CN102987049B - 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, easily causes 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.
Application fat substitute can make up owing to reducing fat content or not adding some defects that fat brings.Wherein, microcrystalline cellulose is natural cellulosic material, nontoxic, tasteless, does not affect food taste; Microcrystalline cellulose belongs to non-nutritious matter, and not digested, 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 there is the characteristic of simulated fat, 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 strengthen ice-cream mouthfeel, quality and stability; Due to ultra-fine microcrystalline cellulose, can also suppress in addition the growth of ice crystal, can make ice cream show preferably anti-melting property.
Therefore, with ultra-fine microcrystalline cellulose, replace fat to prepare ice cream, can overcome the existing defect existing in ice cream technology of preparing, 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 partly and address 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 traditional handicraft.Because ultra-fine microcrystalline cellulose water imbibition is extremely strong, make 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-the 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, all or part of replacement fat of application ultra-fine microcrystalline cellulose has been produced good mouthfeel, ice cream with health role.
Alternatively, preparation in accordance with the present invention, 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%.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 the described raw material formation emulsion that stirs;
Step S1300: described emulsion is cooled to-2～-6 ℃ of formation of congealing semi-solid.
Alternatively, preparation in accordance with the present invention, also comprises step S1200: the described emulsion forming in S1100 step is carried out to sterilization, homogeneous, aging and blending processing.
In ice-cream preparation method of the present invention, wherein said sterilization processing is: by the described emulsion stirring, 80 ~ 90 ℃ of sterilizations 5 ~ 15 minutes, wherein, when temperature is 85 ℃, bactericidal effect was best.
Alternatively, preparation in accordance with the present invention, wherein said homogeneous is treated to: by described emulsion 60 ~ 70 ℃, carry out homogeneous during 18 ~ 40MPa, by emulsion is pushed, under the triple role that expands of thump and decompression, make material refinement, make material particles more tiny, thereby material can be mixed more uniformly mutually.
Alternatively, preparation in accordance with the present invention, wherein said burin-in process is: described emulsion 2 ~ 5 ℃ time, is added to 0.002 ~ 0.01% citric acid, and aging 0 ~ 3 hour, wherein ageing time was the best results of 2 hours.
Alternatively, preparation in accordance with the present invention, wherein said blending is treated to: in described emulsion, add the essence of accounting 0.05 ~ 0.20% to stir, wherein said essence can for rare butter essence, sweet cream essence, yolk essence, emulsification condensed milk essence, natural butter essence and or 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: by after the described semi-solid discharging packing forming in S1300 step ,-25 ~-40 ℃ of sclerosis 30 ~ 40 minutes; Wherein, in the time of-35 ℃, harden 0.5 hour, the ice cream mouthfeel obtaining 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 fatty particle diameter, so it has fatty characteristic, the ice cream that makes to prepare has the grease sense (as smooth, glossy) of traditional ice cream; And because particle diameter is strengthened ice-cream mouthfeel, quality and stability between the very little dispersant, stabilizing agent, thickener of can be used as of the particle diameter of the ultra-fine microcrystalline cellulose of 0.05 ~ 1.0 μ m; The ultra-fine microcrystalline cellulose of particle diameter between 0.05 ~ 1.0 μ m is the cellulose dry powder being 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 preparing is not fatty or fat content is very low, the heat containing is than low 40% left and right of traditional ice cream.Because ultra-fine microcrystalline cellulose has the health care that improves intestinal microecology balance, edible ultra-fine microcrystalline cellulose replaces after ice cream that fat prepares, is difficult for causing obesity, hypertension and the disease such as cardiovascular.
Accompanying drawing explanation
By reading below detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing is only for the object of preferred embodiment is shown, and do 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
Below in conjunction with the drawings and specific embodiments, the invention will be further described.
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take the raw material formation emulsion that stirs; Then enter S1200 step, the emulsion of described formation is carried out to sterilization, homogeneous, aging and blending processing; Enter afterwards S1300 step, by described, through sterilization, homogeneous, emulsion aging and that blending is processed, be cooled to-2 ~-6 ℃ of formation semisolids that congeal; The semisolid of described formation enters S1400 step to carry out after discharging packing ,-25～-40 ℃ of sclerosis 30～40 minutes.So far S1400 step finishes, prepared by ice cream.
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, the health-care ice-cream that not fatty and heat is low.This technique is also applicable to other ice-cream preparation, also can on basis of the present invention, necessarily improve, and 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 more complicated, so specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and do not form limiting the scope of the invention.The ice-cream preparation process provided by the invention of usining is below described further as embodiment.
In addition, in the present invention, step S1100 and step S1300 prepare the requisite step of ice cream, and step S1200 and step S1300 add in this preparation method, make the ice cream preparing, at aspects such as food security, mouthfeel, quality and stability, can obtain raising to a greater extent.Therefore in the embodiment designing in the present embodiment, be to design and obtain on the basis that has comprised S1100, S1200, S1300 and S1400 step.
Committed step of the present invention is batching step, and batching step Raw proportioning is very crucial factor, and the applicant show that on great many of experiments basis the proportioning of raw material is as follows:
Optimum ratio in 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 to exemplary illustration.
Example 1
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take 300 grams of skimmed milk powders, 75 grams of ultra-fine microcrystalline celluloses, 650 grams of sucrose, 5 gram molecules distillation monoglycerides, 5 grams of tamarind gums, 5 grams of konjac glucomannans and 0.5 gram of carragheen and stir, in the mixture stirring, add the drinking water ad pond om of 3947 grams of 50 ℃ to be 5000 grams and stir; Enter afterwards S1200 step, by the emulsion stirring 80 ℃ of sterilizations 15 minutes, the emulsion of sterilization is cooled to 60 ℃ and when 18MPa, carries out homogeneous, the emulsion of homogeneous is cooled to 2 ℃ and adds after 1% citric acid 10ml aging 0 hour, at aging emulsion, add the rare butter essence of 0.5ml, 0.5ml sweet cream essence, 0.5ml yolk essence, 1.0ml emulsification condensed milk essence, stir and carry out blending; Emulsion after blending enters S1300 step, is cooled to-2 ℃ of formation of congealing semi-solid; The semisolid that obtains of congealing enters after S1400 step packs, and-25 ℃ of sclerosis 30 minutes, so far S1400 step finished, prepared by ice cream.
Example 2
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take 750 grams of skimmed milk powders, 200 grams of ultra-fine microcrystalline celluloses, 900 grams of sucrose, 10 gram molecules distillation monoglycerides, 15 grams of tamarind gums, 15 grams of konjac glucomannans and 2.5 grams of carragheens and stir, in the mixture stirring, add 3047.5 grams of drinking water of 70 ℃ that gross weight is added to 5000 grams, stir; Enter afterwards S1200 step, by the emulsion stirring 90 ℃ of sterilizations 5 minutes, emulsion after sterilization is cooled to 70 ℃, when 40MPa, carry out homogeneous, the emulsion of homogeneous is cooled to 5 ℃ and adds after 1% citric acid 50ml aging 3 hours, in aging emulsion, add the rare butter essence of 2ml, 2ml sweet cream essence, 2ml yolk essence, the natural butter essence of 1ml and 3ml ox fresh milk essence to stir and carry out blending, emulsion after blending enters S1300 step, is cooled to-6 ℃ of formation of congealing semi-solid; The emulsion congealing enters after S1400 step packs, and-40 ℃ of sclerosis 40 minutes, so far S1400 step finished, prepared by ice cream.
Example 3
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take 500 grams of skimmed milk powders, 150 grams of ultra-fine microcrystalline celluloses, 650 grams of sucrose, 10 gram molecules distillation monoglycerides, 10 grams of tamarind gums, 5 grams of konjac glucomannans and 1.25 grams of carragheens and stir, in the mixture stirring, add 3651.25 grams of drinking water of 55 ℃ that gross weight is added to 5000 grams and stir; Enter afterwards S1200 step, by the emulsion stirring 85 ℃ of sterilizations 10 minutes, emulsion after sterilization is cooled to 65 ℃, when 25MPa, carry out homogeneous, the emulsion of homogeneous is cooled to 3 ℃ and adds after 1% 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 to stir and carry out blending in aging emulsion; Emulsion after blending enters S1300 step, is cooled to-5 ℃ of formation of congealing semi-solid; The semisolid that obtains of congealing enter S1400 step pack after-30 ℃ of sclerosis 35 minutes, so far S1400 step finishes, prepared by ice cream.
Example 4
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take 500 grams of skimmed milk powders, 150 grams of ultra-fine microcrystalline celluloses, 650 grams of sucrose, 10 gram molecules distillation monoglycerides, 10 grams of tamarind gums, 5 grams of konjac glucomannans and 1.25 grams of carragheens and stir, in the mixture stirring, add 3645 grams of drinking water ad pond oms of 55 ℃ to be 5000 grams and stir; Enter afterwards S1200 step, by the emulsion stirring, 85 ℃ of sterilizations 10 minutes, the emulsion after sterilization was cooled to 65 ℃ and carries out homogeneous at 20M Pa, and the emulsion of homogeneous is cooled to 4 ℃ and adds after 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 blending enters S1300 step, is cooled to-3 ℃ of formation of congealing semi-solid; The semisolid that obtains of congealing enters after S1400 step packs, and-35 ℃ of sclerosis 30 minutes, so far S1400 step finished, prepared by ice cream.
Example 5
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take 500 grams of skimmed milk powders, 100 grams of ultra-fine microcrystalline celluloses, 650 grams of sucrose, 10 gram molecules distillation monoglycerides, 10 grams of tamarind gums, 5 grams of konjac glucomannans and 2.5 grams of carragheens and stir, in the mixture stirring, add 3699 grams of drinking water of 58 ℃ to stir; Enter afterwards S1200 step by the emulsion stirring 88 ℃ of sterilizations 14 minutes, emulsion after sterilization is cooled to 67 ℃, when 25MPa, carries out homogeneous, the emulsion of homogeneous is cooled to 3 ℃ and adds after 1% citric acid 15ml aging 2 hours, 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 blending enters S1300 step and is cooled to-2 ℃ of formation semisolids that congeal; The semisolid congealing enters after S1400 step packs, and-25 ℃ of sclerosis 40 minutes, so far S1400 step finished, prepared by ice cream.
Example 6
Fig. 1 shows the ice-cream preparation method according to one embodiment of the present invention.According to this method, first enter and in S1100 step, take 650 grams of skimmed milk powders, 75 grams of ultra-fine microcrystalline celluloses, 650 grams of sucrose, 10 gram molecules distillation monoglycerides, 10 grams of tamarind gums, 5 grams of konjac glucomannans and 1.25 grams of carragheens and stir, in the mixture stirring, add 3576 grams of drinking water of 60 ℃ to stir; Enter afterwards S1200 step, by the emulsion stirring 85 ℃ of sterilizations 10 minutes, emulsion after sterilization is cooled to 70 ℃ and when 30MPa, carries out homogeneous, the emulsion of homogeneous is cooled to 5 ℃ and adds 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 blending enters S1300 step, is cooled to-5 ℃ of formation of congealing semi-solid; The semisolid that obtains of congealing enters after S1400 step packs, and-25 ℃ of sclerosis 30 minutes, so far S1400 step finished, prepared by ice cream.
According to embodiment 1 to 6 all produced 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 to replacing fat with ultra-fine microcrystalline cellulose in ice cream preparation process, therefore heat not fatty in ice cream, that contain reduces by 40% left and right than traditional ice cream, after edible, be difficult for causing obesity, hypertension and the disease such as cardiovascular, and according to this method, being prepared into ice cream has the function that suppresses intestines problem and delay fat absorption in chyme, is desirable health frozen food.
According to the present invention, utilize ultra-fine microcrystalline cellulose to replace the fatty ice cream preparing without fat or low fat, and good mouthfeel.Applicant has carried out 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). 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 carried out to contrast experiment's mensuration.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 containing ultra-fine microcrystalline cellulose ice cream determination of fat result of the test in Table 1.
Table 1 conventional ice cream and ultra-fine microcrystalline cellulose ice cream determination of fat result
As shown in Table 1, conventional ice cream fat content is in 5.82% left and right, and very low containing the Fat in Ice Cream content of ultra-fine microcrystalline cellulose, mean value only has 0.07%, therefore negligible.
(2). ice-cream mouthfeel experiment
By 10 individuals that unofficially do not carry out tasting course training, in unwitting situation, respectively normal ice cream and the ice cream that contains ultra-fine microcrystalline cellulose are tasted.Wherein 8 people think that conventional ice cream and the ice cream that contains ultra-fine microcrystalline cellulose are as broad as long in mouthfeel, and 2 people's reactions have slight difference.This shows, utilize ultra-fine microcrystalline cellulose to replace fat, not too large difference between its mouthfeel and conventional ice cream.
By above-mentioned data, show, utilize ultra-fine microcrystalline cellulose to replace fat, can make the fat content in ice cream be low to moderate 0.07%, content well below fat in conventional ice cream, fatty amount is low to moderate negligible, generally can think and reach a kind of without smectic state, but not affect ice-cream mouthfeel.
It should be noted, 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 not departing from claims scope.
Claims (2)
1. an 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 10%～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 ℃, the particle diameter of wherein said ultra-fine microcrystalline cellulose is 0.05～1.0 μ m
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%,
This preparation method comprises step:
Step S1100: take the described raw material formation emulsion that stirs;
Step S1200: described emulsion is carried out to sterilization, homogeneous, aging and blending processing;
Step S1300: described emulsion is cooled to-2～-6 ℃ of formation of congealing semi-solid;
Step S1400: by after described semi-solid discharging packing ,-25～-40 ℃ of sclerosis 30～40 minutes;
Wherein, in step S1200: described sterilization processing is 80～90 ℃ of sterilizations 5～15 minutes by the described emulsion stirring; Described homogeneous be treated to described emulsion 60～70 ℃, carry out homogeneous during 18～40MPa; Described burin-in process be by described emulsion 2～5 ℃ time, add 0.002～0.01% citric acid, aging 0～3 hour; Described blending is treated to and in described emulsion, adds the essence that accounts for raw material gross weight 0.05～0.20% to stir.
2. the ice cream that preparation method obtains according to claim 1, this ice cream comprises ultra-fine microcrystalline cellulose.
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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 |
| CN104543315B (en) * | 2013-10-17 | 2017-10-10 | 珠海市红旌发展有限公司 | A kind of oil-free is without milk health-care ice cream and preparation method thereof |
| CN104171255A (en) * | 2014-07-03 | 2014-12-03 | 王健 | Frozen dessert |
| CN106306319A (en) * | 2015-06-17 | 2017-01-11 | 富曼实（上海）商贸有限公司 | Stable frozen dessert composition |
| 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 |
| CN105076656A (en) * | 2015-07-20 | 2015-11-25 | 东莞市天一食品科技有限公司 | Water-ice slice 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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| CN1086189C (en) * | 1997-06-12 | 2002-06-12 | 食品机械和化工公司 | Ultra-fine microcrystalline cellulose compositions and process for their manufacture |
| EP0988322B1 (en) * | 1997-06-12 | 2002-01-16 | Fmc Corporation | Ultra-fine microcrystalline cellulose compositions and process for their manufacture |
| US6391368B1 (en) * | 1998-09-25 | 2002-05-21 | Fmc Corporation | Rapidly peptizable microcrystalline cellulose-based stabilizing agents |
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Effective date of registration: 20141231 Address after: 102299 Beijing city Changping District Nan Shao Zhen Xing Chang Road No. 1 Science Park East Building 5 layer 1 Patentee after: ZHUHAI HONGJING DEVELOPMENT CO., LTD. Address before: 100020 A1901-1903, general international center, 3 East Li, Yongan, Chaoyang District, Beijing Patentee before: China International Tourism & Trade Co., Ltd. |