CN105341161A - Low-lactose ice cream milk plasma, preparation method thereof and ice cream containing ice cream milk plasma - Google Patents
Low-lactose ice cream milk plasma, preparation method thereof and ice cream containing ice cream milk plasma Download PDFInfo
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- CN105341161A CN105341161A CN201510900896.3A CN201510900896A CN105341161A CN 105341161 A CN105341161 A CN 105341161A CN 201510900896 A CN201510900896 A CN 201510900896A CN 105341161 A CN105341161 A CN 105341161A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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Abstract
The invention discloses low-lactose ice cream milk plasma, a preparation method thereof and ice cream containing the ice cream milk plasma. According to the preparation method of the ice cream milk plasma, sterile lactase and raw material including raw milk, a sweetening agent, emulgator, stabilizer and water are included; the preparation method mainly includes the following steps of conducting material mixing, conducting homogeneity, conducting sterilization, conducting cooling, adding sterile lactase under a sterile condition and conducting a reaction till the content of lactose in the material is below 1.5%, and the low-lactose ice cream milk plasma is obtained. The preparation method of the ice cream milk plasma is simple in process, beneficial to being eaten by lactose intolerance consumers and capable of avoiding brown stain phenomenon, the lactase can fully play the role, no special equipment is needed, the low-lactose ice cream milk plasma can be generated through conventional equipment in the field, a better mouthfeel can still be obtained under the situation that the adding amount of the sweetening agent is remarkably lowered, and industrial large-scale production is facilitated. According to the ice cream milk plasma, the content of lactose is effectively lowered, a better ice point, hardness and sweetness are achieved, the flavor is remarkable, and stability is good.
Description
Technical field
The present invention relates to a kind of Low lactose milk ice cream milk slurry, its preparation method and the ice cream containing it.
Background technology
Lactose is one of Ruzhong important component, is about 3.6 ~ 5.5% at Lactose in Milk content, almost all in solution state.Lactose is a kind of disaccharide, and a part lactose generates a part glucose and a part galactolipin through lactase breaks down, and glucose can supply body energy, and galactolipin then can promote the generation of cerebroside and polysaccharide, plays an important role to the intelligence development of infant.
Although breast is containing abundant nutrition, some people there will be the symptoms such as diarrhoea, stomachache, vomiting and diarrhoea at the edible food containing lactose, is medically referred to as " lactose intolerance ".This is because lack in these human bodies enough can in decomposing milk lactose lactase caused by, after lactose only has decomposition, monose wherein can enter blood by small bowel, by human body is absorbed, if do not have in small intestine lactase or its vigor low, lactose just can not be decomposed, and the intact large intestine that enters, and produced organic acid and carbon dioxide by Metabolism of E. coli, cause osmotic pressure in enteron aisle to raise, cause body fluid to suck large intestine, thus produce the malaise symptoms such as abdominal distension and diarrhoea.
The factors such as lactose intolerance and age, race, heredity, weather are relevant, and the investigation of Ins of Nutrition & Food Hygiene of Chinese Institute of Preventive Medicine finds have the people of lactose intolerance more in Asians, be 22.1% when 3 ~ 5 years old, be 36.8% when being 39%, 11 ~ 13 years old when 7 ~ 8 years old, be grown up more.
In the market ice cream milk slurry be all with breast or dairy products for raw material, major part milk slurry all contains a certain amount of lactose, but there is no a Low lactose milk ice cream milk so far and starch the lactose intolerance problem solved in ice cream, this is also one of reason that some people eats up ice milk and can occur to suffer from diarrhoea.
Therefore, developing a kind of method and the product of preparing the ice cream milk slurry of Low lactose milk, is this area problem demanding prompt solution.
Summary of the invention
The technical problem to be solved in the present invention easily occurs that the compatibility of serious browning phenomenon, lactase and traditional ice cream milk slurry manufacture craft is not good, ice cream milk is starched freezing point and hardness and sugariness and is difficult to the defects such as adjustment to overcome in prior art to develop in Low lactose milk ice cream milk slurry process, and provide a kind of Low lactose milk ice cream milk slurry, its preparation method and the ice cream containing it.Preparation method's technique of ice cream milk of the present invention slurry is simple, be beneficial to that lactose intolerance consumer eats, avoids browning phenomenon, lactase to play one's part to the full, do not need special installation, this area conventional equipment can generate, in the significantly reduced situation of sweetener addition, still can obtain better mouthfeel, is beneficial to industrialization large-scale production.Ice cream milk of the present invention is starched not only lactose content and is effectively reduced, and possess better freezing point, hardness and sugariness, local flavor is given prominence to, have good stability.
In exploitation Low lactose milk ice cream milk slurry process, technical staff easily expects that adding lactase is hydrolyzed to reduce lactose content to the lactose in ice cream milk slurry, but the technical barrier run into is easily to occur serious browning phenomenon, the compatibility of lactase and traditional ice cream milk slurry manufacture craft is not good, ice cream milk is starched freezing point and hardness and sugariness and is difficult to regulate, local flavor is not good, coarse mouthfeel, stability is not good, and be the process conditions solving the very complicated that these technical problems are brought and the process equipment needing special customization or be equipped with, extreme difficulties is brought to development.
The present inventor is devoted to reduce the lactose content in ice cream milk slurry and cost, after inventor is probed into by lot of experiments and verifies, finds difficult.Through a series of research, inventor is finally on regular ice cream milk slurry preparation technology basis, add lactase also by the coordinated of each process conditions, achieve while reducing milk slurry lactose content, eliminate browning phenomenon, and the mouthfeel of milk slurry, matter structure and stability are better, and technical process is simple and convenient, be applicable to the common process equipment of ice cream milk slurry, be beneficial to very much industrialization large-scale production.
The invention provides a kind of ice cream milk slurry preparation method, it comprises following raw material: 85.9% ~ 95.15% raw milk, 4% ~ 13% sweetener, 0.1% ~ 0.4% emulsifying agent, 0.05% ~ 0.6% stabilizing agent and complement to 100% water; Described percentage is the mass percent relative to described raw material gross mass; Ice cream milk slurry of the present invention also uses aseptic lactase, and the addition of described aseptic lactase is: the described aseptic lactase using 0.5NLU ~ 2NLU in every gram of described raw material;
Described preparation method comprises the steps:
(1), by described raw milk, described sweetener, described emulsifying agent and described stabilizing agent mix, and to control mixture pH be 6.6 ~ 7.0, obtain feed liquid;
(2), described feed liquid is carried out homogeneous;
(3), by feed liquid UHTS is carried out, cooling;
(4), add aseptic lactase under aseptic condition, mix, reacting lactose content to material is less than 1.5%;
In described step (4), percentage is the percentage that lactose quality accounts for gained material gross mass.
Preferably, after described step (4) terminates, the preparation method of described ice cream milk slurry also comprises filling step.Described filling method can be conventional method of the present invention.Preferably, described filling be sterile filling.
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 89.4% ~ 91.5%, such as 89.52% ~ 90.05%.
Preferably, the addition of described sweetener is 7.4% ~ 10%, such as %.
Preferably, the addition of described emulsifying agent is 0.2% ~ 0.28%, such as 0.25%.
Preferably, the addition of described stabilizing agent is 0.2% ~ 0.5%, such as 0.34%.
The addition of described water such as, can be 1.85%.
Preferably, the addition of described aseptic lactase is: the described aseptic lactase using 0.6NLU ~ 1NLU in every gram of described raw material.
Preferably, in described step (4), described lactose content is less than 0.5%; Be more preferably 0.1% ~ 0.3%, such as 0.2%.
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.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, rare cream and condensed milk, blends form with water and/or 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.In described recombined milk, the addition of described fresh milk is preferably 30% ~ 84.3% (such as 70% or 75%); The addition of described skimmed milk power is preferably 3.5%; The addition of described rare cream is 2% ~ 6.5% (such as 4% or 5.5%); The addition of described condensed milk is preferably 10%; The addition of described whey powder is preferably 2%; Percentage is the percentage that each constituent mass accounts for described recombined milk gross mass.
Consider from the content of nutriment and finished product mouthfeel, protein content preferably 2.2% ~ 4.5% in raw milk of the present invention, fat content preferably 3.0% ~ 5.7%; Percentage is the percentage of quality relative to described raw milk gross mass of protein or fat.In order to improve protein and the fat content of raw milk, also the mode of concentrated (transpiring moisture) can be adopted to improve albumen, the fat content (fresh milk of such as 155 mass parts, by the water of evaporation 55 mass parts, obtains the raw milk of 100 mass fractions) of raw milk.
In the present invention, described sweetener can adopt the sweetener of the routine of this area, is preferably white granulated sugar, Sucralose and Aspartame one or more.Described sweetener consumption can carry out routine according to GB2760-2011 and select.Such as, the addition of described Sucralose is 0.015%; The addition of described Aspartame is 0.02%; The addition of described white granulated sugar is 7.4% ~ 13%.
In the present invention, described emulsifying agent can select various emulsifying agents conventional in milk production technology, generally the various emulsifying agent in GB2760 or composite compound emulsifying agent, be preferably single stearic acid glycerine lipoprotein fat acid esters, list, two kinds or more of in diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride and soybean lecithin.
In the present invention, described stabilizing agent can select various stabilizing agents conventional in milk production technology, being generally the various stabilizing agent in GB2760 or composite compound stabilizer, is preferably two or more in carragheen, guar gum, xanthans, locust bean gum, microcrystalline cellulose and sodium carboxymethylcellulose.
In the present invention, described aseptic lactase is generally the lactase by membrane filtration process and aseptic packaging, and generally have commercially available finished product directly to buy, also the common lactase product containing bacterium can first be bought then through membrane filtration process and aseptic packaging, with obtained described aseptic lactase.Preferably, described aseptic lactase is the model that Ke Hansen food additives Co., Ltd produces is Ha-Lactase
tMthe lactase that the model that the model that in the lactase of S2000, DSM, Co., Ltd produces is the lactase of LAGX2000, Co., Ltd produces in DSM is the lactase of LAG1000, the model of producing through the Ke Hansen food additives Co., Ltd of membrane filtration process and aseptic packaging process is Ha-Lactase5200 and the model that Co., Ltd produces in the DSM of membrane filtration process and aseptic packaging process are one or more in the lactase of MaxilactLGi5000.Usually, the scope of the unit of activity (unit of activity described here refers to the vigor of 1g enzyme product) of the product of described aseptic lactase is 1000NLU/g ~ 5200NLU/g; Be such as 2000NLU/g ~ 5000NLU/g.NLU is the Mei Huo unit that this area is commonly used, and according to the regulation in U.S. food medicine code the 5th edition (FCCV), NLU is a neutral lactase unit; And in this code, a neutral lactase unit definition is under test conditions with the enzyme amount of the speed of 1.30mol/min release ortho-nitrophenol.
The method of described membrane filtration process is the method for the membrane filtration process of this area routine, and object is carried out degerming to the described lactase product containing bacterium.
In the present invention, described raw material also can comprise the conventional essence added in the liquid milk of this area.Described essence is preferably one or more in cake essence, strawberry essence and milk flavour.The consumption of described essence is preferably 0.01 ~ 0.1%, and percentage is the mass percent relative to described raw material gross mass.Described essence can add at arbitrary steps, preferably adds in step (1).
Preferably, described pH is 6.7 ~ 6.8.
In the present invention, pH is unsuitable too high or too low, too high, such as, higher than 7.0, then easily occurs serious browning phenomenon; Too low, such as, lower than 6.6, then easily cause product to occur obvious lamination, have granule sense and partial gel phenomenon, albuminous degeneration phenomenon, product quality are coarse, entrance has the problems such as husky sense, expansion rate variance and much higher hard.
In the present invention, 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%, and percentage is the percentage that the quality of described acidity regulator accounts for described raw material gross mass.
In step (1), the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing be preferably 60 DEG C ~ 80 DEG C (such as 65 DEG C ~ 75 DEG C, or 70 DEG C); The time of described mixing is preferably 15 minutes ~ 40 minutes (such as 25 minutes ~ 35 minutes); Described mixing is preferably for being uniformly mixed.
Preferably, in described step (1), the method of described mixing, for described raw milk being heated to 60 DEG C ~ 80 DEG C (such as 65 DEG C ~ 75 DEG C, or 70 DEG C), then mixes with other components in described raw material except raw milk and aseptic lactase.
In step (2), the method for described homogeneous can be the homogenizing method of this area routine; Such as, the temperature of described homogeneous can be the homogenizing temperature of this area routine; Again such as, the pressure of described homogeneous can be the homogenization pressure of this area routine.Preferably, in described step (2), the temperature of described homogeneous is 65 DEG C ~ 75 DEG C (such as 70 DEG C).Preferably, in described step (2), the pressure of described homogeneous is 20MPa ~ 25MPa.
In 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 step (3), described chilling temperature is preferably less than or equal to 25 DEG C.
In the present invention one preferably embodiment, described raw material is made up of following component by weight percentage: 85.9% ~ 95.15% raw milk, 4% ~ 13% sweetener, 0.1% ~ 0.4% emulsifying agent and 0.05% ~ 0.6% stabilizing agent and complement to 100% water; Described percentage is the mass percent relative to described raw material gross mass; And the addition of described aseptic lactase is: the described aseptic lactase using 0.5NLU ~ 2NLU in every gram of described raw material.
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.
Without prejudice to the field on the basis of common sense, 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.
In the present invention, in described DSM, Co., Ltd all refers to Co., Ltd in DSM.
Positive progressive effect of the present invention is:
1, in the ice cream milk slurry obtained by method of the present invention, protein content can reach 2.0% ~ 4.5% (can be such as 2.7% ~ 3.3%, or 3.0% ~ 4.0%); Fat content can reach 2.7% ~ 5.7% (can be such as 3.1% ~ 5.5%, or 3.4% ~ 4.3%); Lactose content can be low to moderate 0.1% ~ 0.5%; Percentage is the percentage that each constituent mass accounts for described ice cream milk slurry gross mass.
2, ice cream milk slurry of the present invention is hydrolyzed most lactose contained in milk slurry by adding lactase in milk slurry, solves vast lactose intolerance crowd and eats containing uncomfortable problems such as stomachache, abdominal distension and diarrhoea after lactose ice cream.And obtained by method of the present invention ice cream milk slurry in lactose content can be low to moderate 0.1% ~ 0.5%; Percentage is the percentage that lactose quality accounts for described ice cream milk slurry gross mass.
3, ice cream milk slurry or ice-cream product, usually have certain requirement to sugariness, if sugariness is too low, cannot satisfy the demands of consumers.And allowing the sugariness of consumer satisfaction to reach, the sweetener addition in usual ice cream milk slurry is higher, and the addition of the sweetener that ice cream milk of the present invention slurry production process China and foreign countries add can significantly reduce.The addition of the sweetener such as added with the ice cream milk slurry China and foreign countries of the equal sweetness of routine is compared, and the addition of sweetener of the present invention can reduce about 2%.Addition of the present invention can realize better mouthfeel and sugariness 4% ~ 13% time.Meanwhile, the reduction of the addition of sweetener also can reduce the cost of raw material further.
4, the preparation method of Low lactose milk 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.
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.
White granulated sugar: Shanghai City sugar industry tobacco and wine (group) 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..
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.
Lactase Ha-Lactase
tMs2000: Ke Hansen food additives Co., Ltd (this product is aseptic lactase, and the unit of activity of product is 2000NLU/g).
Co., Ltd's (this product is aseptic lactase, and the unit of activity of product is 2000NLU/g) in lactase LAGX2000:DSM.
Co., Ltd's (this product is aseptic lactase, and the unit of activity of product is 1000NLU/g) in lactase LAG1000:DSM.
The common lactase containing bacterium: model Ha-Lactase5200: Ke Hansen food additives Co., Ltd; (this product without membrane filtration process, also non-sterile packaging, and the unit of activity of product is 5200NLU/g).
Obtain in the form of the key technical indexes of milk slurry in following embodiment, percentage is the percentage that the quality of protein, fat or lactose accounts for obtained milk slurry quality.
Embodiment 1
The composition of raw materials (raw material gross mass 3kg) of table 1 embodiment 1
Table 2 raw milk formula
In the present embodiment, aseptic lactase is lactase LAG1000, and addition is that (" NLU/g " wherein represents for the table Raw gross mass of above-mentioned raw materials formula 0.5NLU/g, the amount of the required total activity unit added of lactase; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase LAG1000 product self is 1000NLU/g, the present embodiment table 1 Raw gross mass 3kg, therefore the addition of this lactase product is 1.5g in the present embodiment).
Preparation method:
(1) raw milk (is mixed by raw milk, skimmed milk power, rare cream and water, obtain recombined milk, wherein albumen 2.2%, fat 3.4%) and water be heated to 80 DEG C, add list, diglycerine fatty acid ester, sorbitol anhydride single-hard ester acid ester, citric acid fatty glyceride, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, carragheen, white granulated sugar, milk flavour and vanilla, mix, stir 15min, obtain feed liquid, now material liquid pH=6.6;
(2) feed liquid of mixing and stirring is carried out homogeneous, wherein homogenizing temperature is 65 DEG C, and the pressure of homogeneous is 20MPa;
(3) milk good for homogeneous slurry is carried out ultra high temperature sterilization, sterilization temperature is 135 DEG C, and sterilizing time is 5 seconds, is cooled to 25 DEG C;
(4) lactase LAG1000 is added by " aseptic rear interpolation equipment ";
(5) aseptic canning, to obtain final product;
The present embodiment obtains the key technical indexes of milk slurry:
| Project | Content |
| Protein | 2.0％ |
| Fat | 3.1％ |
| Lactose | 0.1％ |
Embodiment 2
The composition of raw materials (raw material gross mass 3kg) of table 3 embodiment 2
Table 4 raw milk formula
| Raw material | Addition (%) (by weight) |
| Raw milk | 70 |
| Rare cream | 2 |
| Water | 28 |
| Amount to | 100 |
In the present embodiment, aseptic lactase is lactase Ha-Lactase
tMs2000, and addition is that (" NLU/g " wherein represents for table 3 Raw gross mass 0.5NLU/g, the amount of the required total activity unit added of lactase; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase product self is 2000NLU/g, the present embodiment table 3 Raw gross mass 3kg, therefore the addition of this lactase product is 0.75g in the present embodiment).
Preparation method:
(1) raw milk (is mixed by raw milk, rare cream and water, obtain recombined milk, wherein albumen 4.5%, fat 4.8%) be heated to 60 DEG C, add list, diglycerine fatty acid ester, sucrose fatty ester, sorbitol anhydride single-hard ester acid ester, citric acid fatty glyceride, sodium carboxymethylcellulose, locust bean gum, carragheen, guar gum, white granulated sugar and saleratus, mix, stir 40min, obtain feed liquid, now material liquid pH=7.0;
(2) feed liquid of mixing and stirring is carried out homogeneous, wherein homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 20MPa;
(3) milk good for homogeneous slurry is carried out ultra high temperature sterilization, sterilization temperature is 137 DEG C, and sterilizing time is 4 seconds, is cooled to 25 DEG C;
(4) lactase Ha-Lactase is added by aseptic rear interpolation equipment
tMs2000;
(5) aseptic canning, to obtain final product;
The present embodiment obtains the key technical indexes of milk slurry:
| Project | Content |
| Protein | 4.0％ |
| Fat | 4.3％ |
| Lactose | 0.3％ |
Embodiment 3
The composition of raw materials (raw material gross mass 300g) of table 5 embodiment 3
Table 6 raw milk formula
| Raw material | Addition (%) (by weight) |
| Raw milk | 155 |
| Evaporation water | -55 |
| Amount to | 100 |
In the present embodiment, aseptic lactase is lactase LAGX2000, and addition is that (" NLU/g " wherein represents for above-mentioned table 5 Raw gross mass 2NLU/g, the amount of the required total activity unit added of lactase; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase product self is 2000NLU/g, the present embodiment table 5 Raw gross mass 300g, therefore the addition of this lactase product is 0.3g in the present embodiment).
Preparation method:
(1) by raw milk, (raw milk transpiring moisture obtains raw milk, wherein albumen 4.5%, fat 4.8%) be heated to 75 DEG C, add list, diglycerine fatty acid ester, sucrose fatty ester, sorbitol anhydride single-hard ester acid ester, granulesten, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, xanthans, white granulated sugar and sodium acid carbonate, mix, stir 15min, obtain feed liquid, now material liquid pH=6.8;
(2) feed liquid of mixing and stirring is carried out homogeneous, wherein homogenizing temperature is 65 DEG C, and the pressure of homogeneous is 25MPa;
(3) milk good for homogeneous slurry is carried out ultra high temperature sterilization, sterilization temperature is 139 DEG C, and sterilizing time is 4 seconds, is cooled to 25 DEG C;
(4) lactase LAGX2000 is added by aseptic rear interpolation equipment;
(5) aseptic canning, to obtain final product;
The present embodiment obtains the key technical indexes of milk slurry:
| Project | Content |
| Protein | 3.0％ |
| Fat | 5.5％ |
| Lactose | 0.2％ |
Embodiment 4
The composition of raw materials (raw material gross mass 3kg) of table 7 embodiment 4
Table 8 raw milk formula
| Raw material | Addition (%) (by weight) |
| Raw milk | 84.3 |
| Condensed milk | 10 |
| Rare cream | 6.5 |
| Amount to | 100 |
In the present embodiment, aseptic lactase is lactase LAGX2000, and addition is that (" NLU/g " wherein represents for the table 7 Raw gross mass of above-mentioned raw materials formula 1NLU/g, the amount of the required total activity unit added of lactase; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase product self is 2000NLU/g, the present embodiment table 7 Raw gross mass 3kg, therefore the addition of this lactase product is 1.5g in the present embodiment).
Preparation method:
(1) raw milk (is mixed by raw milk, condensed milk and rare cream, obtain recombined milk, wherein albumen 3.2%, fat 6.0%) be heated to 70 DEG C, add list, diglycerine fatty acid ester, sucrose fatty ester, sorbitol anhydride single-hard ester acid ester, microcrystalline cellulose, sodium carboxymethylcellulose, locust bean gum, white granulated sugar, Sucralose and sodium acid carbonate, mix, stir 35min, obtain feed liquid, now material liquid pH=6.7;
(2) feed liquid of mixing and stirring is carried out homogeneous, wherein homogenizing temperature is 65 DEG C, and the pressure of homogeneous is 25MPa;
(3) milk good for homogeneous slurry is carried out ultra high temperature sterilization, sterilization temperature is 137 DEG C, and sterilizing time is 4 seconds, is cooled to 25 DEG C
(4) sterilized lactase is added by aseptic rear interpolation equipment;
(5) aseptic canning, to obtain final product;
The present embodiment obtains the key technical indexes of milk slurry:
| Project | Content |
| Protein | 3.0％ |
| Fat | 5.5％ |
| Lactose | 0.2％ |
Embodiment 5
The composition of raw materials (raw material gross mass 3kg) of table 9 embodiment 5
Table 10 raw milk formula
| Raw material | Addition (%) (by weight) |
| Raw milk | 75 |
| Whey powder | 2 |
| Rare cream | 4 |
| Water | 19 |
| Amount to | 100 |
In the present embodiment, aseptic lactase is lactase Ha-Lactase
tMs2000, and addition is that (" NLU/g " wherein represents for the table 9 Raw gross mass of above-mentioned raw materials formula 0.6NLU/g, the amount of the required total activity unit added of lactase; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase product self is 2000NLU/g, the present embodiment table 9 Raw gross mass 3kg, therefore the addition of this lactase product is 0.9g in the present embodiment).
Preparation method:
(1) raw milk (is mixed by raw milk, whey powder and rare cream, obtain recombined milk, wherein albumen 3.6%, fat 3.8%) be heated to 65 DEG C, add list, diglycerine fatty acid ester, sucrose fatty ester, microcrystalline cellulose, milk flavour, sodium carboxymethylcellulose, carragheen, locust bean gum, white granulated sugar, Aspartame and dipotassium hydrogen phosphate, mix, stir 25min, obtain feed liquid, now material liquid pH=6.8;
(2) feed liquid of mixing and stirring is carried out homogeneous, wherein homogenizing temperature is 70 DEG C, and the pressure of homogeneous is 25MPa;
(3) milk good for homogeneous slurry is carried out ultra high temperature sterilization, sterilization temperature is 139 DEG C, and sterilizing time is 4 seconds, is cooled to 25 DEG C;
(4) Ha-Lactase is added by aseptic rear interpolation equipment
tMs2000;
(5) aseptic canning, to obtain final product;
The present embodiment obtains the key technical indexes of milk slurry:
| Project | Content |
| Protein | 3.3％ |
| Fat | 3.4％ |
| Lactose | 0.3％ |
Embodiment 6
The composition of raw materials (raw material gross mass 3kg) of table 11 embodiment 6
In the present embodiment, aseptic lactase is lactase Ha-Lactase
tMs2000, and addition is that (" NLU/g " wherein represents for the table 11 Raw gross mass of above-mentioned raw materials formula 0.6NLU/g, the amount of the required total activity unit added of lactase; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase product self is 2000NLU/g, the present embodiment table 11 Raw gross mass 3kg, therefore the addition of this lactase product is 0.9g in the present embodiment).
Preparation method:
(1) raw milk (wherein albumen 3.0%, fat 3.0%) is heated to 80 DEG C, adds list, diglycerine fatty acid ester, sucrose fatty ester, sorbitol anhydride single-hard ester acid ester, microcrystalline cellulose, sodium carboxymethylcellulose, carragheen, locust bean gum, white granulated sugar and milk flavour, mix, stir 25min, obtain feed liquid, now material liquid pH=6.7;
(2) feed liquid of mixing and stirring is carried out homogeneous, wherein homogenizing temperature is 70 DEG C, and the pressure of homogeneous is 20MPa;
(3) milk good for homogeneous slurry is carried out ultra high temperature sterilization, sterilization temperature is 137 DEG C, and sterilizing time is 4 seconds, is cooled to 25 DEG C;
(4) Ha-Lactase is added by aseptic rear interpolation equipment
tMs2000;
(5) aseptic canning, to obtain final product;
The present embodiment obtains the key technical indexes of milk slurry:
| Project | Content |
| Protein | 2.7％ |
| Fat | 2.7％ |
| Lactose | 0.2％ |
Comparative example 1
1, composition of raw materials: by sterilized lactase Ha-Lactase in the raw material of embodiment 2
tMs2000 replaces to the common lactase Ha-Lactase5200 containing bacterium, and because the unit of activity of this common lactase containing bacterium is 5200NLU/g, therefore in the present embodiment, the addition of this lactase product is 0.288g, and other are with embodiment 2.
2, preparation method: with embodiment 2.
The ice cream milk slurry product that the present embodiment is produced at normal temperatures, finds the putrid and deteriorated phenomenon of bag that obviously rises on the 3rd week;
Comparative example 2
1, composition of raw materials: with embodiment 2.
2, preparation method: step (3) and (4) order are exchanged, namely first adds lactase hydrolyzes lactose to lactose content 0.3%, then carry out step (3) and (5).All the other are with embodiment 2.
The ice cream milk slurry that the present embodiment is produced has obvious browning phenomenon, and color is sepia, and local flavor has burnt odor taste; Color and local flavor all belong to and to be obviously not easily esthetically acceptable to the consumers.
Comparative example 3
1, composition of raw materials: removed by sodium acid carbonate in the raw material of embodiment 2, all the other are with embodiment 2.
2, preparation method: detect material liquid pH=6.5, all the other are with embodiment 2.
The ice cream milk slurry that the present embodiment is produced, have granule to exist, albumen has a small amount of sex change, and product after production is rolled off the production line second day, the lactose content in product is 1.24%, but expansion rate is undesirable, much higher hard.
Comparative example 4
1, composition of raw materials: removed by lactase in the raw material of embodiment 2, all the other are with embodiment 2.
2, preparation method: without the step of adding lactase, all the other are with embodiment 2.
The ice cream milk slurry that the present embodiment is produced compares with embodiment 2, and obtained ice cream is sweet not, and much higher hard, expansion rate is undesirable.
Comparative example 5
1, composition of raw materials: (" NLU/g " wherein represents for the table Raw gross mass of above-mentioned raw materials formula, the amount of the required total activity unit added of lactase the addition of the lactase in embodiment 2 to be adjusted to 0.2NLU/g; Instead of refer to the unit of activity of lactase product self.In fact, because the unit of activity of this lactase product self is 2000NLU/g, the present embodiment table 1 Raw gross mass 3kg, therefore the addition of this lactase product is 0.3g in the present embodiment), all the other are with embodiment 2;
2, preparation method: with embodiment 2.
The ice cream milk slurry that the present embodiment is produced, product after production is rolled off the production line second day, the lactose content in product is 1.51%, does not reach hydrolysis requirement.
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 slurry obtained for embodiment 1 ~ embodiment 6 is made 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 6 and comparative example 3,4 obtain, value following (see table 12):
The measurement result of table 12, expansion rate
As can be seen from Table 12, the expansion rate ideal of obtained soft ice cream is starched by the milk of various embodiments of the present invention.Comparative example 3 and comparative example 4 expansion rate undesirable.
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 13) with average mark:
Table 13, results of sensory evaluation
From the data of table 13, 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.Compared with embodiment, at melting property of ice cream mouth, viscosity, ice crystal sense, consolidation and satiny degree, these are wanting in comparative example.
The mensuration of effect example 3 shelf-life
The shelf-life of the ice cream milk slurry that investigation embodiment 1 ~ embodiment 6, comparative example 1 ~ comparative example 3 are obtained, and the state of soft ice cream obtained during this period, result is as shown in table 14, and shelf-life observation is carried out at normal temperatures.
Table 14, shelf-life observed result
As can be seen from Table 14, the milk slurry long shelf-life that the present invention obtains, can reach normal temperature lower more than 6 months, obtained soft ice cream all can reach perfect condition in local flavor, mouthfeel and other organoleptic indicators.Comparative example 1-comparative example 3 can not be realized ideal the value preserving phase, and the aspect such as mouthfeel, color is poor.
Claims (10)
1. ice cream milk slurry a preparation method, it is characterized in that: it comprises following raw material: 85.9% ~ 95.15% raw milk, 4% ~ 13% sweetener, 0.1% ~ 0.4% emulsifying agent, 0.05% ~ 0.6% stabilizing agent and complement to 100% water; Described percentage is the mass percent relative to described raw material gross mass; Ice cream milk slurry of the present invention also uses aseptic lactase, and the addition of described aseptic lactase is: the described aseptic lactase using 0.5NLU ~ 2NLU in every gram of described raw material;
Described preparation method comprises the steps:
(1), by described raw milk, described sweetener, described emulsifying agent and described stabilizing agent mix, and to control mixture pH be 6.6 ~ 7.0, obtain feed liquid;
(2), described feed liquid is carried out homogeneous;
(3), by feed liquid UHTS is carried out, cooling;
(4), add aseptic lactase under aseptic condition, mix, reacting lactose content to material is less than 1.5%;
In described step (4), percentage is the percentage that lactose quality accounts for gained material gross mass.
2. preparation method as claimed in claim 1, is characterized in that:
The addition of described raw milk is 89.4% ~ 91.5%;
And/or the addition of described sweetener is 7.4% ~ 10%;
And/or the addition of described emulsifying agent is 0.2% ~ 0.28%;
And/or the addition of described stabilizing agent is 0.2% ~ 0.5%;
And/or the addition of described water is 1.85%;
And/or the addition of described aseptic lactase is: the described aseptic lactase using 0.6NLU ~ 1NLU in every gram of described raw material.
3. preparation method as claimed in claim 1, is characterized in that:
Described pH is 6.7 ~ 6.8;
And/or described raw milk is fresh milk and/or recombined milk;
And/or described sweetener is one or more of white granulated sugar, Sucralose and Aspartame;
And/or described emulsifying agent is single stearic acid glycerine lipoprotein fat acid esters, list, two kinds or more of in diglycerine fatty acid ester, sucrose fatty ester, sorbitan monostearate, citric acid fatty glyceride and soybean lecithin;
And/or described stabilizing agent is two or more in carragheen, guar gum, xanthans, locust bean gum, microcrystalline cellulose and sodium carboxymethylcellulose;
And/or described aseptic lactase is the lactase by membrane filtration process and aseptic packaging;
And/or described raw material also comprises essence.
4. preparation method as claimed in claim 3, 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, rare cream and condensed milk, blends form with water and/or fresh milk;
And/or the addition of described Sucralose is 0.015%; The addition of described Aspartame is 0.02%; The addition of described white granulated sugar is 7.4% ~ 13%;
And/or the scope of the unit of activity of the product of described aseptic lactase is 1000NLU/g ~ 5200NLU/g;
And/or described essence is one or more in cake essence, strawberry essence and milk flavour;
And/or the consumption of described essence is 0.01 ~ 0.1%, percentage is the mass percent relative to described raw material gross mass.
5. preparation method as claimed in claim 4, is characterized in that:
Described aseptic lactase is model is Ha-Lactase
tMthe lactase that the lactase that the lactase of S2000, model are LAGX2000, model are LAG1000, through the model of membrane filtration process and aseptic packaging process be Ha-Lactase5200 lactase and through the model of membrane filtration process and aseptic packaging process be one or more in the lactase of MaxilactLGi5000;
And/or described milk powder is skimmed milk power;
And/or described whey powder is 80 whey powders.
6. preparation method as claimed in claim 1, is characterized in that:
After described step (4) terminates, the preparation method of described ice cream milk slurry also comprises filling step;
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 (1), the temperature of described mixing is 60 DEG C ~ 80 DEG C;
And/or in described step (1), the time of described mixing is 15 minutes ~ 40 minutes;
And/or in described step (1), described being mixed into is uniformly mixed;
And/or in described step (2), the temperature of described homogeneous is 65 DEG C ~ 75 DEG C;
And/or in described step (2), the pressure of described 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 (3), described chilling temperature is less than or equal to 25 DEG C;
And/or in described step (4), described lactose content is 0.1% ~ 0.3%.
7. preparation method as claimed in claim 6, is characterized in that:
Described filling be sterile filling;
And/or described acidity regulator is one or more in sodium acid carbonate, saleratus, dipotassium hydrogen phosphate and sodium hydrogen phosphate;
And/or the addition of described acidity regulator is 0.05% ~ 0.15%, is more preferably 0.10% ~ 0.15%, percentage is the percentage that the quality of described acidity regulator accounts for described raw material gross mass;
And/or in described step (1), the temperature of described mixing is 65 DEG C ~ 75 DEG C;
And/or in described step (1), the time of described mixing is 25 minutes ~ 35 minutes;
And/or in described step (2), the temperature of described homogeneous is 70 DEG C;
And/or in described step (3), the temperature of described ultra high temperature sterilization is 137 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 ice cream milk according to claim 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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