CN111418696A - Additive-free sea salt milk flavored ice cream and preparation method thereof - Google Patents
Additive-free sea salt milk flavored ice cream and preparation method thereof Download PDFInfo
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- CN111418696A CN111418696A CN202010396103.XA CN202010396103A CN111418696A CN 111418696 A CN111418696 A CN 111418696A CN 202010396103 A CN202010396103 A CN 202010396103A CN 111418696 A CN111418696 A CN 111418696A
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- 235000002639 sodium chloride Nutrition 0.000 title claims abstract description 57
- 235000013336 milk Nutrition 0.000 title claims abstract description 51
- 239000008267 milk Substances 0.000 title claims abstract description 51
- 210000004080 milk Anatomy 0.000 title claims abstract description 51
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 31
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000019698 starch Nutrition 0.000 claims abstract description 39
- 239000008107 starch Substances 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 239000006071 cream Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 22
- 241001474374 Blennius Species 0.000 claims abstract description 19
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 235000008939 whole milk Nutrition 0.000 claims abstract description 19
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 42
- 239000007788 liquid Substances 0.000 claims description 35
- 238000000265 homogenisation Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 235000008476 powdered milk Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 3
- 239000003381 stabilizer Substances 0.000 abstract description 5
- 239000000839 emulsion Substances 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an additive-free sea salt milk flavor ice cream and a preparation method thereof, and aims to solve the problem of poor taste caused by addition of an emulsion stabilizer in the conventional sea salt milk ice cream. The product comprises the following raw materials in parts by weight: 38.2 to 41.7 parts of pure milk, 8.8 to 11.4 parts of condensed milk, 18.2 to 22.3 parts of cream, 4.5 to 5.6 parts of whole milk powder, 2.64 to 3.48 parts of skim milk powder, 13.8 to 16.5 parts of seaweed syrup, 2.48 to 3.56 parts of ice yolk, 0.78 to 1.26 parts of starch and 2.65 to 3.47 parts of salt. The product has wide raw material sources, no additive is adopted, the preparation process is simple, the prepared finished product has stable state within three months of quality guarantee period, the fresh taste characteristic of the sea salt is kept, and the market prospect is wide.
Description
Technical Field
The invention relates to the field of foods, in particular to sea salt milk flavor ice cream without additives.
Background
With the increase of income and the improvement of living standard of people, people can buy food needed by themselves with more money, and the ice cream is one of the common ice cream.
The ice cream is a hard frozen food with a stick, which is prepared by taking granulated sugar, milk powder, eggs, essence, starch, malt flour, gelatin and the like as main raw materials through mixing, blending, heating, sterilizing, homogenizing, slightly freezing, injection molding and freezing.
The existing sea salt milk ice cream needs to be added with an emulsion stabilizer, so that the ice cream is stable in state within a longer quality guarantee period, and the phenomena of fat separation and the like are avoided. However, the addition of the emulsion stabilizer inevitably influences the fresh taste of the sea salt milk ice cream.
Disclosure of Invention
The embodiment of the invention aims to provide the sea salt milk flavor ice cream without additives to solve the problems in the background technology.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
an additive-free sea salt milk flavor ice cream comprises the following raw materials in parts by weight: 38.2 to 41.7 parts of pure milk, 8.8 to 11.4 parts of condensed milk, 18.2 to 22.3 parts of cream, 4.5 to 5.6 parts of whole milk powder, 2.64 to 3.48 parts of skim milk powder, 13.8 to 16.5 parts of seaweed syrup, 2.48 to 3.56 parts of ice yolk, 0.78 to 1.26 parts of starch and 2.65 to 3.47 parts of salt.
As a further scheme of the embodiment of the invention: the cream is dilute cream, and the starch is tapioca starch.
As a further scheme of the embodiment of the invention: the sea salt milk flavor ice cream without the additive comprises the following raw materials in parts by weight: 39.3-41.7 parts of pure milk, 9.45-11.4 parts of condensed milk, 19.37-22.3 parts of cream, 4.77-5.6 parts of whole milk powder, 2.81-3.48 parts of skim milk powder, 14.58-16.5 parts of seaweed syrup, 2.84-3.56 parts of ice yolk, 0.89-1.26 parts of starch and 2.83-3.47 parts of salt.
As a further scheme of the embodiment of the invention: the sea salt milk flavor ice cream without the additive comprises the following raw materials in parts by weight: 40 parts of pure milk, 10 parts of condensed milk, 20 parts of cream, 5 parts of whole milk powder, 3 parts of skim milk powder, 15 parts of seaweed syrup, 3 parts of ice yolk, 1 part of starch and 3 parts of salt.
The preparation method of the additive-free sea salt milk flavor ice cream comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating starch in pure milk to 61-70 ℃, preserving heat until the starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, condensed milk, seaweed syrup and ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization, performing sterilization to obtain a feed liquid, ensuring that the starch and the salt are completely dissolved and uniformly distributed, pouring the feed liquid into a mold, inserting a stick when the feed liquid begins to freeze, adding a proper amount of feed liquid after the feed liquid is completely frozen, and sealing the bottom.
As a further scheme of the embodiment of the invention: the pressure of the first-stage homogenization is 157-186 bar.
As a further scheme of the embodiment of the invention: the pressure for the second-stage homogenization is 26-35 bar.
As a further scheme of the embodiment of the invention: a pasteurization system is adopted for sterilization, the sterilization time is 25-38 seconds, and the temperature of a sterilized discharge hole is not higher than 10 ℃.
Compared with the prior art, the embodiment of the invention has the beneficial effects that:
the invention provides an ice cream which is prepared by taking milk and cream as main raw materials and using egg yolk and tapioca starch to replace a compound emulsion stabilizer. The phospholipid in the egg yolk is a natural surfactant, and can reduce the oil-water interfacial tension and effectively prevent oil drops from aggregating in the ice cream bar; the cassava starch can form a relatively stable net structure under heating, and large ice crystals are prevented from being formed. The final product can provide a refreshing and stable mouthfeel without the slimy feeling of the stabilizer during a shelf life of three months. Compared with common iodized edible salt, the salt taste of the sea salt in the Nippon Chonghuan island is softer later, and the milk taste and the salt taste of the finished ice cream are more properly matched.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
An additive-free sea salt milk flavor ice cream comprises the following raw materials: 38.2 kg of pure milk, 8.8 kg of condensed milk, 18.2 kg of cream, 4.5 kg of whole milk powder, 2.64 kg of skim milk powder, 13.8 kg of seaweed syrup, 2.48 kg of frozen egg yolk, 0.78 kg of starch and 2.65 kg of salt.
The preparation method of the additive-free sea salt milk flavor ice cream comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating starch in pure milk to 63 ℃, preserving heat until the starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, condensed milk, seaweed syrup and ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization at 157bar for the primary homogenization and 28bar for the secondary homogenization, performing sterilization to obtain a feed liquid, ensuring that the starch and the salt are completely dissolved and uniformly distributed, pouring 74.1g of the feed liquid into a mold, inserting a stick when the feed liquid is frozen completely, adding 5.2g of the feed liquid after the feed liquid is completely frozen, and sealing the bottom.
Example 2
An additive-free sea salt milk flavor ice cream comprises the following raw materials: 39.3 kg of pure milk, 9.45 kg of condensed milk, 19.37 kg of cream, 4.77 kg of whole milk powder, 2.81 kg of skim milk powder, 14.58 kg of seaweed syrup, 2.84 kg of frozen yolk, 0.89 kg of cassava starch and 2.83 kg of salt.
The preparation method of the additive-free sea salt milk flavor ice cream comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating cassava starch in pure milk to 69 ℃, keeping the temperature until the cassava starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, condensed milk, seaweed syrup and ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization, performing sterilization treatment by adopting a pasteurization system for 32 seconds, wherein the temperature of a sterilized discharge port is not higher than 10 ℃, obtaining a feed liquid, ensuring that the starch and the salt are completely dissolved and uniformly distributed, filling the feed liquid into a mold, inserting a stick when the feed liquid begins to freeze, and adding a proper amount of feed liquid after the feed liquid is completely frozen and sealing the bottom.
Example 3
An additive-free sea salt milk flavor ice cream comprises the following raw materials: 40 kg of pure milk, 10 kg of condensed milk, 20 kg of cream, 5 kg of whole milk powder, 3 kg of skim milk powder, 15 kg of seaweed syrup, 3 kg of ice yolk, 1 kg of starch and 3 kg of salt.
The preparation method of the additive-free sea salt milk flavor ice cream comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating starch in pure milk to 65 ℃, preserving heat until the starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, condensed milk, seaweed syrup and ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization at a primary homogenization pressure of 170bar and a secondary homogenization pressure of 30bar, then, the sterilization treatment is carried out, a pasteurization system is adopted for sterilization, the sterilization time is 30 seconds, the temperature of a sterilized discharge port is not higher than 10 ℃, the feed liquid is obtained, the starch and the salt can be ensured to be completely dissolved and uniformly distributed, then pouring 73g of feed liquid into the die, inserting a stick when the feed liquid begins to freeze, adding 4.7g of feed liquid after the feed liquid is completely frozen, and sealing the bottom.
Example 4
An additive-free sea salt milk flavor ice cream comprises the following raw materials: 40.85 kg of pure milk, 10.66 kg of sweetened condensed milk, 21.5 kg of cream, 5.27 kg of whole milk powder, 3.31 kg of skimmed milk powder, 15.75 kg of seaweed syrup, 3.29 kg of sugared ice yolk, 1.13 kg of starch and 3.31 kg of salt.
The preparation method of the additive-free sea salt milk flavor ice cream comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating starch in pure milk to 67 ℃, preserving heat until the starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, sweetened condensed milk, seaweed syrup and sugared ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization, performing sterilization to obtain a feed liquid, ensuring that the starch and the salt are completely dissolved and uniformly distributed, pouring the feed liquid into a mold, inserting a stick when the feed liquid begins to freeze, and adding a proper amount of feed liquid after the feed liquid is completely frozen and sealing the bottom.
Example 5
An additive-free sea salt milk flavor ice cream comprises the following raw materials: 41.7 kg of pure milk, 11.4 kg of condensed milk, 22.3 kg of cream, 5.6 kg of whole milk powder, 3.48 kg of skim milk powder, 16.5 kg of seaweed syrup, 3.56 kg of ice yolk, 1.26 kg of starch and 3.47 kg of salt.
The preparation method of the additive-free sea salt milk flavor ice cream comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating starch in pure milk to 64 ℃, preserving heat until the starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, condensed milk, seaweed syrup and ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization at a pressure of 181bar for the primary homogenization and 28bar for the secondary homogenization, then, the sterilization treatment is carried out, a pasteurization system is adopted for sterilization, the sterilization time is 27 seconds, the temperature of a sterilized discharge port is not higher than 10 ℃, the feed liquid is obtained, the starch and the salt can be ensured to be completely dissolved and uniformly distributed, and then pouring 75g of feed liquid into the die, inserting a stick when the feed liquid begins to freeze, and adding 6g of feed liquid after the feed liquid is completely frozen and sealing the bottom. All raw materials meet the requirements of raw material and auxiliary material purchasing standards; wherein the cream and the frozen yolk need to be frozen and stored.
The products of examples 1-5 were tested and the test data are shown in Table 1.
TABLE 1
Detection standard for single conclusion of detection item limit detection result
34.2 to 36.2 percent of solid matter and 35.3 percent of solid matter meet GB2759
The total number of colonies is less than or equal to 25000 CFU/g 5248CFU/g and conforms to GB2759
Coliform flora is less than or equal to 10 CFU/g and 3.1CFU/g conforms to GB2759
Pathogen undetected non-conformity with GB2759
The taste does not change during the fresh taste does not change during the shelf life of 3 months
As can be seen from Table 1, the products of examples 1-5 meet the national hygiene standards and satisfy the requirements of people with a refreshing taste that does not change during the shelf life.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. The additive-free sea salt milk flavor ice cream is characterized by comprising the following raw materials in parts by weight: 38.2 to 41.7 parts of pure milk, 8.8 to 11.4 parts of condensed milk, 18.2 to 22.3 parts of cream, 4.5 to 5.6 parts of whole milk powder, 2.64 to 3.48 parts of skim milk powder, 13.8 to 16.5 parts of seaweed syrup, 2.48 to 3.56 parts of ice yolk, 0.78 to 1.26 parts of starch and 2.65 to 3.47 parts of salt.
2. The non-additive sea salt milk flavored ice cream of claim 1, wherein the cream is a cream and the starch is tapioca starch.
3. The non-additive sea salt milk flavored ice cream bar of claim 1, comprising the following raw materials in parts by weight: 39.3-41.7 parts of pure milk, 9.45-11.4 parts of condensed milk, 19.37-22.3 parts of cream, 4.77-5.6 parts of whole milk powder, 2.81-3.48 parts of skim milk powder, 14.58-16.5 parts of seaweed syrup, 2.84-3.56 parts of ice yolk, 0.89-1.26 parts of starch and 2.83-3.47 parts of salt.
4. The non-additive sea salt milk flavored ice cream bar of claim 3, comprising the following raw materials in parts by weight: 40 parts of pure milk, 10 parts of condensed milk, 20 parts of cream, 5 parts of whole milk powder, 3 parts of skim milk powder, 15 parts of seaweed syrup, 3 parts of ice yolk, 1 part of starch and 3 parts of salt.
5. The preparation method of the additive-free sea salt milk flavor ice cream as claimed in any one of claims 1 to 4, which comprises the following specific steps: weighing raw materials according to a ratio, stirring and heating starch in pure milk to 61-70 ℃, preserving heat until the starch is completely gelatinized and semitransparent to obtain a first mixture, uniformly mixing salt, whole milk powder and skimmed milk powder to obtain a second mixture, uniformly mixing the first mixture, the second mixture, condensed milk, seaweed syrup and ice yolk to obtain a third mixture, adding cream into the third mixture, performing secondary homogenization, performing sterilization treatment to obtain a feed liquid, filling the feed liquid into a mold, inserting a stick when the feed liquid begins to freeze, adding a proper amount of feed liquid after the feed liquid is completely frozen, and sealing the bottom.
6. The method of claim 5, wherein the pressure of the primary homogenization is 157-186 bar.
7. The method of preparing an additive-free sea salt milk flavored ice cream bar of claim 5 or 6, wherein the pressure of the secondary homogenization is between 26 and 35 bar.
8. The method of preparing an additive-free sea salt milk flavored ice cream bar of claim 5, wherein the sterilization is by a pasteurization system for 25-38 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010396103.XA CN111418696A (en) | 2020-05-12 | 2020-05-12 | Additive-free sea salt milk flavored ice cream and preparation method thereof |
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| CN202010396103.XA CN111418696A (en) | 2020-05-12 | 2020-05-12 | Additive-free sea salt milk flavored ice cream and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511633A (en) * | 2011-12-31 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Additive-free ice-cream and preparation method thereof |
| CN108094662A (en) * | 2016-11-25 | 2018-06-01 | 深圳海川生态食品科技有限公司 | A kind of sea salt ice cream substrate powder, sea salt ice cream and preparation method thereof |
-
2020
- 2020-05-12 CN CN202010396103.XA patent/CN111418696A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511633A (en) * | 2011-12-31 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Additive-free ice-cream and preparation method thereof |
| CN108094662A (en) * | 2016-11-25 | 2018-06-01 | 深圳海川生态食品科技有限公司 | A kind of sea salt ice cream substrate powder, sea salt ice cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郑景蕊等: "响应面法优化海盐焦糖风味冰淇淋品质", 《中国乳品工业》 * |
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Application publication date: 20200717 |
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