冰淇淋技术及配方(国外英语资料).docVIP

冰淇淋技术及配方(国外英语资料) Ice cream technology and formula 1 strong and fresh sweet milk ice cream and ice cream formula Whole milk powder 80kg Palm oil 55kg Maltodextrin 20kg White sugar 120kg Corn syrup 80kg Ice cream emulsifying stabilizer 4kg Concentrated milk essence 1kg Emulsified condensed milk flavor 0.5kg The water is up to 1000kg 2. Green apple ice cream Whole milk powder 65~75kg Palm oil 45kg Maltodextrin 20kg White sugar 130kg Corn syrup 50kg Ice cream emulsifying stabilizer 4kg Green apple essence 1kg Emulsified condensed milk flavor 1kg The water is up to 1000kg 3, fresh pineapple ice cream, ice cream Whole milk powder 65~75kg Palm oil 41.2kg Maltodextrin 20kg White sugar 125kg Corn syrup 70kg Refined salt 0.2kg Citric acid 1kg Ice cream emulsifying stabilizer 4kg Emulsified condensed milk flavor 1kg Sweet pineapple essence with sugar core 1kg The water is up to 1000kg 4, melon ice cream Whole milk powder 75kg Palm oil 41.3kg Maltodextrin 20kg White sugar 120kg Corn syrup 70kg Ice cream emulsifying stabilizer 4kg Panchromatic emulsion cantaloupe flavor 1kg Natural fermented milk essence 1kg The water is up to 1000kg 5, full strawberry ice cream essence Whole milk powder 65kg Palm oil 45kg Maltodextrin 25kg White sugar 125kg Making process and formula of ice cream At present, good sugar free ice cream products can be made by using fat substitutes and sugar free sweeteners and increasing the amount of water added, This mainly utilizes the functional properties of maltose. Maltitol as a sugar free raw material, has the following characteristics: being in the mouth of hammer Bacteria into acids; can prevent dental caries; lower energy, it is difficult to digest and absorb in the human body; does not stimulate the secretion of human insulin, hydrolysis in vivo It is very slow and will not cause hyperglycemia, so it is especially suitable for diabetics, obese patients and patients with hyperlipidemia. The production process of sugar free ice cream is similar to that