CN111264670A - Ice cream premixed powder and using method thereof - Google Patents
Ice cream premixed powder and using method thereof Download PDFInfo
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- CN111264670A CN111264670A CN202010203513.8A CN202010203513A CN111264670A CN 111264670 A CN111264670 A CN 111264670A CN 202010203513 A CN202010203513 A CN 202010203513A CN 111264670 A CN111264670 A CN 111264670A
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- ice cream
- premixed
- auxiliary materials
- premixed powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of food. The invention provides ice cream premixed powder and a using method thereof, wherein the ice cream premixed powder comprises the following components in parts by weight: 10-40 parts of white granulated sugar, 5-30 parts of whole milk powder, 1-5 parts of glucose, 20-40 parts of non-dairy creamer, 2-5 parts of freeze-dried fruits and 5-10 parts of auxiliary materials. The existing ice cream premixed powder in the market is processed by using an ice cream machine, so that the processing has great limitation, the ice cream premixed powder is difficult to be processed at any time, and the waste of long-time storage can be caused. And the ice cream premixed flour of this application has solved the ice cream and to the problem of relying on of professional equipment in process of production, and this novel premixed flour makes the process of production of ice cream become more convenient, does not need special equipment, alright accomplish the preparation, along with doing with using, conveniently stores, has avoided putting for a long time and extravagant problem.
Description
Technical Field
The invention relates to the technical field of food, in particular to ice cream premixed flour and a using method thereof.
Background
The ice cream is a volume-expanded frozen food prepared by taking drinking water, milk powder, cream, sugar and the like as main raw materials, adding a proper amount of food additives, and carrying out processes of mixing, sterilizing, homogenizing, aging, congealing, hardening and the like. In hot summer, the beverage is one of indispensable beverages for people. Similarly, ice cream is nutritious, is rich in various nutritional ingredients such as high-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acid, vitamin A, vitamin C, vitamin E and other bioactive substances beneficial to human body, and has the functions of regulating physiological function and balancing osmotic pressure and pH value of human body.
The existing ice cream premixed flour in the market is processed by using an ice cream machine, so that the processing has great limitation, the ice cream premixed flour needs to be made in advance, the ice cream premixed flour is difficult to be made at any time, the long-term waste is possibly caused, the ice cream is dependent on professional equipment in the production process, and the ice cream production cost is also invisibly improved.
Disclosure of Invention
Aiming at the problems, the invention provides ice cream premixed flour, which solves the problem of dependence of ice cream on professional equipment in the production process, can be used at any time, is convenient to store, and avoids waste and long-time storage.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides ice cream premixed powder which comprises the following components in parts by weight: 10-40 parts of white granulated sugar, 5-30 parts of whole milk powder, 1-5 parts of glucose, 20-40 parts of non-dairy creamer, 2-5 parts of freeze-dried fruits and 5-10 parts of auxiliary materials.
Preferably, the auxiliary materials comprise one or more of edible essence, compound emulsifier, sodium alginate, sodium carboxymethylcellulose, xanthan gum and salt.
Preferably, the auxiliary materials comprise 0.08-0.12 part of edible essence, 2.6-3.0 parts of compound emulsifier, 1.4-1.6 parts of sodium alginate, 1-1.2 parts of sodium carboxymethylcellulose and 0.4-0.6 part of salt.
Preferably, the auxiliary materials comprise 0.08-0.12 part of edible essence, 2.2-2.6 parts of compound emulsifier, 1.2-1.4 parts of sodium alginate, 0.6-1.0 part of xanthan gum and 0.3-0.5 part of salt.
Preferably, the composition comprises the following components in parts by weight: 35 parts of white granulated sugar, 21 parts of whole milk powder, 3 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 6 parts of auxiliary materials.
Preferably, the composition comprises the following components in parts by weight: 30 parts of white granulated sugar, 25 parts of whole milk powder, 5 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 5 parts of auxiliary materials.
Preferably, the composition comprises the following components in parts by weight: 20 parts of white granulated sugar, 10 parts of whole milk powder, 2 parts of glucose, 25 parts of non-dairy creamer, 3 parts of freeze-dried fruit and 7 parts of auxiliary materials.
Preferably, the composition comprises the following components in parts by weight: 40 parts of white granulated sugar, 28 parts of whole milk powder, 4 parts of glucose, 35 parts of non-dairy creamer, 4 parts of freeze-dried fruit and 9 parts of auxiliary materials.
The invention also provides a using method of the ice cream premixed powder, and when the ice cream premixed powder is used, the premixed powder, the milk and the unsalted butter are mixed according to the mixing ratio of 0.4-0.6: 0.9-1.1: the weight ratio of 0.9 to 1.1 is increased to 0.6 to 0.8, and then the mixture is frozen.
Preferably, the premixed flour, milk and whipped cream are used in a ratio of 0.5: 1: the weight ratio of 1 is increased to 0.7, and then the mixture is frozen.
The invention provides ice cream premixed flour which can be whipped at normal temperature by using a stirrer without using a traditional ice cream machine in the process of making ice cream. The problem of the ice cream rely on professional equipment in process of production is solved, this novel premixed flour makes the process of production of ice cream become more convenient, does not need special equipment alright accomplish the preparation, along with doing with using, convenient storage has avoided putting for a long time and extravagant problem.
Detailed Description
The invention provides ice cream premixed powder which comprises the following components in parts by weight: 10-40 parts of white granulated sugar, 5-30 parts of whole milk powder, 1-5 parts of glucose, 20-40 parts of non-dairy creamer, 2-5 parts of freeze-dried fruits and 5-10 parts of auxiliary materials.
In the invention, the ice cream premixed powder preferably comprises the following components in parts by weight: 35 parts of white granulated sugar, 21 parts of whole milk powder, 3 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 6 parts of auxiliary materials; or preferably comprises the following components in parts by weight: 30 parts of white granulated sugar, 25 parts of whole milk powder, 5 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 5 parts of auxiliary materials; or preferably comprises the following components in parts by weight: 20 parts of white granulated sugar, 10 parts of whole milk powder, 2 parts of glucose, 25 parts of non-dairy creamer, 3 parts of freeze-dried fruit and 7 parts of auxiliary materials; or preferably comprises the following components in parts by weight: 40 parts of white granulated sugar, 28 parts of whole milk powder, 4 parts of glucose, 35 parts of non-dairy creamer, 4 parts of freeze-dried fruit and 9 parts of auxiliary materials.
In the invention, the auxiliary materials preferably comprise one or more of edible essence, compound emulsifier, sodium alginate, sodium carboxymethyl cellulose, xanthan gum and salt.
In the invention, the auxiliary materials preferably comprise 0.1 part of edible essence, 2.8 parts of compound emulsifier, 1.5 parts of sodium alginate, 1.1 parts of sodium carboxymethylcellulose and 0.5 part of salt; or preferably comprises 0.1 part of edible essence, 2.4 parts of compound emulsifier, 1.3 parts of sodium alginate, 0.8 part of xanthan gum and 0.4 part of salt
And (4) forming.
In the invention, the edible essence is preferably one or more of blueberry essence, strawberry essence, raspberry essence, vanilla essence, mango essence and avocado essence.
In the present invention, the freeze-dried fruit is preferably one or more of freeze-dried blueberry, freeze-dried strawberry, freeze-dried vanilla, freeze-dried mango, and freeze-dried shea butter.
In the invention, the compound emulsifier is preferably German Pasteur compound emulsifier 6569.
In the invention, when the ice cream premixed flour is used, the premixed flour, the milk and the unsalted butter are mixed according to the mixing ratio of 0.4-0.6: 0.9-1.1: 0.9-1.1, and freezing after the specific gravity is increased to 0.6-0.8, and more preferably, the weight ratio is 0.5: 1: the weight ratio of 1 is increased to 0.7, and then the mixture is frozen.
The following examples are provided to illustrate the ice cream pre-mix of the present invention in detail, but they should not be construed as limiting the scope of the invention.
Example 1
The ice cream premixed powder comprises the following components in parts by weight: 35 parts of white granulated sugar, 21 parts of whole milk powder, 3 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 6 parts of auxiliary materials, wherein the auxiliary materials comprise 0.1 part of edible essence, 2.8 parts of compound emulsifier, 1.5 parts of sodium alginate, 1.1 parts of sodium carboxymethylcellulose and 0.5 part of salt. When in use, the premixed powder, the milk and the unsalted butter are mixed according to the weight ratio of 0.4: 0.9: and (3) beating the mixture to a weight ratio of 0.9 to a specific gravity of 0.6 to prepare the ice cream.
Example 2
The ice cream premixed powder comprises the following components in parts by weight: 30 parts of white granulated sugar, 25 parts of whole milk powder, 5 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 5 parts of auxiliary materials, wherein the auxiliary materials comprise 0.1 part of edible essence, 2.4 parts of compound emulsifier, 1.3 parts of sodium alginate, 0.8 part of sodium carboxymethylcellulose and 0.4 part of salt. When in use, the premixed powder, the milk and the unsalted butter are mixed according to the weight ratio of 0.5: 1: 1 to 0.7 weight percent to prepare the ice cream.
Example 3
The ice cream premixed powder comprises the following components in parts by weight: 35 parts of white granulated sugar, 21 parts of whole milk powder, 3 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 6 parts of auxiliary materials, wherein the auxiliary materials comprise 0.1 part of edible essence, 2.4 parts of compound emulsifier, 1.3 parts of sodium alginate, 0.8 part of xanthan gum and 0.4 part of salt. When in use, the premixed powder, the milk and the unsalted butter are mixed according to the weight ratio of 0.6: 1.1: the weight ratio of 1.1 is increased to 0.8, and then the ice cream is prepared.
Example 4
The ice cream premixed powder comprises the following components in parts by weight: 30 parts of white granulated sugar, 25 parts of whole milk powder, 5 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 5 parts of auxiliary materials, wherein the auxiliary materials comprise 0.1 part of edible essence, 2.8 parts of compound emulsifier, 1.5 parts of sodium alginate, 1.1 parts of sodium carboxymethylcellulose and 0.5 part of salt. When in use, the premixed powder, the milk and the unsalted butter are mixed according to the weight ratio of 0.5: 1: 1 to 0.7 weight percent to prepare the ice cream.
According to the embodiments, the invention provides the ice cream premixed flour, and the compound emulsifier, the sodium alginate, the sodium carboxymethylcellulose and the xanthan gum in the application enable the ice cream to be whipped at normal temperature by using a stirrer without using a traditional ice cream machine in the preparation process of the ice cream. The problem of the ice cream rely on professional equipment in process of production is solved, this novel premixed flour makes the process of production of ice cream become more convenient, does not need special equipment alright accomplish the preparation, along with doing with using, convenient storage has avoided putting for a long time and extravagant problem.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The ice cream premixed powder is characterized by comprising the following components in parts by weight: 10-40 parts of white granulated sugar, 5-30 parts of whole milk powder, 1-5 parts of glucose, 20-40 parts of non-dairy creamer, 2-5 parts of freeze-dried fruits and 5-10 parts of auxiliary materials.
2. The ice cream premixed powder according to claim 1, wherein the auxiliary materials comprise one or more of edible essence, compound emulsifier, sodium alginate, sodium carboxymethylcellulose, xanthan gum and salt.
3. The ice cream premixed powder according to claim 2, wherein the auxiliary materials comprise 0.08-0.12 part of edible essence, 2.6-3.0 parts of compound emulsifier, 1.4-1.6 parts of sodium alginate, 1-1.2 parts of sodium carboxymethylcellulose and 0.4-0.6 part of salt.
4. The ice cream premixed powder according to claim 2, wherein the auxiliary materials comprise 0.08-0.12 part of edible essence, 2.2-2.6 parts of compound emulsifier, 1.2-1.4 parts of sodium alginate, 0.6-1.0 part of xanthan gum and 0.3-0.5 part of salt.
5. The ice cream premixed powder according to any one of claims 1 to 4, characterized by comprising the following components in parts by weight: 35 parts of white granulated sugar, 21 parts of whole milk powder, 3 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 6 parts of auxiliary materials.
6. The ice cream premixed powder according to any one of claims 1 to 4, characterized by comprising the following components in parts by weight: 30 parts of white granulated sugar, 25 parts of whole milk powder, 5 parts of glucose, 30 parts of non-dairy creamer, 5 parts of freeze-dried fruit and 5 parts of auxiliary materials.
7. The ice cream premixed powder according to any one of claims 1 to 4, characterized by comprising the following components in parts by weight: 20 parts of white granulated sugar, 10 parts of whole milk powder, 2 parts of glucose, 25 parts of non-dairy creamer, 3 parts of freeze-dried fruit and 7 parts of auxiliary materials.
8. The ice cream premixed powder according to any one of claims 1 to 4, characterized by comprising the following components in parts by weight: 40 parts of white granulated sugar, 28 parts of whole milk powder, 4 parts of glucose, 35 parts of non-dairy creamer, 4 parts of freeze-dried fruit and 9 parts of auxiliary materials.
9. The use method of the ice cream premixed powder as claimed in any one of claims 1 to 8, characterized in that the premixed powder, the milk and the whipped cream are mixed according to a ratio of 0.4 to 0.6: 0.9-1.1: the weight ratio of 0.9-1.1 is increased to 0.6-0.8.
10. The use method of the ice cream premixed flour as claimed in claim 9, wherein the premixed flour, the milk and the whipped cream are mixed according to a ratio of 0.5: 1: the weight ratio of 1 was raised to 0.7 specific gravity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010203513.8A CN111264670A (en) | 2020-03-20 | 2020-03-20 | Ice cream premixed powder and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010203513.8A CN111264670A (en) | 2020-03-20 | 2020-03-20 | Ice cream premixed powder and using method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111264670A true CN111264670A (en) | 2020-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010203513.8A Pending CN111264670A (en) | 2020-03-20 | 2020-03-20 | Ice cream premixed powder and using method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406237A (en) * | 2008-11-20 | 2009-04-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream premixing powder and method for producing the same |
| CN103504115A (en) * | 2013-09-18 | 2014-01-15 | 开原市富康食品有限公司 | Blueberry ice cream and preparation method thereof |
| CN107509852A (en) * | 2017-08-30 | 2017-12-26 | 东莞和创食品有限公司 | A kind of ice cream premixing powder and apply its obtained ice cream |
| CN110178959A (en) * | 2019-04-26 | 2019-08-30 | 匡春野 | A kind of high microsteping hard ice-cream powder and its household craft preparation method |
| CN110651884A (en) * | 2019-11-01 | 2020-01-07 | 上海香尚香食品有限公司 | Formula of whole powder raw material of vacuum freeze-dried fruit ice cream and production process thereof |
-
2020
- 2020-03-20 CN CN202010203513.8A patent/CN111264670A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406237A (en) * | 2008-11-20 | 2009-04-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream premixing powder and method for producing the same |
| CN103504115A (en) * | 2013-09-18 | 2014-01-15 | 开原市富康食品有限公司 | Blueberry ice cream and preparation method thereof |
| CN107509852A (en) * | 2017-08-30 | 2017-12-26 | 东莞和创食品有限公司 | A kind of ice cream premixing powder and apply its obtained ice cream |
| CN110178959A (en) * | 2019-04-26 | 2019-08-30 | 匡春野 | A kind of high microsteping hard ice-cream powder and its household craft preparation method |
| CN110651884A (en) * | 2019-11-01 | 2020-01-07 | 上海香尚香食品有限公司 | Formula of whole powder raw material of vacuum freeze-dried fruit ice cream and production process thereof |
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