阅读说明：本技术 一种纯天然冰淇淋粉 (Pure natural ice cream powder ) 是由 刘小蕾 于 2018-06-19 设计创作，主要内容包括：本发明公开了一种新型纯天然冰淇淋粉,它以全蛋粉和卵磷脂等营养成分取代化学合成的乳化剂,以牛奶蛋白中的酪蛋白来取代化学合成的稳定剂,通过和蔗糖、奶粉、麦牙糊精、植脂末等其它成分以合理的比例科学搭配形成的一种新型纯天然冰淇淋粉,它不含化学合成成分,对人体无潜在危害,克服了传统冰淇淋粉对人体有潜在危害的缺陷。(The invention discloses a novel pure natural ice cream powder, which is formed by scientifically matching whole egg powder, lecithin and other nutritional ingredients with cane sugar, milk powder, maltodextrin, non-dairy creamer and other ingredients in a reasonable proportion by replacing chemically synthesized emulsifiers and casein in milk protein, does not contain chemically synthesized ingredients, has no potential harm to a human body, and overcomes the defect that the traditional ice cream powder has potential harm to the human body.)

1. A pure natural ice cream powder comprises, by weight, 35-50% of sucrose, 35-45% of whole milk powder, 5-10% of maltodextrin, 5-15% of non-dairy creamer, 2.0-5.0% of egg yolk powder, 1.0-2.0% of lecithin and 1.5-2.0% of guar gum.

Technical Field

The invention relates to a frozen food raw material, in particular to pure natural ice cream powder.

Background

The ice cream is a fashionable cold drink and is deeply loved by consumers. At present, in the traditional ice cream powder for making ice cream in the market, an emulsifier and a stabilizer almost contain chemically synthesized components, the emulsifier mainly uses monoglyceride, sucrose ester, triglycerol and the like, and the stabilizer mainly uses CMC, sodium alginate and the like. The ice cream powder prepared by using the emulsifier and the stabilizer has potential harm to human bodies, particularly urinary systems due to certain chemical components, and the traditional ice cream powder cannot meet the current requirements today when the current consumers seek natural green consumption.

Disclosure of Invention

The invention discloses a novel pure natural ice cream powder, which is formed by scientifically matching whole egg powder, lecithin and other nutritional ingredients with cane sugar, milk powder, maltodextrin, non-dairy creamer and other ingredients in a reasonable proportion by replacing chemically synthesized emulsifiers and casein in milk protein, does not contain chemically synthesized ingredients, has no potential harm to a human body, and overcomes the defect that the traditional ice cream powder has potential harm to the human body.

The invention is realized by the following steps:

the ice cream powder consists of 35 to 50 percent of cane sugar, 35 to 45 percent of whole milk powder, 5 to 10 percent of maltodextrin, 5 to 15 percent of non-dairy creamer, 2.0 to 5.0 percent of egg yolk powder, 1.0 to 2.0 percent of lecithin and 1.5 to 2.0 percent of guar gum according to weight percentage.

The invention uses the nutrient components such as whole egg powder and lecithin to replace chemically synthesized emulsifier, because the egg powder contains protein and lecithin, the protein and the lecithin are natural excellent emulsifier, and the lecithin also has the health care functions of enhancing memory, reducing blood fat and the like. The milk protein is mainly casein which is an excellent stabilizer, so the invention replaces the traditional synthetic emulsifier and stabilizer by increasing the proportion of the milk powder and using the whole egg powder and the lecithin.

The preparation method comprises premixing lecithin, guar gum, yolk powder and whole egg powder with sucrose, and dissolving with whole milk powder, maltodextrin and non-dairy creamer respectively

Dissolving in 2-3 times of drinking water, stirring while adding to disperse the powder uniformly, and aging for 10-30 min. And homogenizing the aged ice cream slurry twice, wherein the low pressure is 40-50 atm, and the high pressure is 120-140 atm. Spray drying the homogenized liquid raw material to obtain light yellow powdery pure natural ice cream powder with good free-running property.

The ice cream powder produced by the formula does not contain chemical synthetic components, is harmless to human bodies, and the prepared ice cream eggs are aromatic in flavor, fine and smooth in taste and have a health care function, accord with the consumption concept of pursuing natural health care of current consumers, and have good market prospects.

Detailed Description