How to make jujube tea ice cream? Detailed production method introduction

Jujube tea ice cream recipe

Jujube pulp 10%, full-fat light milk powder 8%, light cream 11%, white granulated sugar 12%, stabilizer and other food additives 0.65%, water 58.35%. Production process flow: white granulated sugar, stabilizer, full-fat light milk powder, light cream, red jujube pulp, water → mixing ingredients → homogenization → sterilization → cooling → aging (adding flavoring) → freezing → filling → packaging → inspection → finished product.

Process operations

Key points: red jujube pulp preparation - select red jujubes with high maturity, firm flesh and rich jujube aroma, spread them on a baking tray, roast at 70°C for 30 minutes, then bake at 85°C for 1 hour until the jujubes have a caramelized aroma, the jujube flesh shrinks slightly and the jujube skin cracks slightly, then remove, add acid to adjust until the jujube flesh swells. Put the treated jujubes and color-fixing agent into a jacketed pot and simmer over low heat for 1 hour; when cooked and soft, cool, add enzyme preparation for treatment, pulp, filter out the jujube skin and pits, then pressure filter to obtain red jujube pulp.

Mixing ingredients: accurately weigh the white granulated sugar and stabilizer, mix in a warm water vat to form a sugar liquid; add an appropriate amount of water to the full-fat light milk powder and light cream, mix well, then combine with the sugar liquid; add the red jujube pulp and other additives except the flavoring, and stir together evenly.

Homogenization, sterilization, cooling: pump the material into a homogenizer and homogenize at 75°C under 13-15 MPa; after the particles are refined, pump into a pasteurizer and sterilize at 85°C for 15 seconds; then rapidly cool to 4-5°C through a plate heat exchanger.

Aging, freezing, filling and packaging: keep the temperature in the aging tank at 2-4°C, add edible flavoring to the material liquid, then age for 8-12 hours. Pump the aged material liquid into the freezer, and after filling and forming, package with composite film paper and store in a cold storage at -25 to -30°C.

Features of jujube tea ice cream: jujube tea ice cream has a bright color and is rich in nutrition. It has distinctive features in flavor, appearance and packaging. It can not only be used to relieve summer heat and quench thirst in hot summer, but also has certain health benefits.