; Sodium carboxymethylcellulose 0.4-0.8 part; Guar gum 0.2-0.8 part, plant antistaling agent 0.05-0.15 part.
Described plant antistaling agent is plant polyphenol.
Described plant antistaling agent is Lagerstroemia speciosa polyphenol and/or raspberry polyphenol.
Described plant antistaling agent is made up of 30-70wt% Lagerstroemia speciosa polyphenol and 30-70wt% raspberry polyphenol.
Each raw material is weighed up by formula rate, after stirring, honey peach soft serve ice cream of the present invention can be obtained.
Honey peach soft serve ice cream of the present invention, the honey peach ice cream made through simple processing, containing abundant irony, can increase human body hemoglobin quantity, nutritious, mouthfeel is good.After interpolation plant antistaling agent, more easily preserve.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.
Honey peach powder, selects the honey peach powder that abundant bio tech ltd, Xi'an produces, outward appearance: powder is loose, nothing caking, without naked eyes visible foreign.Color: there is the color and luster that this product is intrinsic, and uniformity, smell: natural water honey peach taste, solubility: >=100%, granularity: 100% crosses 300 orders.
Lagerstroemia speciosa polyphenol is prepared according to following step:
A. in stainless steel cask, put into the water of banaba leaf weight 10%, water temperature is 40 DEG C, and the complex enzyme SPE-007 then adding banaba leaf weight 0.4% activates 5-10 minute, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 5-10 times amount emerge in worm water 3 minutes, period adjusts the temperature to 45-50 DEG C, adjust ph is 4.5-5.0, then slowly add A product and stir gently, 45-50 DEG C of constant temperature enzymolysis 1.5-2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product;
C. B product are heated to 80-85 DEG C and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
Raspberry polyphenol is prepared according to following step:
A. in stainless steel cask, put into the water of raspberry weight 10%, water temperature is 40 DEG C, and the complex enzyme SPE-007 then adding raspberry weight 0.4% activates 5-10 minute, forms enzyme liquid, obtains A product;
B. raspberry is put into another stainless steel fermentation extractor, add 5-10 times amount emerge in worm water 3 minutes, period adjusts the temperature to 45-50 DEG C, adjust ph is 4.5-5.0, then slowly add A product and stir gently, 45-50 DEG C of constant temperature enzymolysis 1.5-2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product;
C. B product are heated to 80-85 DEG C and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains raspberry polyphenol.
Described complex enzyme SPE-007 is that the summer Sheng board model SPE-007 plant essence that Ningxia Sunson Industrial Group Co., Ltd. produces carries complex enzyme.
Embodiment 1-4
Each raw material is weighed up by formula rate, carries out packing to add together after upper screen cloth after mixer stirs by 30 orders, obtain honey peach soft serve ice cream of the present invention.
Table 1: honey peach soft serve ice cream formula table unit: gram
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Icing Sugar | 38 | 38 | 38 | 38 |
| Milk powder | 25 | 25 | 25 | 25 |
| Vegetable fat powder | 15 | 15 | 15 | 15 |
| PURE WHEY | 10 | 10 | 10 | 10 |
| Honey peach powder | 10 | 10 | 10 | 10 |
| Monoglyceride | 0.4 | 0.4 | 0.4 | 0.4 |
| Sodium carboxymethylcellulose | 0.6 | 0.6 | 0.6 | 0.6 |
| Guar gum | 0.5 | 0.5 | 0.5 | 0.5 |
| Lagerstroemia speciosa polyphenol | / | 0.1 | / | 0.05 |
| Raspberry polyphenol | / | / | 0.1 | 0.05 |
Honey peach soft serve ice cream of the present invention, can adopt this area conventional method, simply processes and makes honey peach ice cream, and containing abundant irony, can increase human body hemoglobin quantity, nutritious, mouthfeel is good.After interpolation plant antistaling agent, more easily preserve.
Test case
Test embodiment 1-4, room temperature 25 DEG C, relative humidity 75%, be placed in transparent plastic bag sealing and preserve, continuous observation, concrete outcome sees the following form 2.
Table 2: antiseptic effect table
| Phenomenon | |
| Embodiment 1 | After 5 days, start to occur spot bacterium |
| Embodiment 2 | After 22 days, start to occur spot bacterium |
| Embodiment 3 | After 22 days, start to occur spot bacterium |
| Embodiment 4 | When 35 days, still do not occur spot bacterium, outward appearance is normal |
Room temperature 25 DEG C is also stored open under gravity-flow ventilation condition, and sampling and testing after 4 days, measures total plate count under the microscope.Result is as shown in table 3:
Table 3: total plate count test chart
| Total plate count, cfu/g | |
| Embodiment 1 | 9.9×10 4 |
| Embodiment 2 | 5.8×10 4 |
| Embodiment 3 | 5.9×10 4 |
| Embodiment 4 | 4.4×10 4 |
Claims (2)
1. a honey peach soft serve ice cream, comprises following weight parts raw material: Icing Sugar 30-40 part; Milk powder 18-28 part; Vegetable fat powder 14-20 part; PURE WHEY 5-15 part; Honey peach powder 5-15 part; Monoglyceride 0.2-0.6 part; Sodium carboxymethylcellulose 0.4-0.8 part; Guar gum 0.2-0.8 part.
2. a honey peach soft serve ice cream, comprises following weight parts raw material: Icing Sugar 30-40 part; Milk powder 18-28 part; Vegetable fat powder 14-20 part; PURE WHEY 5-15 part; Honey peach powder 5-15 part; Monoglyceride 0.2-0.6 part; Sodium carboxymethylcellulose 0.4-0.8 part; Guar gum 0.2-0.8 part, plant antistaling agent 0.05-0.15 part;
Described plant antistaling agent is made up of 30-70wt% Lagerstroemia speciosa polyphenol and 30-70wt% raspberry polyphenol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510246282.8A CN104824333A (en) | 2015-05-13 | 2015-05-13 | Juicy peach soft ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510246282.8A CN104824333A (en) | 2015-05-13 | 2015-05-13 | Juicy peach soft ice cream powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104824333A true CN104824333A (en) | 2015-08-12 |
Family
ID=53802856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510246282.8A Withdrawn CN104824333A (en) | 2015-05-13 | 2015-05-13 | Juicy peach soft ice cream powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824333A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549437A (en) * | 2017-09-21 | 2018-01-09 | 海门臻凯工业设计有限公司 | Grape ice cream powder |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535593A (en) * | 2003-04-10 | 2004-10-13 | 深圳市海川实业股份有限公司 | Composite vitamin ice cream powder and its preparation method |
| WO2008003122A1 (en) * | 2006-07-03 | 2008-01-10 | Montec International Limited | Modified sugar and modified fat frozen dessert |
| CN103652272A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Honey peach soft type ice cream powder |
| CN104489854A (en) * | 2014-12-22 | 2015-04-08 | 贵州省健康茶科技有限公司 | Lagerstroemia speciosa preservative |
-
2015
- 2015-05-13 CN CN201510246282.8A patent/CN104824333A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535593A (en) * | 2003-04-10 | 2004-10-13 | 深圳市海川实业股份有限公司 | Composite vitamin ice cream powder and its preparation method |
| WO2008003122A1 (en) * | 2006-07-03 | 2008-01-10 | Montec International Limited | Modified sugar and modified fat frozen dessert |
| CN103652272A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Honey peach soft type ice cream powder |
| CN104489854A (en) * | 2014-12-22 | 2015-04-08 | 贵州省健康茶科技有限公司 | Lagerstroemia speciosa preservative |
Non-Patent Citations (3)
| Title |
|---|
| 侯振建: "《食品添加剂及其应用技术》", 30 September 2004 * |
| 张乃丹: "覆盆子多酚提取工艺及不同溶剂提取物抗氧化抑菌活性", 《中国优秀硕士学位论文全文数据库 医药卫生科技辑》 * |
| 张笑 等: "植物多酚的抑菌活性及其在食品保鲜中的应用", 《食品安全质量检测学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549437A (en) * | 2017-09-21 | 2018-01-09 | 海门臻凯工业设计有限公司 | Grape ice cream powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN110074185A (en) | Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method | |
| CN103583782B (en) | Healthy edible fungus ice cream and production method thereof | |
| CN104247854A (en) | Dragon fruit ice cream and manufacturing method thereof | |
| CN105558496A (en) | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof | |
| CN104082516A (en) | Fruit variants milk ice cream and preparation method thereof | |
| CN103444870A (en) | Preparation method for longan lactic acid bacteria beverage | |
| CN104757116A (en) | Pickled vegetable yogurt and making method thereof | |
| CN102551006A (en) | Production method for sour bamboo shoots | |
| CN102370002A (en) | Cocoa milk and production method | |
| CN108419976A (en) | Longan-jujube brown sugar solid beverage and preparation method thereof | |
| CN104082506A (en) | Blood-enriching popsicle and preparation method thereof | |
| CN103875874B (en) | Formula and preparation technology of dark green tea gummy candy | |
| CN105580901A (en) | Pleurotus eryngii grain-containing blueberry yoghourt and preparation method thereof | |
| CN104824331A (en) | Aloe ice cream powder | |
| CN105077309A (en) | Tea-flavor Muslim fermented yak meat and preparation method thereof | |
| CN104824333A (en) | Juicy peach soft ice cream powder | |
| CN104543152A (en) | Solid tea containing tea leaf extracts | |
| CN104824332A (en) | Apple-flavor ice cream powder | |
| CN110236089A (en) | A kind of ice powder with weight losing function | |
| CN101322566A (en) | Ball soup and method of processing the same | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| CN104170963A (en) | Goose health yoghurt and preparation method thereof | |
| CN102919371A (en) | Pine flower milk tea and preparation method thereof | |
| KR20130071541A (en) | A manufacturing method of chicken sauce with mountain ginseng extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150812 |