TH13185C3 - Milk-free semi-finished ice cream powder products and their production processes - Google Patents

Abstract

Revised 16/03/2017 (01/03/2017) Dairy-free semi-finished ice cream powder products contain fruit juice, sweeteners, stabilizers and citric acid. To heat the juice Then add the sweetener, stabilizer and citric acid. Stir the ingredients together. The mixture is sterilized and powdered with freeze dry or spray dry or individual ingredients may be used. The parts that have been processed to powder by freeze dry or spray dry (spray dry) before mixing together ------------------- ----- Dairy-free semi-instant ice cream powder products contain fruit juice, sweeteners, stabilizers and citric acid. To heat the juice Then add the sweetener, stabilizer and citric acid. Stir the ingredients together. The mixture is sterilized and powdered with freeze dry or spray dry or individual ingredients may be used. Part that has been processed to powder by freeze dry or spray dry (spray dry) before being mixed.

Claims (5)

Disclaimer (all) which will not appear on the advertisement page: Amendment 16/03/2017 (01/03/2017) 1. Milk-free semi-finished ice cream powder consists of - fruit juice 70-80 percent by Weight - Sweetener 15-20% by weight - Stabilizer 0.2-0.7% by weight - Citric acid 0.05-1.0% by weight 2. Dairy-free ice cream powder. According to the claim 1, where the sweeteners are granulated sugar and maltodextrin in the ratio of granulated sugar: malto dregstrin is 2: 1. Milk according to the formula 1, where the steps are as follows: a) heat the juice until the temperature is 70 degrees Celsius b) add a sweetener Stabilizer And citric acid into item a) Stir the mixture well c) Sterilize the mixture by pasteurization at 80 ° C for 30 seconds. D) The sterile mixture is processed to make Powder by means of freeze dry (freeze dry) or spray dry (spray dry) 4. Ice cream powder, semi-finished milk-free powder. Obtained from the process of claim 3 ----------------------------------- 1. Milk-free semi-finished ice cream products consist of - 70-80% fruit juice - 15-20% protein - stabilizer 0.2-0.7% - citric acid 0.05-1.0%. 2. Milk-free semi-finished ice cream powder According to claim 1, where the sweeteners are granulated sugar and maltodretrin in the sugar ratio: Montottrin is 2: 1. 3. The production process of dairy-free ice cream powder can be done by: a) heating the juice until the temperature is 70 degrees Celsius b) adding a sweetener Stabilizer And citric acid into item a) Stir the mixture well c) Sterilize the mixture by pasteurization at 80 ° C for 30 seconds. D) The sterile mixture is processed to make Powder by freeze dry or spray dry 4. The production process of dairy-free ice cream powder products can be done by: Stabilizer and citric acid powder processed by freeze dry or spray dry. 5. Milk-free semi-finished ice cream powder products. Obtained from the process of claim 3 and 4