CN110959738A - Compound stable emulsifier, ice cream and preparation method thereof - Google Patents
Compound stable emulsifier, ice cream and preparation method thereof Download PDFInfo
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- 239000002994 raw material Substances 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 32
- 239000006071 cream Substances 0.000 claims abstract description 26
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a compound stable emulsifier, ice cream and a preparation method thereof. The compound stable emulsifier can improve the melting resistance of the ice cream by selecting specific types of raw materials and matching according to a specific proportion, and can be stored and transported for a long time at the low temperature of 20 ℃ below zero. Meanwhile, the ice cream adopts the cream, the milk powder, the anhydrous cream and the compound stable emulsifier, and the mixture ratio of the raw materials is reasonably configured, so that the raw materials generate a synergistic cooperation effect, particularly the compound stable emulsifier of a specific kind is selected, and finally, the melting resistance of the ice cream is improved, and the ice cream can be stored and transported at the low temperature of-20 ℃ for a long time.
Description
Technical Field
The invention belongs to the technical field of ice cream preparation, and particularly relates to a compound stable emulsifier, an ice cream and a preparation method thereof.
Background
With the improvement of living standard of people, the requirements of consumers on ice cream products are higher and higher. Such products have not been able to appeal to consumers solely by virtue of their basic attributes, cooling. Differentiation becomes a main competitive point in the field. The ice cream products in the current market mainly comprise bar and cup products.
One common type of ice cream product is particulate ice cream, which, due to its small size, is much larger in surface area than other types of ice cream of the same quality, resulting in poor melt resistance. At present, granular ice cream which can be seen in domestic markets is a product sold in a solid store which is opened in China by Dippin' Dots. The product needs to be stored in a special low-temperature freezer at the temperature of-40 ℃, the temperature needs to reach-40 ℃ in the whole cold chain transportation process, and the product can lose the proper appearance, such as adhesion, by short-time cold removal.
Disclosure of Invention
Therefore, the invention aims to overcome the defects of poor melting resistance and need to be stored and transported at the low temperature of-40 ℃ in the existing ice cream, particularly the granular ice cream, and further provides a compound stable emulsifier, the ice cream and a preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the compound stable emulsifier provided by the invention comprises the following raw materials in parts by weight: 25-35 parts of pullulan polysaccharide, 20-30 parts of tamarind gum, 5-15 parts of xanthan gum and 5-15 parts of microcrystalline cellulose.
Further, the feed consists of the following raw materials: 25-35 wt% of pullulan, 20-30 wt% of tamarind gum, 5-15 wt% of xanthan gum, 5-15 wt% of microcrystalline cellulose and the balance of glucose powder.
In addition, the invention also provides an ice cream which comprises the following raw materials in parts by weight: 10-20 parts of dilute cream, 15-20 parts of milk powder, 5-10 parts of anhydrous cream and 0.4-0.6 part of the compound stable emulsifier in claim 1 or 2.
Further, the beverage also comprises 3-8 parts by weight of a first sweetener, wherein the first sweetener is white granulated sugar.
Further, the sweetener also comprises 0.01-0.02 weight part of a second sweetener, wherein the second sweetener is at least one of sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame.
Further, the feed consists of the following raw materials: 15-20 wt% of dilute cream, 15-20 wt% of milk powder, 5-10 wt% of anhydrous cream, 0.4-0.6 wt% of compound stable emulsifier, 0.1-0.8 wt% of food essence and the balance of milk. Preferably, the compound stable emulsifier is 0.45-0.55 wt%.
Further, the sucrose content of the ice cream is not more than 8 wt%.
Further, the milk powder is at least one of whole milk powder, skim milk powder, whey powder and whey protein powder.
In the present invention, the ice cream is a particulate ice cream. The compound stable emulsifier and the basic formula of the ice cream can be used for preparing the granular ice cream with the diameter of 2-5mm and long-term storage at-12 ℃.
In addition, the invention also provides a preparation method of the ice cream, which comprises the following steps: mixing the above materials in sequence, sterilizing, homogenizing, cooling, aging, and quick freezing to obtain ice cream.
Further, the pasteurization is pasteurization, the pasteurization temperature is 65-70 ℃, and the pasteurization time is 20-25 min;
the homogenizing temperature is 65-70 ℃, the pressure is 130-150bar, wherein the primary pressure is 104-120bar and the secondary pressure is 15-25% respectively.
Further, the aging temperature is 0-4 ℃, and the aging time is 2-48 h;
the quick freezing is tunnel quick freezing, and the temperature of the tunnel quick freezing is not more than-35 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) the compound stable emulsifier provided by the invention comprises the following raw materials in parts by weight: 25-35 parts of pullulan polysaccharide, 20-30 parts of tamarind gum, 5-15 parts of xanthan gum and 5-15 parts of microcrystalline cellulose, and the melting resistance of the ice cream can be improved by selecting specific types of raw materials and matching according to a specific proportion, and the ice cream can be stored and transported at the low temperature of-20 ℃ for a long time.
(2) The ice cream provided by the invention adopts the cream, the milk powder, the anhydrous cream and the compound stable emulsifier, and reasonably prepares the proportion of each raw material, so that the raw materials generate a synergistic cooperation effect, and particularly, the compound stable emulsifier of a specific type is selected, and finally, the melting resistance of the ice cream is improved, and the ice cream can be stored and transported at the low temperature of-30 ℃ for a long time. Further improving the popularization degree of the products in the market. Preferably, the storage and transportation can be carried out at a low temperature of-12 ℃ for a long time.
(3) The preparation method of the ice cream provided by the invention has the advantages that the raw materials are sequentially mixed, sterilized, homogenized, cooled, aged and quickly frozen, and the raw materials are uniformly mixed through the steps and the sequence.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a graph showing the melting resistance curves of ice cream prepared in examples of the present invention and an ice cream prepared in a comparative example;
FIG. 2 is a graph showing the melting resistance curves of the ice cream produced in the examples of the present invention and the ice cream produced in the comparative example.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 10kg of dilute cream, 15kg of skim milk powder, 7.5kg of anhydrous cream, 3kg of white granulated sugar, 0.015kg of sucralose, 0.4kg of compound stable emulsifier, 0.1kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 30 wt% of pullulan, 25 wt% of tamarind gum, 10 wt% of xanthan gum, 10 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) sequentially sterilizing, homogenizing, aging and quick-freezing the mixture, wherein the sterilization is pasteurization, the pasteurization temperature is 68 ℃, and the time is 22 min; the homogenizing temperature is 68 ℃ and the pressure is 140bar, wherein the primary pressure is 110bar and accounts for 80%, the secondary pressure is 28bar and accounts for 20%, the aging temperature is 3 ℃ and the aging time is 20h, the quick-freezing is tunnel quick-freezing, and the tunnel quick-freezing temperature is-35 ℃, so that the granular ice cream is prepared.
Example 2
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 10kg of dilute cream, 15kg of skim milk powder, 7.5kg of anhydrous cream, 3kg of white granulated sugar, 0.015kg of sucralose, 0.5kg of compound stable emulsifier, 0.1kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 30 wt% of pullulan, 25 wt% of tamarind gum, 10 wt% of xanthan gum, 10 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) sequentially sterilizing, homogenizing, aging and quick-freezing the mixture, wherein the sterilization is pasteurization, the pasteurization temperature is 68 ℃, and the time is 23 min; the homogenizing temperature is 67 ℃, the pressure is 140bar, the primary pressure is 110bar and is 80%, the secondary pressure is 28bar and is 20%, the aging temperature is 3 ℃, the aging time is 25h, the quick-freezing is tunnel quick-freezing, and the tunnel quick-freezing temperature is-35 ℃, so that the granular ice cream is prepared.
Example 3
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 10kg of dilute cream, 15kg of skim milk powder, 7.5kg of anhydrous cream, 3kg of white granulated sugar, 0.015kg of sucralose, 0.6kg of compound stable emulsifier, 0.1kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 25 wt% of pullulan, 30 wt% of tamarind gum, 5 wt% of xanthan gum, 15 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) sequentially sterilizing, homogenizing, aging and quick-freezing the mixture, wherein the sterilization is pasteurization, the pasteurization temperature is 65 ℃, and the time is 25 min; the homogenizing temperature is 65 ℃ and the pressure is 150bar, wherein the primary pressure is 120bar and accounts for 75%, and the secondary pressure is 24bar and accounts for 25%; the aging temperature is 0 ℃, the aging time is 48 hours, the quick freezing is tunnel quick freezing, and the tunnel quick freezing temperature is-40 ℃, so that the granular ice cream is prepared.
Example 4
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 20kg of dilute cream, 15kg of skim milk powder, 5kg of anhydrous cream, 3kg of white granulated sugar, 0.015kg of sucralose, 0.5kg of compound stable emulsifier, 0.1kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 35 wt% of pullulan, 20 wt% of tamarind gum, 15 wt% of xanthan gum, 5 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) sequentially sterilizing, homogenizing, aging and quick-freezing the mixture, wherein the sterilization is pasteurization, and the pasteurization temperature is 70 ℃ and the time is 20 min; the homogenizing temperature is 70 ℃, the pressure is 130bar, the primary pressure is 104bar accounting for 85%, the secondary pressure is 30bar accounting for 15%, the aging temperature is 4 ℃, the aging time is 2h, the quick-freezing is tunnel quick-freezing, and the tunnel quick-freezing temperature is-41 ℃, so that the granular ice cream is prepared.
Example 5
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 15kg of dilute cream, 5kg of whole milk powder, 10kg of skim milk powder, 5kg of anhydrous cream, 8kg of white granulated sugar, 0.005kg of sucralose, 0.6kg of compound stable emulsifier, 0.1kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 26 wt% of pullulan, 28 wt% of tamarind gum, 7 wt% of xanthan gum, 13 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) and (2) sequentially sterilizing, homogenizing, aging and quickly freezing the mixture, wherein the sterilization is pasteurization, the pasteurization temperature is 69 ℃, the time is 22min, the homogenization temperature is 66 ℃, the pressure is 145bar, the primary pressure is 118bar and the secondary pressure is 28bar, the aging temperature is 2 ℃, the time is 35h, the quick freezing is tunnel quick freezing, and the tunnel quick freezing temperature is-35 ℃, so that the granular ice cream is prepared.
Example 6
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 18kg of dilute cream, 20kg of whey powder, 10kg of anhydrous cream, 5kg of white granulated sugar, 0.01kg of acesulfame, 0.5kg of compound stable emulsifier, 0.8kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 30 wt% of pullulan, 25 wt% of tamarind gum, 10 wt% of xanthan gum, 10 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) sequentially sterilizing, homogenizing, aging and quick-freezing the mixture, wherein the sterilization is pasteurization, the pasteurization temperature is 68 ℃, and the time is 23 min; the homogenizing temperature is 67 ℃, the pressure is 140bar, the primary pressure is 110bar and is 80%, the secondary pressure is 28bar and is 20%, the aging temperature is 3 ℃, the aging time is 25h, the quick-freezing is tunnel quick-freezing, and the tunnel quick-freezing temperature is-35 ℃, so that the granular ice cream is prepared.
Example 7
The embodiment provides a granular ice cream and a preparation method thereof. The granular ice cream comprises the following raw materials by 100 kg: 13kg of dilute cream, 17kg of whey protein powder, 8kg of anhydrous cream, 6kg of white granulated sugar, 0.02kg of aspartame, 0.6kg of compound stable emulsifier, 0.5kg of vanilla essence and the balance of milk; the compound stable emulsifier comprises the following raw materials: 30 wt% of pullulan, 25 wt% of tamarind gum, 10 wt% of xanthan gum, 10 wt% of microcrystalline cellulose and the balance of glucose powder; the sucrose content in the granular ice cream is not more than 8 wt%;
the preparation method of the granular ice cream comprises the following steps:
(1) raw material standardization and mixing: standardizing the raw materials, and mixing the standardized raw materials to obtain a mixture;
(2) sequentially sterilizing, homogenizing, aging and quick-freezing the mixture, wherein the sterilization is pasteurization, the pasteurization temperature is 68 ℃, and the time is 23 min; the homogenizing temperature is 67 ℃, the pressure is 140bar, the primary pressure is 110bar and is 80%, the secondary pressure is 28bar and is 20%, the aging temperature is 3 ℃, the aging time is 25h, the quick-freezing is tunnel quick-freezing, and the tunnel quick-freezing temperature is-35 ℃, so that the granular ice cream is prepared.
Comparative example 1
The present comparative example provides an ice cream and a method of making the same. The only difference from example 1 is that: the addition amount of the compound stable emulsifier in the comparative example is 0.3 kg. The ice cream in the comparative example has low appearance score due to poor melting resistance caused by less addition of the compound stable emulsifier.
Comparative example 2
The present comparative example provides an ice cream and a method of making the same. The only difference from example 1 is that: the addition amount of the compound stable emulsifier in the comparative example is 0.7 kg. The ice cream in the comparative example has the defects that the ice cream slurry is too viscous due to the large addition amount of the compound stable emulsifier, the product is not well formed, the taste is viscous, and the release of characteristic odor is influenced.
Comparative example 3
The present comparative example provides an ice cream and a method of making the same. The only difference from example 2 is that: in the comparative example, pullulan is not added in the compound stable emulsifier. The ice cream of this comparative example could not be stored at-20 c and the adhesion between the particles was severe and lost the appearance.
Comparative example 4
The present comparative example provides an ice cream and a method of making the same. The only difference from example 2 is that: in the compounded stable emulsifier in the comparative example, tamarind gum in example 2 was replaced with locust bean gum. The ice cream of this comparative example could not be stored at-20 c and the adhesion between the particles was severe and lost the appearance.
Comparative example 5
The present comparative example provides an ice cream and a method of making the same. The only difference from example 2 is that: in the comparative example, the proportion of the pullulan in the compound stable emulsifier is 21 wt%. The ice cream of this comparative example could not be stored at-20 c and the adhesion between the particles was severe and lost the appearance.
Comparative example 6
The present comparative example provides an ice cream and a method of making the same. The only difference from example 2 is that: the proportion of pullulan in the compound stabilizing emulsifier in the comparative example is 38 wt%. The ice cream of this comparative example could not be stored at-20 c and the adhesion between the particles was severe and lost the appearance.
Test example 1
The ice creams of examples 1-7 and comparative examples 1-6 were stored at-20 ℃ for 72 hours and then subjected to sensory evaluation of the products, with specific scoring criteria as shown in Table 1 below:
table 1: sensory evaluation criteria
The corresponding test results are shown in table 2 below:
TABLE 2
Similarly, after the ice cream prepared in example 2 is stored at-12 ℃ for 72 hours, the sensory evaluation of the product is performed by using the test method in the test example 1, the appearance of the ice cream prepared in example 2 can still reach 10 minutes, the fineness can still reach 9 minutes, and the characteristic odor can still reach 9 minutes, which indicates that when the addition amount of the compounded stable emulsifier in example 2 is 0.5kg, the white granulated sugar is 3kg, and other similar sweeteners such as maltose syrup and fructose syrup are contained, all indexes of the prepared granular ice cream product are satisfactory.
Test example 2
After the ice creams of examples 1-3 and comparative examples 1-3, respectively, were stored at-20℃ for 72h, a melting resistance test was performed, 60g of each sample was placed in a windshield at 25℃, and the melting resistance of the samples was reflected by the weight of the melt versus the time. To ensure the clear understanding of the data, we set the particulate ice cream of example 2 as the reference group and compared the two groups separately, and the test results are shown in fig. 1, and can be seen from fig. 1: the worst resistance to melting was the sample of comparative example 3. The sample of example 2 was the most melt resistant.
After storing the ice creams of examples 2, 4 and 5 and comparative examples 4 to 5 at-20 ℃ for 72 hours, respectively, a melting resistance test was carried out, 60g of each sample being placed in a windshield at 25 ℃ and the melting resistance of the samples being reflected by the weight of the melt as a function of time. To ensure the clear understanding of the data, we set the particulate ice cream of example 2 as the reference group and compared the two groups separately, and the test results are shown in fig. 2, which is known from fig. 2: the worst resistance to melting was the sample of comparative example 4. The sample of example 2 was the most melt resistant. Similarly, examples 6 and 7 and comparative example 6 were tested using the test method described above, and the test results of examples 6 and 7 were comparable to example 2 and were all better than comparative examples 1-6; comparative example 6 has slightly lower melt resistance than comparative example 2.
Test example 3
Storing the ice creams of the examples 1-7 and the comparative examples 1-6 at-40 ℃ for 72h, respectively, placing the ice creams into a high-low temperature test chamber for temperature fluctuation test, wherein the temperature fluctuation range is-20 ℃ to-12 ℃, the fluctuation period is 4h, and the total test time is 7 days;
all of the samples of examples 1-7 were able to maintain good topography and did not block upon visual inspection. The samples in comparative examples 1 to 6 show different degrees of particle adhesion, for example, the sample in comparative example 1 has a smaller addition amount of the compound stabilizing emulsifier, so the appearance is influenced by temperature fluctuation, and the particle adhesion is still far better than the sample in comparative example 3.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (11)
1. A compound stable emulsifier comprises the following raw materials in parts by weight: 25-35 parts of pullulan polysaccharide, 20-30 parts of tamarind gum, 5-15 parts of xanthan gum and 5-15 parts of microcrystalline cellulose.
2. The compound stable emulsifier of claim 1, which is characterized by comprising the following raw materials: 25-35 wt% of pullulan, 20-30 wt% of tamarind gum, 5-15 wt% of xanthan gum, 5-15 wt% of microcrystalline cellulose and the balance of glucose powder.
3. The ice cream is characterized by comprising the following raw materials in parts by weight: 10-20 parts of dilute cream, 15-20 parts of milk powder, 5-10 parts of anhydrous cream and 0.4-0.6 part of the compound stable emulsifier in claim 1 or 2.
4. An ice cream as claimed in claim 3, further comprising 3-8 parts by weight of a first sweetener which is white granulated sugar.
5. The ice cream of claim 3 or 4, further comprising 0.01-0.02 parts by weight of a second sweetener, wherein the second sweetener is at least one of sodium cyclamate, aspartame, sucralose, acesulfame potassium, neotame.
6. An ice cream according to claim 5, consisting of: 15-20 wt% of dilute cream, 15-20 wt% of milk powder, 5-10 wt% of anhydrous cream, 0.4-0.6 wt% of compound stable emulsifier, 0.1-0.8 wt% of food essence and the balance of milk.
7. An ice cream as claimed in claim 6, in which the sucrose content of the ice cream is no more than 8 wt%.
8. An ice cream as claimed in any of claims 3 to 7, wherein the milk powder is at least one of whole milk powder, skimmed milk powder, whey protein powder.
9. A method of making the ice cream of any one of claims 3 to 8, comprising the steps of: mixing the above materials in sequence, sterilizing, homogenizing, cooling, aging, and quick freezing to obtain ice cream.
10. The method of claim 9, wherein the sterilization is pasteurization, the pasteurization being carried out at a temperature of 65-70 ℃ for a time of 20-25 min;
the homogenizing temperature is 65-70 ℃, the pressure is 130-150bar, wherein the primary pressure is 104-120bar and the secondary pressure is 15-25% respectively.
11. The method according to claim 9 or 10, wherein the aging is carried out at a temperature of 0 to 4 ℃ for 2 to 48 hours;
the quick freezing is tunnel quick freezing, and the temperature of the tunnel quick freezing is not more than-35 ℃.
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