Method for preparing ice cream with good storage and transportation stability
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United States of America
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Issued Date -
Mar 6, 2025
app pub date -
May 29, 2024
filing date -
May 29, 2024
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Abstract
The present invention discloses a method for preparing ice cream with good storage and transportation stability. The raw materials of the ice cream include small-granule starch. The amount of small-granule starch added is 1% to 6%. By adding small-granule starch to the ice cream, the structure of the ice cream is improved, resulting in ice cream with good storage and transportation stability. It can maintain ideal hardness at high storage and transportation temperatures while retaining good shape, texture, and sensory qualities. This enhances the ice cream product's resistance to temperature fluctuations during cold chain storage and transportation, making it suitable for storage and sales temperatures higher than conventional storage temperatures (−18° C.), thus promoting energy saving and carbon reduction in the ice cream storage and transportation process.
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