[Soft Ice Cream Recipe]Ingredients of Soft Ice Cream How to Make Soft Ice Cream
What is Soft Ice Cream
Soft ice cream is a semi-fluid solid frozen dessert produced by a soft ice cream machine. Since it has not been hardened, the soft ice cream tastes particularly delicate, round and fragrant. Soft ice cream machine, also known as ice cream freezer, is an automated equipment specially designed for the production of frozen desserts – ice cream. According to the purpose, ice cream machines can be divided into large-scale freezers used in factory lines and commercial ice cream used in the catering industry. machine. Soft ice cream was invented by J. Lyons and Co. in the United Kingdom in the 1930s. Former British Prime Minister Margaret Thatcher, who worked at the company as a pharmacist at the time, was also involved in the development of an emulsifier for soft-serve ice cream. Soft ice cream has a lower milk fat content (3 to 6% for soft ice cream, 10 to 18% for normal ice cream) and a higher air content (up to 60%) than regular ice cream. Soft ice cream is generally eaten in ice cream cones (cones).
Recipe for soft ice cream
Palm oil 5.5kg
Glyceryl monostearate 150g
Spray-dried milk powder 10g
Sucrose 14g
Orange juice concentrate 6g
Color 40g
33% Citric acid solution 3g
Microcrystalline cellulose (containing 11% carboxymethylcellulose) 140g
g carboxymethylcellulose sodium 200g
Locust Bean Gum 220g
Trisodium Citrate 300g
Water 64g
How to make soft ice cream
1. Glyceryl monostearate is uniformly dispersed in palm oil as oil phase. The milk powder is dispersed in water and other ingredients are added to form the water phase.
2. The oil phase and the water phase were mixed and homogenized at 65°C, the homogenization pressure was 141 kg/cm 2 , and the formed emulsion was sterilized at 70°C for 20 minutes.
3. Cool to 5°C where pH is 6.5. Mature for 2 hours, add concentrated orange juice, coloring, 33% citric acid solution. Mix, pH 3.5 after mixing.
4. The mixture was frozen and whipped at -4°C, blast-frozen to -20°C for storage.
Product Features
High-quality soft ice cream melts in your mouth with a delicate and smooth taste.
If it does not melt at room temperature for a long time, it is due to the addition of stabilizers to the ice cream ingredients to meet consumer demand.
Note: Adding proper stabilizer can make ice cream form for a long time and properly improve the taste of ice cream. Note: Excessive use will reduce the quality of the ice cream.
