CN1919030A - Peanut ice cream power and its preparation method - Google Patents
Peanut ice cream power and its preparation method Download PDFInfo
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- CN1919030A CN1919030A CN 200510036688 CN200510036688A CN1919030A CN 1919030 A CN1919030 A CN 1919030A CN 200510036688 CN200510036688 CN 200510036688 CN 200510036688 A CN200510036688 A CN 200510036688A CN 1919030 A CN1919030 A CN 1919030A
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Abstract
The invention discloses an ice-cream power comprising the following constituents (by weight portions): peanut protein powder 5-30 parts, sugar 30-50 parts, milk powder 5-40 parts, plant grease powder 5-15 parts, glycerin monostearate 0.3-0.8 part, sucrose ester 0.2-0.8 part, guar gum 0.3-0.8 part, sodium carboxymethylcellulose (CMC) 0.3-0.8 part, and eight kinds of essential amino acids for human body.
Description
[technical field]
The present invention relates to food processing field, particularly be ice-cream preparation field.
[background technology]
Along with the raising of people's living standard and the transformation of consumption idea, ice cream more and more becomes the fashional consumption product and the people that are dotted with happy relieved summer heat, recreation, and the ice cream of various local flavors arises at the historic moment.
Dried ice cream mix is to add an amount of sugared vegetable fat albumen powder emulsion stabilizer essence etc. in milk powder, disperses mixing, homogeneous through being dissolved in water, concentrates, spray-drying, packing, obtains finished product.
[summary of the invention]
Peanut ice cream power of the present invention and prepare ice cream with it is of high nutritive value, beany flavor beastly that no soyabean protein powder contained and flatulence problem, and product quality height, and shelf life is long, and cost of material is low.
A kind of peanut ice cream power consists of by weight: 5 parts～30 parts of peanut protein powders; 30 parts～50 parts of sugar; 5 parts～40 parts of milk powder; 5 parts～15 parts of vegetable fat powders; 0.3 part～0.8 part of monoglyceride; 0.2 part～0.8 part of sucrose ester; 0.3 part～0.8 part of guar gum; 0.3 part～0.8 part of CMC (sodium carboxymethylcellulose); Essence is an amount of.Monoglyceride, sucrose ester, guar gum, CMC are collectively referred to as the emulsion stabilizer group in the above-mentioned substance.
The preparation method of above-mentioned peanut ice cream power comprises the steps:
1, the dispersion mixing that is dissolved in water: after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, again once by colloid mill, pump into storage tank, every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pumps into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar;
2, homogeneous: carry out homogeneous after the feed liquid behind the mixing is heated to 70 ℃～80 ℃;
3, concentrate: the feed liquid behind the homogeneous is concentrated;
4, spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property.
Baking temperature is: 80～100 ℃ of EATs, leaving air temp are 110～130 ℃.
5, finished product packing: 2/3 Icing Sugar and the essence with remainder passes through the strong mixer mixing with spray dried powder again, is packaged to be finished product.
Advantage of the present invention: 1, peanut ice cream power is of high nutritive value, about 50 parts～60 parts of peanut protein content, eight kinds of essential amino acids that also contain needed by human body, and easily digest and assimilate for human body, and contain than soybean ANFs still less, beany flavor beastly and flatus-producing factor that no soyabean protein powder contained, thereby be specially adapted to children and old age.2, peanut protein powder has good foaminess and emulsibility owing to fatty low, is used for ice cream and can significantly improves ice-cream expansion rate and anti-melting property, can improve product quality and prolong shelf life, reduces cost of material.3, the while peanut protein powder has kept the strong fragrance of peanut, has attracted people from local flavor, has been subjected to increasing people's welcome.4, the aminoacid ingredient in the peanut protein is different with amino acid whose composition and content in the milk, and both can be complementary mutually, makes peanut ice cream nutrition abundanter comprehensively.5, at present the commercially available peanut protein powder of China normally peanut carry residue behind the oil, how as feed usefulness, in ice cream, use peanut protein few at present, a new way has been opened up in the utilization that appears as peanut protein of peanut ice cream.
[specific embodiment]
The appearance of peanut ice cream will be satisfied the fastidious eye that the ice-cream consumer group of a great deal of hobby constantly pursues ice-cream novel taste.
Embodiment 1:
Take by weighing by weight: 5 parts of peanut protein powders, 50 parts of sugar, 40 parts of milk powder, 8.5 parts of vegetable fat powders, 0.3 part of monoglyceride, 0.6 part of sucrose ester, 0.3 part of guar gum, CMC0.3 part, 0.4 part in essence.
At first emulsion stabilizer monoglyceride sucrose ester, guar gum, CMC etc. are simply mixed with an amount of hot water more than 50 ℃ with 1/3 Icing Sugar, then once by colloid mill, every other solid material (except 2/3 Icing Sugar) being added together more than 50 ℃ a small amount of hot water mixes after colloid mill once again, then slurry is heated to 70 ℃ and prepares homogeneous, first pressure with first grade is set at 40 atmospheric pressure during homogeneous, and second grade is set at 140 atmospheric pressure.Feed liquid behind the homogeneous is concentrated, spray-drying then, wherein spray-dired feeding temperature is 30 ℃-60 ℃.80～100 ℃ of EATs, leaving air temp are 110～130 ℃.At last the powder after the spray-drying is packed after by the strong mixer mixing with Icing Sugar and essence, obtained finished product.
Embodiment 2:
Take by weighing by weight: 30 parts of peanut protein powders, 30 parts of sugar, 5 parts of milk powder, 15 parts of vegetable fat powders, 0.6 part of monoglyceride, 0.5 part of sucrose ester, 0.5 part of guar gum, CMC0.8 part, 0.4 part in essence.Process is with embodiment 1.
Embodiment 3:
Take by weighing by weight: 20 parts of peanut protein powders, 35 parts of sugar, 30 parts of milk powder, 15 parts of vegetable fat powders, 0.8 part of monoglyceride, 0.6 part of sucrose ester, 0.3 part of guar gum, CMC0.5 part, 0.4 part in essence.Process is with embodiment 1.
Embodiment 4:
Take by weighing by weight: 15 parts of peanut protein powders, 40 parts of sugar, 30 parts of milk powder, 10 parts of vegetable fat powders, 0.5 part of monoglyceride, 0.2 part of sucrose ester, 0.8 part of guar gum, CMC0.6 part, 0.4 part in essence.Process is with embodiment 1.
Embodiment 5:
Take by weighing by weight: 20 parts of peanut protein powders, 40 parts of sugar, 20 parts of milk powder, 5 parts of vegetable fat powders, 0.6 part of monoglyceride, 0.8 part of sucrose ester, 0.5 part of guar gum, CMC0.8 part, 0.4 part in essence.Process is with embodiment 1.
Claims (2)
1, a kind of peanut ice cream power consists of by weight: 5 parts～30 parts of peanut protein powders; 30 parts～50 parts of sugar; 5 parts～40 parts of milk powder; Plant 5 parts～15 parts in fat rice; 0.3 part～0.8 part of monoglyceride; 0.2 part～0.8 part of sucrose ester; 0.3 part～0.8 part of guar gum; 0.3 part～0.8 part of sodium carboxymethylcellulose; Essence is an amount of.
2, the preparation method of peanut ice cream power according to claim 1 comprises the steps:
1) the dispersion mixing that is dissolved in water: monoglyceride sucrose ester guar gum sodium carboxymethylcellulose is collectively referred to as emulsion stabilizer, after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, by colloid mill once, pump into storage tank again, the every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pump into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar;
2) homogeneous: carry out homogeneous after the feed liquid behind the mixing is heated to 70 ℃～80 ℃;
3) concentrate: the feed liquid behind the homogeneous is concentrated;
4) spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property.Baking temperature is: 80～100 ℃ of EATs, leaving air temp are 110～130 ℃.
5) finished product packing: 2/3 Icing Sugar and the essence with remainder passes through the strong mixer mixing with spray dried powder again, is packaged to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510036688 CN1919030A (en) | 2005-08-25 | 2005-08-25 | Peanut ice cream power and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510036688 CN1919030A (en) | 2005-08-25 | 2005-08-25 | Peanut ice cream power and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1919030A true CN1919030A (en) | 2007-02-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510036688 Pending CN1919030A (en) | 2005-08-25 | 2005-08-25 | Peanut ice cream power and its preparation method |
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| CN (1) | CN1919030A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347170B (en) * | 2008-09-03 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Ice-cream containing pea nut powder and method of preparing the same |
| CN106376709A (en) * | 2016-08-31 | 2017-02-08 | 长春福瑞纳新新食品有限公司 | Peanut-walnut ice cream powder, ice cream and traditional Chinese medicine health-care ice cream |
| CN106387293A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Chocolate ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN106962867A (en) * | 2017-03-08 | 2017-07-21 | 云南农业大学 | A kind of preparation method of instant rice-chestnut powder |
| CN109170113A (en) * | 2018-09-14 | 2019-01-11 | 黑河市坤鹏生物科技有限公司 | A kind of formula and preparation method thereof of pure cereal ice cream |
| CN112753762A (en) * | 2020-12-31 | 2021-05-07 | 郑州谦益食品有限公司 | Instant yoghourt flavor powder and preparation process thereof |
-
2005
- 2005-08-25 CN CN 200510036688 patent/CN1919030A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347170B (en) * | 2008-09-03 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Ice-cream containing pea nut powder and method of preparing the same |
| CN106376709A (en) * | 2016-08-31 | 2017-02-08 | 长春福瑞纳新新食品有限公司 | Peanut-walnut ice cream powder, ice cream and traditional Chinese medicine health-care ice cream |
| CN106387293A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Chocolate ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN106962867A (en) * | 2017-03-08 | 2017-07-21 | 云南农业大学 | A kind of preparation method of instant rice-chestnut powder |
| CN109170113A (en) * | 2018-09-14 | 2019-01-11 | 黑河市坤鹏生物科技有限公司 | A kind of formula and preparation method thereof of pure cereal ice cream |
| CN112753762A (en) * | 2020-12-31 | 2021-05-07 | 郑州谦益食品有限公司 | Instant yoghourt flavor powder and preparation process thereof |
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Open date: 20070228 |