Introduction to the production method of jujube tea ice cream
Jujube tea ice cream formula
Jujube pulp 10%, full-fat light milk powder 8%, dilute cream 11%, white granulated sugar 12%, stabilizers and other food additives 0.65%, water 58.35% production process white granulated sugar, stabilizer, whole light milk powder, thin cream, red jujube pulp, water → mixed ingredients → homogenized → sterilization → cooling → aging (adding flavor) → frozen → perfusion → packaging → inspection → finished products.
Process operation
To prepare jujube pulp, select jujube with high maturity, compact pulp and rich jujube flavor, spread on a baking pan, barbecue for 30 minutes at 70 ℃, then bake at 85 ℃ for 1 hour until the jujube is scorched, shrunk and peeled. Add acid to adjust until the jujube is swollen. Put the treated jujube and color fixing agent into a sandwich pot and simmer for 1 hour, cool and add enzyme preparation when ripe, beat and filter out jujube skin, core and pressure filter to get red jujube pulp.
The mixed ingredients are accurately weighed with white granulated sugar and stabilizers, and mixed into a granulated sugar solution in a warm water tank; full-fat light milk powder dilute cream is mixed with a proper amount of water, and then mixed with the granulated sugar liquid; red jujube pulp and other additives except essence are added to stir evenly.
After homogenization, sterilization and cooling, the materials are pumped into the homogenizer at 75 ℃ and 13~15mpa for homogenization; after the particles are refined, they are pumped into the pasteurizer and sterilized at 85 ℃ for 15 seconds; then they are quickly cooled to 4 ℃ through a plate heat exchanger.
Aging, freezing and pouring packaging keep the temperature in the aging cylinder 2: 4 ℃, and the material solution will be aged for 8 hours after adding edible essence. The aged liquid was pumped into the freezer, then filled with composite film paper and stored in a 30 ℃ freezer.
Jujube tea ice cream features jujube tea ice cream has bright color, rich nutrition, and has characteristics in flavor, appearance and packaging. It can not only be used to relieve summer heat and relieve thirst in hot summer, but also has a certain health effect.
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Pear fruit appearance grade index
The first-class and second-class basic requirements of the pear appearance grade specification project are fully developed, mature, the fruit is complete and good, fresh and clean, no peculiar smell, abnormal external moisture, stinging, insect fruit and disease. The color and lustre of this variety should be the same as that of this variety at maturity. (G) the single fruit weight of the main varieties of pear is required in Appendix A (Standard Appendix). There may be defects in the shape of the fruit, but there are no defects on the fruit surface. 1) there is no slight crush injury without permission, the area is less than 0.5 cm and the allowable area of abrasion is less than 0.5%.
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Processing technology of peach puree
The raw materials of peach paste technological process are → slicing, → peeling, → core digging, → trimming, → grain crushing, → dressing, → heating, concentration, → canning, → sealing, → cooling, → scrubbing, storage. Production method 1. Raw material selection: choose fruits with moderate maturity, high acid content and strong aromatic flavor as raw materials to eliminate unqualified fruits such as mildew and low maturity. 2. Raw material treatment: slicing, peeling and core-digging are the same as canned peaches in syrup. 3. Trimming: spots, moths, discoloration and injuries
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