CN102100298B - Emulsifier for improving melting resistance of ice cream and ice cream prepared by utilizing same - Google Patents
Emulsifier for improving melting resistance of ice cream and ice cream prepared by utilizing same Download PDFInfo
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Abstract
The invention relates to an emulsifier for improving melting resistance of an ice cream and the ice cream prepared by utilizing the same. The emulsifier comprises unsaturated monoglyceride with the molecular formulas of CH2OOCRCHOHCH2OH and/or CH2OHCHOOCRCH2OH, wherein -OCR refers to a fatty acid group, and R refers to alkyl of C11-C23. Preferably, C18 acid in the fatty acid group comprises oleic acid and/or linoleic acid; and the weight percentage of C16 monoglyceride and C18 monoglyceride is (2:1)-(1:2). The emulsifier can be used for obviously improving the melting resistance of the low-fat ice cream.
Description
Technical field
The present invention relates to a kind of emulsifying agent that improves anti-the melting property of ice cream, and with the ice cream of its preparation.
Background technology
The historical existing centuries of ice-cream manufacturing, nowadays developed into a large-scale items in commerce in the whole world.The fat content of conventional ice cream is more than 10%, and along with the development of time, fat content is lower than 4% low-fat ice cream made and comes into the market.Production development driving force behind mainly is that minimizing amount of total fat and saturated fat absorption become numerous consumer demands.But under normal conditions, reduce fat and can allow ice-cream matter structure coarse, the air bubble stability decreases causes thawing speed to be accelerated.
Hu Yonggang etc. have reported that in " molecular structure of molecule distillating monoglyceride is on the impact of the matter structure of low-fat ice cream made " literary composition the low-fat ice cream made of high iodine number monoglyceride exploitation can meet or exceed the effect of conventional ice cream fully in mouthfeel, hardness, anti-melting property each side.Ceng Fankui etc. have reported that unsaturated monoglyceride can improve the expansion rate of low-fat ice cream made in " application of unsaturated monoglyceride in low-fat ice cream made " literary composition, and unsaturated monoglyceride ice cream has better anti-melting property than saturated monoglyceride ice cream.
But above-mentioned document does not all propose the impact of anti-the melting property of carbon number comparison ice cream of fatty acid group in the monoglyceride.The author finds in experiment that for the low-fat ice cream made that adds whey powder not all unsaturated monoglyceride can both improve its anti-melting property.
Summary of the invention
In order to overcome defects, the invention provides a kind of emulsifying agent that can improve anti-the melting property of the low-fat ice cream made that is added with whey powder.
The emulsifying agent of anti-the melting property of raising ice cream of the present invention comprises that molecular formula is CH
2OOCRCHOHCH
2OH and/or CH
2OHCHOOCRCH
2The unsaturated monoglyceride of OH; In the formula-and OCR represents fatty acid group, and R is C
11～C
23Alkyl, and R comprises C
15And C
17Alkyl, wherein, the C in the fatty acid group
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 2:1～1:2.
Preferably, described R is C
15～C
17Alkyl, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1.5:1～1:1.5.
Preferably, described emulsifying agent also comprises at least a in double glyceride, lecithin, soybean lecithin, polyglyceryl fatty acid ester, citrate, hard ester acyl lactylate, hard ester acyl calcium lactate, sorbester p18, sorbester p38, sorbester p17, polysorbate60, polysorbate65, Tween 80, diacetyl tartarate list double glyceride and the sucrose ester.
Preferably, unsaturated monoglyceride and double glyceride percentage by weight are 4:1～1:1 in the mentioned emulsifier.More preferably, unsaturated monoglyceride and double glyceride percentage by weight are 2.3:1.
The present invention also provides a kind of ice cream, and it comprises whey powder and emulsifying agent described above, and described emulsifying agent comprises that molecular formula is CH
2OOCRCHOHCH
2OH and/or CH
2OHCHOOCRCH
2The unsaturated monoglyceride of OH; In the formula-and OCR represents fatty acid group, and R is C
11～C
23Alkyl, and R comprises C
15And C
17Alkyl, the C in the described fatty acid group
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 2:1～1:2.
Preferably, described ice cream comprises the component of following weight percent content, non-fat solid 5～15%, sweetener 10～20%, fat 0.1～10%, thickening stabilizing agent 0.01～2%, emulsifying agent 0.01～1%, water 40～80%; Wherein, non-fat solid contains whey powder, and the content of whey powder accounts for 40%～100% of non-fat solid.
Preferably, the emulsifying agent in the described ice cream also comprises at least a in double glyceride, lecithin, soybean lecithin, polyglyceryl fatty acid ester, citrate, hard ester acyl lactylate, hard ester acyl calcium lactate, sorbester p18, sorbester p38, sorbester p17, polysorbate60, polysorbate65, Tween 80, diacetyl tartarate list double glyceride and the sucrose ester.Preferably, unsaturated monoglyceride and double glyceride percentage by weight are 4:1～1:1.
More preferably, in the ice cream prescription, the content of unsaturated monoglyceride is (percentage by weight) 0.1%～0.5%, and the content of double glyceride is (percentage by weight) 0.05%～0.5% simultaneously
Preferably, the thickening stabilizing agent in the ice cream is at least a in gelatin, agar, pectin, sodium carboxymethylcellulose (CMC), xanthans, carragheen, guar gum, Arabic gum, algin and konjac glucomannan, maltodextrin, the converted starch.
Preferably, the sweetener in the ice cream is at least a in sucrose, glucose syrup, malt syrup, corn syrup, HFCS, honey, stevia, mogroside, D-sorbite, maltitol and the glucan.
Ice cream of the present invention also can add as one sees fit some flavor enhancements make ice cream hyperchromic, increase flavor, its kind can be selected various essence, pigment, fruit piece etc.
Employed Fat Selection is in extensive range in the ice cream prescription, as long as its fusing point can use at 25～40 ℃.Can select shortening, margarine, coconut oil, palm wet goods.
Ice cream of the present invention can come by following process preparation:
With each component in the ice cream prescription, according to its character separately, water or with the fat liquor dissolving of heating obtains the aqueous solution and oil solution, then mixed aqueous solution and oil solution, then through sterilization, homogeneous, wear out, congeal, the step such as sclerosis obtains finished ice cream of the present invention.The flavor enhancement that adds in the ice cream can mix adding before congealing.
Low-fat ice cream made of the present invention refers to respect to traditional percentage by weight more than or equal to 10%(that contains) the ice cream of fat for, as being less than or equal to the 4%(percentage by weight for containing) the ice cream of fat.
Unsaturated monoglyceride, especially R in the emulsifying agent of the present invention is C
11～C
23The unsaturated monoglyceride of alkyl, can significantly improve anti-the melting property of the low-fat ice cream made that is added with whey powder, emulsifying agent of the present invention is except unsaturated monoglyceride component, also can be added with other components such as double glyceride, especially double glyceride can allow ice-cream structure more fine and closely woven, shape-retaining ability is better, and the double glyceride that wherein adds can be saturated double glyceride, also can be unsaturated double glyceride.
The ice cream that is added with whey powder, makes with the emulsifying agent that the present invention was limited that provides of the present invention, non-fat solid wherein, be in the cow's milk solid except degrease and the general name of remaining protein, lactose and mineral matter etc.A kind of ice cream raw material of substance commonly used of making, such as skimmed milk power etc.
The specific embodiment
The ice cream that further describes emulsifying agent of the present invention and prepare below in conjunction with embodiment and a plurality of contrast experiment.Wherein, anti-the melting property data that each experiment obtains are the mean value of three parallel laboratory tests.
Embodiment 1,
Emulsifying agent is glycerin monostearate (saturated monoglyceride).
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
Embodiment 2
Emulsifying agent is glycerin monostearate (saturated monoglyceride).
Consisting of of ice-cream product: skimmed milk power 100g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
Embodiment 3
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:3.
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
Embodiment 4
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:3.
Consisting of of ice-cream product: skimmed milk power 100g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
The comparative example 1
The mensuration of anti-the melting property of ice cream: under steady temperature (30 ℃), ice cream is cut into about 60g, is placed on the metallic sieve that the aperture is 3mm, an electronic balance is placed in the silk screen below, puts a rectangular box on the balance, is used for holding the ice cream after the thawing.Put the ice-cream stopwatch that starts simultaneously at silk screen, then recorded the ice-cream quality of once melting every 5 minutes.Just obtain the percentage that melts with the quality of melting divided by gross mass, then do regression equation with time and percentage, with slope as ice-cream thawing rate.
Four kinds of ice-cream anti-melting property experimental results of table one
As seen add in the ice cream of whey powder at prescription, unsaturated monoglyceride differs and improves surely ice-cream anti-melting property.
Embodiment 5
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:1.
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
Embodiment 6
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 3:1.
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
The comparative example 2
The mensuration of anti-the melting property of ice cream: under steady temperature (30 ℃), ice cream is cut into about 60g, is placed on the metallic sieve that the aperture is 3mm, an electronic balance is placed in the silk screen below, puts a rectangular box on the balance, is used for holding the ice cream after the thawing.Put the ice-cream stopwatch that starts simultaneously at silk screen, then recorded the ice-cream quality of once melting every 5 minutes.Just obtain the percentage that melts with the quality of melting divided by gross mass, then do regression equation with time and percentage, with slope as ice-cream thawing rate.
Three kinds of ice-cream anti-melting property experimental results of table two
| Ice cream | Embodiment 5 ice creams | Embodiment 6 ice creams | Embodiment 3 ice creams |
| C 16：C 18 * | 1：1 | 3：1 | 1：3 |
| The thawing rate | 1.16 | 1.92 | 1.90 |
*C
16: C
18Represent single C
16Acid glyceride and single C
18The part by weight of acid glyceride.
As seen from the above table, for the ice cream of prescription interpolation whey powder, emulsifying agent is in the situation of unsaturated monoglyceride, if single C
16Acid glyceride and single C
18The ratio of acid glyceride is 1:1, and its corresponding ice-cream anti-melting property is better than the ice cream of other ratio.
Embodiment 7
Emulsifying agent consists of unsaturated monoglyceride and double glyceride.Wherein the content of unsaturated monoglyceride (percentage by weight) is 70%, and the content of double glyceride (percentage by weight) is 30%, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:3.
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
Embodiment 8
Emulsifying agent consists of unsaturated monoglyceride and double glyceride.Wherein the content of unsaturated monoglyceride (percentage by weight) is 70%, and the content of double glyceride (percentage by weight) is 30%, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:3.
Consisting of of ice-cream product: skimmed milk power 100g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
The comparative example 3
The mensuration of anti-the melting property of ice cream: under steady temperature (30 ℃), ice cream is cut into about 60g, is placed on the metallic sieve that the aperture is 3mm, an electronic balance is placed in the silk screen below, puts a rectangular box on the balance, is used for holding the ice cream after the thawing.Put the ice-cream stopwatch that starts simultaneously at silk screen, then recorded the ice-cream quality of once melting every 5 minutes.Just obtain the percentage that melts with the quality of melting divided by gross mass, then do regression equation with time and percentage, with slope as ice-cream thawing rate.
Four kinds of ice-cream anti-melting property experimental results of table three
As seen add in the ice cream of whey powder at prescription, composite with unsaturated monoglyceride and double glyceride be emulsifying agent, differs and improves surely ice-cream the melting property that resists of its correspondence.
Embodiment 9
Emulsifying agent consists of unsaturated monoglyceride and double glyceride.The content of unsaturated monoglyceride is 70%, and the content of double glyceride is 30%, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:1.
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
Embodiment 10
Emulsifying agent consists of unsaturated monoglyceride and double glyceride.Wherein the content of unsaturated monoglyceride is 70%, and the content of double glyceride is 30%, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid.C wherein
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 3:1.
Consisting of of ice-cream product: skimmed milk power 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fatty 40g, carragheen 0.5g, guar gum 1g, emulsifying agent 5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, carragheen, guar gum, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.
The comparative example 4
The mensuration of anti-the melting property of ice cream: under steady temperature (30 ℃), ice cream is cut into about 60g, is placed on the metallic sieve that the aperture is 3mm, an electronic balance is placed in the silk screen below, puts a rectangular box on the balance, is used for holding the ice cream after the thawing.Put the ice-cream stopwatch that starts simultaneously at silk screen, then recorded the ice-cream quality of once melting every 5 minutes.Just obtain the percentage that melts with the quality of melting divided by gross mass, then do regression equation with time and percentage, with slope as ice-cream thawing rate.
Three kinds of ice-cream anti-melting property experimental results of table four
| Ice cream | Embodiment 12 ice creams | Embodiment 13 ice creams | Embodiment 9 ice creams |
| C 16：C 18 * | 1：1 | 3：1 | 1：3 |
| The thawing rate | 0.82 | 2.12 | 2.13 |
*C
16: C
18Represent single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride.
As seen from the above table, for the ice cream of prescription interpolation whey powder, emulsifying agent is in the situation of unsaturated monoglyceride and double glyceride, if single C of unsaturated monoglyceride
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:1, and its corresponding ice-cream melting property that resists is better than the ice cream made from unsaturated monoglyceride and the double glyceride of other ratios.
While contrast table two is as seen for the ice cream that adds whey powder, at single C of unsaturated monoglyceride
16Acid glyceride and single C
18The percentage by weight of acid glyceride is in the situation of 1:1, adds double glyceride as emulsifying agent, and its ice cream of making resists melting property to be better than the ice cream of making take unsaturated monoglyceride as emulsifying agent with single.
Embodiment 11
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 2:3.
Consisting of of ice-cream product: skimmed milk power 72g, whey powder 48g, HFCS 50g, corn syrup 50g, fatty 1g, maltodextrin 10g, pectin 4g, emulsifying agent 1g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add HFCS, and corn syrup, maltodextrin, pectin, dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, the ice milk of making is measured according to comparative example's method more than-18 ℃ of sclerosis 4h, and ice-cream thawing rate is 1.18.
Embodiment 12
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 3:2.
Consisting of of ice-cream product: skimmed milk power 75g, whey powder 75g, D-sorbite 5g, stevia 30g, glucose syrup 80g, honey 35g, fatty 20g, maltodextrin 10g, algin 6g, emulsifying agent 0.1g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add D-sorbite, stevia, and glucose syrup, honey, algin, maltodextrin, dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, the ice milk of making is measured according to comparative example's method more than-18 ℃ of sclerosis 4h, and ice-cream thawing rate is 1.20.
Embodiment 13
Emulsifying agent is unsaturated monoglyceride.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1:2.
Consisting of of ice-cream product: skimmed milk power 44g, whey powder 66g, mogroside 30g, stevia 50g, glucose syrup 100g, fatty 30g, maltodextrin 7g, xanthans 4g, CMC1g, emulsifying agent 0.5g adds water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add mogroside, stevia, glucose syrup, xanthans, maltodextrin, CMC, dissolving.Simultaneously, heating fat is dissolved in emulsifying agent wherein.Follow mixed aqueous solution and fat liquor.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, the ice milk of making is measured according to comparative example's method more than-18 ℃ of sclerosis 4h, and ice-cream thawing rate is 1.30.
Embodiment 14
Emulsifying agent is unsaturated monoglyceride and stearoyl lactate, sorbester p18, polysorbate60.Fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 2:1.
Consisting of of ice-cream product: skimmed milk power 30g, whey powder 70g, Aspartame 1g, maltitol 80g, corn syrup 60g, fat 100g, maltodextrin 19.5g, CMC0.5g, emulsifying agent 2g(is stearoyl lactate 0.5g, sorbester p18 0.25g, polysorbate60 0.25g wherein), add water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add Aspartame, wheat sugar alcohol, corn syrup, maltodextrin, CMC, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, the ice milk of making is measured according to comparative example's method more than-18 ℃ of sclerosis 4h, and ice-cream thawing rate is 1.28.
Embodiment 15
Emulsifying agent consists of unsaturated monoglyceride, double glyceride, lecithin, sorbester p38, polysorbate65.The ratio of the content of unsaturated monoglyceride and the content of double glyceride is 2, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The percentage by weight of acid glyceride is 1.3:1.
Consisting of of ice-cream product: skimmed milk power 18g, whey powder 72g, sucrose 80g, Dextran 8 0g, fat 40g, maltodextrin 8g, algin 2g, the unsaturated monoglyceride 4.8g of emulsifying agent 8g(, double glyceride 2.4g, lecithin 0.2g, sorbester p38 0.3g, polysorbate65 0.3g), add water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, glucan, algin, maltodextrin, and dissolving gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.Method according to the comparative example is measured, and ice-cream thawing rate is 0.96.
Embodiment 16
Emulsifying agent consists of unsaturated monoglyceride, double glyceride, polyglyceryl fatty acid ester, hard ester acyl calcium lactate, citrate.Wherein, the ratio of the content of unsaturated monoglyceride and the content of double glyceride is 3, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16The percentage by weight of acid glyceride and single C18 acid glyceride is 1:1.2.
Consisting of of ice-cream product: skimmed milk power 13g, whey powder 117g, sucrose 80g, glucan 119g, honey element 1g, fatty 50g, agar 4g, pectin 4g, the unsaturated monoglyceride 4.8g of emulsifying agent 9g(, double glyceride 1.6g, polyglyceryl fatty acid ester 1.5g, hard ester acyl calcium lactate 0.6g, citrate 0.5g), add water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, and glucan, honey element, agar, pectolysis gets the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.Method according to the comparative example is measured, and ice-cream thawing rate is 0.93.
Embodiment 17
Emulsifying agent consists of unsaturated monoglyceride, double glyceride, sorbester p17, soybean lecithin, Tween 80.The ratio of the content of unsaturated monoglyceride and the content of double glyceride is 4, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The ratio of acid glyceride is 1.8:1
Consisting of of ice-cream product: whey powder 70g, sucrose 100g, HFCS 15g, fat 80g, pectin 2g, Arabic gum 2g, the unsaturated monoglyceride 2.24g of emulsifying agent 4g(, double glyceride 0.56g, Tween 80 0.24g, soybean lecithin 0.8g, sorbester p17 0.16g), add water to 1000g.
Ice-cream preparation process is: whey powder is water-soluble, add sucrose, and HFCS, pectin, Arabic gum dissolve to get the aqueous solution.Simultaneously, heating fat is dissolved in emulsifying agent wherein, gets oil solution.Follow mixed aqueous solution and oil solution.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.Method according to the comparative example is measured, and ice-cream thawing rate is 0.90
Embodiment 18
Emulsifying agent consists of unsaturated monoglyceride, double glyceride, diacetyl tartarate list double glyceride and sucrose ester.The ratio of the content of unsaturated monoglyceride and the content of double glyceride is 1, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The ratio of acid glyceride is 1:1.8.
Consisting of of ice-cream product: skimmed milk power 30g, whey powder 20g, sucrose 120g, malt syrup 80g, fatty 60g, konjac glucomannan 1g, the unsaturated monoglyceride 1.68g of emulsifying agent 6g(, double glyceride 1.68g, diacetyl tartarate list double glyceride 1g and sucrose ester 1.64g), add water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, konjac glucomannan, sucrose ester, dissolving.Simultaneously, heating fat is dissolved in all the other emulsifying agents wherein.Follow mixed aqueous solution and fat liquor.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.Method according to the comparative example is measured, and ice-cream thawing rate is 0.92.
Embodiment 19
Emulsifying agent consists of unsaturated monoglyceride, double glyceride, diacetyl tartarate list double glyceride and sucrose ester.The ratio of the content of unsaturated monoglyceride and the content of double glyceride is 2.3, and fatty acid group mainly is C in the unsaturated monoglyceride
16Acid and C
18Acid, wherein C
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The ratio of acid glyceride is 1:1.
Consisting of of ice-cream product: skimmed milk power 40g, whey powder 40g, sucrose 120g, malt syrup 50g, fatty 40g, converted starch 10g, the unsaturated monoglyceride 2.3g of emulsifying agent 6.3g(, double glyceride 1g, diacetyl tartarate list double glyceride 1g and sucrose ester 2g), add water to 1000g.
Ice-cream preparation process is: skimmed milk power and whey powder is water-soluble, add sucrose, malt syrup, converted starch, sucrose ester, dissolving.Simultaneously, heating fat is dissolved in all the other emulsifying agents wherein.Follow mixed aqueous solution and fat liquor.Then at 85 ℃ of lower sterilization 15min, in 65 ℃, 18～19Mpa, homogeneous, emulsion is cooled to 2～4 ℃, and in 2～4 ℃ of aging 4h, aging liquid enters ice cream maker and congeals, and the ice milk of making is more than-18 ℃ of sclerosis 4h.Method according to the comparative example is measured, and ice-cream thawing rate is 0.80.
The above only is preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (12)
1. a raising contains the emulsifying agent of anti-the melting property of ice cream of whey powder, it is characterized in that, comprises that molecular formula is CH
2OOCRCHOHCH
2OH and/or CH
2OHCHOOCRCH
2The unsaturated monoglyceride of OH; In the formula-and OCR represents fatty acid group, and R is C
11～C
23Alkyl, and R comprises C
15And C
17Alkyl, wherein, the C in the fatty acid group
18Acid comprises oleic acid and/or linoleic acid, single C
16Acid glyceride and single C
18The weight ratio of acid glyceride is 2:1～1:2.
2. emulsifying agent as claimed in claim 1 is characterized in that, described R is C
15～C
17Alkyl, single C
16Acid glyceride and single C
18The weight ratio of acid glyceride is 1.5:1～1:1.5.
3. emulsifying agent as claimed in claim 1 or 2, it is characterized in that, also comprise at least a in double glyceride, lecithin, soybean lecithin, polyglyceryl fatty acid ester, citrate, hard ester acyl lactylate, hard ester acyl calcium lactate, sorbester p18, sorbester p38, sorbester p17, polysorbate60, polysorbate65, Tween 80, diacetyl tartarate list double glyceride and the sucrose ester.
4. emulsifying agent as claimed in claim 3 is characterized in that, wherein, double glyceride and unsaturated monoglyceride weight ratio are 1:4～1:1.
5. emulsifying agent as claimed in claim 4 is characterized in that, wherein, double glyceride and unsaturated monoglyceride weight ratio are 1:2.3.
6. an ice cream is characterized in that, comprises whey powder and emulsifying agent claimed in claim 1.
7. ice cream as claimed in claim 6 is characterized in that, comprises the component of following weight percent content, non-fat solid 5～15%, sweetener 10～20%, fat 0.1～10%, thickening stabilizing agent 0.01～2%, emulsifying agent 0.01～1%, water 40～80%; Wherein, contain whey powder in the non-fat solid, the percentage by weight that the content of whey powder accounts for non-fat solid is 40%～100%.
8. ice cream as claimed in claim 6, it is characterized in that described emulsifying agent also comprises at least a in double glyceride, lecithin, soybean lecithin, polyglyceryl fatty acid ester, citrate, hard ester acyl lactylate, hard ester acyl calcium lactate, sorbester p18, sorbester p38, sorbester p17, polysorbate60, polysorbate65, Tween 80, diacetyl tartarate list double glyceride and the sucrose ester.
9. ice cream as claimed in claim 8 is characterized in that, double glyceride and unsaturated monoglyceride weight ratio are 1:4～1:1.
10. ice cream as claimed in claim 9 is characterized in that, double glyceride and unsaturated monoglyceride weight ratio are 1:2.3.
11. ice cream as claimed in claim 7, it is characterized in that described thickening stabilizing agent is at least a in gelatin, agar, pectin, sodium carboxymethylcellulose (CMC), xanthans, carragheen, guar gum, Arabic gum, algin and konjac glucomannan, maltodextrin, the converted starch.
12. ice cream as claimed in claim 7, it is characterized in that described sweetener is at least a in sucrose, glucose syrup, malt syrup, corn syrup, HFCS, honey, stevia, mogroside, D-sorbite, maltitol and the glucan.
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| GB201117037D0 (en) * | 2011-10-04 | 2011-11-16 | Danisco | Composition |
| CN103054035B (en) * | 2013-02-05 | 2014-04-02 | 吴正虎 | Throat cooling beverage and preparation method |
| CN103222534A (en) * | 2013-04-25 | 2013-07-31 | 苏州谷力生物科技有限公司 | Emulsion stabilizing agent composition for foodstuff |
| CN103518940A (en) * | 2013-10-18 | 2014-01-22 | 吕春生 | Mulberry ice cream |
| CN106615581B (en) * | 2016-09-28 | 2020-04-17 | 广州嘉德乐生化科技有限公司 | Ice cream stabilizer and preparation method thereof |
| CN107125427B (en) * | 2017-06-01 | 2020-05-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double-fermentation frozen drink and preparation method thereof |
| CN107981319A (en) * | 2017-11-30 | 2018-05-04 | 广州美晨科技实业有限公司 | One kind is containing single, compound emulsifying agent of diglycerine fatty acid ester and preparation method thereof |
| JP2020025516A (en) * | 2018-08-15 | 2020-02-20 | 有限会社ユウアイ | Edible composition and food |
| CN109673807B (en) * | 2018-12-27 | 2021-11-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream base material, preparation method thereof and ice cream |
| CN109527183B (en) * | 2018-12-28 | 2022-11-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN111990526A (en) * | 2020-09-07 | 2020-11-27 | 康洛信(广东)生物科技有限公司 | High-protein probiotic ice cream beneficial to intestinal health and preparation method thereof |
| CN112690360B (en) * | 2020-12-11 | 2023-06-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN112521927B (en) * | 2020-12-15 | 2022-04-08 | 陕西科技大学 | Preparation method and application of oil film volume expanding agent |
| CN113475616B (en) * | 2021-05-31 | 2023-10-24 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener and preparation and use methods thereof |
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