CN1919029A - Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake - Google Patents
Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake Download PDFInfo
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- CN1919029A CN1919029A CNA2005100366856A CN200510036685A CN1919029A CN 1919029 A CN1919029 A CN 1919029A CN A2005100366856 A CNA2005100366856 A CN A2005100366856A CN 200510036685 A CN200510036685 A CN 200510036685A CN 1919029 A CN1919029 A CN 1919029A
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Abstract
The invention discloses the formulation of ice-cream cake powder with added maltitol and a process for preparing sugar-free ice-cream cakes by utilizing the powder, wherein the sugar-free ice-cream power mainly comprises plant grease powder 15-30%, maltitol 15-25%, milk powder 30-50%, whey protein concentrate 10-30%, casein 0.5-3%, crystalline cellulose 0.5-2%, guar gum 0.1-1%, sodium alginate 0.1-1%, CMC 0.1-1%, bee honey 0.01-0.2%, Aspartame 0.01-0.2%, glycerin monostearate 0.1-1%, sucrose ester 0.1-1%. The ice-cream cake powder obtained from the formula has better fluidization property.
Description
Technical field
The present invention relates to the preparation method of a kind of ice-cream cake powder food and ice-cream cake, the preparation method of especially a kind of sugar-free ice-cream cake powder and sugar-free ice-cream cake.
Background technology
Along with the raising of people's living standard and the transformation of consumption idea, ice-cream cake more and more becomes the fashional consumption product and the people's that are dotted with the happy birthday.Ice-cream cake be in milk powder, add an amount of sugar, vegetable fat, albumen powder, emulsion stabilizer etc. through beat foamings, freezing hardened forming, fast mount flower, decoration after the product of freezing preservation.Though ice-cream cake is the consumer goods of fashion, its most tangible characteristic is exactly sweet, and this is with regard to making the patient that suffers from diabetes, fat people and worry and having eaten that women that ice-cream cake can get fat can only hope and far away and dare not eat it.Sugar-free ice cream powder has just solved this problem among the present invention.Sugar-free ice-cream cake powder is to replace all sugar parts in the raw material by adding maltitol and sweetener, really reaches the purpose of sugar-free.The characteristics of maltitol: heat is lower, can prevent carious tooth and can be used as diabetic's relieved food, and the sweet taste of sugar-free ice-cream cake is pure, without any bad mouthfeel and taste, kept its original beautiful local flavor, it is delicious and healthy that the consumer can be enjoyed simultaneously.And the enhancing of health perception also will make its consumer group grow stronger day by day.
Summary of the invention
A kind of sugar-free ice-cream cake powder mainly comprises following component (by weight):
Vegetable fat powder: 15-30%;
Maltitol: 15-25%;
Milk powder: 30-50%;
WPC: 10-30%;
Casein: 0.5-3%;
Microcrystalline cellulose: 0.5-2%;
Melon glue: 0.1-1%;
Sodium alginate: 0.1-1%;
CMC：0.1-1％；
Acesulfame potassium: 0.01-0.2%;
Aspartame: 0.01-0.2%;
Monoglyceride: 0.1-1%;
Sucrose ester: 0.1-1%.
The heat of maltitol is very low, and for the crowd that the control heat is taken in, this point is most important.Human body is low to the absorptivity of maltitol, it is generally acknowledged that its energy value only is 8.36KJ/g, and the energy value of sucrose is 16.7KJ/g.Secondly, edible maltitol can not cause carious tooth.Maltitol is difficult for being transformed into acid by the oral microorganism fermentation, therefore has the well non-carious tooth characteristic that causes.
The more important thing is, maltitol hydrolysis rate in vivo is very slow, the glucose that is discharged is not enough to cause the fluctuation of blood sugar level, the absorption of the D-sorbite that hydrolysis simultaneously discharges is more slow, also can suppress the absorption of glucose to a certain extent, like this, after human body is taken in maltitol, the horizontal increasing degree of blood sugar level and blood insulin is very little, and therefore, maltitol can supply diabetes patient.
Sugar-free ice cream powder has drawn the advantage of maltitol, and making nutrition and health care is one, utilization modern food technology, and science is processed into.This product sweet taste is pure, pleasant to the palate, eats and oiliness, and be a kind of ice cream drink of unique flavor.
Making flow process of the present invention is as follows:
(1), raw material preparation: according to a certain amount of raw material of above-mentioned formulated;
(2), mix: fully mix;
(3), sieve: by sieving in case raw material suction caking;
(4), ozone sterilization: open ozone generator raw material is carried out the 0.5-1h sterilization;
Sugar-free ice-cream cake is to realize by the following method:
(1), add the water mixing: water and powder are pressed 2: 1 than row mixing and stirring;
(2), aging: that the mixture that stirs is carried out 5-15 minute wearing out;
(3), beat: adopt egg-whisk or small-sized hand-operated whipper to beat to certain expansion rate, its expansion rate scope is 100%～300%;
(4), hardened forming: with the cake of the accomplishing fluently hardened forming that congeals;
(5) mount flower fast: the good cake that will harden takes out mounts flower fast in 20mins;
(6), freezing: mounting uses up is placed on-18 ℃ of preservations in the refrigerator after finishing.
The specific embodiment
Embodiment: by formulated 200g raw material, weighing
Vegetable fat powder: 40g;
Maltitol: 30g;
Milk powder: 80g;
WPC: 39.2g;
Casein: 3.2g;
Microcrystalline cellulose: 3.2g;
Melon glue: 0.4g;
Sodium alginate: 0.4g;
CMC：1.0g；
Acesulfame potassium: 0.08g;
Aspartame: 0.12g;
Monoglyceride: 1.2g;
Sucrose ester: 1.2g.
At first raw material is fully mixed, and then sieve and ozone sterilization 1 hour, the sugar-free ice-cream cake powder that makes is thus poured in the twice drinking water, pour into while stirring, aging 15 minutes again.Can adopt the egg-whisk in the all-round mixer (KENWOOD) of the board cook of Kenwood during whipping, for guarantee mouthfeel relatively exquisiteness can be first low speed beat (100 rev/mins) 1 minute～2 minutes, middling speed (200～300 rev/mins) is beaten 1 minute～2 minutes again, high speed is beaten 3 minutes～4 minutes for 450 rev/mins again, also can beat with small-sized hand-operated whipper.Congeal after whipping finishes, can mount as required then and spend, then ice-cream cake is placed on (temperature is at-18 ℃) in the refrigerator at once into various patterns.
Very good by the ice-cream cake flour free-running property that this prescription makes, the ice-cream cake delicate mouthfeel that makes of ice-cream cake flour is lubricated thus, fragrance is pure, the overrun height, has the effect that promotes the production of body fluid to quench thirst, be equipped with many effects of maltitol again, the nutrition of ice-cream cake more become comprehensively, simultaneously also satisfy the diabetic, fear gourmet's luck carious tooth and that worry fat crowd.
Claims (7)
1, a kind of sugar-free ice-cream cake powder mainly comprises following component (by weight):
Vegetable fat powder: 15-30%;
Maltitol: 15-25%;
Milk powder: 30-50%;
WPC: 10-30%;
Casein: 0.5-3%;
Microcrystalline cellulose: 0.5-2%;
Melon glue: 0.1-1%;
Sodium alginate: 0.1-1%;
CMC：0.1-1％；
Acesulfame potassium: 0.01-0.2%;
Aspartame: 0.01-0.2%;
Monoglyceride: 0.1-1%;
Sucrose ester: 0.1-1%.
2, a kind of production method of sugar-free ice-cream cake powder comprises the steps:
(1), adds the water mixing: water and powder mixing and stirring;
(2), aging: that the mixture that stirs is worn out;
(3), beat: adopt egg-whisk or small-sized hand-operated whipper to beat to certain expansion rate;
(4), hardened forming: with the cake of the accomplishing fluently hardened forming that congeals;
(5), mount flower fast: the good cake that will harden takes out mounts flower fast in the shortest time;
(6), freezing: mounting uses up is placed in the refrigerator after finishing and preserves.
3, production method as claimed in claim 2 is characterized in that: the mixed proportion of water and flour is 2: 1.
4, production method as claimed in claim 2 is characterized in that: the time that mixture is worn out is 5-15 minute.
5, production method as claimed in claim 2 is characterized in that: the expansion rate scope when beating mixture is 100%～300%.
6, production method as claimed in claim 2 is characterized in that: the good cake that will harden is mounted flower fast within 20mins.
7, production method as claimed in claim 2 is characterized in that: mounting uses up, and to be placed on the temperature of preserving in the refrigerator after finishing be-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100366856A CN1919029A (en) | 2005-08-25 | 2005-08-25 | Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100366856A CN1919029A (en) | 2005-08-25 | 2005-08-25 | Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1919029A true CN1919029A (en) | 2007-02-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2005100366856A Pending CN1919029A (en) | 2005-08-25 | 2005-08-25 | Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488070A (en) * | 2011-12-14 | 2012-06-13 | 陈超 | Crisp iced candy and production process for same |
| CN102948605A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Hawthorn ice cream and preparation method thereof |
| CN104621333A (en) * | 2015-01-19 | 2015-05-20 | 北京艾莱发喜食品有限公司 | Preparation method of ice-cream cake |
| CN107594061A (en) * | 2016-07-12 | 2018-01-19 | 高国宏 | A kind of preparation method of ice-cream cake embryo |
| 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 |
| CN115191491A (en) * | 2022-07-08 | 2022-10-18 | 新希望乳业股份有限公司 | Preparation method of fresh cheese and fresh cheese prepared by preparation method |
-
2005
- 2005-08-25 CN CNA2005100366856A patent/CN1919029A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488070A (en) * | 2011-12-14 | 2012-06-13 | 陈超 | Crisp iced candy and production process for same |
| CN102948605A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Hawthorn ice cream and preparation method thereof |
| CN104621333A (en) * | 2015-01-19 | 2015-05-20 | 北京艾莱发喜食品有限公司 | Preparation method of ice-cream cake |
| CN107594061A (en) * | 2016-07-12 | 2018-01-19 | 高国宏 | A kind of preparation method of ice-cream cake embryo |
| 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 |
| CN115191491A (en) * | 2022-07-08 | 2022-10-18 | 新希望乳业股份有限公司 | Preparation method of fresh cheese and fresh cheese prepared by preparation method |
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Open date: 20070228 |