CN1463612A - Ice cream cake powder, process for preparing it and process for making ice cream cake using same - Google Patents
Ice cream cake powder, process for preparing it and process for making ice cream cake using same Download PDFInfo
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- CN1463612A CN1463612A CN 02126730 CN02126730A CN1463612A CN 1463612 A CN1463612 A CN 1463612A CN 02126730 CN02126730 CN 02126730 CN 02126730 A CN02126730 A CN 02126730A CN 1463612 A CN1463612 A CN 1463612A
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Abstract
The present invention discloses one kind of ice cream cake powder comprising fat 10-20 wt%, defatted milk solid 25-35 wt%, sugar 36-50 wt%, emulsion stabilizer 0.8-2 wt%, cacao powder 0-15 wt% and water 1-2 wt%. The present invention also discloses the preparation process of the ice cream cake powder and the process of utilizing the ice cream cake powder in producing ice cream cake household electric stirrer and refrigerator.
Description
Technical field the present invention relates to that a kind of be used to prepare can be convenient and the fully method of the ice-cream cake flour allocated again of water or milk and the product that is obtained by this method, and to relate to this ice-cream cake flour be the method for raw material making ice-cream cake.
The ice cream that background technology patent 99105354.0 discloses a kind of dried ice cream mix and made thus, promptly this patent disclosure a kind of dried ice cream mix that is easy to allocate again, but when making ice cream, it is that ice cream freezing machine is freezing that this powder need be put into habitual ice cream manufacturing device through the mixture of allotment again, just can make ice cream.
At present, in this series products of market sale, do not find to utilize domestic type electric blender and the ice-cream dried ice cream mix of refrigerator mfg.Summary of the invention the present invention will disclose a kind of ice-cream cake flour, this ice-cream cake flour can utilize domestic type electric blender and refrigerator mfg ice-cream cake, simultaneously, a kind of method of making ice-cream cake flour is provided, can be convenient with the ice-cream cake flour that this method is made with fully water or milk are allocated again.In addition, provide a kind of method of utilizing domestic type electric blender and refrigerator mfg ice-cream cake.
Ice-cream cake flour disclosed by the invention, its constituent content following (unless otherwise specified, otherwise the percentage that occurs in this specification all is weight percentage):
The fat of 10-20%,
The non-fat solid of 25-35%,
The sugar of 36-50%,
The emulsion stabilizer of 0.8-2%,
The cocoa power of 0-15%,
The moisture of 1-2%,
The preparation prescription of ice-cream cake flour disclosed by the invention is as follows:
3%-8% fat (wherein the content of butterfat and plant fat is 50%),
The 8%-14% non-fat solid,
The sugar of 12%-16%,
The emulsion stabilizer of 0.3%-0.6%,
The cocoa power of 0%-12%,
The water of 60%-75%.
Ice-cream cake flour disclosed by the invention can prepare by the following method:
1, successively the fat of the water of 60-75%, 3-8% being put into material-compound tank stirs, when agitator stirs, the pre-composition of the sugar of the cocoa power of interpolation 0-12%, the non-fat solid of 8-14%, 12-16% and the stabilising emulsifier of 0.3-0.6% forms the liquid homogeneous mixture.
2, by processing method between high temperature, short time, with homogeneous mixture 80-85 ℃ of pasteurization 15-25 second.
3, under 75-80 ℃ of condition with one-level homogenization pressure 18-20MPA, double-stage homogenization pressure 5MPA is to this mixture homogeneous.Afterwards this mixture is cooled to 2-4 ℃ immediately, and is keeping more than 24 hours under this temperature.
4 and then this mixture of preheating to 70-72.5 ℃.
5, it is indoor under about 17.5MPA this mixture to be pumped into the single-stage spray-drying with high-pressure pump, this mixture is atomized by a series of swivel head drive nozzles, when the mixture that atomizes enters hothouse, be about 160-185 ℃ and be about in 78-84 ℃ the hothouse by atomizing, to form ice-cream cake flour (its water content remains on 1-2%) having inlet air temp with contacting of hot-air with air exit temp.
In step 1, fat can be the mixture of 50% butterfat and 50% plant fat, sugar available refined sugar, or with other sweetener such as corn syrup solids matter, high-fructose corn syrup etc., the sugar of being mentioned among the application is other sweetener that comprises that all are such.Stabilising emulsifier is standard, commercially available emulsion stabilizer, such as: carboxymethyl cellulose, guar gum, single bi-tristearin.
In step 3, behind the homogeneous mixture is cooled to 2-4 ℃ immediately, essence and pigment can add in this process, are keeping 24 hour or more, so that stabilizing agent fully activate under this temperature the mixture of this cooling.
In step 4, this mixture is heated to 70-72.5 ℃ in advance in tubular heater, wherein 71 ℃ is the ideal temperature that mixture is pumped into preheating before the spray-drying.
Ice-cream cake preparation method disclosed by the invention is as follows:
1 part of (weight) powder can be joined in the water or milk of 2-2.5 part (weight), use domestic mixer stirring at low speed 5-8 minute, middling speed 8-12 minute, high speed 3-6 minute, last stirring at low speed was about 1 minute.Whipping process medium velocity and time can be adjusted according to the mixer of the actual use of user, ice-cream cake slurry after the stirring is a kind of flowable butyrous liquid, after the stirring, raw material is poured in the mould that is equipped with at the bottom of the cake, putting into refrigerator after floating, is freezing 6-12 below-18 ℃ hour in temperature, takes out in type ice-cream cake, mount the flower creation, so complete ice-cream cake completes.
Compared with prior art, the present invention has following advantage:
1, the ice-cream cake flour product can be easily and fully water/milk allocate again.
2, make ice-cream cake with this ice-cream cake flour and both can make, also can utilize domestic type electric blender and refrigerator mfg by common ice cream processing technology.
3, this ice-cream cake flour has good shape-retaining ability, plasticity in making the ice-cream cake process.
4, the ice-cream cake of Zhi Zuoing has soft mouthfeel, favorable tissue after-18 ℃ refrigerator and cooled is frozen.
The specific embodiment
Embodiment one:
Successively 66.5% water, 6% fat are put into material-compound tank, 85 rev/mins of rotations, when 23 rev/mins the planet strrier of revolving round the sun stirs, add the solid ingredient composition, comprise the pre-composition of the stabilising emulsifier of 11% non-fat solid, 16% sugar and 0.5%, form the liquid homogeneous mixture.At 84.5 ℃ to 20 seconds of this mixture pasteurize.With one-level homogenization pressure 18MPA, double-stage homogenization pressure 5MPA is to this mixture homogeneous under 75.5 ℃ of conditions.Afterwards this mixture is cooled to 4 ℃ immediately, and under this temperature, kept 24 hours.And then this mixture to 71 of preheating ℃.It is indoor under about 17.5MPA this mixture to be pumped into the single-stage spray-drying with high-pressure pump, and this mixture is atomized by a series of swivel head drive nozzles.When the mixture of atomizing enters hothouse, be about in the hothouse that 183 ℃ and air exit temp be about 78 ℃ by atomizing, with formation ice-cream cake flour (its water content remains on 1-2%) having inlet air temp with contacting of hot-air.
Embodiment two:
Make ice-cream cake with this powder, 1 part of powder can be joined in 2 parts the milk, with the military KM800 domestic mixer of sword stirring at low speed 5 minutes, middling speed 8 minutes, 4 minutes at a high speed, last stirring at low speed 1 minute.Ice-cream cake slurry after the stirring is a kind of flowable butyrous liquid, after the stirring, raw material is poured in the mould that is equipped with at the bottom of the cake, put into refrigerator after floating, temperature is-18 ℃, after freezing 8 hours, takes out in type ice-cream cake, mount the flower creation, so complete ice-cream cake completes.
Claims (6)
1, a kind of ice-cream cake flour, it comprises (by weight percentage):
The fat of 10-20%,
The non-fat solid of 25-35%,
The sugar of 36-50%,
The emulsion stabilizer of 0.8-2%,
The cocoa power of 0-15%,
The moisture of 1-2%.
2, a kind of preparation method of ice-cream cake flour, this method comprises the step of following order:
A, successively the fat of the water of 60-75%, 3-8% is put into material-compound tank and stir, when agitator stirs, the pre-composition of the sugar of the cocoa power of interpolation 0-12%, the non-fat solid of 8-14%, 12-16% and the stabilising emulsifier of 0.3-0.6% forms the liquid homogeneous mixture.
B, by processing method between high temperature, short time, with homogeneous mixture 80-85 ℃ of pasteurization 15-25 second.
C, under 75-80 ℃ of condition with one-level homogenization pressure 18-20MPA, double-stage homogenization pressure 5MPA is to this mixture homogeneous.Afterwards this mixture is cooled to 2-4 ℃ immediately, and is keeping more than 24 hours under this temperature.
This mixture of d and then preheating is to 70-72.5 ℃.
E, under about 17.5MPA this mixture to be pumped into the single-stage spray-drying with high-pressure pump indoor, this mixture is atomized by a series of swivel head drive nozzles, when the mixture that atomizes enters hothouse, be about 160-185 ℃ and be about in 78-84 ℃ the hothouse by atomizing, to form ice-cream cake flour (its water content remains on 1-2%) having inlet air temp with contacting of hot-air with air exit temp.
3, the preparation method of ice-cream cake flour according to claim 2, it is characterized in that: in step a, fat can be the mixture of 50% butterfat and 50% plant fat, sugared available refined sugar, or with other sweetener such as corn syrup solids matter, high-fructose corn syrup etc.Stabilising emulsifier is standard, commercially available emulsion stabilizer, such as: carboxymethyl cellulose, guar gum, single bi-tristearin.
4, the preparation method of ice-cream cake flour according to claim 2, it is characterized in that: in step c, behind the homogeneous mixture is cooled to 2-4 ℃ immediately, essence and pigment can add in this process, are keeping 24 hour or more under this temperature the mixture of this cooling.
5, a kind of ice-cream cake preparation method, this method comprises the steps: 1 part of (weight) powder is joined in the water or milk of 2-2.5 part (weight), uses domestic mixer stirring at low speed 5-8 minute, middling speed 8-12 minute, high speed 3-6 minute, last stirring at low speed was about 1 minute.Raw material being poured in the mould that is equipped with at the bottom of the cake, put into refrigerator after floating, is freezing 6-12 below-18 ℃ hour in temperature, takes out in type ice-cream cake, mounts the flower creation, and so complete ice-cream cake completes
6, the preparation method of ice-cream cake according to claim 5 is characterized in that: the ice-cream cake slurry after the stirring is a kind of flowable butyrous liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02126730 CN1463612A (en) | 2002-06-27 | 2002-06-27 | Ice cream cake powder, process for preparing it and process for making ice cream cake using same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02126730 CN1463612A (en) | 2002-06-27 | 2002-06-27 | Ice cream cake powder, process for preparing it and process for making ice cream cake using same |
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| Publication Number | Publication Date |
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| CN1463612A true CN1463612A (en) | 2003-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 02126730 Pending CN1463612A (en) | 2002-06-27 | 2002-06-27 | Ice cream cake powder, process for preparing it and process for making ice cream cake using same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439780A (en) * | 2017-09-12 | 2017-12-08 | 郯城美时莲食品有限公司 | A kind of milkshakes cake and preparation method thereof |
| CN108112656A (en) * | 2018-02-07 | 2018-06-05 | 贝投资无锡有限公司 | A kind of gel-type Western-style pastry cake premixed powder |
| CN110786412A (en) * | 2019-11-04 | 2020-02-14 | 临夏壹清食品有限公司 | Method for making ice cream cake |
-
2002
- 2002-06-27 CN CN 02126730 patent/CN1463612A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439780A (en) * | 2017-09-12 | 2017-12-08 | 郯城美时莲食品有限公司 | A kind of milkshakes cake and preparation method thereof |
| CN108112656A (en) * | 2018-02-07 | 2018-06-05 | 贝投资无锡有限公司 | A kind of gel-type Western-style pastry cake premixed powder |
| CN110786412A (en) * | 2019-11-04 | 2020-02-14 | 临夏壹清食品有限公司 | Method for making ice cream cake |
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