| 摘要 |
PURPOSE: A producing method of ice cream with excellent texture is provided to add gluten to an ice cream mix for offering the texture of cake or bread to the ice cream. CONSTITUTION: A producing method of ice cream with excellent texture comprises a step of mixing 70-85wt% of ice cream mix with gluten and 15-30wt% of cookie. The ice cream mix contains 100 parts of raw milk by weight and 0.2-1 part of gluten by weight. The ice cream mix is obtained from the following steps: mixing the raw milk, milk cream, saccharide, an emulsification stabilizer, the gluten, and a functional material extract, and homogenizing the mixture; sterilizing the homogenized mixture at 80-90 deg C for 20-30 seconds; and adding a flavoring agent into the mixture before cooling at 0-4 deg C for 3-5 hours. |
