If it doesn't melt at room temperature for a long time, it's because the stabilizer is added to the ice cream ingredients to meet the needs of consumers.
Note: Adding proper stabilizer can make the ice cream take a long time and improve the taste of ice cream. Note: Excessive use will reduce the quality of ice cream.
Edit palm oil 5.5 kg
Glyceryl monostearate150g
Spray-dried milk powder 10g
Sucrose 14g
6 grams of orange juice concentrate
Pigment 40g
3g of 33% citric acid solution.
Microcrystalline cellulose (containing 1 1% carboxymethyl cellulose) 140g.
Grams of sodium carboxymethyl cellulose 200 grams.
Locust bean gum 220g
300g trisodium citrate
Water 64 grams method
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1. Glyceryl monostearate is uniformly dispersed in palm oil as an oil phase. Disperse milk powder into water and add other ingredients to form water phase.
2. Mix the oil phase and the water phase, homogenize at 65℃, the homogenization pressure is 14 1 kg/cm2, and the formed emulsion is sterilized at 70℃ for 20 minutes.
3. Cool to 5℃, at which time the pH value is 6.5. Aging for 2 hours, adding concentrated orange juice, pigment and 33% citric acid solution. Mixing, and the pH value after mixing is 3.5.
4. Freeze the mixture, whip it at -4℃ and keep it at -20℃ with airflow.
The characteristics of the product keep the flavor of the original ice cream, and it still keeps soft performance at -20℃.
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Scientific and technological products, science