Potato ice cream
A technology of ice cream and potato, applied in the field of ice cream
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Embodiment 1
[0009] Embodiment 1: 10% of mashed potatoes, 15% of white granulated sugar, 2% of shortening, 10% of whole milk powder, 4% of glucose syrup, 0.5% of emulsification stabilizer, 0.1% of fresh milk essence, and the balance is water.
Embodiment 2
[0010] Embodiment 2: 50% of mashed potatoes, 14% of white granulated sugar, 5% of shortening, 6% of whole milk powder, 5% of glucose syrup, 0.5% of emulsification stabilizer, 0.1% of fresh milk essence, and the balance is water.
Embodiment 3
[0011] Embodiment 3: 30% of mashed potatoes, 13% of white granulated sugar, 3.5% of shortening, 2% of whole milk powder, 3% of glucose syrup, 0.5% of emulsion stabilizer, 0.1% of fresh milk essence, and the balance is water.
[0012] The technological process of the invention is as follows: potato cleaning, peeling, color protection, slicing, rinsing, steaming, mashing into puree, blending, sterilization, homogenization, cooling, aging, freezing, filling, hardening, refrigeration, and finished product.
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