CN104938759B - A kind of ice cream stabilizer of Non-sticking spoon and preparation method thereof - Google Patents
A kind of ice cream stabilizer of Non-sticking spoon and preparation method thereof Download PDFInfo
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- CN104938759B CN104938759B CN201510426000.2A CN201510426000A CN104938759B CN 104938759 B CN104938759 B CN 104938759B CN 201510426000 A CN201510426000 A CN 201510426000A CN 104938759 B CN104938759 B CN 104938759B
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Abstract
The present invention relates to food stabilizer technical fields, more particularly to a kind of Non-sticking spoon stabilizer and preparation method thereof, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight: 16.3-20.3 parts of guar gum, 5.6-7.6 parts of xanthan gum, 10.5-14.5 parts of sodium carboxymethylcellulose, 4.2-6.2 parts of sodium alginate, 7.2-9.2 parts of carragheen, 16.3-20.3 parts of mono-fatty acid glyceride, 6.2-8.2 parts of sucrose fatty ester, 3.5-5.5 parts of Tripolyglycerol monostearates, 5.8-7.8 parts of konjaku flour and 10.4-14.4 parts of maltodextrin.Non-sticking spoon stabilizer of the invention is used primarily in barreled ice cream, makes ice cream Non-sticking spoon when playing ball, and fragrance release is fast.
Description
Technical field
The present invention relates to food stabilizer technical fields, and in particular to a kind of ice cream stabilizer of Non-sticking spoon and its preparation
Method.
Background technique
In recent years, as the improvement of people's living standards, China's frozen food industry shoots up, from the 1990s
Since, annual output is increased with the speed for being more than 20%, becomes the nova in food service industry.
The food that will need to be freezed when frozen food keeps original quality of food with low temperature by processing appropriate, tool
Have former food palatant, conveniently, health, health, the benefit of nutrition, material benefit.
Ice cream is with drinking water, milk, milk powder, cream (or vegetable fat), sugar etc. for primary raw material, is added suitable
Measure food additives, through mixing, sterilizing, homogeneous, techniques and the manufactured volume expansion such as aging, congeal, harden frozen food,
It is delicate mouthfeel, soft and smooth, refrigerant.And pattern is various, especially firmly gets liking for child, there is casper, also has flower etc. to make
Type is complete.
For ice cream industry, existing barreled ice cream has therefore being easy viscous spoon has when playing ball
Necessity researches and develops a kind of Non-sticking spoon stabilizer and preparation method thereof.
Summary of the invention
In order to overcome shortcoming and defect existing in the prior art, the purpose of the present invention is to provide a kind of Non-sticking spoons to stablize
Agent, the Non-sticking spoon stabilizer are used primarily in barreled ice cream, make ice cream Non-sticking spoon when playing ball, and fragrance release is fast.
Another object of the present invention is to provide a kind of preparation method of Non-sticking spoon stabilizer, the preparation method technique letters
Single, convenient operation and control, quality is stablized, and high production efficiency can large-scale industrial production.
The purpose of the invention is achieved by the following technical solution: a kind of Non-sticking spoon stabilizer, the Non-sticking spoon stabilizer by
The raw material composition of following parts by weight:
16.3-20.3 parts of guar gum
5.6-7.6 parts of xanthan gum
10.5-14.5 parts of sodium carboxymethylcellulose
4.2-6.2 parts of sodium alginate
7.2-9.2 parts of carragheen
16.3-20.3 parts of mono-fatty acid glyceride
6.2-8.2 parts of sucrose fatty ester
3.5-5.5 parts of Tripolyglycerol monostearates
5.8-7.8 parts of konjaku flour
10.4-14.4 parts of maltodextrin.
Non-sticking spoon stabilizer of the invention is by using guar gum, xanthan gum, sodium carboxymethylcellulose, sodium alginate, card
Glue, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is drawn to be used in compounding,
And the weight proportion of each raw material of strict control, Non-sticking spoon stabilizer obtained are used primarily in barreled ice cream, and ice cream is made to exist
Non-sticking spoon when playing ball, fragrance release are fast.
Preferably, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
16.3-18.3 parts of guar gum
5.6-6.6 parts of xanthan gum
10.5-12.5 parts of sodium carboxymethylcellulose
4.2-5.2 parts of sodium alginate
7.2-8.2 parts of carragheen
16.3-18.3 parts of mono-fatty acid glyceride
6.2-7.2 parts of sucrose fatty ester
3.5-4.5 parts of Tripolyglycerol monostearates
5.8-6.8 parts of konjaku flour
10.4-12.4 parts of maltodextrin.
Another preferred, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
17.3-19.3 parts of guar gum
6.1-7.1 parts of xanthan gum
11.5-13.5 parts of sodium carboxymethylcellulose
4.7-5.7 parts of sodium alginate
7.7-8.7 parts of carragheen
17.3-19.3 parts of mono-fatty acid glyceride
6.7-7.7 parts of sucrose fatty ester
4.0-5.0 parts of Tripolyglycerol monostearates
6.3-7.3 parts of konjaku flour
11.4-13.4 parts of maltodextrin.
Another preferred, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
18.3-20.3 parts of guar gum
6.6-7.6 parts of xanthan gum
12.5-14.5 parts of sodium carboxymethylcellulose
5.2-6.2 parts of sodium alginate
8.2-9.2 parts of carragheen
18.3-20.3 parts of mono-fatty acid glyceride
7.2-8.2 parts of sucrose fatty ester
4.5-5.5 parts of Tripolyglycerol monostearates
6.8-7.8 parts of konjaku flour
12.4-14.4 parts of maltodextrin.
More preferably, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
16.3 parts of guar gum
5.6 parts of xanthan gum
10.5 parts of sodium carboxymethylcellulose
4.2 parts of sodium alginate
7.2 parts of carragheen
16.3 parts of mono-fatty acid glyceride
6.2 parts of sucrose fatty ester
3.5 parts of Tripolyglycerol monostearates
5.8 parts of konjaku flour
10.4 parts of maltodextrin.
Another preferred, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
17.3 parts of guar gum
6.1 parts of xanthan gum
11.5 parts of sodium carboxymethylcellulose
4.7 parts of sodium alginate
7.7 parts of carragheen
17.3 parts of mono-fatty acid glyceride
6.7 parts of sucrose fatty ester
4.0 parts of Tripolyglycerol monostearates
6.3 parts of konjaku flour
11.4 parts of maltodextrin.
Another preferred, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
18.3 parts of guar gum
6.6 parts of xanthan gum
12.5 parts of sodium carboxymethylcellulose
5.2 parts of sodium alginate
8.2 parts of carragheen
18.3 parts of mono-fatty acid glyceride
7.2 parts of sucrose fatty ester
4.5 parts of Tripolyglycerol monostearates
6.8 parts of konjaku flour
12.4-14.4 parts of maltodextrin.
Another preferred, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
19.3 parts of guar gum
7.1 parts of xanthan gum
13.5 parts of sodium carboxymethylcellulose
5.7 parts of sodium alginate
8.7 parts of carragheen
19.3 parts of mono-fatty acid glyceride
7.7 parts of sucrose fatty ester
5.0 parts of Tripolyglycerol monostearates
7.3 parts of konjaku flour
13.4 parts of maltodextrin.
Another preferred, the Non-sticking spoon stabilizer is composed of the following raw materials in parts by weight:
20.3 parts of guar gum
7.6 parts of xanthan gum
14.5 parts of sodium carboxymethylcellulose
6.2 parts of sodium alginate
9.2 parts of carragheen
20.3 parts of mono-fatty acid glyceride
8.2 parts of sucrose fatty ester
5.5 parts of Tripolyglycerol monostearates
7.8 parts of konjaku flour
14.4 parts of maltodextrin.
Another object of the present invention is achieved through the following technical solutions: a kind of preparation method of Non-sticking spoon stabilizer, by original
The weight proportion of material weigh guar gum, xanthan gum, sodium carboxymethylcellulose, sodium alginate, carragheen, mono-fatty acid glyceride,
Sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin mixing, are stirred under the revolving speed of 12-18r/min
Non-sticking spoon stabilizer is made in 25-35min.
Preparation method simple process of the invention, convenient operation and control, quality are stablized, and high production efficiency can extensive work
Industry metaplasia produces.
The beneficial effects of the present invention are: Non-sticking spoon stabilizer of the invention is by using guar gum, xanthan gum, carboxymethyl
Sodium cellulosate, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku
Powder and maltodextrin are used in compounding, and the weight proportion of each raw material of strict control, and Non-sticking spoon stabilizer obtained is used primarily in bucket
It fills in ice cream, makes ice cream Non-sticking spoon when playing ball, fragrance release is fast.
Non-sticking spoon stabilizer of the invention has the further advantage that
1, cold drink food can be made to obtain good tissue, increase the viscous moisture feeling of food, and keep excellent mouthfeel；
2, it can make mixture that there is good consistency, improve the body of cold drink food；
3, the coagulability and expansion rate that can improve mixture, delay the melting process of product；
4, in storage, when changing such as temperature condition, it can control and prevent the growth of ice crystal, it is thick and stiff to reduce product
Feeling；
5, the mouthfeel of product can be improved, performance is stablized, nontoxic health.
Preparation method simple process of the invention, convenient operation and control, quality are stablized, and high production efficiency can extensive work
Industry metaplasia produces.
Specific embodiment
For the ease of the understanding of those skilled in the art, below with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying refers to not is limitation of the invention.
Embodiment 1
A kind of Non-sticking spoon stabilizer, the Non-sticking spoon stabilizer are composed of the following raw materials in parts by weight:
16.3 parts of guar gum
5.6 parts of xanthan gum
10.5 parts of sodium carboxymethylcellulose
4.2 parts of sodium alginate
7.2 parts of carragheen
16.3 parts of mono-fatty acid glyceride
6.2 parts of sucrose fatty ester
3.5 parts of Tripolyglycerol monostearates
5.8 parts of konjaku flour
10.4 parts of maltodextrin.
It is fine to weigh guar gum, xanthan gum, carboxymethyl by the weight proportion of raw material for a kind of preparation method of Non-sticking spoon stabilizer
Tie up plain sodium, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour
It is mixed with maltodextrin, stirs 35min under the revolving speed of 12r/min, Non-sticking spoon stabilizer is made.
Embodiment 2
A kind of Non-sticking spoon stabilizer, the Non-sticking spoon stabilizer are composed of the following raw materials in parts by weight:
17.3 parts of guar gum
6.1 parts of xanthan gum
11.5 parts of sodium carboxymethylcellulose
4.7 parts of sodium alginate
7.7 parts of carragheen
17.3 parts of mono-fatty acid glyceride
6.7 parts of sucrose fatty ester
4.0 parts of Tripolyglycerol monostearates
6.3 parts of konjaku flour
11.4 parts of maltodextrin.
It is fine to weigh guar gum, xanthan gum, carboxymethyl by the weight proportion of raw material for a kind of preparation method of Non-sticking spoon stabilizer
Tie up plain sodium, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour
It is mixed with maltodextrin, stirs 32min under the revolving speed of 14r/min, Non-sticking spoon stabilizer is made.
Embodiment 3
A kind of Non-sticking spoon stabilizer, the Non-sticking spoon stabilizer are composed of the following raw materials in parts by weight:
18.3 parts of guar gum
6.6 parts of xanthan gum
12.5 parts of sodium carboxymethylcellulose
5.2 parts of sodium alginate
8.2 parts of carragheen
18.3 parts of mono-fatty acid glyceride
7.2 parts of sucrose fatty ester
4.5 parts of Tripolyglycerol monostearates
6.8 parts of konjaku flour
12.4-14.4 parts of maltodextrin.
It is fine to weigh guar gum, xanthan gum, carboxymethyl by the weight proportion of raw material for a kind of preparation method of Non-sticking spoon stabilizer
Tie up plain sodium, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour
It is mixed with maltodextrin, stirs 30min under the revolving speed of 15r/min, Non-sticking spoon stabilizer is made.
Embodiment 4
A kind of Non-sticking spoon stabilizer, the Non-sticking spoon stabilizer are composed of the following raw materials in parts by weight:
19.3 parts of guar gum
7.1 parts of xanthan gum
13.5 parts of sodium carboxymethylcellulose
5.7 parts of sodium alginate
8.7 parts of carragheen
19.3 parts of mono-fatty acid glyceride
7.7 parts of sucrose fatty ester
5.0 parts of Tripolyglycerol monostearates
7.3 parts of konjaku flour
13.4 parts of maltodextrin.
It is fine to weigh guar gum, xanthan gum, carboxymethyl by the weight proportion of raw material for a kind of preparation method of Non-sticking spoon stabilizer
Tie up plain sodium, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour
It is mixed with maltodextrin, stirs 28min under the revolving speed of 16r/min, Non-sticking spoon stabilizer is made.
Embodiment 5
A kind of Non-sticking spoon stabilizer, the Non-sticking spoon stabilizer are composed of the following raw materials in parts by weight:
20.3 parts of guar gum
7.6 parts of xanthan gum
14.5 parts of sodium carboxymethylcellulose
6.2 parts of sodium alginate
9.2 parts of carragheen
20.3 parts of mono-fatty acid glyceride
8.2 parts of sucrose fatty ester
5.5 parts of Tripolyglycerol monostearates
7.8 parts of konjaku flour
14.4 parts of maltodextrin.
It is fine to weigh guar gum, xanthan gum, carboxymethyl by the weight proportion of raw material for a kind of preparation method of Non-sticking spoon stabilizer
Tie up plain sodium, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour
It is mixed with maltodextrin, stirs 25min under the revolving speed of 18r/min, Non-sticking spoon stabilizer is made.
Non-sticking spoon stabilizer of the invention is by using guar gum, xanthan gum, sodium carboxymethylcellulose, sodium alginate, card
Glue, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is drawn to be used in compounding,
And the weight proportion of each raw material of strict control, Non-sticking spoon stabilizer obtained are used primarily in barreled ice cream, and ice cream is made to exist
Non-sticking spoon when playing ball, fragrance release are fast.
Preparation method simple process of the invention, convenient operation and control, quality are stablized, and high production efficiency can extensive work
Industry metaplasia produces.
Above-described embodiment is the preferable implementation of the present invention, and in addition to this, the present invention can be realized with other way,
Do not depart under the premise of present inventive concept it is any obviously replace it is within the scope of the present invention.
Claims (3)
1. a kind of ice cream stabilizer of Non-sticking spoon, it is characterised in that: the ice cream stabilizer of the Non-sticking spoon is by following weight
The raw material composition of part:
17.3 parts of guar gum
6.1 parts of xanthan gum
11.5 parts of sodium carboxymethylcellulose
4.7 parts of sodium alginate
7.7 parts of carragheen
17.3 parts of mono-fatty acid glyceride
6.7 parts of sucrose fatty ester
4.0 parts of Tripolyglycerol monostearates
6.3 parts of konjaku flour
11.4 parts of maltodextrin；
The ice cream stabilizer of the Non-sticking spoon is made by following steps: by the weight proportion of raw material weigh guar gum, xanthan gum,
Sodium carboxymethylcellulose, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, trimerization glycerol monostearate
Ester, konjaku flour and maltodextrin mixing, stir 32min under the revolving speed of 14r/min, the ice cream stabilizer of Non-sticking spoon are made.
2. a kind of ice cream stabilizer of Non-sticking spoon, it is characterised in that: the ice cream stabilizer of the Non-sticking spoon is by following weight
The raw material composition of part:
18.3 parts of guar gum
6.6 parts of xanthan gum
12.5 parts of sodium carboxymethylcellulose
5.2 parts of sodium alginate
8.2 parts of carragheen
18.3 parts of mono-fatty acid glyceride
7.2 parts of sucrose fatty ester
4.5 parts of Tripolyglycerol monostearates
6.8 parts of konjaku flour
12.4-14.4 parts of maltodextrin；
The ice cream stabilizer of the Non-sticking spoon is made by following steps: by the weight proportion of raw material weigh guar gum, xanthan gum,
Sodium carboxymethylcellulose, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, trimerization glycerol monostearate
Ester, konjaku flour and maltodextrin mixing, stir 30min under the revolving speed of 15r/min, the ice cream stabilizer of Non-sticking spoon are made.
3. a kind of ice cream stabilizer of Non-sticking spoon, it is characterised in that: the ice cream stabilizer of the Non-sticking spoon is by following weight
The raw material composition of part:
19.3 parts of guar gum
7.1 parts of xanthan gum
13.5 parts of sodium carboxymethylcellulose
5.7 parts of sodium alginate
8.7 parts of carragheen
19.3 parts of mono-fatty acid glyceride
7.7 parts of sucrose fatty ester
5.0 parts of Tripolyglycerol monostearates
7.3 parts of konjaku flour
13.4 parts of maltodextrin；
The ice cream stabilizer of the Non-sticking spoon is made by following steps: by the weight proportion of raw material weigh guar gum, xanthan gum,
Sodium carboxymethylcellulose, sodium alginate, carragheen, mono-fatty acid glyceride, sucrose fatty ester, trimerization glycerol monostearate
Ester, konjaku flour and maltodextrin mixing, stir 28min under the revolving speed of 16r/min, the ice cream stabilizer of Non-sticking spoon are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426000.2A CN104938759B (en) | 2015-07-20 | 2015-07-20 | A kind of ice cream stabilizer of Non-sticking spoon and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426000.2A CN104938759B (en) | 2015-07-20 | 2015-07-20 | A kind of ice cream stabilizer of Non-sticking spoon and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN104938759A CN104938759A (en) | 2015-09-30 |
| CN104938759B true CN104938759B (en) | 2019-01-04 |
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| CN201510426000.2A Expired - Fee Related CN104938759B (en) | 2015-07-20 | 2015-07-20 | A kind of ice cream stabilizer of Non-sticking spoon and preparation method thereof |
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| GB2570619B (en) * | 2017-07-27 | 2022-10-19 | Dale Farm Ltd | Food product |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN101589756B (en) * | 2008-05-26 | 2012-05-02 | 杜如意 | Wheat germ ice cream bar or ice cream and production method thereof |
| CN101347172B (en) * | 2008-09-19 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | Pumpkin ice-cream and method for producing the same |
| CN101530152B (en) * | 2009-04-21 | 2011-04-20 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
| CN101810240B (en) * | 2010-04-27 | 2012-07-04 | 汕头市捷成生物科技有限公司 | Fruit jelly ice cream and production method thereof |
| CN102805196A (en) * | 2011-05-30 | 2012-12-05 | 苏州巴米特信息科技有限公司 | Preparation method for high fat ice cream |
| CN102771619A (en) * | 2012-04-05 | 2012-11-14 | 祐康食品（杭州）有限公司 | Double-protein cold drink product and production method thereof |
| CN102823712B (en) * | 2012-09-10 | 2014-06-25 | 湖北强森魔芋科技有限公司 | Konjac ice cream and production method thereof |
| CN104605134A (en) * | 2013-11-01 | 2015-05-13 | 广东海川科技有限公司 | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream |
| CN103907742A (en) * | 2014-04-18 | 2014-07-09 | 新疆农业科学院农业质量标准与检测技术研究所 | Nutritional chickpea ice cream and preparation method thereof |
| CN104171250A (en) * | 2014-07-18 | 2014-12-03 | 青岛科维源环保技术有限公司 | Novel stabilizer added in preparation of ice cream |
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