CN102907552A - Low-fat ice cream with lipolytic enzyme and manufacturing technology of low-fat ice cream - Google Patents
Low-fat ice cream with lipolytic enzyme and manufacturing technology of low-fat ice cream Download PDFInfo
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- CN102907552A CN102907552A CN2012103772086A CN201210377208A CN102907552A CN 102907552 A CN102907552 A CN 102907552A CN 2012103772086 A CN2012103772086 A CN 2012103772086A CN 201210377208 A CN201210377208 A CN 201210377208A CN 102907552 A CN102907552 A CN 102907552A
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Abstract
The invention provides a low-fat ice cream with lipolytic enzyme and a manufacturing technology of the low-fat ice cream, which belong to the field of food processing. The low-fat ice cream comprises the following materials by weight percentage: 9-15% of sweet substance, 3-8% of grease, 0.03-0.05% of lipolytic enzyme, 0.1-0.5% of stabilizing agent, 0.01-0.03% of sweetening agent, 0.05-0.15% of flavoring essence and the balance of water. According to the low-fat ice cream and the manufacturing technology, the lipolytic enzyme is added to dairy products such as powdered milk and butter; fragrance of fat of the butter is further released fully by using changes generated by enzymolysis during the processing course; the fragrance of the manufactured ice cream is purer and stronger; the butter sense is higher; the method of blending flavor simply by essence in the existing market is changed; the cost of the ice cream and ice cream bars is lowered; the flavor of the dairy products is improved greatly; and the reality of the fragrance is improved.
Description
Technical field
The invention provides a kind of low-fat ice cream made and manufacture craft thereof of adding lipolytic enzyme, belong to food processing field.
Background technology
In field of frozen, restriction due to existing ice cream, ice cream cost, in existing formula, can not add too many cream to improve the fragrance of cream, its normal grease input amount is namely between 1%-6%, and such throwing oil mass can not reach enough grease full aromas, the frozen product of making like this, on local flavor, exist not abundant, not true to nature, always make the people feel grease fragrance deficiency, thereby affected thoroughly sending out and discharging of whole fragrance.
The more grease of using in cold drink is palm oil, shortening, coconut oil, margarine.Due to oil itself flavor characteristics and there is no enzymolysis, therefore butter aroma is not very outstanding.
Lipolytic enzyme is Lipase, is a kind of special ester linkage hydrolyzing enzyme, and its catalysis natural substrate grease hydrolysis can act on the ester bond of triglycerides, makes triglycerides be degraded to diglyceride, monoglyceride, glycerine and aliphatic acid.In food industry, utilize the lipolytic enzyme effect can discharge the shorter aliphatic acid of chain, increase and improve flavor and the fragrance of food, utilize the alcoholysis of fatty ester catalysis and esterification to produce various essence esters, can make modifier.
The use of lipolytic enzyme can improve its original bad flavor greatly, impels new local flavor to produce, and can improve the nutritive value of dairy products.Take full advantage of the hydrolysis properties of lipolytic enzyme, produce the free fatty with larger contribution margin, give the local flavor of dairy products uniqueness, produce the reaction of ketone and lactone material simultaneously in hydrolytic process or subsequent process, greatly increase the local flavor of dairy products.
Due to the people of this industry to this batching be not extremely understand and produce in be difficult to the reasons such as control, lipolytic enzyme is applied in the production of grease more, and emulsifying agent, the production of some oil spices does not directly apply in cold drink.
Summary of the invention
For the problems referred to above, the invention provides a kind of low-fat ice cream made and manufacture craft thereof of adding lipolytic enzyme, by lipolytic enzyme is made an addition to milk powder, in milk wet goods dairy products, the variation that the enzymolysis of utilization in process produces, further make the fatty fragrance of cream be discharged fully, make the ice cream fragrance of production more pure strong, the cream sense is stronger, changed the simple method by the essence blending on the existing market, both reduced the cost of ice cream, ice cream, greatly increase again dairy products local flavor, improve the sense of reality of fragrance.
For realizing goal of the invention, the technical solution used in the present invention: a kind of low-fat ice cream made that adds lipolytic enzyme comprises sweet substance, grease, lipolytic enzyme, stabilizing agent, sweetener, flavoring essence and water; Percentage by weight is sweet substance 9-15%, grease 3-8%, and lipolytic enzyme 0.03-0.05%, stabilizing agent 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, surplus is water.
Described grease is rare cream, dry cream, anhydrous butter oil
.
Described a kind of manufacture craft of adding the low-fat ice cream made of enzymolysis dry cream can be carried out according to following step;
The first step, batching; In filling a prescription, various batchings are sweet substance 9-15% according to percentage by weight, grease 3-8%, and lipolytic enzyme 0.03-0.05%, stabilizing agent 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, surplus is water, accurately standby after weighing;
Second step, batch mixing; At first, lipolytic enzyme is sneaked in stabilizing agent, then, add water, after by the high speed shear system, it being disperseed, enter and boil in the material cylinder, simultaneously, other batching is added and boils in the material cylinder;
The 3rd step, enzymolysis; Enter and boil material and start after cylinder to heat up until all batchings, after being warmed up to 60 degrees centigrade, insulation 12-15 minute, make the grease added obtain abundant enzymolysis;
The 4th step, sterilizing; After enzymolysis process, further be warmed up to 78 degrees centigrade to boiling the material cylinder, and insulation 8-12 minute, carry out abundant sterilizing and go out enzyme;
The 5th step, cooling; The feed liquid of boiling in the material cylinder is lowered the temperature by surge tank, makes temperature drop to 68 degrees centigrade;
The 6th step, homogeneous; After temperature-fall period finishes, homogeneous immediately, the pressure of homogenizing process is controlled at 8-10Mpa;
The 7th step, aging; Whole feed pumps are advanced in aging tank, and aging temperature is at 4 degree, and ageing time is 4-48 hour;
The 8th step, congeal: through congealing, control expansion rate at 0-80%;
The 9th step, filling mould freeze, pack.
In the manufacture craft of described low-fat ice cream made, the whole process temperature of second step is controlled at below 40 degrees centigrade.
Adopt the steam jacket heating to boiling the intensification of material cylinder in the manufacture craft of described low-fat ice cream made, must not adopt steam directly to spray heating, in order to avoid enzyme deactivation.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Described lipolytic enzyme is a kind of catabolic enzyme that can decompose cream; Described stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans; Described sweet substance is Aspartame, Sucralose, acesulfame potassium, the arbitrary or combination of honey element; Described flavoring essence is the fruit that various local flavor styles are arranged, nut, the commercially available flavoring essence of newborn class aromatic style.
Beneficial effect of the present invention: the present invention is by making an addition to milk powder by lipolytic enzyme, in milk wet goods dairy products, the variation that the enzymolysis of utilization in process produces, further make the fatty fragrance of cream be discharged fully, make the ice cream fragrance of production more pure strong, the cream sense is stronger, has changed the simple method by the essence blending on the existing market, both reduced the cost of ice cream, ice cream, greatly increase again dairy products local flavor, improve the sense of reality of fragrance.
The accompanying drawing explanation
Fig. 1 is fabrication processing figure of the present invention.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention will be further described, to facilitate the technical staff to understand.
A kind of low-fat ice cream made that adds lipolytic enzyme, comprise sweet substance, grease, lipolytic enzyme, stabilizing agent, sweetener, flavoring essence and water; Percentage by weight is sweet substance 9-15%, grease 3-8%, and lipolytic enzyme 0.03-0.05%, stabilizing agent 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, surplus is water.
Described grease is rare cream, dry cream, anhydrous butter oil
.
As shown in Figure 1: described a kind of manufacture craft of adding the low-fat ice cream made of enzymolysis dry cream can be carried out according to following step;
The first step, batching; In filling a prescription, various batchings are sweet substance 9-15% according to percentage by weight, grease 3-8%, and lipolytic enzyme 0.03-0.05%, stabilizing agent 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, surplus is water, accurately standby after weighing;
Second step, batch mixing; At first, lipolytic enzyme is sneaked in stabilizing agent, then, add water, after by the high speed shear system, it being disperseed, enter and boil in the material cylinder, simultaneously, other batching is added and boils in the material cylinder;
The 3rd step, enzymolysis; Enter and boil material and start after cylinder to heat up until all batchings, after being warmed up to 60 degrees centigrade, insulation 12-15 minute, make the grease added obtain abundant enzymolysis;
The 4th step, sterilizing; After enzymolysis process, further be warmed up to 78 degrees centigrade to boiling the material cylinder, and insulation 8-12 minute, carry out abundant sterilizing and go out enzyme;
The 5th step, cooling; The feed liquid of boiling in the material cylinder is lowered the temperature by surge tank, makes temperature drop to 68 degrees centigrade;
The 6th step, homogeneous; After temperature-fall period finishes, homogeneous immediately, the pressure of homogenizing process is controlled at 8-10Mpa;
The 7th step, aging; Whole feed pumps are advanced in aging tank, and aging temperature is at 4 degree, and ageing time is 4-48 hour;
The 8th step, congeal: through congealing, control expansion rate at 0-80%;
The 9th step, filling mould freeze, pack.
In the manufacture craft of described low-fat ice cream made, the whole process temperature of second step is controlled at below 40 degrees centigrade.
Adopt the steam jacket heating to boiling the intensification of material cylinder in the manufacture craft of described low-fat ice cream made, must not adopt steam directly to spray heating, in order to avoid enzyme deactivation.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Described lipolytic enzyme is a kind of catabolic enzyme that can decompose cream; Described stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans; Described sweet substance is Aspartame, Sucralose, acesulfame potassium, the arbitrary or combination of honey element; Described flavoring essence is the fruit that various local flavor styles are arranged, nut, the commercially available flavoring essence of newborn class aromatic style.
Embodiment 1
A kind of low-fat ice cream made that adds lipolytic enzyme, comprise sweet substance, rare cream, lipolytic enzyme, stabilizing agent, sweetener, flavoring essence and water; Percentage by weight is sweet substance 9%, rare cream 3%, and lipolytic enzyme 0.03%, stabilizing agent 0.1%, sweetener 0.01%, flavoring essence 0.05%, surplus is water
.
Described a kind of manufacture craft of adding the low-fat ice cream made of enzymolysis dry cream can be carried out according to following step;
The first step, batching; In filling a prescription, various batchings are sweet substance 9% according to percentage by weight, rare cream 3%, and lipolytic enzyme 0.03%, stabilizing agent 0.1%, sweetener 0.01%, flavoring essence 0.05%, surplus is water, accurately standby after weighing;
Second step, batch mixing; At first, lipolytic enzyme is sneaked in stabilizing agent, then, add water, after by the high speed shear system, it being disperseed, enter and boil in the material cylinder, temperature is controlled at below 40 degrees centigrade, simultaneously, other batching is added and boils in the material cylinder;
The 3rd step, enzymolysis; Enter and boil material and start after cylinder to heat up until all batchings, after being warmed up to 60 degrees centigrade, be incubated 12 minutes, make the rare cream added obtain abundant enzymolysis;
The 4th step, sterilizing; After enzymolysis process, further be warmed up to 78 degrees centigrade to boiling the material cylinder, and be incubated 8 minutes, carry out abundant sterilizing and go out enzyme;
The 5th step, cooling; The feed liquid of boiling in the material cylinder is lowered the temperature by surge tank, makes temperature drop to 68 degrees centigrade;
The 6th step, homogeneous; After temperature-fall period finishes, homogeneous immediately, the pressure of homogenizing process is controlled at 8Mpa;
The 7th step, aging; Whole feed pumps are advanced in aging tank, and aging temperature is at 4 degree, and ageing time is 4 hours;
The 8th step, congeal: through congealing, control expansion rate at 0-80%;
The 9th step, filling mould freeze, pack.
Adopt the steam jacket heating to boiling the intensification of material cylinder in the manufacture craft of described low-fat ice cream made, must not adopt steam directly to spray heating, in order to avoid enzyme deactivation.
Embodiment 2
A kind of low-fat ice cream made that adds lipolytic enzyme, comprise sweet substance, dry cream, lipolytic enzyme, stabilizing agent, sweetener, flavoring essence and water; Percentage by weight is sweet substance 15%, dry cream 8%, and lipolytic enzyme 0.05%, stabilizing agent 0.5%, sweetener 0.03%, flavoring essence 0.15%, surplus is water.
Described a kind of manufacture craft of adding the low-fat ice cream made of enzymolysis dry cream can be carried out according to following step;
The first step, batching; In filling a prescription, various batchings are sweet substance 15% according to percentage by weight, dry cream 8%, and lipolytic enzyme 0.05%, stabilizing agent 0.5%, sweetener 0.03%, flavoring essence 0.15%, surplus is water, accurately standby after weighing;
Second step, batch mixing; At first, lipolytic enzyme is sneaked in stabilizing agent, then, add water, after by the high speed shear system, it being disperseed, enter and boil in the material cylinder, whole process temperature is controlled at below 40 degrees centigrade, simultaneously, other batching is added and boils in the material cylinder;
The 3rd step, enzymolysis; Enter and boil material and start after cylinder to heat up until all batchings, after being warmed up to 60 degrees centigrade, be incubated 15 minutes, make the dry cream added obtain abundant enzymolysis;
The 4th step, sterilizing; After enzymolysis process, further be warmed up to 78 degrees centigrade to boiling the material cylinder, and be incubated 12 minutes, carry out abundant sterilizing and go out enzyme;
The 5th step, cooling; The feed liquid of boiling in the material cylinder is lowered the temperature by surge tank, makes temperature drop to 68 degrees centigrade;
The 6th step, homogeneous; After temperature-fall period finishes, homogeneous immediately, the pressure of homogenizing process is controlled at 10Mpa;
The 7th step, aging; Whole feed pumps are advanced in aging tank, and aging temperature is at 4 degree, and ageing time is 48 hours;
The 8th step, congeal: through congealing, control expansion rate 80%;
The 9th step, filling mould freeze, pack.
Adopt the steam jacket heating to boiling the intensification of material cylinder in the manufacture craft of described low-fat ice cream made, must not adopt steam directly to spray heating, in order to avoid enzyme deactivation.
Embodiment 3
Preferred forms: a kind of low-fat ice cream made that adds lipolytic enzyme comprises sweet substance, anhydrous butter oil, lipolytic enzyme, stabilizing agent, sweetener, flavoring essence and water; Percentage by weight is sweet substance 12%, anhydrous butter oil 5%, and lipolytic enzyme 0.04%, stabilizing agent 0.3%, sweetener 0.02%, flavoring essence 0.1%, surplus is water.
Described a kind of manufacture craft of adding the low-fat ice cream made of enzymolysis dry cream can be carried out according to following step;
The first step, batching; In filling a prescription, various batchings are sweet substance 12% according to percentage by weight, anhydrous butter oil 5%, and lipolytic enzyme 0.04%, stabilizing agent 0.3%, sweetener 0.02%, flavoring essence 0.1%, surplus is water, accurately standby after weighing;
Second step, batch mixing; At first, lipolytic enzyme is sneaked in stabilizing agent, then, add water, after by the high speed shear system, it being disperseed, enter and boil in the material cylinder, whole process temperature is controlled at below 40 degrees centigrade, simultaneously, other batching is added and boils in the material cylinder;
The 3rd step, enzymolysis; Enter and boil material and start after cylinder to heat up until all batchings, after being warmed up to 60 degrees centigrade, be incubated 14 minutes, make the anhydrous butter oil added obtain abundant enzymolysis;
The 4th step, sterilizing; After enzymolysis process, further be warmed up to 78 degrees centigrade to boiling the material cylinder, and be incubated 10 minutes, carry out abundant sterilizing and go out enzyme;
The 5th step, cooling; The feed liquid of boiling in the material cylinder is lowered the temperature by surge tank, makes temperature drop to 68 degrees centigrade;
The 6th step, homogeneous; After temperature-fall period finishes, homogeneous immediately, the pressure of homogenizing process is controlled at 9Mpa;
The 7th step, aging; Whole feed pumps are advanced in aging tank, and aging temperature is at 4 degree, and ageing time is 24 hours;
The 8th step, congeal: through congealing, control expansion rate 40%;
The 9th step, filling mould freeze, pack.
Adopt the steam jacket heating to boiling the intensification of material cylinder in the manufacture craft of described low-fat ice cream made, must not adopt steam directly to spray heating, in order to avoid enzyme deactivation.
The present invention describes by accompanying drawing, without departing from the present invention, can also carry out various conversion and be equal to replacement patent of the present invention, therefore, patent of the present invention is not limited to disclosed specific implementation process, and should comprise the whole embodiments that fall in Patent right requirement scope of the present invention.
Claims (5)
1. a low-fat ice cream made that adds lipolytic enzyme, is characterized in that: comprise sweet substance, grease, lipolytic enzyme, stabilizing agent, sweetener, flavoring essence and water; Percentage by weight is sweet substance 9-15%, grease 3-8%, and lipolytic enzyme 0.03-0.05%, stabilizing agent 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, surplus is water.
2. a kind of low-fat ice cream made that adds lipolytic enzyme according to claim 1, it is characterized in that: described grease is rare cream, dry cream, anhydrous butter oil
.
3. a manufacture craft of adding the low-fat ice cream made of lipolytic enzyme, it is characterized in that: a kind of manufacture craft of adding the low-fat ice cream made of enzymolysis dry cream can be carried out according to following step;
The first step, batching; In filling a prescription, various batchings are sweet substance 9-15% according to percentage by weight, grease 3-8%, and lipolytic enzyme 0.03-0.05%, stabilizing agent 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, surplus is water, accurately standby after weighing;
Second step, batch mixing; At first, lipolytic enzyme is sneaked in stabilizing agent, then, add water, after by the high speed shear system, it being disperseed, enter and boil in the material cylinder, simultaneously, other batching is added and boils in the material cylinder;
The 3rd step, enzymolysis; Enter and boil material and start after cylinder to heat up until all batchings, after being warmed up to 60 degrees centigrade, insulation 12-15 minute, make the grease added obtain abundant enzymolysis;
The 4th step, sterilizing; After enzymolysis process, further be warmed up to 78 degrees centigrade to boiling the material cylinder, and insulation 8-12 minute, carry out abundant sterilizing and go out enzyme;
The 5th step, cooling; The feed liquid of boiling in the material cylinder is lowered the temperature by surge tank, makes temperature drop to 68 degrees centigrade;
The 6th step, homogeneous; After temperature-fall period finishes, homogeneous immediately, the pressure of homogenizing process is controlled at 8-10Mpa;
The 7th step, aging; Whole feed pumps are advanced in aging tank, and aging temperature is at 4 degree, and ageing time is 4-48 hour;
The 8th step, congeal: through congealing, control expansion rate at 0-80%;
The 9th step, filling mould freeze, pack.
4. a kind of manufacture craft of adding the low-fat ice cream made of lipolytic enzyme according to claim 3, is characterized in that: described to boiling the heating of material cylinder intensification employing steam jacket.
5. a kind of manufacture craft of adding the low-fat ice cream made of lipolytic enzyme according to claim 3, it is characterized in that: the whole process temperature of second step is controlled at below 40 degrees centigrade.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557348A (en) * | 2020-06-17 | 2020-08-21 | 江苏特味浓生物技术开发有限公司 | Aroma-enhanced lard oil and preparation method thereof |
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| US20090098245A1 (en) * | 1998-07-21 | 2009-04-16 | Jorn Borch Soe | Foodstuff |
| CN101803669A (en) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | Ice cream |
| EP2366293A1 (en) * | 2006-10-23 | 2011-09-21 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
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2012
- 2012-10-08 CN CN201210377208.6A patent/CN102907552B/en not_active Expired - Fee Related
Patent Citations (6)
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| US20090098245A1 (en) * | 1998-07-21 | 2009-04-16 | Jorn Borch Soe | Foodstuff |
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| CN101052702A (en) * | 2004-07-16 | 2007-10-10 | 丹尼斯科公司 | Lipolytic enzyme and its application in food industry |
| EP2366293A1 (en) * | 2006-10-23 | 2011-09-21 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
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| CN111557348A (en) * | 2020-06-17 | 2020-08-21 | 江苏特味浓生物技术开发有限公司 | Aroma-enhanced lard oil and preparation method thereof |
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