Italian ice cream and making method thereof
The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention...
Gespeichert in:
1. Verfasser: | |
---|---|
Format: | Patent |
Sprache: | chi ; eng |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | |
container_start_page | |
container_title | |
container_volume | |
creator | CAI GUILIN |
description | The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention also discloses the making method of the above-mentioned Italian ice cream. Through a formula, the processes and the proportion adjustment of sugars with different lengths of carbon chains, the solid content of the ice cream is greater than or equal to 40% and the protein content is greater than or equal to 4.0%. The taste of ice cream is compact and elastic, and has obvious advantages in anti-melting, water-discharging and mouth-melting, and enhances the sense of product value.
本发明公开一种意式冰淇淋及其制备方法。本发明首先公开了一种意式冰淇淋,以重量百分比计,所述意式冰淇淋的原料包括:6~12%白砂糖,10~20%糖浆,1~5%聚葡萄糖和1~5%低聚异麦芽糖。本发明还公开了上述意式冰淇淋的制备方法。本发明意式冰淇淋通过配方、工艺及不同长度碳链的糖类比例的调整,使得冰淇淋的固形物含量≥40%、蛋白含量≥4.0%,冰淇淋的口感紧致密实、弹性拉丝,并在抗融、析水、口溶性上具有明显优势,提升产品价值感。 |
format | Patent |
fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN110301520A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN110301520A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN110301520A3</originalsourceid><addsrcrecordid>eNrjZND2LEnMyUzMU8hMTlVILkpNzFVIzEtRyE3MzsxLV8hNLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoYGxgaGpkYGjsbEqAEAIZUovw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Italian ice cream and making method thereof</title><source>esp@cenet</source><creator>CAI GUILIN</creator><creatorcontrib>CAI GUILIN</creatorcontrib><description>The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention also discloses the making method of the above-mentioned Italian ice cream. Through a formula, the processes and the proportion adjustment of sugars with different lengths of carbon chains, the solid content of the ice cream is greater than or equal to 40% and the protein content is greater than or equal to 4.0%. The taste of ice cream is compact and elastic, and has obvious advantages in anti-melting, water-discharging and mouth-melting, and enhances the sense of product value.
本发明公开一种意式冰淇淋及其制备方法。本发明首先公开了一种意式冰淇淋,以重量百分比计,所述意式冰淇淋的原料包括:6~12%白砂糖,10~20%糖浆,1~5%聚葡萄糖和1~5%低聚异麦芽糖。本发明还公开了上述意式冰淇淋的制备方法。本发明意式冰淇淋通过配方、工艺及不同长度碳链的糖类比例的调整,使得冰淇淋的固形物含量≥40%、蛋白含量≥4.0%,冰淇淋的口感紧致密实、弹性拉丝,并在抗融、析水、口溶性上具有明显优势,提升产品价值感。</description><language>chi ; eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191008&DB=EPODOC&CC=CN&NR=110301520A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76292</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191008&DB=EPODOC&CC=CN&NR=110301520A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CAI GUILIN</creatorcontrib><title>Italian ice cream and making method thereof</title><description>The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention also discloses the making method of the above-mentioned Italian ice cream. Through a formula, the processes and the proportion adjustment of sugars with different lengths of carbon chains, the solid content of the ice cream is greater than or equal to 40% and the protein content is greater than or equal to 4.0%. The taste of ice cream is compact and elastic, and has obvious advantages in anti-melting, water-discharging and mouth-melting, and enhances the sense of product value.
本发明公开一种意式冰淇淋及其制备方法。本发明首先公开了一种意式冰淇淋,以重量百分比计,所述意式冰淇淋的原料包括:6~12%白砂糖,10~20%糖浆,1~5%聚葡萄糖和1~5%低聚异麦芽糖。本发明还公开了上述意式冰淇淋的制备方法。本发明意式冰淇淋通过配方、工艺及不同长度碳链的糖类比例的调整,使得冰淇淋的固形物含量≥40%、蛋白含量≥4.0%,冰淇淋的口感紧致密实、弹性拉丝,并在抗融、析水、口溶性上具有明显优势,提升产品价值感。</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND2LEnMyUzMU8hMTlVILkpNzFVIzEtRyE3MzsxLV8hNLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoYGxgaGpkYGjsbEqAEAIZUovw</recordid><startdate>20191008</startdate><enddate>20191008</enddate><creator>CAI GUILIN</creator><scope>EVB</scope></search><sort><creationdate>20191008</creationdate><title>Italian ice cream and making method thereof</title><author>CAI GUILIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN110301520A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CAI GUILIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CAI GUILIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Italian ice cream and making method thereof</title><date>2019-10-08</date><risdate>2019</risdate><abstract>The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention also discloses the making method of the above-mentioned Italian ice cream. Through a formula, the processes and the proportion adjustment of sugars with different lengths of carbon chains, the solid content of the ice cream is greater than or equal to 40% and the protein content is greater than or equal to 4.0%. The taste of ice cream is compact and elastic, and has obvious advantages in anti-melting, water-discharging and mouth-melting, and enhances the sense of product value.
本发明公开一种意式冰淇淋及其制备方法。本发明首先公开了一种意式冰淇淋,以重量百分比计,所述意式冰淇淋的原料包括:6~12%白砂糖,10~20%糖浆,1~5%聚葡萄糖和1~5%低聚异麦芽糖。本发明还公开了上述意式冰淇淋的制备方法。本发明意式冰淇淋通过配方、工艺及不同长度碳链的糖类比例的调整,使得冰淇淋的固形物含量≥40%、蛋白含量≥4.0%,冰淇淋的口感紧致密实、弹性拉丝,并在抗融、析水、口溶性上具有明显优势,提升产品价值感。</abstract><oa>free_for_read</oa></addata></record> |
fulltext | fulltext_linktorsrc |
identifier | |
ispartof | |
issn | |
language | chi ; eng |
recordid | cdi_epo_espacenet_CN110301520A |
source | esp@cenet |
subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | Italian ice cream and making method thereof |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-27T09%3A53%3A35IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=CAI%20GUILIN&rft.date=2019-10-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN110301520A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |