CN102613380A - Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method - Google Patents
Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method Download PDFInfo
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- CN102613380A CN102613380A CN2012101027093A CN201210102709A CN102613380A CN 102613380 A CN102613380 A CN 102613380A CN 2012101027093 A CN2012101027093 A CN 2012101027093A CN 201210102709 A CN201210102709 A CN 201210102709A CN 102613380 A CN102613380 A CN 102613380A
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Abstract
The invention discloses ice cream processed by PMF (palm-oil middle fractionation)-base composite grease. The ice cream is processed by following raw materials including 6 parts of grease, 8 parts of dried trim milk, 13 parts of sucrose, 0.25 part of sucrose ester, 0.25 part of monostearin, 0.2 part of guar gum, 72.3 parts of water and a defined amount of fragrant essence. The grease is compounded by palm-oil middle fractionation matters (PMF), milk fat [AMF(anhydrous milk fat)] and palm stearin (ST) according to the proportion of 90:5:5. The ice cream and the production method have the advantages that the palm-oil middle fractionation matters (PMF) are used mainly, and are used as the grease for processing the ice cream after the palm-oil middle fractionation matters are compounded with the milk fat (AMF) and the palm stearin (ST) according to the scientific proportion, the physicochemical index of the compounded grease is closer to that of milk fat, when the ice cream is processed, cost is low, furthermore, the ice cream has fragrance of the milk fat, and the problem that taste of ice cream is not good enough when only a single palm oil product is used for processing the ice cream is resolved.
Description
Technical field
The present invention relates to summertime drink-ice cream, especially relate to the ice cream that the composite grease of a kind of PMF of utilization base is made, the invention still further relates to this ice-cream production method.
Background technology
With drinking water, milk, milk powder, cream (or vegetable fat), sugar and food additives etc. is that the ice cream of main material production is the refrigerant leisure food that drives away summer heat in summer; Its delicate mouthfeel, soft and smooth; Human body there is certain function of health care, is well received by consumers.In recent years, along with life and the improving constantly of the level of consumption, people are the gesture of continuous increase to ice-cream demand, and each manufacturing enterprise also at the continuous new prescription of research, employs new technology to cater to the demand in market.
Ice-cream production be unable to do without grease, and grease plays crucial effects in icecream production.Derive from whole milk, rare cream and milk wet goods dairy products owing to be used for the butterfat of ice cream making the earliest, it is limited to originate, and price is comparatively expensive.In order to reduce cost, comprise that many countries palm oil, palm-kernel oil, coconut oil, maize germ oil, shortening, margarine oil's wet goods vegetable fat of being rich in unrighted acid used of China partly or entirely replace the butterfat that consumption is big, price is high more.To this, it is that the grease of raw material is used to make ice-cream research with the palm that MPOB (MPOB) has done many, and finds that palm oil, palm-kernel oil are to produce ice-cream suitable batching.
Because China's north-south climate differs greatly; 24 degree palm oils especially can be sent out dim in the north in the winter time even the solid-liquid lamination occur; Therefore the demand of the low palm olein oil of 8-16 degree sharply increases; Thing followed problem is that fractionated palm oil is carried factory and piled up a large amount of low palmitic branches and carry accessory substance--palm oil intermediate (PMF); The low melting point of palm oil intermediate PMF is melted characteristic with speed makes it be fit to the ice-cream product that preparation has melting property of good resistance and mouthful melting property; Though yet the ice cream that single palm oil products is made all has performance preferably in product color, form and organizational aspects thereof, also shows shortcoming compared with butterfat local flavor ice cream mouthfeel.
Summary of the invention
The object of the present invention is to provide the ice cream that utilizes the composite grease of PMF base to make that a kind of quality and butterfat local flavor are suitable, manufacturing cost is but comparatively cheap, the present invention also provides this ice-cream production method.
For realizing above-mentioned purpose, the present invention can take following technical proposals:
The ice cream that utilizes the composite grease of PMF base to make of the present invention, it is to be formed by following feedstock production:
6 parts of greases, 8 parts of skimmed milk powders; 13 parts of sucrose; 0.25 part of sucrose ester; 0.25 part of monoglyceride; 0.2 part of guar gum; 72.3 parts in water; Spices and essence is an amount of; Said grease is for being formed according to the ratio of 90:5:5 is composite by fraction leach-s/tive (PMF), butterfat (AMF) and palm stearin (ST) in the middle of the palm oil.
The fusing point of fraction leach-s/tive PMF is 26.4 ℃ in the middle of the said palm oil; Iodine number is 47.9 gI/100g.
Ice-cream production method according to the invention comprises the steps:
The first step, batch mixing
Aqueous phase solution: sucrose water dissolving fully and filter, it is subsequent use to add the skimmed milk powder, sucrose ester, the guar gum that mix then;
Oil-phase solution: fraction leach-s/tive PMF, butterfat and palm stearin in the middle of the palm oil are mixed in proportion, fully be dissolved in monoglyceride in the compound lard again;
Aqueous phase solution and oil-phase solution are mixed;
Second step, sterilization
Mixed material is placed 75 ℃ of water-baths of temperature, be incubated 30 minutes;
The 3rd step, homogeneous
Solution after the insulation is sent in the homogenizer 65 ℃ of homogenizing temperatures, homogenization pressure 17.5MPa;
The 4th step, cooling and aging
Slurry behind the homogeneous is cooled to room temperature, adds after an amount of spices and essence regulates taste, go into 0-4 ℃ of refrigerator and cooled and hide, aging 8-10 hour;
In the 5th step, congeal and moulding
Material after aging is sent into the freezing machine moulding: 4 ℃ of freezing machine feeding temperatures, drop temperature-4 ℃;
The 6th step, sclerosis
The ice milk of moulding is put into-18 ℃ of refrigerator sclerosis to get product more than 48 hours.
The invention has the advantages that with palm oil fraction leach-s/tive (PMF) be main; Carry out composite with butterfat (AMF) and palm stearin (ST) according to the ratio of science again; The physical and chemical index of composite back grease more approaches butterfat, and is when making ice cream, not only with low cost; And make ice-cream product have the fragrance of butterfat, solved and used the shortcoming part of single palm oil products on mouthfeel.
Description of drawings
Fig. 1 is the solid fats content and the temperature relation curve of several kinds of composite greases and pure cream.
The specific embodiment
The ice cream that utilizes the composite grease of PMF base to make of the present invention, it is to be formed by following feedstock production:
Get by fraction leach-s/tive PMF, butterfat AMF and palm stearin ST in the middle of the palm oil according to 6 parts of the formulated composite greases of the ratio of 90:5:5; 8 parts of skimmed milk powders; 13 parts of sucrose; 0.25 part of sucrose ester; 0.25 part of monoglyceride; 0.2 part of guar gum; 72.3 parts in water; Spices and essence is an amount of;
The fusing point of fraction leach-s/tive PMF is 26.4 ℃ in the middle of the wherein used palm oil; Iodine number is 47.9 gI/100g; Aliphatic acid is formed (%): C14:0=0.92, C16:0=47.53, C18:0=5.09, C18:1=37.91, C18:2=8.56; Solid fats content (%) is: 5 ℃ 76.7,10 ℃ 70.2,20 ℃ 35.0,25 ℃ 10.3,30 ℃ 2.5;
The ice-cream production method of the present invention comprises the steps:
The first step, batch mixing
Aqueous phase solution: sucrose water dissolving fully and filter, it is subsequent use to add the skimmed milk powder, sucrose ester, the guar gum that mix then;
Oil-phase solution: fraction leach-s/tive PMF, butterfat and palm stearin in the middle of the palm oil are mixed in proportion, fully be dissolved in monoglyceride in the compound lard again;
Aqueous phase solution and oil-phase solution are mixed;
Second step, sterilization
Mixed material is placed 75 ℃ of water-baths of temperature, be incubated 30 minutes;
The 3rd step, homogeneous
Solution after the insulation is sent in the homogenizer 65 ℃ of homogenizing temperatures, homogenization pressure 17.5MPa;
The 4th step, cooling and aging
Slurry behind the homogeneous is cooled to room temperature, adds after an amount of spices and essence regulates taste, go into 0-4 ℃ of refrigerator and cooled and hide, aging 8-10 hour;
In the 5th step, congeal and moulding
Material after aging is sent into the freezing machine moulding: 4 ℃ of freezing machine feeding temperatures, drop temperature-4 ℃;
The 6th step, sclerosis
The ice milk of moulding is put into-18 ℃ of refrigerator sclerosis to get product more than 48 hours
Because solid fats content is the key index of quality control in the food manufacturing, reaction be special oil fusion and hardness performance under different temperatures, and fusion and hardness performance can have very big influence to mouthfeel, fragrance and spreading property.For under the prerequisite of guaranteed quality and mouthfeel, reducing the production cost of ice-cream product; The composite grease that the present invention makes the ratio that adopts PMF:ST:AMF=90:5:5 adds in the ice cream as ice-cream neccessary composition, and adopts unique prescription to make the ice-cream product that makes have quality height, mouthfeel is good, cost is low advantage.
The result of the composite grease (PMF:ST:AMF) of four kinds of different proportions and pure cream (MF) the solid fats content test under the different temperatures section such as following table 1 are with shown in Figure 1:
Table 1:
From table 1 and Fig. 1, can find out; Only at PMF:ST:AMF=90: 5: 5 o'clock; Composite grease changes the most similar in the fat content of 25-40 ℃ of temperature section with the solid fats content of pure cream MF; And the solid fats content under body temperature (37 ℃) approaches zero; It is particularly important that this kind solid fats content changes the effect that at room temperature keeps favorable tissue form and inlet promptly to melt for ice cream, and therefore, the most suitable preparation of composite grease ratio that the present invention selected for use has the ice-cream product of melting property of good resistance and mouthful melting property.
Finished ice cream of the present invention is offered 15 syndics at random; According to color and luster, fragrance, flavour, form and five organoleptic indicators of tissue of product and expansion rate, anti-melting property index the ice cream quality is carried out overall merit marking; Making even is divided into comprehensive grading, the standard of quality scoring and result see the following form table 2, table 3:
The comprehensive grading standard of table 2 ice cream quality
The ice-cream comprehensive evaluation result of table 3 the present invention
Can be drawn by table 3, the present invention and single grease comprehensive grading are respectively 77.2 and 76.6.By comprehensive grading, two kinds of grease prescriptions of ice cream quality difference is little.From single index, on the sense organ, the ice-cream mouthfeel of the present invention is better than single grease, and this is because added a part of butterfat in the composite grease, has remedied the defective on the single grease local flavor, makes it have the fragrance of butterfat.In view of anti-melting property and expansion rate, composite grease will be a little less than single grease, but reduction is not very big.This shows; The composite back of the present invention grease has not only kept ice cream quality (anti-melting property and expansion rate do not have big change); Its physical and chemical index more approaches butterfat, and through the scientific and reasonable composite fragrance that makes ice-cream product have butterfat, has solved and used the shortcoming part of single palm oil products on mouthfeel; It is cheap in addition, the best selection of person that therefore can become the ice cream making.
Claims (3)
1. ice cream that utilizes the composite grease of PMF base to make, it is characterized in that: it is to be formed by following feedstock production:
6 parts of greases, 8 parts of skimmed milk powders; 13 parts of sucrose; 0.25 part of sucrose ester; 0.25 part of monoglyceride; 0.2 part of guar gum; 72.3 parts in water; Spices and essence is an amount of; Said grease is for being formed according to the ratio of 90:5:5 is composite by fraction leach-s/tive, butterfat and palm stearin in the middle of the palm oil.
2. the ice cream that utilizes the composite grease of PMF base to make according to claim 1, it is characterized in that: the fusing point of fraction leach-s/tive is 26.4 ℃ in the middle of the said palm oil; Iodine number is 47.9 gI/100g.
3. according to claim 1 or 2 said ice-cream production methods, it is characterized in that: it comprises the steps:
The first step, batch mixing
Aqueous phase solution: sucrose water dissolving fully and filter, it is subsequent use to add the skimmed milk powder, sucrose ester, the guar gum that mix then;
Oil-phase solution: fraction leach-s/tive PMF, butterfat and palm stearin in the middle of the palm oil are mixed in proportion, fully be dissolved in monoglyceride in the compound lard again;
Aqueous phase solution and oil-phase solution are mixed;
Second step, sterilization
Mixed material is placed 75 ℃ of water-baths of temperature, be incubated 30 minutes;
The 3rd step, homogeneous
Solution after the insulation is sent in the homogenizer 65 ℃ of homogenizing temperatures, homogenization pressure 17.5MPa;
The 4th step, cooling and aging
Slurry behind the homogeneous is cooled to room temperature, adds after an amount of spices and essence regulates taste, go into 0-4 ℃ of refrigerator and cooled and hide, aging 8-10 hour;
In the 5th step, congeal and moulding
Material after aging is sent into the freezing machine moulding: 4 ℃ of freezing machine feeding temperatures, drop temperature-4 ℃;
The 6th step, sclerosis
The ice milk of moulding is put into-18 ℃ of refrigerator sclerosis to get product more than 48 hours.
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| CN2012101027093A CN102613380A (en) | 2012-04-10 | 2012-04-10 | Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method |
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| CN2012101027093A CN102613380A (en) | 2012-04-10 | 2012-04-10 | Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283924A (en) * | 2013-06-09 | 2013-09-11 | 上海应用技术学院 | Ice cream containing mesona blumes gum and preparation method of ice cream |
| CN103798499A (en) * | 2012-11-13 | 2014-05-21 | 丰益(上海)生物技术研发中心有限公司 | Ice cream coating grease |
| CN106561965A (en) * | 2016-11-09 | 2017-04-19 | 华南理工大学 | Palm mid-fraction based soft ice cream premix powder and preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1642436A (en) * | 2002-03-11 | 2005-07-20 | 雀巢技术公司 | Coated ice confection |
-
2012
- 2012-04-10 CN CN2012101027093A patent/CN102613380A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1642436A (en) * | 2002-03-11 | 2005-07-20 | 雀巢技术公司 | Coated ice confection |
Non-Patent Citations (2)
| Title |
|---|
| 牛跃庭等: "棕榈油中间分提物（PMF）在冰淇淋中应用研究", 《粮食与油脂》, no. 2, 10 February 2012 (2012-02-10) * |
| 盖争艳等: "棕榈油的最新研究进展", 《粮油加工》, 31 December 2010 (2010-12-31), pages 6 - 9 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798499A (en) * | 2012-11-13 | 2014-05-21 | 丰益(上海)生物技术研发中心有限公司 | Ice cream coating grease |
| CN103283924A (en) * | 2013-06-09 | 2013-09-11 | 上海应用技术学院 | Ice cream containing mesona blumes gum and preparation method of ice cream |
| CN106561965A (en) * | 2016-11-09 | 2017-04-19 | 华南理工大学 | Palm mid-fraction based soft ice cream premix powder and preparation method |
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Application publication date: 20120801 |