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发明公开
CN104304631A 一种冰糕及其制备方法和其在制作甜点中的应用 无效 - 驳回 复审申请

一种冰糕及其制备方法和其在制作甜点中的应用
摘要：
本发明公开了一种冰糕及其制备方法和其在制作甜点中的应用，所述冰糕是由全脂奶粉4％-6％，幼砂糖9％-12％，麦芽糖9％-12％，淡奶油30％-38％，乳化剂0.1％-0.2％，增稠剂0.1％-0.2％，香精0.03％-0.1％，色素0.05％-0.1％，余量的水为原料制备而成，提高了冰糕的抗融保型性和口感，减少了冰糕中油脂含量，并可以在室温下加工成种类多样的品种。本发明所述的冰糕的制备方法解决常规雪糕、冰淇淋制作方法复杂、运用设备多的缺陷，增加冷冻饮品产品多样化。本发明的冰糕应用于制作甜点中的馅料可以加工成糯米糍、冰皮月饼等产品。
摘要（英）：

The invention discloses ice cream as well as a preparation method and an application of the ice cream in preparing desserts. The ice cream is prepared from 4-6% of whole milk powder, 9-12% of caster sugar, 9-12% of maltose, 30-38% of light cream, 0.1-0.2% of an emulsifier, 0.1-0.2% of a thickener, 0.03-0.1% of essence, 0.05-0.1% of a pigment and the balance of water. Melting-resistant environmental friendliness and taste of the ice cream are improved and grease content in the ice cream is reduced; and the ice cream can be processed into diverse varieties at room temperature. The preparation method of the ice cream disclosed by the invention overcomes shortcomings of a conventional ice cream preparation method which is complex and requires many devices, and product diversification of frozen drinks is enhanced. The ice cream disclosed by the invention can be used for preparing stuffing in desserts and can be processed into such products as glutinous rice dumplings and snowy moon cakes.

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