CN105010717A - Preparation method for ice cream milk pulp and product and ice cream containing the same - Google Patents
Preparation method for ice cream milk pulp and product and ice cream containing the same Download PDFInfo
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Abstract
The invention discloses ice cream milk pulp, a preparation method thereof and an ice cream containing the same. The ingredients of the ice cream milk pulp comprise raw milk, sweetening agents, 24-degree palm oil, 52-degree palm oil, coconut oil, stabilizing agents, emulsifying agents and water. The preparation method comprises the steps of mixing the ingredients uniformly, and obtaining an ingredient solution; conducting pre-homogenizing, ultra high temperature sterilization, sterility homogenizing and cooling, and obtaining the ice cream milk pulp. According to the ice cream milk pulp, a part of butter oil is replaced with vegetable fat, the cholesterol content of a product is reduced, the production cost is greatly reduced as well, and the stability and sensory effect of the product are not affected on account of poor compatibility of the vegetable fat. The ice cream milk pulp is great in texture, smooth to taste, outstanding in flavor and good in liquidity and stability, the guarantee period can reach nine months under the normal temperature condition, and the ice cream prepared with the same is uniform in state, good in firmness, ideal in expansion rate, smooth to taste and good in flavor.
Description
Technical field
The present invention relates to dairy products field, be specifically related to the preparation method of a kind of ice cream milk slurry and product, containing its ice cream.
Background technology
Existing ice cream milk slurry has refrigeration and freezing milk slurry and normal temperature ice cream milk to starch usually, wherein normal temperature ice cream milk is starched because its mouthfeel, taste are better than dried ice cream mix, and there is the longer shelf-life, do not need cold chain, normal temperature circulates, greatly reducing cost of transportation, is the development trend in following soft ice cream market.
The kind of normal temperature ice cream milk slurry is developed more and more, but various problem and defect still exist, and governs application and the industrialization of normal temperature ice cream milk slurry.Such as publication number is the ice cream milk slurry holding time in the Chinese patent of CN103719528A be only 30 days, is difficult to meet the requirement of producing and transporting, application number is CN201410659407.5, although the ice cream milk slurry shelf-life in the Chinese patent application of CN201410853280.0 and CN201510093551.1 can reach 6 months, but its product is in order to meet the demand of the aspect such as stability and taste flavor, all need adopt high level butter oil raw material and in conjunction with special process method, wherein special process method meeting respective belt carrys out the rising of production cost, and milk fat content height not only brings auxotrophy (animal fat in such as butter oil to product, cholesterol level is high, human body is taken in and is too much easily caused coronary heart disease, the diseases such as hypertension), also raise production cost (butter oil cost of material is high) further.In order to overcome these defects, the present inventor once attempted adopting the raw materials such as interpolation nut (as sesame or sesame slurry) to carry out Some substitute butter oil, the trophism of product can be improved although it is so, such as reduce the cholesterol level in product, but nut raw material makes product cost still very high, and the increase of solid content makes product preparation process difficulty strengthen, and especially easily occurs production and the storage problem such as pipeline coking and albumen precipitation.
In order to improve existing ice cream milk slurry auxotrophy and cost disadvantage, adopt vegetable fat carry out Some substitute butter oil, a kind of ideal design of can yet be regarded as, but practice in difficult, problem is numerous.Such as, vegetable fat mouthfeel and compatible in all obviously not as animal fat, ice cream milk is it can be used as to starch raw material, very easily there is the problem such as fat floating, layering, precipitation, poor fluidity, pipeline coking and blocking of product in producing and storing, also the defect such as the easy poor compatibility because of its raw material such as with lactoprotein and cause the problems such as coarse mouthfeel, local flavor are not good, expansion rate is low when being applied to ice cream.
Therefore, developing a kind of normal temperature ice cream milk slurry that all can meet consumer demand in each side such as nutrition, cost, sensory effects, is this area a great problem urgently to be resolved hurrily.
Summary of the invention
The technical problem to be solved in the present invention is the defects such as the cholesterol level in order to overcome the slurry of normal temperature ice cream milk in prior art is high, trophism is poor, production cost is high, product stability is poor, and provides the preparation method of a kind of ice cream milk slurry and product, ice cream containing it.The preparation method of ice cream milk slurry of the present invention is simple, and low for equipment requirements, and conventional production equipment and production line can meet production requirement.Ice cream milk slurry of the present invention adopts vegetable fat part to replace butter oil, not only reduce the cholesterol level of product, production cost is also made greatly to reduce, and do not affect product stability and sensory effects because of defects such as the poor compatibility of vegetable fat, ice cream milk that the present invention obtains slurry matter structure is excellent, delicate mouthfeel, local flavor outstanding, mobility and stability all good, the normal temperature condition lower shelf-life can reach 9 months, applies that its ice cream state prepared is homogeneous, consolidation good, expansion rate is desirable, delicate mouthfeel, local flavor are better.
The present inventor is devoted to reduce the cholesterol level in ice cream milk slurry and cost, after inventor is probed into by lot of experiments and verifies, final discovery is when the 24 degree of palm oils adopting special selection and proportioning in the present invention, after the raw material substitution part butter oil of 52 degree of palm oils and coconut oil, and on this basis, at the emulsifying agent of conventional amount used and/or kind, selection is optimized further in stabilizing agent and sweetener, distinctive composition of raw materials is together form with the vegetable oil of the invention described above, finally be aided with the technique through improvement matched with it again, overcome vegetable oil well in mouthfeel, matter structure is compatible, the defect of each side such as production inventory stability and problem, obtain mouthfeel, matter structure and stability can starch with the ice cream milk of full milk fat the product matched in excellence or beauty.Such vegetable oil raw materials not only greatly reduces the cholesterol level of ice cream milk slurry product, adds product trophism; And do not need to adopt other additives expensive, even if use cheap stabilizing agent and emulsifying agent, also can realize the excellent effect of product, also greatly reduce production cost further.
Emulsifying agent of the present invention refers to list, the mixture of diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate and citric acid fatty glyceride.Stabilizing agent of the present invention refers to the mixture of microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum and carragheen.
One of technical solution of the present invention:
The invention provides the preparation method of a kind of ice cream milk slurry, its raw material comprises: 70% ~ 75% raw milk, 5% ~ 15% sweetener, 4.5% ~ 6.5%24 degree of palm oil, 0.5% ~ 1.5%52 degree of palm oil, 0.5% ~ 1.5% coconut oil, 0.05% ~ 0.3% is single, diglycerine fatty acid ester, 0.01% ~ 0.05% sucrose fatty ester, 0.015% ~ 0.025% sorbitan monostearate, 0.015% ~ 0.02% citric acid fatty glyceride, 0.2% ~ 0.35% microcrystalline cellulose, 0.02% ~ 0.035% sodium carboxymethylcellulose, 0.02% ~ 0.025% locust bean gum, 0.01% ~ 0.02% carragheen and the water complementing to 100%, described percentage is the mass percent of each component relative to described raw material gross mass,
Described preparation method comprises the steps:
(1) component each in described raw material is mixed, and to control mixture pH be 6.7 ~ 7.2, obtain feed liquid;
(2) feed liquid described in step (1) is carried out pre-homogeneous; Obtain pre-homogeneous semi-finished product;
(3) homogeneous semi-finished product pre-described in step (2) are carried out ultra high temperature sterilization; Obtain sterilization semi-finished product;
(4) sterilization semi-finished product described in step (3) are carried out aseptic homogeneous, cooling, to obtain final product.
In the present invention, the addition of the water in raw material is only in order to constant volume is considered, therefore, described in complement to 100% water do not represent in raw material of the present invention except described each component, other components can not be contained again.
Preferably, the addition of described raw milk is 73% ~ 74%.In the present invention, described raw milk can be the various raw milk of this area routine, is preferably fresh milk and/or recombined milk, is more preferably fresh milk.The protein of described raw milk and fat content are the content of this area routine, meet national standard.The protein content of described raw milk is preferably 2.1% ~ 5.0%, is more preferably 2.9% ~ 4.7%, such as 2.9% ~ 3.5% or 3.1% ~ 3.2%.The fat content of described raw milk is preferably 0.3% ~ 4.5%, is more preferably 3.1% ~ 4.3%, such as 3.4% ~ 4.0%, and described percentage is the mass percent accounting for described raw milk gross mass.In order to improve protein or the fat content of raw milk, the mode of concentrated (transpiring moisture) also can be adopted to improve albumen, the fat content of raw milk.In the present invention, described fresh milk can be the fresh milk of this area routine, as raw milk, raw sheep breast and one or more of raw horse Ruzhong; It is preferably raw milk.In the present invention, described recombined milk is the recombined milk of this area routine, is generally with one or more in milk powder, whey powder and condensed milk, blends form with one or more of rare cream, water and fresh milk.Described water is preferably demineralized water.Described fresh milk generally should meet the standard of GB-19301 " national food safety standard lactogenesis ".Described milk powder is preferably skimmed milk power.Described whey powder is preferably 80 whey powders.The addition of described fresh milk is preferably 10% ~ 95%, such as 80%.The addition of described milk powder is 10% ~ 20%.The addition of described rare cream is 3% ~ 10%, such as 5%.The addition of described condensed milk is 2% ~ 5%.The addition of described whey powder is 3% ~ 10%.The addition of described water is 10% ~ 80%, such as 12%.In this section words, described percentage is the mass percent of this component relative to described recombined milk gross mass.
In the present invention, the addition of described sweetener is 7% ~ 14%, is more preferably 9.3% ~ 12%, such as 11%.In the present invention, described sweetener can adopt the various sweeteners of this area routine, is preferably one or more in sugar crystal class sweetener, syrup class sweetener and Icing Sugar class sweetener.Described sugar crystal class sweetener is preferably white granulated sugar and/or fructose.Described fructose is preferably crystal diabetin.Described syrup class sweetener is preferably one or more in HFCS, corn syrup and glucose syrup.Described Icing Sugar class sweetener is preferably powdered glucose.Described sweetener consumption can carry out routine according to GB2760-2011 and select.The addition of described sugar crystal class sweetener is preferably 5% ~ 10%, such as 7% ~ 9.3%.The addition of described syrup class sweetener is preferably 2% ~ 4%.The addition of described Icing Sugar class sweetener is preferably 1% ~ 2%.In this section words, described percentage is the mass percent of this component relative to described raw material gross mass.
In the present invention, described 24 degree of palm oils, described 52 degree of palm oils and described coconut oil are non-hydrogenated.Wherein, described 24 degree of palm oils refer to that fusing point is the palm oil of 24 DEG C under normal pressure, and described 52 degree of palm oils refer to that fusing point is the palm oil of 52 DEG C under normal pressure, and palmitic kind of the present invention and consumption all meet state food standard-required.Described normal pressure refers to atmospheric pressure, about a 0.1MPa.Preferably, described 24 degree of palmitic additions are 4.5% ~ 5.5%, such as 5%.Preferably, described 52 degree of palmitic additions are 0.8% ~ 1.3%, such as 1.0% ~ 1.2%.Preferably, the addition of described coconut oil is 0.5% ~ 1.0%, such as 0.8%.
Preferably, described list, the addition of diglycerine fatty acid ester is 0.1% ~ 0.3%, such as 0.1% ~ 0.27%.
Preferably, the addition of described sucrose fatty ester is 0.02% ~ 0.035%, such as 0.025 ~ 0.03%.
Preferably, the addition of described sorbitan monostearate is 0.018% ~ 0.0022%.
Preferably, the addition of described citric acid fatty glyceride is 0.016% ~ 0.018%.
Preferably, the addition of described microcrystalline cellulose is 0.25% ~ 0.3%.
Preferably, the addition of described sodium carboxymethylcellulose is 0.025% ~ 0.03%.
Preferably, the addition of described locust bean gum is 0.020% ~ 0.024%, such as 0.022%.
Preferably, the addition of described carragheen is 0.015% ~ 0.018%.
Preferably, the addition of described water is 5% ~ 20%; Such as 6% ~ 16% or 7% ~ 11%.
The present invention another preferably in embodiment, described raw material comprises following component by weight percentage: 73% ~ 74% raw milk, 7% ~ 14% sweetener, 4.5% ~ 5.5%24 degree of palm oil, 0.8% ~ 1.3%52 degree of palm oil, 0.5% ~ 1.0% coconut oil, 0.1% ~ 0.3% is single, diglycerine fatty acid ester, 0.02% ~ 0.035% sucrose fatty ester, 0.018% ~ 0.0022% sorbitan monostearate, 0.016% ~ 0.018% citric acid fatty glyceride, 0.25% ~ 0.3% microcrystalline cellulose, 0.025% ~ 0.03% sodium carboxymethylcellulose, 0.020% ~ 0.024% locust bean gum, 0.015 ~ 0.018% carragheen and the water complementing to 100%.
In described step (1), the method for described mixing can be this area conventional method.Preferably, the temperature of described mixing is 75 ~ 85 DEG C.Preferably, the time of described mixing is 15min ~ 40min, such as 25min ~ 30min.
Preferably, in described step (1), described in be mixed into and be uniformly mixed.The described time be uniformly mixed is 15min ~ 40min, such as 25min ~ 30min.The described mixing speed be uniformly mixed can be this area convention stir speed.
Preferably, in described step (1), described in the method that mixes for first described raw milk is heated, then each component is mixed; More preferably for first described raw milk is heated to 75 DEG C ~ 85 DEG C, then by the raw milk after heating and described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oils, coconut oil mix, add microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, sweetener again, and mix.
In described step (1), the pH of described mixture has a certain impact to product.If pH is too high, easily there is brown stain in product in heat sterilisation process, or, also may brown stain in the shelf-life or in the longer storage time; These are easily brought to affect when particularly pH is more than 7.2.And if pH is too low, then easy albuminous degeneration in heat sterilisation process, and the obvious lamination of product may be there is; Especially pH lower than 6.7 time easily bring these to affect.In the present invention, in described step (1), described pH can be 6.7,6.8,6.9,7.0,7.1 or 7.2.Preferably, in described step (1), described pH is 6.8 ~ 7.0.
Preferably, in described step (1), the method for described control mixture pH, preferably for realizing by adding acidity regulator in described raw material or in described mixture.Described acidity regulator can be this area various acidity regulators conventional used, is preferably alkaline acidity regulator.Described alkaline acidity regulator is preferably one or more in sodium acid carbonate, saleratus, dipotassium hydrogen phosphate and sodium hydrogen phosphate.Preferably, the addition of described acidity regulator is 0.05% ~ 0.15%, is more preferably 0.10% ~ 0.15%, such as 0.11%, and percentage is the mass percent of described acidity regulator relative to described raw material gross mass.
In described step (2), the method for described pre-homogeneous can be the homogenizing method of this area routine; Such as, the temperature of described pre-homogeneous can be the homogenizing temperature of this area routine; Again such as, the pressure of described pre-homogeneous can be the homogenization pressure of this area routine.Preferably, in described step (2), the temperature of described pre-homogeneous is 65 DEG C ~ 75 DEG C.Preferably, in described step (2), the pressure of described pre-homogeneous is 20MPa ~ 25MPa.
In described step (3), the method for described ultra high temperature sterilization is the method for the ultra high temperature sterilization of this area routine; The temperature of such as described ultra high temperature sterilization is the temperature of the ultra high temperature sterilization of this area routine; Again such as, the time of described ultra high temperature sterilization is the time of the ultra high temperature sterilization of this area routine.
Preferably, described ultra high temperature sterilization is ultra high temperature short time sterilization.The method of described ultra high temperature short time sterilization can be direct-type ultra high temperature short time sterilization, but is not limited to direct-type ultra high temperature short time sterilization.
Preferably, the temperature of described ultra high temperature sterilization is 135 ~ 139 DEG C, such as 137 DEG C.
Preferably, the time of described ultra high temperature sterilization is 4s ~ 5s.Preferably, when the temperature of described ultra high temperature sterilization is 135 DEG C, the time of described ultra high temperature sterilization is 5s.Preferably, when the temperature of described ultra high temperature sterilization is 137 DEG C ~ 139 DEG C, the time of described ultra high temperature sterilization is 4s.
In described step (4), the method for described aseptic homogeneous is the method for the aseptic homogeneous of this area routine; Such as, the temperature of described aseptic homogeneous is the temperature of the aseptic homogeneous of this area routine; Again such as, the pressure of described aseptic homogeneous is the pressure of the aseptic homogeneous of this area routine.
Preferably, in described step (4), the temperature of described aseptic homogeneous is 65 DEG C ~ 75 DEG C.
Preferably, in described step (4), the pressure of described aseptic homogeneous is 20MPa ~ 25MPa.
In described step (4), temperature caused by described cooling is temperature caused by the cooling of this area routine.
Preferably, in described step (4), described in be cooled to temperature and be brought down below or equal 20 DEG C, such as 18 DEG C ~ 20 DEG C.
Preferably, described raw material also can comprise the essence that this area routine is added.Preferably, described essence is one or more in vanilla, corn essence and milk flavour; It is more preferably the mixture of corn essence and milk flavour.Preferably, the addition of described essence is 0.01% ~ 0.1%, is more preferably 0.07% ~ 0.1%, and percentage is the mass percent relative to described raw material gross mass.Preferably, the consumption ratio of described corn essence and milk flavour is 1:1 ~ 5:2.Preferably, described essence can add in a step in described step (1), step (2), step (3) and step (4) or multistep; More preferably for add in step (1).
Preferably, the raw material of described ice cream milk slurry is made up of following component: 70% ~ 75% raw milk, 5% ~ 15% sweetener, 4.5% ~ 6.5%24 degree of palm oil, 0.5% ~ 1.5%52 degree of palm oil, 0.5% ~ 1.5% coconut oil, 0.05% ~ 0.3% is single, diglycerine fatty acid ester, 0.01% ~ 0.05% sucrose fatty ester, 0.015% ~ 0.025% sorbitan monostearate, 0.015% ~ 0.02% citric acid fatty glyceride, 0.2% ~ 0.35% microcrystalline cellulose, 0.02% ~ 0.035% sodium carboxymethylcellulose, 0.02% ~ 0.025% locust bean gum, 0.01% ~ 0.02% carragheen and the water complementing to 100%, described percentage is the mass percent of each component relative to described raw material gross mass.
Preferably, the raw material of described ice cream milk slurry is made up of following component: 70% ~ 75% raw milk, 5% ~ 15% sweetener, 4.5% ~ 6.5%24 degree of palm oil, 0.5% ~ 1.5%52 degree of palm oil, 0.5% ~ 1.5% coconut oil, 0.05% ~ 0.3% is single, diglycerine fatty acid ester, 0.01% ~ 0.05% sucrose fatty ester, 0.015% ~ 0.025% sorbitan monostearate, 0.015% ~ 0.02% citric acid fatty glyceride, 0.2% ~ 0.35% microcrystalline cellulose, 0.02% ~ 0.035% sodium carboxymethylcellulose, 0.02% ~ 0.025% locust bean gum, 0.01% ~ 0.02% carragheen, 0.01% ~ 0.1% essence and the water complementing to 100%, described percentage is the mass percent of each component relative to described raw material gross mass.
Technical solution of the present invention two:
Present invention also offers a kind of ice cream milk slurry obtained by above-mentioned preparation method.
Technical solution of the present invention three:
Present invention also offers a kind of ice cream obtained by ice cream milk of the present invention is starched.Described ice cream can be the ice cream of this area routine, such as, can be soft ice cream or hard ice-cream.Preferably, described ice cream is soft ice cream.
Described soft ice cream can adopt this area conventional method preparation, be generally: described ice cream milk slurry is put in the accumulator of soft ice-cream machine, described ice cream milk is starched with air with certain proportion mix and blend, and temperature is cooled to-4 DEG C ~-10 DEG C, without aging technique, get, obtain soft ice cream.Wherein, described ice cream milk slurry and the mixed proportion of air are the conventional ratio in this area; Described soft ice cream can be contained in egg cylinder or other containers after getting.
Described hard ice-cream can carry out Traditional hardening process and get final product on described soft ice cream basis.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The use amount of raw material of the present invention is no more than the use amount of the food additives of national regulation.
Positive progressive effect of the present invention is:
1, the preparation method of ice cream milk slurry of the present invention is simple, and low for equipment requirements, and conventional production equipment and production line can meet production requirement, do not need to carry out special transformation to equipment.And preparation method of the present invention can guarantee that product can not cause line clogging or the serious coking of tube wall when sterilization, is suitable for large-scale continuous production.
2, ice cream milk slurry of the present invention adopts vegetable fat part to replace butter oil, and because plant fat is not containing cholesterol, the therefore relative full milk fat formula of product of the present invention, greatly reduce the cholesterol level of product, trophism is better.In ice cream milk slurry of the present invention, protein content can reach 2.2% ~ 3.5%, and plant fat content can reach 6.5% ~ 8.5%, and animal tallow content is only 0.2% ~ 3.2%.In this section words, percentage is the mass percent that each component accounts for described ice cream milk slurry product gross mass.
3, ice cream milk slurry of the present invention adopts vegetable fat part to replace butter oil, not only reduce the cholesterol level of product, production cost is also made greatly to reduce, and do not affect product stability and sensory effects because of defects such as the poor compatibility of vegetable fat, the ice cream milk slurry matter structure that the present invention obtains is excellent, delicate mouthfeel, local flavor is given prominence to, mobility and stability are all good, can not lamination be there is in long-time leaving standstill, and the shelf shelf-life can reach nine months, and the ice cream state applied prepared by ice cream milk of the present invention slurry is homogeneous, consolidation is good, expansion rate is desirable, delicate mouthfeel, local flavor is better.
4, the present invention is with low cost, is mainly reflected in: adopt vegetable oil Some substitute butter oil, vegetable oil raw materials of the present invention is relative to cheap, the of the present invention emulsifying agent of other plants oil and stabilizing agent is cheap relative to the examples of such additives of other kinds, technological operation is simply cost-saving, process equipment can routinize, without the need to reforming equipment or add particularization equipment.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In the present invention except special instruction, percentage used is all percentage by weight.Production firm raw materials used in embodiment is as follows:
Raw milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
Rare cream: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
Skimmed milk power: Shanghai Bright Dairy & Food Co., Ltd..
Full-cream condensed milk: Co., Ltd of nest.
Coconut oil: beneficial Hai Jiali food marketing Co., Ltd.
24 degree of palm oils: beneficial Hai Jiali food marketing Co., Ltd.
52 degree of palm oils: beneficial Hai Jiali food marketing Co., Ltd.
White granulated sugar: Shanghai City sugar industry tobacco and wine (group) Co., Ltd.
Crystal diabetin: Shandong Xiwang Sugar Co., Ltd.
HFCS: Shandong Xiwang Sugar Co., Ltd.
Powdered glucose: Shandong Xiwang Sugar Co., Ltd.
Sucrose fatty ester: Shanghai Xin Rong industry development Co., Ltd.
Single, diglycerine fatty acid ester: Shanghai Xin Rong industry development Co., Ltd.
Sorbitan monostearate: upper sea blue Dao Jiali food additives Co., Ltd.
Lecithin: upper sea blue Dao Jiali food additives Co., Ltd.
Locust bean gum: upper sea blue Dao Jiali food additives Co., Ltd.
Xanthans: upper sea blue Dao Jiali food additives Co., Ltd.
Carragheen: Si Bikai can invest (China) Co., Ltd by Qiu Bo.
Microcrystalline cellulose: Fu Manshi (Shanghai) commerce and trade Co., Ltd.
Sodium carboxymethylcellulose: Shanghai Xin Rong industry development Co., Ltd.
Milk flavour: Apple Flavor & Fragrance Group Co., Ltd..
Sesame flavor: Apple Flavor & Fragrance Group Co., Ltd..
Potassium dihydrogen phosphate: Shanghai Jie Cong trade Co., Ltd.
Calgon: Shanghai Jie Cong trade Co., Ltd.
Natrium citricum: Shanghai Jie Cong trade Co., Ltd.
Sodium acid carbonate: Shanghai Jie Cong trade Co., Ltd.
Embodiment 1
The composition of raw materials of table 1 embodiment 1
Preparation method:
(1), by raw milk (albumen 2.9%, fat 3.1%) and water be heated to 85 DEG C, then described list is added, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oils, 52 degree of palm oils, coconut oil, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, crystal diabetin, sodium acid carbonates mix, stir 15min, obtain feed liquid; Material liquid pH is 7.2;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 65 DEG C, homogenization pressure 20Mpa, then carries out ultra high temperature sterilization, sterilization temperature 137 DEG C, sterilizing time 4s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 65 DEG C, and the pressure of homogeneous is 20MPa; Be cooled to 20 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 2
Embodiment 2
The composition of raw materials of table 3 embodiment 2
Wherein raw milk formula comprises (see table 4)
Table 4 raw milk formula
Preparation method:
(1), raw milk (is mixed by raw milk, skimmed milk power and water, obtain recombined milk, wherein albumen 3.5%, fat 0.3%) and water be heated to 75 DEG C, add described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oils, coconut oil, enter microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, sodium acid carbonate mixing, stir 40min, obtain feed liquid; Material liquid pH is 7.0;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 75 DEG C, homogenization pressure 20Mpa, then carries out ultra high temperature sterilization, sterilization temperature 135 DEG C, sterilizing time 5s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 20MPa; Be cooled to 18 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 5
Embodiment 3
The composition of raw materials of table 6 embodiment 3
Wherein raw milk formula comprises (see table 7)
Table 7 raw milk formula
Preparation method:
(1), raw milk (is mixed to get recombined milk by skimmed milk power, rare cream and water, wherein albumen 3.2%, fat 4.0%) and water be heated to 75 DEG C, add described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oils, coconut oil, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, HFCS, corn syrup, sodium acid carbonates mix, stir 40min, obtain feed liquid; Material liquid pH is 6.8;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 75 DEG C, homogenization pressure 20Mpa, then carries out ultra high temperature sterilization, sterilization temperature 135 DEG C, sterilizing time 5s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 20MPa; Be cooled to 20 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 8
Embodiment 4
The composition of raw materials of table 9 embodiment 4
Wherein raw milk formula comprises (see table 10)
Table 10 raw milk formula
Preparation method:
(1), raw milk (is mixed to get recombined milk by raw milk and condensed milk, wherein albumen 3.1%, fat 3.4%) and water be heated to 75 DEG C, add described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oils, coconut oil, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, HFCS, glucose syrup, dipotassium hydrogen phosphates mix, stir 30min, obtain feed liquid; Material liquid pH is 6.7;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 75 DEG C, homogenization pressure 20Mpa, then carries out ultra high temperature sterilization, sterilization temperature 135 DEG C, sterilizing time 5s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 20MPa; Be cooled to 20 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 11
Embodiment 5
The composition of raw materials of table 12 embodiment 5
Wherein raw milk formula comprises (see table 13)
Table 13 raw milk formula
Preparation method:
(1), raw milk (is mixed to get recombined milk by raw milk and condensed milk, wherein albumen 3.1%, fat 3.4%) and water be heated to 85 DEG C, add described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oil, coconut oil, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, HFCS, powdered glucose, sodium acid carbonate, corn essence and milk flavour mixing, stir 25min, obtain feed liquid; Material liquid pH is 6.9;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 75 DEG C, homogenization pressure 25Mpa, then carries out ultra high temperature sterilization, sterilization temperature 139 DEG C, sterilizing time 4s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 25MPa; Be cooled to 20 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 14
Embodiment 6
The composition of raw materials of table 15 embodiment 6
Wherein raw milk formula comprises (see table 16)
Table 16 raw milk formula
Preparation method:
(1), raw milk (is mixed to get recombined milk by raw milk, 80 whey powders, rare cream and water, wherein albumen 4.7%, fat 4.1%) and water be heated to 75 DEG C, add described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oils, coconut oil, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, powdered glucose, dipotassium hydrogen phosphates mix, stir 30min, obtain feed liquid; Material liquid pH is 7.1;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 75 DEG C, homogenization pressure 20Mpa, then carries out ultra high temperature sterilization, sterilization temperature 135 DEG C, sterilizing time 5s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 20MPa; Be cooled to 20 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 17
Embodiment 7
The composition of raw materials of table 18 embodiment 7
Wherein raw milk formula comprises (see table 19)
Table 19 raw milk formula
Preparation method:
(1), raw milk (is mixed to get recombined milk by raw milk, condensed milk and rare cream, wherein albumen 2.9%, fat 4.3%) and water be heated to 75 DEG C, add described list, diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride, 24 degree of palm oil greases, 52 degree of palm oils, coconut oil, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, dipotassium hydrogen phosphates mix, stir 30min, obtain feed liquid; Material liquid pH is 7.0;
(2), by the feed liquid mixed carry out pre-homogeneous, homogenizing temperature 75 DEG C, homogenization pressure 20Mpa, then carries out ultra high temperature sterilization, sterilization temperature 135 DEG C, sterilizing time 5s;
(3), by milk good for sterilization slurry carry out aseptic homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 20MPa; Be cooled to 20 DEG C, obtain final product.
The key technical indexes of the present embodiment gained ice cream milk slurry:
Table 20
As can be seen from above-described embodiment 1 ~ 7, according to the result of composition of raw materials bound fat content measuring, in ice cream milk slurry of the present invention, protein content can reach 2.2% ~ 3.5%, plant fat content can reach 6.5% ~ 8.5%, animal tallow content is only 0.2% ~ 3.2%, and percentage is the mass percent that each component accounts for described ice cream milk slurry product gross mass.Visible, product of the present invention significantly reduces the content of animal tallow, and owing to usually containing high cholesterol in animal tallow, therefore, product of the present invention significantly reduces the content of cholesterol.Further, each side such as local flavor, mouthfeel, matter structure, stability of product of the present invention all achieves excellent effect, and is obviously better than the effect of comparative example 1 ~ 15.Refer to described in following effect example 1 ~ 3.
Comparative example 1
1, composition of raw materials: replaced by 52 degree of palm oils by 24 degree of palm oils in the raw material of embodiment 1, all the other are with embodiment 1.
2, preparation method: with embodiment 1.
The soft ice cream made by the special milk slurry of ice cream that the present embodiment is produced, entrance has cured sense, can not accomplish just melt in the mouth.
Comparative example 2
1, composition of raw materials: replaced by 24 degree of palm oils by 52 degree of palm oils in the raw material of embodiment 1, all the other are with embodiment 1.
2, preparation method: with embodiment 1.
The soft ice cream made by the special milk slurry of ice cream that the present embodiment is produced, ice-cream consolidation is poor.
Comparative example 3
1, composition of raw materials: do not have sodium carboxymethylcellulose in raw material, all the other are with embodiment 3.
2, preparation method: with embodiment 3.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 4th month shelf-life, occurred obvious albumen caking deposited phenomenon.
Comparative example 4
1, composition of raw materials: do not have microcrystalline cellulose in raw material, all the other are with embodiment 3.
2, preparation method: with embodiment 3.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 2nd month shelf-life, occurred obvious albumen caking deposited phenomenon, the phenomenon that water and milk is separated.
Comparative example 5
1, composition of raw materials: not single in raw material, diglycerine fatty acid ester, all the other are with embodiment 2.
2, preparation method: with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 3rd month shelf-life, occurred obvious grease rising phenomenon.
Comparative example 6
1, composition of raw materials: in raw material, 24 degree of palm oil additions are 7%, and coconut oil addition is 1.5%, and other raw material additions are constant, and all the other are with embodiment 2.
2, preparation method: with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 4th month shelf-life, occurred obvious grease rising phenomenon.
Comparative example 7
1, composition of raw materials: in raw material, soybean oil substitutes 24 degree of palm oils and 52 degree of palm oils, and all the other are with embodiment 2.
2, preparation method: with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 2nd month shelf-life, occurred obvious grease rising phenomenon.
Comparative example 8
1, composition of raw materials: do not have sodium carboxymethylcellulose in raw material, all the other are with embodiment 2.
2, preparation method: with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 1.5th month shelf-life, occurred obvious lamination.
Comparative example 9
1, composition of raw materials: in raw material, carragheen is substituted by guar gum, all the other are with embodiment 2.
2, preparation method: with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in sterilization process, have sterilization duct coking phenomenon, in shelf life of products, particularly product started 3rd month shelf-life, occurred obvious lamination.
Comparative example 10
1, composition of raw materials: do not have sodium acid carbonate in raw material, surveying material liquid pH is 6.5, and all the other are with embodiment 5.
2, preparation method: with embodiment 5.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, has obvious lamination.
Comparative example 11
1, composition of raw materials: in raw material, the amount of sodium acid carbonate is increased to 0.2%, surveying material liquid pH is 7.3, and all the other are with embodiment 5.
2, preparation method: with embodiment 5.
The special milk slurry of ice cream of the present embodiment production, in shelf life of products, the 10th day starts, and occur that phenomenon, i.e. brown stain are deepened in milk paste colors pool, and along with storage time prolongation, milk pulp color is more and more darker.
Comparative example 12
1, composition of raw materials: with embodiment 2.
2, preparation method: no longer carry out second homogenate (i.e. aseptic homogeneous) after sterilization, all the other are with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 2nd month shelf-life, occurred that obvious grease floats and albumen precipitation lamination.
Comparative example 13
1, composition of raw materials: with embodiment 2.
2, preparation method: after sterilization, second homogenate temperature is 30 DEG C, and all the other are with embodiment 2.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 3.5th month shelf-life, occurred that obvious grease floats and albumen precipitation lamination.
Comparative example 14
1, composition of raw materials: with embodiment 5.
2, preparation method: after sterilization, after second homogenate, chilling temperature is 35 DEG C, and all the other are with embodiment 5.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 4.5th month shelf-life, occurred obvious lamination.
Comparative example 15
1, composition of raw materials: with embodiment 5.
2, preparation method: sterilization temperature is 145 DEG C, 5s, and all the other are with embodiment 5.
The special milk slurry of ice cream that the present embodiment is produced, in shelf life of products, particularly product started 3rd month shelf-life, occurred that obvious milk pulp color deepens, i.e. brown stain, and product lamination.
From comparative example 1,2,6 and 7, no matter vegetable oil of the present invention is kind or consumption, is all through special selection, outside the scope of the invention, then the mouthfeel of product or matter structure can be caused to be deteriorated, do not reach excellent effect of the present invention.From comparative example 3 ~ 5,8 and 9, emulsifying agent of the present invention and stabilizing agent are all through special selection, have lacked any one, or have replaced by the kind outside the present invention, products'texture and stabilizing effect all can be caused to be deteriorated, not to reach excellent effect of the present invention.From comparative example 10 and 11, pH scope in step of the present invention (1) is through special selection, outside this scope, products'texture and stabilizing effect then can be caused to be deteriorated, denaturalization phenomenon (brown stain) even to occur, does not reach excellent effect of the present invention.From comparative example 12, the step of second homogenate of the present invention (i.e. aseptic homogeneous) is absolutely necessary for effect of the present invention for realizing, having lacked this step then can cause products'texture and stabilizing effect to be deteriorated, and does not reach excellent effect of the present invention.From comparative example 13 ~ 15, second homogenate of the present invention (i.e. aseptic homogeneous), cooling and the temperature range of sterilization must in the Regular temperature ranges of this area, otherwise products'texture and stabilizing effect can be caused to be deteriorated, not to reach excellent effect of the present invention.
Effect example 1 expansion rate measures
Ice cream mix is when carrying out congealing operation, air is blended in ice cream, become small bubble, and ice-cream volume is increased, the volume of the most water in compound expands to some extent due to the relation of congealing, and the ratio (%) that after congealing, ice cream volume increases is called as ice-cream expansion rate.To obtain the ice cream of excellent body, preferably expansion rate is 50% ~ 65%.Too high expansion rate causes ice cream soft texture, and expansion rate is too low, organizes solid.The computational methods of expansion rate are as follows:
B＝(v
1-v
2)/v
2×100％
Wherein, B is expansion rate, %
V
1for the ice-cream solvent of 1kg, L;
V
2for the solvent of 1kg mixed material, L.
Adopt conventional method, ice cream milk obtained with comparative example 1 ~ comparative example 15 for embodiment 1 ~ embodiment 7 is starched and makes soft ice cream respectively, preparation method is as follows: put in the accumulator of soft ice-cream machine by ice cream milk slurry, milk is starched with air with certain proportion mix and blend, and be cooled to-4 DEG C ~-10 DEG C by set point of temperature, without aging technique, existing system is now sold, and the ice cream got is contained in egg cylinder or other containers.
Expansion rate is measured to the ice cream that embodiment 1 ~ embodiment 7 and comparative example 1 ~ comparative example 15 obtain, value following (see table 21):
The measurement result of table 21, expansion rate
As can be seen from Table 21, the expansion rate of being starched obtained soft ice cream by the milk of various embodiments of the present invention is desirable, and comparative example is owing to changing composition of raw materials or technological parameter, causes expansion rate lower than ideal situation.
Effect example 2 subjective appreciation
In conjunction with domestic and foreign literature data, the soft ice cream of gained is evaluated from the following aspects respectively: (state is homogeneous for structural state, smooth surface is good without particle), melting property of mouth (ice cream entrance melts situation), greasy feel (sensation of the fat content contained in ice cream), viscosity (elasticity with during spoon stirring ice cream), ice crystal sense (quantity of ice crystal), consolidation (the resistance to deformation degree felt when chewing), soapy feeling (ice-cream smoothness in ice cream entrance and melting process, without harsh feeling), 20 valuation officers are selected to evaluate sense organ more than ice cream, adopt full marks 9 points of play processed, numerical value higher expression fancy grade is stronger.Measurement result is expressed as follows (see table 22) with average mark:
Table 22, results of sensory evaluation
From the data of table 22, the soft ice cream state prepared is homogeneous, surface is fine and smooth in particle to utilize milk of the present invention to starch, and melting property of mouth is good, and viscosity is moderate, and few ice crystal sense, have certain consolidation and satiny degree, TOP SCORES is higher.Can find out, comparative example, owing to changing formula or technological parameter, makes each organoleptic indicator all be a greater impact simultaneously, and obtained ice cream is surperficial or occur water and milk segregation phenomenon, and melting property of mouth is poor, and viscosity reduces, or ice crystal sense is obvious.
The mensuration of effect example 3 shelf-life
Investigate the shelf-life of the obtained ice cream milk slurry of embodiment 1 ~ embodiment 7, and the state of soft ice cream obtained during this period, result is shown in table 23, and shelf-life observation is carried out at normal temperatures.
Table 23, shelf-life observed result
As can be seen from Table 23, the milk slurry long shelf-life that the present invention obtains, can reach normal temperature lower more than 9 months, obtained soft ice cream all can reach perfect condition in local flavor, mouthfeel and other organoleptic indicators.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the preparation method of an ice cream milk slurry, it is characterized in that, its raw material comprises: 70% ~ 75% raw milk, 5% ~ 15% sweetener, 4.5% ~ 6.5%24 degree of palm oil, 0.5% ~ 1.5%52 degree of palm oil, 0.5% ~ 1.5% coconut oil, 0.05% ~ 0.3% is single, diglycerine fatty acid ester, 0.01% ~ 0.05% sucrose fatty ester, 0.015% ~ 0.025% sorbitan monostearate, 0.015% ~ 0.02% citric acid fatty glyceride, 0.2% ~ 0.35% microcrystalline cellulose, 0.02% ~ 0.035% sodium carboxymethylcellulose, 0.02% ~ 0.025% locust bean gum, 0.01% ~ 0.02% carragheen and the water complementing to 100%, described percentage is the mass percent of each component relative to described raw material gross mass,
Described preparation method comprises the steps:
(1) component each in described raw material is mixed, and to control mixture pH be 6.7 ~ 7.2, obtain feed liquid;
(2) feed liquid described in step (1) is carried out pre-homogeneous; Obtain pre-homogeneous semi-finished product;
(3) homogeneous semi-finished product pre-described in step (2) are carried out ultra high temperature sterilization; Obtain sterilization semi-finished product;
(4) sterilization semi-finished product described in step (3) are carried out aseptic homogeneous, cooling, to obtain final product.
2. preparation method as claimed in claim 1, is characterized in that:
Described raw milk is fresh milk and/or recombined milk;
And/or described sweetener is one or more in sugar crystal class sweetener, syrup class sweetener and Icing Sugar class sweetener;
And/or described raw material also comprises essence.
3. preparation method as claimed in claim 2, is characterized in that:
Described fresh milk is raw milk, raw sheep breast and one or more of raw horse Ruzhong;
And/or described recombined milk is with one or more in milk powder, whey powder and condensed milk, blends with one or more of rare cream, water and fresh milk and form;
And/or described sugar crystal class sweetener is white granulated sugar and/or fructose;
And/or described syrup class sweetener is one or more in HFCS, corn syrup and glucose syrup;
And/or described Icing Sugar class sweetener is powdered glucose;
And/or the addition of described sugar crystal class sweetener is 5% ~ 10%;
And/or the addition of described syrup class sweetener is 2% ~ 4%;
And/or the addition of described Icing Sugar class sweetener is 1% ~ 2%;
And/or described essence is one or more in vanilla, corn essence and milk flavour;
And/or the addition of described essence is 0.01% ~ 0.1%, percentage is the mass percent relative to described raw material gross mass;
And/or, add in the step of described essence in described step (1), step (2), step (3) and step (4) or multistep.
4. preparation method as claimed in claim 1, is characterized in that:
The addition of described raw milk is 73% ~ 74%;
And/or the addition of described sweetener is 7% ~ 14%;
And/or described 24 degree of palmitic additions are 4.5% ~ 5.5%;
And/or described 52 degree of palmitic additions are 0.8% ~ 1.3%;
And/or the addition of described coconut oil is 0.5% ~ 1.0%;
And/or, described list, the addition of diglycerine fatty acid ester is 0.1% ~ 0.3%;
And/or the addition of described sucrose fatty ester is 0.02% ~ 0.035%;
And/or the addition of described sorbitan monostearate is 0.018% ~ 0.0022%;
And/or the addition of described citric acid fatty glyceride is 0.016% ~ 0.018%;
And/or the addition of described microcrystalline cellulose is 0.25% ~ 0.3%;
And/or the addition of described sodium carboxymethylcellulose is 0.025% ~ 0.03%;
And/or the addition of described locust bean gum is 0.020% ~ 0.024%;
And/or the addition of described carragheen is 0.015% ~ 0.018%;
And/or the addition of described water is 5% ~ 20%;
Described percentage is the mass percent of each component relative to described raw material gross mass.
5. preparation method as claimed in claim 1, is characterized in that:
In described step (1), described in the method that mixes for first described raw milk is heated, then each component is mixed.
6. preparation method as claimed in claim 1, is characterized in that:
In described step (1), the temperature of described mixing is 75 ~ 85 DEG C;
And/or in described step (1), the time of described mixing is 15min ~ 40min;
And/or, in described step (1), described in be mixed into and be uniformly mixed;
And/or in described step (1), described pH is 6.8 ~ 7.0;
And/or in described step (1), the method for described control mixture pH is for realizing by adding acidity regulator in described raw material or in described mixture;
And/or in described step (2), the temperature of described pre-homogeneous is 65 DEG C ~ 75 DEG C;
And/or in described step (2), the pressure of described pre-homogeneous is 20MPa ~ 25MPa;
And/or in described step (3), described ultra high temperature sterilization is ultra high temperature short time sterilization;
And/or in described step (3), the temperature of described ultra high temperature sterilization is 135 ~ 139 DEG C;
And/or in described step (3), the time of described ultra high temperature sterilization is 4s ~ 5s;
And/or in described step (4), the temperature of described aseptic homogeneous is 65 DEG C ~ 75 DEG C;
And/or in described step (4), the pressure of described aseptic homogeneous is 20MPa ~ 25MPa;
And/or, in described step (4), described in be cooled to temperature and be brought down below or equal 20 DEG C.
7. preparation method as claimed in claim 6, is characterized in that:
In described step (1), described in time of being uniformly mixed be 15min ~ 40min;
And/or in described step (1), described acidity regulator is alkaline acidity regulator; Preferably, described alkaline acidity regulator is one or more in sodium acid carbonate, saleratus, dipotassium hydrogen phosphate and sodium hydrogen phosphate;
And/or in described step (1), the addition of described acidity regulator is 0.05% ~ 0.15%, percentage is the mass percent of described acidity regulator relative to described raw material gross mass;
And/or in described step (3), the method for described ultra high temperature short time sterilization is direct-type ultra high temperature short time sterilization;
And/or in described step (3), the temperature of described ultra high temperature sterilization is 137 DEG C;
And/or, in described step (4), described in be cooled to temperature and be down to 18 DEG C ~ 20 DEG C.
8. the ice cream milk slurry obtained by the preparation method according to any one of claim 1 ~ 7.
9. the ice cream obtained by the ice cream milk described in right 8 is starched.
10. ice cream as claimed in claim 9, it is characterized in that, described ice cream is soft ice cream or hard ice-cream.
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| CN105994661A (en) * | 2016-05-16 | 2016-10-12 | 佛山市立高食品有限公司 | Animal and plant mixed cream for conditioning and application thereof |
| CN106387283A (en) * | 2016-11-19 | 2017-02-15 | 安新生 | Vanilla ice cream |
| CN106615221A (en) * | 2016-12-19 | 2017-05-10 | 广东鸿信食品有限公司 | Oil fat composition and preparation method thereof |
| CN108684920A (en) * | 2018-03-14 | 2018-10-23 | 必优食品工业（昆山）有限公司 | A kind of ice cream milk slurry emulsifing thickener and its application |
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| CN111184121A (en) * | 2020-01-22 | 2020-05-22 | 佳禾食品工业股份有限公司 | Soft ice cream slurry and preparation method of soft ice cream |
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