CN1302721C - Ice cream powder - Google Patents
Ice cream powder Download PDFInfo
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- CN1302721C CN1302721C CNB2004100516596A CN200410051659A CN1302721C CN 1302721 C CN1302721 C CN 1302721C CN B2004100516596 A CNB2004100516596 A CN B2004100516596A CN 200410051659 A CN200410051659 A CN 200410051659A CN 1302721 C CN1302721 C CN 1302721C
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Abstract
The present invention relates to ice cream bar powder, more specifically raw materials for preparing ice cream bars and ice cream, and the present invention belongs to cold drink food products. The ice cream bar powder comprises 20 to 27% of whole milk powder, 12 to 17% of acid resistant vegetable fat powder, 5 to 10% of plant fat, 12 to 18% of concentration whey protein, 8 to 12% of corn syrup powder, 20 to 30% of white granulated sugar, 1 to 2% of thickening agents, 0.08 to 0.3% of emulsifiers, 0.1 to 0.4% of albumen powder, 0.4 to 0.6% of swelling agents, 0.08 to 0.12% of anti-caking agents and 1 to 5% of spice. The present invention is instant ice cream bar powder; the ice cream bars and the ice cream can be prepared by only adding to right amount of water or beverages, evenly stirring and placing at normal temperature for 10 to 20 minutes; thus, the present invention is convenient for the application of families, nosheries, etc. The ice cream bar powder can keep fresh for 12 months under conditions of room temperature and drying, and has the advantages of convenient carrying and transportation, abundant protein of the ice cream bar powder and low sugar contents; thus, the present invention is more suitable for the taste of Chinese.
Description
Technical field
The present invention relates to a kind of cold drink food, specifically is a kind of preparation ice cream, ice-cream raw material.
Background technology
Along with the raising of people's living standard, people like eating appetizing cold drink food in the summer of sweltering heat, as ice cream ball, lotus flower cup, ice cream cone etc.But more because of producing the used raw material of ice cream, technical process is also complicated, the production equipment costliness, and especially family manufacture is just more difficult and loaded down with trivial details; In addition, existing ice cream is from the manufacturer to the selling market, need Refrigerated Transport, improved the retail price in market, family prepares ice cream for convenience, make people have cheap and good-quality ice cream, especially convenient vast rural households also can have appetizing cold drink food, and we need the development of new products.
In addition, traditional ice cream, ice cream have with peanut, mung bean etc., and the effect of cooling is generally only arranged, and what we more needed is the ice-cream raw material of preparation ice cream that a kind of existing cooling of development has heatstroke prevention, health-care efficacy again.
Summary of the invention
The purpose of this invention is to provide a kind of ice-cream raw materials of preparation ice cream such as family, fast food restaurant that make things convenient for, allow more people's group energy have appetizing cold drink food.
Provide a kind of Ice cream powder for implementing above-mentioned purpose technical scheme of the present invention, contain following component in percentage by weight in the product:
Whole milk powder 20～27% acidproof vegetable fat powder 12～17% plant fats 5～10%
WPC 12～18% primverose starches 8～12% white granulated sugars 20～30%
Thickener 1～2% emulsifying agent 0.08～0.3% albumen powder 0.1～0.4%
Swelling agent 0.4～0.6% anticaking agent 0.08～0.12%.
Emulsifying agent can be used monoglyceride, lecithin etc., is good to adopt sucrose fatty acid ester, and its consumption is that the percentage by weight in Ice cream powder is 0.08～0.12%.
Thickener can adopt sanlose and/or carragheen and/or xanthans and/or acetylated starch, and its consumption is 1～2%.
Anticaking agent can adopt silica, and its consumption is 0.08～0.12%.
For the ice cream that makes has various tastes, and having heatstroke prevention and health-care effect, can add flavoring in Ice cream powder according to making human needs, can certainly not add, is 1～5% of Ice cream powder gross weight with the weight that adds flavoring generally.In order to make ice cream have heatstroke prevention and health-care effect and to be suitable for hot summer, the said flavoring of the present invention provides three kinds of flavoring: A. 24 flavor flavorings temporarily earlier, by the spray powder of the water extract of the plant of following percentage by weight: yellow ramose root 10～15%, sheep miaow green grass or young crops (yellow avens) 8～12%, Radix Mussaendae 10～15%, close wooden root 10～15%, TianXing wood 12～20%, folium isatidis 10～15%, ancient end skin 5～8%, thorn Ivy Tree Bark 12～20%; B. Momordica grosvenori flavoring is the spray powder by the water extract of the plant of following percentage by weight: lophatherum gracile 12～20%, phyllanthus emblica parasitism (olive parasitism) 8～12%, cordate houttuynia 12～20%, do not go out woods 3～8%, mulberry root 8～12%, pine parasitism (pine tree parasitism) 8～12%, look up to heaven handleless cup (high-spirited) 3～8%, Cold boiled chicken paulownia wood 8～12%, LUBIANJU 8～12%, throatroot 5～10%, Radix Glycyrrhizae 1～5%, Momordica grosvenori 1～5%; C. summer Sang Ju Yin flavoring is the spray powder by the water extract of the plant of following percentage by weight: selfheal 25～35%, mulberry leaf 25～35%, LUBIANJU 5～9%, Radix Glycyrrhizae 8～12%, TianXing wood 5～10%, cross pool lotus root (saururus chinensis) 5～10%, cornu bubali 3～6%.In addition, can make flavoring with the spray powder of the water extract of the prescription medicinal material of existing WANGLAOJI LIANGCHA, the old cold tea of Deng, Wang Zhen dragon cold tea, Guiling Jelly etc.
The advantage of Ice cream powder provided by the invention is: 1, it is a kind of instant Ice cream powder, solubility is high, acidproof, saved the operation that production ice cream, ice cream boil material and wear out, very simple, convenient when preparing ice cream, ice cream, only need adding suitable quantity of water or beverage to stir, normal temperature was placed 10～20 minutes down, can produce ice cream, ice cream, make things convenient for application such as family, fast food restaurant.2, can " powder be dual-purpose ", that is: can prepare water that ripe snow cake and hard ice cream: a. add 2 times of amounts with a kind of Ice cream powder and make the water that hard ice cream b. adds 2.5 times of amounts and make the ripe snow cake.3, this product need not refrigerate, and can guarantee the quality 12 months under room temperature, drying.4, transportation, easy to carry reduces freight greatly, thereby has improved the competitiveness of export markets.5, convenient domestic and international consumer can taste this new product.6, this Ice cream powder contains abundant protein, but sugar part is low, is more suitable for Chinese taste.7, this Ice cream powder has the effect of ice cream cooling, the effect of drinking cold tea heatstroke prevention health care is arranged again, and mouthfeel is good.
Set forth technical scheme of the present invention below in conjunction with specific embodiment.
Specific embodiments
The preparation of embodiment 1, former Ice cream powder
Material name, consumption see Table 1
Preparation method: whole raw material are poured into large-scale " silk ribbon formula " stainless steel mixer stir and get final product in 30-45 minute,, have every bag 10g to adorn and 1000g adorns the quantitative branch packing of the former Ice cream powder that stirs.
The former Ice cream powder raw material of table 1 scale
| Output | 100KG | |||
| Material | Embodiment A Kg | Embodiment B Kg | Embodiment C Kg | Embodiment D Kg |
| Whole milk powder | 20 | 25.5 | 27 | 22 |
| Acidproof vegetable fat powder | 15 | 14 | 12 | 17 |
| Plant fat (80% plant fat) | 7 | 9 | 5 | 10 |
| WPC | 18 | 16.5 | 14 | 16 |
| The primverose starch | 12 | 10 | 9 | 8 |
| White granulated sugar | 25.6 | 20 | 30 | 24 |
| Acetylated starch | 0.8 | 1.1 | 1.15 | 1.0 |
| Sanlose | 0.4 | 0.52 | 0.55 | 0.45 |
| Carragheen | 0.14 | 0.23 | ||
| Xanthans | 0.08 | 0.12 | ||
| Sucrose fatty acid ester | 0.12 | 0.3 | 0.2 | 0.08 |
| Albumen powder | 0.4 | 0.2 | 0.1 | 0.3 |
| Swelling agent | 0.4 | 0.5 | 0.6 | 0.4 |
| Silica | 0.1 | 0.12 | 0.1 | 0.08 |
Embodiment 2,24 flavor Ice cream powders
1, the preparation of 24 flavor flavorings
Raw material weighing sees the following form
| Total amount | 100Kg | |||
| Title | Embodiment A Kg | Embodiment B Kg | Embodiment C Kg | Embodiment D Kg |
| Yellow ramose root | 10 | 12 | 15 | 15 |
| Sheep miaow green grass or young crops | 10 | 12 | 8 | 12 |
| Radix Mussaendae | 15 | 12 | 10 | 15 |
| Close wooden root | 15 | 10 | 12 | 12 |
| TianXing wood | 15 | 12 | 20 | 15 |
| Folium isatidis | 10 | 15 | 10 | 12 |
| Ancient end skin | 8 | 7 | 5 | 7 |
| The thorn Ivy Tree Bark | 17 | 20 | 20 | 12 |
The preparation method: (1) takes by weighing material, adds the water of 8 times of amounts, boils 2 hours, crosses leaching filtrate;
(2) filter residue adds the water boil 1.5 hours of 5 times of amounts, filters, and merges secondary filtrate;
(3) carry out spray-drying after being condensed into the concentrate of 100Kg, promptly get 24 flavor flavoring dry powder 15.2Kg.
The former Ice cream powder 50Kg that takes by weighing powdery seasonings 1.5Kg and prepare with embodiment 1 stirred 30 minutes, stirred, and was 24 flavor Ice cream powders of the present invention, stir 24 distinguish the flavor of Ice cream powders quantitatively the branch packing get final product.
The preparation of embodiment 3, Momordica grosvenori Ice cream powder
1, the preparation of Momordica grosvenori flavoring
Raw material weighing sees the following form
| The Momordica grosvenori flavoring | ||||
| Total amount | 100KG | |||
| Title material | Embodiment A | Embodiment B | Embodiment C | Embodiment D |
| Lophatherum gracile | 20 | 12 | 14 | 16 |
| The phyllanthus emblica parasitism | 8 | 12 | 10 | 9 |
| Cordate houttuynia | 12 | 19 | 10 | 15 |
| Do not go out woods | 5 | 3 | 8 | 6 |
| The mulberry root | 11 | 8 | 10 | 10 |
| The pine parasitism | 10 | 8 | 12 | 9 |
| The handleless cup of looking up to heaven | 8 | 5 | 5 | 3 |
| Cold boiled chicken paulownia wood | 8 | 12 | 9 | 10 |
| LUBIANJU | 11 | 10 | 9 | 8 |
| Throatroot | 5 | 5 | 8 | 9 |
| Radix Glycyrrhizae | 1 | 5 | 2 | 3 |
| Momordica grosvenori | 5 | 1 | 3 | 2 |
The preparation method: (1) takes by weighing material, adds the water of 10 times of amounts, boils 2 hours, crosses leaching filtrate;
(2) filter residue adds the water boil 1.5 hours of 6 times of amounts, filters, and merges secondary filtrate;
(3) carry out spray-drying after being condensed into the concentrate of 100Kg, promptly get Momordica grosvenori flavoring dry powder 12.5Kg.
Take by weighing the former Ice cream powder 50Kg of powdery seasonings 2.5Kg and embodiment 1, stirred 45 minutes, stir, be Momordica grosvenori Ice cream powder of the present invention, the Momordica grosvenori Ice cream powder that stirs quantitatively the branch packing get final product.
Embodiment 4, summer Sang Ju Yin Ice cream powder
1, the preparation of summer Sang Ju Yin flavoring
Raw material weighing sees the following form
| Summer Sang Ju Yin flavoring | ||||
| Total amount | 100KG | |||
| Title material | Embodiment A KG | Embodiment B KG | Embodiment C KG | Embodiment D KG |
| Selfheal | 25 | 25 | 30 | 31 |
| Mulberry leaf | 35 | 25 | 30 | 31 |
| LUBIANJU | 12 | 10 | 8 | 8 |
| Radix Glycyrrhizae | 12 | 10 | 8 | 8 |
| TianXing wood | 5 | 10 | 8 | 8 |
| Cross pool lotus root | 8 | 5 | 10 | 9 |
| Cornu bubali | 3 | 5 | 6 | 5 |
The preparation method: (1) takes by weighing material, adds the water of 8 times of amounts, boils 2.5 hours, crosses leaching filtrate;
(2) filter residue adds the water boil 1.5 hours of 6 times of amounts, filters, and merges secondary filtrate;
(3) carry out spray-drying after being condensed into the concentrate of 100Kg, promptly get summer Sang Ju Yin flavoring dry powder 11.3Kg.
Take by weighing the former Ice cream powder 50Kg of summer Sang Ju Yin powdery seasonings 0.5Kg and embodiment 1, stirred 45 minutes, stir, be summer Sang Ju Yin Ice cream powder of the present invention, the summer Sang Ju Yin Ice cream powder that stirs quantitatively the branch packing get final product.
Claims (6)
1, a kind of Ice cream powder is characterized in that containing following component in percentage by weight:
Whole milk powder 20～27% acidproof vegetable fat powder 12～17% plant fats 5～10%
WPC 12～18% primverose starches 8～12% white granulated sugars 20～30%
Thickener 1～2% emulsifying agent 0.08～0.3% albumen powder 0.1～0.4%
Swelling agent 0.4～0.6% anticaking agent 0.08～0.12%.
2, Ice cream powder according to claim 1 is characterized in that said emulsifying agent is a sucrose fatty acid ester, and the percentage by weight that accounts in the Ice cream powder is 0.08～0.12%.
3, Ice cream powder according to claim 1 is characterized in that said thickener is acetylated starch and/or sanlose and/or carragheen and/or xanthans.
4, Ice cream powder according to claim 1 is characterized in that said anticaking agent is a silica.
5, Ice cream powder according to claim 1 is characterized in that also containing flavoring, and the weight of flavoring is 1～5% of Ice cream powder weight.
6, Ice cream powder according to claim 5 is characterized in that said flavoring is the spray powder by the water extract of the plant of following percentage by weight: selfheal 25～35%, mulberry leaf 25～35%, LUBIANJU 5～9%, Radix Glycyrrhizae 8～12%, TianXing wood 5～10%, cross pool lotus root 5～10%, cornu bubali 3～6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100516596A CN1302721C (en) | 2004-09-29 | 2004-09-29 | Ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100516596A CN1302721C (en) | 2004-09-29 | 2004-09-29 | Ice cream powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1586262A CN1586262A (en) | 2005-03-02 |
| CN1302721C true CN1302721C (en) | 2007-03-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100516596A Expired - Fee Related CN1302721C (en) | 2004-09-29 | 2004-09-29 | Ice cream powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1302721C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687788B (en) * | 2011-03-25 | 2013-06-26 | 郑州市微观动力生物科技有限公司 | Formulated solid ice cream and production method thereof |
| CN106578329A (en) * | 2016-12-14 | 2017-04-26 | 山东天骄生物技术有限公司 | Preparation method of handmade ice cream powder |
| CN111264673B (en) * | 2020-03-27 | 2023-09-19 | 烟台金利昌食品有限公司 | Ice cream powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242153A (en) * | 1998-07-17 | 2000-01-26 | 张桂秋 | Ice-cream |
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2004
- 2004-09-29 CN CNB2004100516596A patent/CN1302721C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242153A (en) * | 1998-07-17 | 2000-01-26 | 张桂秋 | Ice-cream |
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| Publication number | Publication date |
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| CN1586262A (en) | 2005-03-02 |
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