CN102987049A - Fat-free ice cream and preparation method thereof - Google Patents
Fat-free ice cream and preparation method thereof Download PDFInfo
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Abstract
The invention relates to ice cream and a preparation method thereof. The preparation method requires the following raw materials: 6-15% of skimmed milk powder, 13-18% of cane sugar, 1.5-4.0% ultra-fine microcrystalline cellulose, 0.31-0.85% of food additive and drinking water at the temperature of 50-70 DEG C, wherein the preparation method comprises the following steps: step S1100, weighing the raw materials, and stirring to form emulsion; and step S1300, cooling the emulsion till the temperature of minus 2 to six DEG C for congelation to form a semisolid. The invention further relates to ice cream, wherein the ice cream comprises ultra-fine microcrystalline cellulose.
Description
Technical field
The present invention relates to a kind of ice cream, relate in particular to a kind of ice cream that contains ultra-fine microcrystalline cellulose.
Background technology
Traditional ice cream is mainly made by raw materials such as milk, fat, sugar, emulsifying agent, stabilizing agent, spices, water, because fat content is high, causes easily the diseases such as obesity, hypertension, cardiovascular, cancer.Along with growth in the living standard, low fat or demand fat-free, low calorie ice cream strengthen day by day, if but reduce merely Fat in Ice Cream content or do not add fat, can make the mouthfeel of product and quality become coarse.
Using fat substitute can remedy owing to reducing fat content or not adding some defectives that fat brings.Wherein, microcrystalline cellulose is natural cellulosic material, and is nontoxic, tasteless, do not affect food taste; Microcrystalline cellulose belongs to non-nutritious matter, and is not absorbed by human consumption, for the energy that human body provides almost nil; In addition, microcrystalline cellulose also possesses the intestinal microecology of improvement balance, the health care of the diseases such as preventing hypertension, high fat of blood.And wherein ultra-fine microcrystalline cellulose is a kind of of microcrystalline cellulose, its particle size range is between 0.05 ~ 1.0 μ m, the overwhelming majority is between 0.2 ~ 0.3 μ m, be similar to fatty particle diameter, therefore has the characteristic of simulated fat, the ultra-fine microcrystalline cellulose water imbibition is extremely strong, can make ice cream show the grease sense of traditional ice cream; And the particle diameter of ultra-fine microcrystalline cellulose is little, can be used as dispersant, stabilizing agent and thickener and strengthens ice-cream mouthfeel, quality and stability; Because ultra-fine microcrystalline cellulose can also suppress the growth of ice crystal, can make ice cream show preferably anti-melting property in addition.
Therefore, replace fat preparation ice cream with ultra-fine microcrystalline cellulose, can overcome the defective that exists in the existing preparation ice cream technology, produce low fat or good, the with health role ice cream of fat free mouthfeel.
Summary of the invention
For this reason, the present invention proposes a kind of ice cream and preparation method thereof, can solve at least part of addressing the above problem.
According to an aspect of the present invention, a kind of ice cream is provided, and the needed raw material of this preparation method comprises: the drinking water of the sucrose of the skimmed milk powder of accounting 6% ~ 15%, accounting 13% ~ 18%, the ultra-fine microcrystalline cellulose of accounting 1.5 ~ 4.0%, accounting 0.31 ~ 0.85% food additives and 50 ~ 70 ℃.
In the present invention, the ultra-fine microcrystalline cellulose of interpolation rational proportion replaces the fat in the traditional handicraft.Because the ultra-fine microcrystalline cellulose water imbibition is extremely strong, makes ice cream show the grease sense (as smooth, glossy) of traditional ice cream; Ultra-fine microcrystalline cellulose can also suppress the growth of ice crystal, makes preferably anti-melting property of ice cream performance; Ultra-fine microcrystalline cellulose is tasteless, can not affect ice-cream blending effect; Ultra-fine microcrystalline cellulose also has the intestinal microecology of improvement balance, the health care of the diseases such as preventing hypertension, high fat of blood.Therefore, use all or part of replacement fat of ultra-fine microcrystalline cellulose and produced good mouthfeel, ice cream with health role.
Alternatively, preparation in accordance with the present invention, wherein said food additives comprise molecule distillating monoglyceride, the tamarind gum that accounts for raw material gross weight 0.1 ~ 0.2%, the konjac glucomannan that accounts for raw material gross weight 0.1 ~ 0.3% that accounts for raw material gross weight 0.1 ~ 0.2% and the carragheen that accounts for raw material gross weight 0.01 ~ 0.05%.Can also select as required other food additives in addition, or select other foodstuff glue (comprising maltodextrin, gelatin, CMC).
Alternatively, according to ice-cream preparation method of the present invention, comprise step:
Step S1100: take by weighing the described raw material formation emulsion that stirs;
Step S1300: it is semi-solid that described emulsion is cooled to-2～-6 ℃ of formation of congealing.
Alternatively, preparation in accordance with the present invention also comprises step S1200: the described emulsion that forms in the S1100 step is carried out sterilization, homogeneous, aging and blending processing.
In ice-cream preparation method of the present invention, wherein said sterilization processing is: 80 ~ 90 ℃ of sterilizations 5 ~ 15 minutes, wherein when temperature was 85 ℃, bactericidal effect was best with the described emulsion that stirs.
Alternatively, preparation in accordance with the present invention, wherein said homogeneous is treated to: with described emulsion 60 ~ 70 ℃, carry out homogeneous during 18 ~ 40MPa, by emulsion being pushed, making the material refinement under the triple role that thump and decompression expand, make material particles more tiny, thereby make the material can more uniform mutual mixing.
Alternatively, preparation in accordance with the present invention, wherein said burin-in process is: described emulsion 2 ~ 5 ℃ the time, is added 0.002 ~ 0.01% citric acid, and aging 0 ~ 3 hour, wherein ageing time was 2 hours best results.
Alternatively, preparation in accordance with the present invention, wherein said blending is treated to: the essence that adds accounting 0.05 ~ 0.20% in described emulsion stirs, wherein said essence can for rare butter essence, sweet cream essence, yolk essence, emulsification condensed milk essence, natural butter essence and or the ox fresh milk essence, utilize different essence or mix essence, can modulate the ice cream of different mouthfeels.
Alternatively, preparation in accordance with the present invention also comprises step S1400: after the described semi-solid discharging packing that forms in the S1300 step ,-25 ~-40 ℃ of sclerosis 30 ~ 40 minutes; Wherein in the time of-35 ℃, hardened 0.5 hour, the ice cream mouthfeel that obtains and quality are best.
Alternatively, preparation in accordance with the present invention, the particle diameter of wherein said ultra-fine microcrystalline cellulose is 0.05 ~ 1.0 μ m.
Particle size range is between 0.05 ~ 1.0 μ m, especially the ultra-fine microcrystalline cellulose of particle diameter between 0.2 ~ 0.3 μ m, be similar to fat particle diameter, so its have fat characteristic, make the ice cream for preparing have the grease sense (as smooth, glossy) of traditional ice cream; And since particle diameter between the particle diameter of the ultra-fine microcrystalline cellulose of 0.05 ~ 1.0 μ m very I to strengthen ice-cream mouthfeel, quality and stability as dispersant, stabilizing agent, thickener; The ultra-fine microcrystalline cellulose of particle diameter between 0.05 ~ 1.0 μ m is the cellulose dry powder that is hydrolyzed from string, and water imbibition is very strong, has very strong grease sense during hydration, therefore has the effect of very strong simulated fat.
According to a further aspect in the invention, provide a kind of ice cream, this ice cream comprises ultra-fine microcrystalline cellulose.
According to ice cream of the present invention, utilize ultra-fine microcrystalline cellulose to replace fat, prepared that delicate mouthfeel is lubricated, quality is soft, even tissue, anti-melting property is strong and have the ice cream of traditional ice cream mouthfeel concurrently, and the ice cream for preparing is not fatty or fat content is very low, and the heat that contains is than traditional ice cream low about 40%.Because ultra-fine microcrystalline cellulose has the health care that improves the intestinal microecology balance, after edible ultra-fine microcrystalline cellulose replaces ice cream that fat prepares, be difficult for causing obesity, hypertension and the disease such as cardiovascular.
Description of drawings
By reading hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used for the purpose of preferred embodiment is shown, and does not think limitation of the present invention.
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.
The specific embodiment
The invention will be further described below in conjunction with the drawings and specific embodiments.
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing the raw material formation emulsion that stirs in the S1100 step; Then enter the S1200 step, with the emulsion of described formation carry out sterilization, homogeneous, aging and blending is processed; Enter afterwards the S1300 step, be cooled to-2 ~-6 ℃ of formation semisolids that congeal with described through sterilization, homogeneous, emulsion aging and that blending is processed; The semisolid of described formation entered after the S1400 step carries out discharging packing ,-25～-40 ℃ of sclerosis 30～40 minutes.So far the S1400 step finishes, and the ice cream preparation is finished.
According to ice-cream preparation method provided by the invention, the mouthfeel that can produce that delicate mouthfeel is lubricated, quality is soft, even tissue, anti-melting property are strong, has traditional ice cream concurrently and local flavor, not fatty and health-care ice-cream that heat is low.This technique also is applicable to other ice-cream preparation, also can necessarily improve on basis of the present invention, designs different preparation methods, produces the ice-cream products of different taste.It is more that the ice-cream preparation method of the present invention relates to parameter, and processing step is complicated, so specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and do not consist of limiting the scope of the invention.The below will be described further as embodiment with ice-cream preparation process provided by the invention.
In addition, in the present invention, step S1100 and step S1300 are the requisite steps of preparation ice cream, and step S1200 and step S1300 add among this preparation method, make the ice cream for preparing, can obtain raising to a greater extent at aspects such as food security, mouthfeel, quality and stability.Therefore be to obtain in the basis design that has comprised S1100, S1200, S1300 and S1400 step among the embodiment that designs in the present embodiment.
Committed step of the present invention is batching step, and batching step Raw proportioning is very crucial factor, and the applicant is as follows in the proportioning that the great many of experiments basis draws raw material:
Optimum ratio among the ice-cream preparation method of the present invention is as follows:
According to said ratio and other different parameters and preparation method thereof, design following examples the present invention is carried out exemplary illustration.
Example 1
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing 300 gram skimmed milk powders, 75 gram ultra-fine microcrystalline celluloses, 650 gram sucrose, 5 gram molecules distillation monoglycerides, 5 gram tamarind gums, 5 gram konjac glucomannans and 0.5 gram carragheen in the S1100 step and stir, in the mixture that stirs, the drinking water ad pond om that adds 50 ℃ 3947 grams is that 5000 grams stir; Enter afterwards the S1200 step, with the emulsion that stirs 80 ℃ of sterilizations 15 minutes, the emulsion of sterilization is cooled to 60 ℃ and carries out homogeneous when 18MPa, the emulsion of homogeneous is cooled to 2 ℃ and added behind 1% the citric acid 10ml aging 0 hour, add the rare butter essence of 0.5ml, 0.5ml sweet cream essence, 0.5ml yolk essence, 1.0ml emulsification condensed milk essence at aging emulsion, stir and carry out blending; Emulsion after the blending enters the S1300 step, and it is semi-solid to be cooled to-2 ℃ of formation of congealing; The semisolid that obtains of congealing enters after the S1400 step packs, and-25 ℃ of sclerosis 30 minutes, so far the S1400 step finished, and the ice cream preparation is finished.
Example 2
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing 750 gram skimmed milk powders, 200 gram ultra-fine microcrystalline celluloses, 900 gram sucrose, 10 gram molecules distillation monoglycerides, 15 gram tamarind gums, 15 gram konjac glucomannans and 2.5 gram carragheens in the S1100 step and stir, the 3047.5 gram drinking water that add 70 ℃ in the mixture that stirs add to 5000 grams with gross weight, stir; Enter afterwards the S1200 step, with the emulsion that stirs 90 ℃ of sterilizations 5 minutes, emulsion after the sterilization is cooled to 70 ℃, when 40MPa, carry out homogeneous, the emulsion of homogeneous is cooled to 5 ℃ and added behind 1% the citric acid 50ml aging 3 hours, the rare butter essence of adding 2ml, 2ml sweet cream essence, 2ml yolk essence, the natural butter essence of 1ml and 3ml ox fresh milk essence stir and carry out blending in aging emulsion, emulsion after the blending enters the S1300 step, and it is semi-solid to be cooled to-6 ℃ of formation of congealing; The emulsion that congeals enters after the S1400 step packs, and-40 ℃ of sclerosis 40 minutes, so far the S1400 step finished, and the ice cream preparation is finished.
Example 3
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing 500 gram skimmed milk powders, 150 gram ultra-fine microcrystalline celluloses, 650 gram sucrose, 10 gram molecules distillation monoglycerides, 10 gram tamarind gums, 5 gram konjac glucomannans and 1.25 gram carragheens in the S1100 step and stir, in the mixture that stirs, add 55 ℃ 3651.25 gram drinking water and gross weight is added to 5000 grams stir; Enter afterwards the S1200 step, with the emulsion that stirs 85 ℃ of sterilizations 10 minutes, emulsion after the sterilization is cooled to 65 ℃, when 25MPa, carry out homogeneous, the emulsion of homogeneous is cooled to 3 ℃ and added behind 1% the citric acid 20ml aging 2 hours, adds the rare butter essence of 0.5ml, 0.2ml sweet cream essence, 0.8ml yolk essence, the natural butter essence of 0.4ml and 0.6ml ox fresh milk essence and stir and carry out blending in aging emulsion; Emulsion after the blending enters the S1300 step, and it is semi-solid to be cooled to-5 ℃ of formation of congealing; The semisolid that obtains of congealing enter the S1400 step pack after-30 ℃ of sclerosis 35 minutes, so far the S1400 step finishes, the ice cream preparation is finished.
Example 4
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing 500 gram skimmed milk powders, 150 gram ultra-fine microcrystalline celluloses, 650 gram sucrose, 10 gram molecules distillation monoglycerides, 10 gram tamarind gums, 5 gram konjac glucomannans and 1.25 gram carragheens in the S1100 step and stir, the 3645 gram drinking water ad pond oms that add 55 ℃ in the mixture that stirs are that 5000 grams stir; Enter afterwards the S1200 step, 85 ℃ of sterilizations 10 minutes, the emulsion after the sterilization was cooled to 65 ℃ and carries out homogeneous at 20M Pa with the emulsion that stirs, and the emulsion of homogeneous is cooled to 4 ℃ and added behind the 1% citric acid 20ml aging 3 hours; In aging emulsion, add the rare butter essence of 1ml, 1.5ml sweet cream essence, 2.5ml yolk essence and 3ml emulsification condensed milk essence, fully stir and carry out blending; Emulsion after the blending enters the S1300 step, and it is semi-solid to be cooled to-3 ℃ of formation of congealing; The semisolid that obtains of congealing enters after the S1400 step packs, and-35 ℃ of sclerosis 30 minutes, so far the S1400 step finished, and the ice cream preparation is finished.
Example 5
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing 500 gram skimmed milk powders, 100 gram ultra-fine microcrystalline celluloses, 650 gram sucrose, 10 gram molecules distillation monoglycerides, 10 gram tamarind gums, 5 gram konjac glucomannans and 2.5 gram carragheens in the S1100 step and stir, the 3699 gram drinking water that add 58 ℃ in the mixture that stirs stir; Enter afterwards the S1200 step with the emulsion that stirs 88 ℃ of sterilizations 14 minutes, emulsion after the sterilization is cooled to 67 ℃, carries out homogeneous when 25MPa, the emulsion of homogeneous wore out 2 hours after being cooled to 3 ℃ of adding 1% citric acid 15ml, in aging emulsion, add the rare butter essence of 0.5ml, 0.5ml sweet cream essence, 0.5ml yolk essence, the natural butter essence of 1.0ml and 1.0ml ox fresh milk essence, stir and carry out blending; Emulsion after the blending enters the S1300 step and is cooled to-2 ℃ of formation semisolids that congeal; The semisolid that congeals enters after the S1400 step packs, and-25 ℃ of sclerosis 40 minutes, so far the S1400 step finished, and the ice cream preparation is finished.
Example 6
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, at first enter and take by weighing 650 gram skimmed milk powders, 75 gram ultra-fine microcrystalline celluloses, 650 gram sucrose, 10 gram molecules distillation monoglycerides, 10 gram tamarind gums, 5 gram konjac glucomannans and 1.25 gram carragheens in the S1100 step and stir, the 3576 gram drinking water that add 60 ℃ in the mixture that stirs stir; Enter afterwards the S1200 step, with the emulsion that stirs 85 ℃ of sterilizations 10 minutes, emulsion after the sterilization is cooled to 70 ℃ and carries out homogeneous when 30MPa, the emulsion of homogeneous is cooled to 5 ℃ and added 1% citric acid 10ml aging 1 hour, in aging emulsion, add the rare butter essence of 0.5ml, 0.5ml sweet cream essence, 0.5ml yolk essence, the natural butter essence of 0.5ml and 0.5ml ox fresh milk essence, stir and carry out blending; Emulsion after the blending enters the S1300 step, and it is semi-solid to be cooled to-5 ℃ of formation of congealing; The semisolid that obtains of congealing enters after the S1400 step packs, and-25 ℃ of sclerosis 30 minutes, so far the S1400 step finished, and the ice cream preparation is finished.
According to embodiment 1 to 6 produced all that delicate mouthfeel is lubricated, quality is soft, even tissue, anti-melting property are strong, have the mouthfeel of traditional ice cream and the ice cream of local flavor concurrently.Owing in the ice cream preparation process, replace fat with ultra-fine microcrystalline cellulose, therefore heat not fatty in ice cream, that contain reduces about 40% than traditional ice cream, be difficult for causing obesity, hypertension and the disease such as cardiovascular after edible, and being prepared into ice cream according to this method has the function that suppresses intestines problem and delay fat absorption in the chyme, is desirable health frozen food.
Utilize ultra-fine microcrystalline cellulose to replace the fatty ice cream for preparing without fat or low fat according to the present invention, and good mouthfeel.The applicant has carried out the contrast experiment to the ice-cream fat content of the present invention and mouthfeel and conventional ice cream, and experiment effect is good.Experimental technique and experimental data are as follows:
(1). the ice cream determination of fat
Conventional ice cream and the ice-cream fat content of ultra-fine microcrystalline cellulose class that contains prepared in accordance with the present invention are compared measuring.Adopt SB/T10009-2008 frozen determination of fat method (ether-petroleum ether solvent extraction process) to measure.Every group is detected two samples, and fat content is averaged.Conventional ice cream and contain ultra-fine microcrystalline cellulose ice cream determination of fat result of the test and see Table 1.
Table 1 conventional ice cream and ultra-fine microcrystalline cellulose ice cream determination of fat result
As shown in Table 1, the conventional ice cream fat content is about 5.82%, and it is very low to contain the Fat in Ice Cream content of ultra-fine microcrystalline cellulose, and mean value only has 0.07%, therefore can ignore.
(2). ice-cream mouthfeel experiment
, in unwitting situation, respectively normal ice cream and the ice cream that contains ultra-fine microcrystalline cellulose are tasted by 10 individuals that unofficially do not carry out tasting the course training.Wherein 8 people think that conventional ice cream is as broad as long on mouthfeel with the ice cream that contains ultra-fine microcrystalline cellulose, and 2 people reaction has slight difference.This shows, utilize ultra-fine microcrystalline cellulose to replace fat, not too large difference between its mouthfeel and the conventional ice cream.
Show by above-mentioned data, utilize ultra-fine microcrystalline cellulose to replace fat, can make the fat content in the ice cream be low to moderate 0.07%, the content of fat in the conventional ice cream, fatty amount is low to moderate and can ignores, generally can think to have reached a kind of without the smectic attitude, but not affect ice-cream mouthfeel.
It should be noted that the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the situation that does not break away from the claims scope.
Claims (11)
1. ice-cream preparation method, the needed raw material of this preparation method comprises: the drinking water of the sucrose of the skimmed milk powder of accounting 6% ~ 15%, accounting 13% ~ 18%, the ultra-fine microcrystalline cellulose of accounting 1.5 ~ 4.0%, accounting 0.31 ~ 0.85% food additives and 50 ~ 70 ℃.
2. preparation method according to claim 1, wherein said food additives comprise: account for raw material gross weight 0.1 ~ 0.2% molecule distillating monoglyceride, account for raw material gross weight 0.1 ~ 0.2% tamarind gum, account for the konjac glucomannan of raw material gross weight 0.1 ~ 0.3% and account for the carragheen of raw material gross weight 0.01 ~ 0.05%.
3. preparation method according to claim 1 comprises step:
Step S1100: take by weighing the described raw material formation emulsion that stirs;
Step S1300: it is semi-solid that described emulsion is cooled to-2 ~-6 ℃ of formation of congealing.
4. preparation method according to claim 3 also comprises step S1200: the described emulsion that forms in the S1100 step is carried out sterilization, homogeneous, aging and blending processing.
5. preparation method according to claim 4, wherein said sterilization processing is: with the described emulsion that stirs 80 ~ 90 ℃ of sterilizations 5 ~ 15 minutes.
6. preparation method according to claim 4, wherein said homogeneous is treated to: with described emulsion 60 ~ 70 ℃, carry out homogeneous during 18 ~ 40MPa.
7. preparation method according to claim 4, wherein said burin-in process is: described emulsion 2 ~ 5 ℃ the time, is added 0.002 ~ 0.01% citric acid, aging 0 ~ 3 hour.
8. preparation method according to claim 4, wherein said blending is treated to: add the essence that accounts for raw material gross weight 0.05 ~ 0.20% and stir in described emulsion.
9. preparation method according to claim 3 also comprises step S1400: after the described semi-solid discharging packing that forms in the S1300 step ,-25 ~-40 ℃ of sclerosis 30 ~ 40 minutes.
10. preparation method according to claim 1, the particle diameter of wherein said ultra-fine microcrystalline cellulose is 0.05 ~ 1.0 μ m.
11. the ice cream that obtains of arbitrary described preparation method according to claim 1-10, this ice cream comprises ultra-fine microcrystalline cellulose.
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| CN104171255A (en) * | 2014-07-03 | 2014-12-03 | 王健 | Frozen dessert |
| CN104543315A (en) * | 2013-10-17 | 2015-04-29 | 珠海市红旌发展有限公司 | Grease-free and milk-free health-care ice cream and preparation method thereof |
| CN104938760A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Flake ice stabilizer and preparation method thereof |
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| CN106306319A (en) * | 2015-06-17 | 2017-01-11 | 富曼实（上海）商贸有限公司 | Stable frozen dessert composition |
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| CN103211078B (en) * | 2013-04-26 | 2014-09-24 | 中国国旅贸易有限责任公司 | Ice cream and preparation method thereof |
| CN104543315A (en) * | 2013-10-17 | 2015-04-29 | 珠海市红旌发展有限公司 | Grease-free and milk-free health-care ice cream and preparation method thereof |
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| CN104938760A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Flake ice stabilizer and preparation method thereof |
| CN107047917A (en) * | 2017-04-20 | 2017-08-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN107549433A (en) * | 2017-10-09 | 2018-01-09 | 常州布奇纺织有限公司 | A kind of anti-preparation method for melting ice cream |
| CN109287839A (en) * | 2018-09-13 | 2019-02-01 | 山东农业大学 | Nutrient ice cream and preparation method thereof containing Chinese yam |
| CN112042804A (en) * | 2020-09-04 | 2020-12-08 | 天津商业大学 | Cake rich in immunoglobulin and production method thereof |
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