CN111887339A - Ice cream containing hydrogen and production method thereof - Google Patents
Ice cream containing hydrogen and production method thereof Download PDFInfo
- Publication number
- CN111887339A CN111887339A CN202010683356.5A CN202010683356A CN111887339A CN 111887339 A CN111887339 A CN 111887339A CN 202010683356 A CN202010683356 A CN 202010683356A CN 111887339 A CN111887339 A CN 111887339A
- Authority
- CN
- China
- Prior art keywords
- hydrogen
- ice cream
- air
- degasser
- feed liquid
- 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.)
- Pending
Links
- 239000001257 hydrogen Substances 0.000 title claims abstract description 41
- 229910052739 hydrogen Inorganic materials 0.000 title claims abstract description 41
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 150000002431 hydrogen Chemical class 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 9
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Natural products CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 3
- -1 tetra-methyl ethyl acetate Chemical compound 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 238000007872 degassing Methods 0.000 abstract 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- 238000001816 cooling Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000006907 apoptotic process Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 125000003698 tetramethyl group Chemical group [H]C([H])([H])* 0.000 description 1
Classifications
-
- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
Abstract
An ice cream containing hydrogen and its preparation method are provided. It is hydrogen-containing ice cream made of hydrogen instead of air. On the basis of original production process and equipment, a tetra-ethyl hydrogen degassing machine, an air extractor, a sterile tank and a hydrogen source bottled hydrogen or hydrogen production machine are added. During production, all pipelines and spaces from the feed liquid outlet of the tetra pak degasser to the ice cream outlet of the freezer are pumped by the air pump to form a vacuum state. Only introducing hydrogen, mixing with the degassed liquid, freezing and expanding to obtain the product, hydrogen-containing ice cream.
Description
The invention relates to ice cream and a production method thereof, in particular to ice cream which replaces air with hydrogen to ensure that the ice cream expands and is mixed and dissolved with hydrogen which is several times of the saturated solubility of the hydrogen in water. The shelf life is prolonged, and the eater can enjoy cool and delicious taste and obtain more hydrogen in vivo to achieve the aims of preventing and treating diseases.
The process flow of the currently known ice cream production is raw material mixing, homogenizing, pasteurizing, cooling, maturing, freezing, extruding and forming, packaging, storing and selling. Freezing is one of the important processes in the whole production process. The freezing process is that the mixed material liquid is placed at low temperature, and after forced stirring, the mixed material liquid is frozen, and the pumped air is uniformly distributed in the mixed material liquid in the state of tiny bubbles, so that the material forms the processes of dense tiny bubbles, volume expansion and loose coagulated body tissue. The freezing process is completed by a continuous freezing machine. The continuous freezing machine is mainly composed of a vertical stirrer, an air mixing pump, a feeding pump, an expansion valve, a discharge valve, a refrigerating system, an electric appliance control system, a freezing cylinder, an instrument, a valve and the like. The ice cream feed liquid is pumped by a feed pump to be mixed with air pumped by an air mixing pump to enter a freezing cylinder. The material liquid on the inner wall of the freezing cylinder is scraped by the stirrer continuously, and simultaneously, the new material liquid is attached to the inner wall to be coagulated and then scraped off, and the material liquid works repeatedly and circularly, and the scraped ice cream semi-finished product enters the shaft sleeve through a plurality of circular holes on the scraper shaft sleeve, so that the ice cream is stirred and mixed with more air and has uniform and fine texture under the action of the eccentric shaft. The ice cream mixed with air is continuously extruded to the upper end under the action of pressure difference, and overcomes the pressure of an expansion valve spring, opens a valve of the expansion valve and sends out an ice cream finished product. The ice cream is decompressed by an expansion valve, and the volume of the ice cream is expanded and the texture of the ice cream is loose. The typical expansion is from 90% to 100%. This expansion rate is caused not only by the temperature decrease of the ice cream material but also by the large amount of air mixed therein.
Hydrogen gas characteristics; 1 selective oxidation resistance. 2 anti-inflammatory. 3 against apoptosis. 4 scavenging hydroxyl radicals. 5 scavenging of nitrite anions. 6 has no toxicity, harm and residue to human body.
The technical scheme adopted by the invention is as follows; in the process of producing ice cream, the homogenized material liquid is degassed, all gas contained in the material liquid is removed, and then the sterilized material liquid is introduced into a sterile tank (patent No. ZL 201920845235.9). The pipeline through which the degassed feed liquid passes and the air in the freezing machine are pumped out, the air in the freezing machine is introduced, and the hydrogen is changed into hydrogen, so that the hydrogen-containing ice cream with the saturated solubility of hydrogen in water, the hydrogen content of which is more than tens of times that of the hydrogen, can be produced. The beneficial effects are that can greatly lengthen the shelf life of ice cream, make drinker enjoy more hydrogen while cooling delicious, achieve the goal of preventing and curing diseases.
Raw material mixing, homogenizing, linaloe degasser, pasteurization, cooling, maturing, aseptic tank, freezing, extrusion forming, packaging, storing and selling. The equipment required to be added in the production flow is; (1) tetra Pak degasser. (2) And (5) sterilizing the cans. (3) Air extractor vacuum pump. (3) Hydrogen source bottled hydrogen or hydrogen making machine. The tetra Pak degasser is equipped with a condenser which can separate the bubbles, gas and liquid generated by the feed liquid, and the gas removed is free of the feed liquid. The sterile tank can ensure that the sterilized feed liquid can isolate air from contacting other objects, and really achieves the effects of buffering, storing, regulating and controlling the isolated air. The maturation process may be carried out in a sterile tank. Patent No. ZL 201920845235.9. When the air pump is also called a vacuum pump for production, air in a pipeline and a space from a feed liquid outlet of the tetra-methyl tetra-ethyl acetate degasser to an ice cream outlet of the freezer is pumped out to form a vacuum state. The degassed feed liquid is pasteurized, cooled, matured, sterilized in a tank, mixed with introduced hydrogen in a freezing machine, frozen and expanded to generate a product. The hydrogen source adopts bottled hydrogen or a hydrogen making machine, and the hydrogen reaches the national standard GB 31633-2014. The production process is required to be executed by GB 4962-2008 'technical code for safety of hydrogen use'.
Claims (2)
1. An ice cream containing hydrogen and its preparation method are provided. It is characterized in that; the hydrogen replaces the air to be mixed with the ice cream liquid, and the mixture is frozen and expanded to form solid matter.
2. An ice cream containing hydrogen according to claim 1 and a process for its production. The original production process and equipment flow are added with a tetra-methyl ethyl acetate degasser, an air extractor, a vacuum pump, a sterile tank and a hydrogen source, a bottled hydrogen or hydrogen production machine, which are characterized in that the tetra-methyl ethyl acetate degasser, the vacuum pump, the sterile tank and the hydrogen source are arranged in the original production process and equipment flow; the method comprises the following steps of exhausting air from a feed liquid outlet of a tetra Pak degasser to an ice cream outlet of a freezer through an air extractor, enabling all pipelines and spaces to be in a vacuum state, enabling the feed liquid degassed by the tetra Pak degasser to come out of the feed liquid outlet of the tetra Pak degasser, mixing the feed liquid with introduced hydrogen, freezing and expanding the feed liquid until products are generated, not contacting with air, only introducing hydrogen, and generating the ice cream containing the hydrogen through vacuum sterile packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010683356.5A CN111887339A (en) | 2020-07-10 | 2020-07-10 | Ice cream containing hydrogen and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010683356.5A CN111887339A (en) | 2020-07-10 | 2020-07-10 | Ice cream containing hydrogen and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111887339A true CN111887339A (en) | 2020-11-06 |
Family
ID=73192038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010683356.5A Pending CN111887339A (en) | 2020-07-10 | 2020-07-10 | Ice cream containing hydrogen and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111887339A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115531426A (en) * | 2022-07-13 | 2022-12-30 | 郭俭 | Chinese herbal medicine decoction containing hydrogen and production process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082076A (en) * | 2013-02-03 | 2013-05-08 | 苏州苏东庭生物科技有限公司 | Processing method of ice cream with red bayberry |
| CN103931864A (en) * | 2014-04-02 | 2014-07-23 | 潮州辰信食品有限公司 | Low-energy ice cream and preparation method thereof |
| CN104642707A (en) * | 2013-11-21 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice-cream and preparation method thereof |
| CN208387776U (en) * | 2017-11-01 | 2019-01-18 | 内蒙古伊利实业集团股份有限公司 | A kind of device producing hydrogen or nitrogen frozen |
| CN110786412A (en) * | 2019-11-04 | 2020-02-14 | 临夏壹清食品有限公司 | Method for making ice cream cake |
-
2020
- 2020-07-10 CN CN202010683356.5A patent/CN111887339A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082076A (en) * | 2013-02-03 | 2013-05-08 | 苏州苏东庭生物科技有限公司 | Processing method of ice cream with red bayberry |
| CN104642707A (en) * | 2013-11-21 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice-cream and preparation method thereof |
| CN103931864A (en) * | 2014-04-02 | 2014-07-23 | 潮州辰信食品有限公司 | Low-energy ice cream and preparation method thereof |
| CN208387776U (en) * | 2017-11-01 | 2019-01-18 | 内蒙古伊利实业集团股份有限公司 | A kind of device producing hydrogen or nitrogen frozen |
| CN110786412A (en) * | 2019-11-04 | 2020-02-14 | 临夏壹清食品有限公司 | Method for making ice cream cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115531426A (en) * | 2022-07-13 | 2022-12-30 | 郭俭 | Chinese herbal medicine decoction containing hydrogen and production process |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201106 |