CN1211018C - Ice cream and its manufacturing technology - Google Patents
Ice cream and its manufacturing technology Download PDFInfo
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- CN1211018C CN1211018C CN 200310100212 CN200310100212A CN1211018C CN 1211018 C CN1211018 C CN 1211018C CN 200310100212 CN200310100212 CN 200310100212 CN 200310100212 A CN200310100212 A CN 200310100212A CN 1211018 C CN1211018 C CN 1211018C
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- high temperature
- pandan leaves
- milk
- ice cream
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Abstract
The present invention discloses ice cream and a manufacture process thereof. The ice cream comprises 3% to 5% of defatted cattle milk powder, 5% to 7% of starch, 1% to 3% of condensed milk, 23% to 28% of white sugar, 10% to 20% of fresh coconut milk, 1% to 2% of vanilla leaf juice, 35% to 38% of vanilla leaf water and 8% to 15% of flavor raw materials. The manufacture process of the ice cream has four steps: material selecting, high temperature sterilizing, mixing and freezing forming. The ice cream has the milk component, but eaters have no milk taste. The eaters can taste the ice cream with fresh flesh or beans, and the present invention meets requirements on different tastes.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of ice cream and manufacture craft thereof.
Background technology
The ice cream drink is refrigerantly tasty and refreshingly liked that by people especially the teenager dotes on more with it.But traditional ice cream generally has strong milk taste, the people who dislikes the milk taste just cannot taste, and the fruity ice cream in the traditional ice cream generally only carries out seasoning with fruit syrup, and people can not taste the deliciousness that taste pulp ice-cream the time simultaneously.
Summary of the invention
At the shortcoming that above-mentioned prior art exists, the invention provides and a kind ofly contain the milk composition, but do not have the milk taste, have the ice cream of unique mouthfeel and grade.
The technical scheme of this practicality invention is: a kind of ice cream, contain skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and grade raw material, described taste raw material is pulp and fruit juice, also can is beans that the percentage by weight of described various raw materials is: skim milk powder 3%-5%; Fecula 5%-7%; Practice milk 1%-3%; White sugar 23%-28%; Fresh coconut milk 11%-17%; Pandan Leaves juice 1%-2%; Grade raw material 8%-15%; Pandan Leaves water 35%-38%.
Can also be added with an amount of essence in the described ice cream.
Can also be added with an amount of pigment in the described ice cream.
Described grade raw material can be fresh pulp and fruit juice.
Described grade raw material can be beans.
Described manufacture of ice cream technology can comprise and select materials, high temperature sterilization, mixes and four steps of freezing to finalize the design, 1, select materials: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; It is standby that fresh fruit is made fruit juice, and choose the pulp fraction of fresh fruit; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice; 2, high temperature sterilization: with fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is the 68-73 degree, time 8-12 second; With the temperature of new fruit drink high temperature sterilization is the 75-78 degree, time 10-12 second; With fresh pulp high temperature sterilization, temperature is the 90-100 degree, time 25-30 second; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is the 170-190 degree, and the time is 20-30 second; 3, mix: the raw material after whole high temperature sterilizations is mixed; 4, freeze typing: the raw material that mixes is freezed typing.
Described manufacture of ice cream technology can comprise and select materials, high temperature sterilization, mixes and four steps of freezing to finalize the design, and it is characterized in that: 1, select materials: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice and bean material 2, high temperature sterilization: with fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is the 68-73 degree, time 8-12 second; With the bean material high temperature sterilization, temperature is 100 degree, till bean material is extremely ripe; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is the 170-190 degree, and the time is 20-30 second; 3, mix: the raw material after whole high temperature sterilizations is mixed; 4, freeze typing: the raw material that mixes is freezed typing.
The advantage that the present invention has: effective combination of raw material of the present invention and technology, make the present invention contain the milk composition, but there is not the milk taste, can satisfy needs widely.In addition, can contain the grade raw material among the present invention, can make people taste fresh pulp or beans in the ice cream, for people provide more fully nutritional labeling.
The specific embodiment
Ice cream of the present invention, contain skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and grade raw material, the grade raw material here can be fresh pulp and fruit juice, also can be beans, as red bean, mung bean, the seed of Job's tears etc.Described pulp is meant and removes fruit stone and the outer edible part of pericarp in the fruit.Used Pandan Leaves water is that Pandan Leaves steeps after boiling in the water, again Pandan Leaves is picked up remaining water.
Described manufacture of ice cream technology comprises and selects materials, high temperature sterilization, mixes and four steps of freezing to finalize the design.The sterilization owing to should reach a high temperature, guarantee the quality of various raw materials again, therefore the needed temperature of various raw material sterilizations there is very big difference, if the time short in various raw materials temperature range does not separately reach sterilization effects, can the proper extension time, but can not surpass the temperature that various raw material limited.
After the step of mixing is finished,, according to circumstances also can on the basis of above-mentioned raw materials, add pigment or practical essence, and then freeze typing if find that the juice color of fruit is dark inadequately and fragrance is heavy inadequately.
Preferred embodiment one of the present invention:
A kind of ice cream contains skim milk powder, fecula, practices milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and fresh pulp, and the prescription of each raw material is:
Skim milk powder 4%; Fecula 7%; Practice milk 3%; White sugar 28%; Fresh coconut milk 13%; Pandan Leaves juice 2%; Fresh pulp 8%; Pandan Leaves water 35%.
Manufacture craft is: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; It is standby that fresh fruit is made fruit juice, and choose the pulp fraction of fresh fruit; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice; With fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is 68 degree, 12 seconds time; With new fruit drink high temperature sterilization, temperature is 75 degree, 12 seconds time; With fresh pulp high temperature sterilization, temperature is 90 degree, 30 seconds time; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is 190 degree, and the time is 20 seconds, and the raw material after whole high temperature sterilizations is mixed, and the raw material that mixes is freezed typing.
Preferred embodiment two of the present invention:
A kind of ice cream contains skim milk powder, fecula, practices milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and beans, and the prescription of each raw material is:
Skim milk powder 5%; Fecula 5%; Practice milk 1%; White sugar 23%; Fresh coconut milk 17%; Pandan Leaves juice 1%; Beans 10%; Pandan Leaves water 38%.
Manufacture craft is: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice and mung bean; With fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is 73 degree, 8 seconds time; With the bean material high temperature sterilization, temperature is 100 degree, till mung bean is extremely ripe; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is 170 degree, and the time is 30 seconds, and the raw material after whole high temperature sterilizations is mixed, and the raw material that mixes is freezed typing.
Preferred embodiment three of the present invention:
A kind of ice cream contains skim milk powder, fecula, practices milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and fresh pulp, and the prescription of each raw material is:
Skim milk powder 3%; Fecula 6%; Practice milk 3%; White sugar 28%; Fresh coconut milk 11%; Pandan Leaves juice 2%; Fresh pulp 12%; Pandan Leaves water 35%.
Manufacture craft is: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; It is standby that fresh fruit is made fruit juice, and choose the pulp fraction of fresh fruit; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice; With fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is 70 degree, 10 seconds time; With new fruit drink high temperature sterilization, temperature is 78 degree, 10 seconds time; With fresh pulp high temperature sterilization, temperature is 100 degree, 25 seconds time; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is 180 degree, and the time is 25 seconds, and the raw material after whole high temperature sterilizations is mixed, and the raw material that mixes is freezed typing.
Most preferred embodiment of the present invention
A kind of ice cream contains skim milk powder, fecula, practices milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and fresh pulp, and the prescription of each raw material is:
Skim milk powder 5%; Fecula 6.5%; Practice milk 1.25%; White sugar 25%; Fresh coconut milk 15%; Pandan Leaves juice 1%; Fresh pulp 10%; Pandan Leaves water 36.25%.
Manufacture craft is: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; It is standby that fresh fruit is made fruit juice, and choose the pulp fraction of fresh fruit; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice; With fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is 70 degree, 10 seconds time; With new fruit drink high temperature sterilization, temperature is 78 degree, 10 seconds time; With fresh pulp high temperature sterilization, temperature is 100 degree, 28 seconds time; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is 180 degree, and the time is 25 seconds, and the raw material after whole high temperature sterilizations is mixed, and the raw material that mixes is freezed typing.
Claims (7)
1, a kind of ice cream, it is characterized in that: contain skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice, Pandan Leaves water and grade raw material, described taste raw material is pulp and fruit juice, also can is beans that the percentage by weight of described various raw materials is: skim milk powder 3%-5%; Fecula 5%-7%; Practice milk 1%-3%; White sugar 23%-28%; Fresh coconut milk 11%-17%; Pandan Leaves juice 1%-2%; Grade raw material 8%-15%; Pandan Leaves water 35%-38%.
2, ice cream according to claim 1 is characterized in that: also be added with an amount of essence in the described ice cream.
3, ice cream according to claim 1 is characterized in that: also be added with an amount of pigment in the described ice cream.
4, ice cream according to claim 1 is characterized in that: described grade raw material is fresh pulp and fruit juice.
5, ice cream according to claim 1 is characterized in that: described grade raw material is a beans.
6, a kind of as claim 1 or 4 described manufacture of ice cream technologies, comprise and select materials, high temperature sterilization, mix and four steps of freezing to finalize the design, it is characterized in that: 1, select materials: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; It is standby that fresh fruit is made fruit juice, and choose the pulp fraction of fresh fruit; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice; 2, high temperature sterilization: with fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is the 68-73 degree, time 8-12 second; With the temperature of new fruit drink high temperature sterilization is the 75-78 degree, time 10-12 second; With fresh pulp high temperature sterilization, temperature is the 90-100 degree, time 25-30 second; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is the 170-190 degree, and the time is 20-30 second; 3, mix: the raw material after whole high temperature sterilizations is mixed; 4, freeze typing: the raw material that mixes is freezed typing.
7, manufacture of ice cream technology according to claim 1 or 5 comprises and selects materials, high temperature sterilization, mixes and four steps of freezing to finalize the design, and it is characterized in that: 1, select materials: the Pandan Leaves bubble after boiling in the water, is chosen Pandan Leaves and picked up remaining Pandan Leaves water; Choose skim milk powder, fecula, practice milk, white sugar, fresh coconut milk, Pandan Leaves juice and bean material 2, high temperature sterilization: with fresh coconut milk and Pandan Leaves juice high temperature sterilization, temperature is the 68-73 degree, time 8-12 second; With the bean material high temperature sterilization, temperature is 100 degree, till bean material is extremely ripe; With skim milk powder, fecula, white silk milk, white sugar, Pandan Leaves water high temperature sterilization, temperature is the 170-190 degree, and the time is 20-30 second; 3, mix: the raw material after whole high temperature sterilizations is mixed; 4, freeze typing: the raw material that mixes is freezed typing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310100212 CN1211018C (en) | 2003-10-10 | 2003-10-10 | Ice cream and its manufacturing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310100212 CN1211018C (en) | 2003-10-10 | 2003-10-10 | Ice cream and its manufacturing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1493200A CN1493200A (en) | 2004-05-05 |
| CN1211018C true CN1211018C (en) | 2005-07-20 |
Family
ID=34256200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310100212 Expired - Fee Related CN1211018C (en) | 2003-10-10 | 2003-10-10 | Ice cream and its manufacturing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1211018C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948595A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Coconut milk ice cream and manufacturing method thereof |
| CN102948579A (en) * | 2012-12-07 | 2013-03-06 | 中国热带农业科学院香料饮料研究所 | Pandanus amaryllifolius roxb. leaf ice cream and preparation method thereof |
| CN104082512A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | Tea-scented red bean and preparation method thereof |
-
2003
- 2003-10-10 CN CN 200310100212 patent/CN1211018C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1493200A (en) | 2004-05-05 |
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