CN105454620A - Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof - Google Patents
Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof Download PDFInfo
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- CN105454620A CN105454620A CN201410386131.8A CN201410386131A CN105454620A CN 105454620 A CN105454620 A CN 105454620A CN 201410386131 A CN201410386131 A CN 201410386131A CN 105454620 A CN105454620 A CN 105454620A
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Abstract
The present invention discloses a room temperature storage chocolate-taste soft ice cream slurry, wherein the raw materials comprise, by weight, 8-10 parts of whole milk powder, 3.4-4.2 parts of alkalized cocoa powder, 1 part of maltodextrin, 3-3.2 parts of butter, 0.02-0.05 part of sodium citrate, 0.2-0.316 part of a stabilizer, 0.18-0.258 part of an emulsifier, and the balance of an auxiliary material. According to the present invention, the storage condition of the product is room temperature storage, and the cold chain is not required so as to substantially reduce the energy consumption and reduce the production component; the high-content cocoa powder is added to the product, such that the product flavor is rich; and the production of the product is the new direction and the new selection of the future development of the domestic brand freezing beverages.
Description
Technical field
The present invention relates to field of frozen.More specifically, chocolate flavor soft ice cream size relating to a kind of storage at normal temperature and preparation method thereof.
Background technology
At present, along with expanding economy, the soft ice cream in frozen industry also has larger development.Because soft ice cream is field fabrication, soft taste, the characteristic such as with rich flavor, and product purchase is also very convenient, and increasing consumer wishes buy in supermarket, convenience store, Ice shop, dining room.The product cocoa powder content that circulation is in the market similar to the type is generally less than 1%, local flavor is lighter, in order to enrich the kind of soft ice cream base-material, improves the strong local flavor of product, bring a brand-new selection to consumer, the semi-finished product slurry that a kind of cocoa powder content is high and stable need be produced.
Summary of the invention
First technical problem that the present invention will solve is to provide a kind of chocolate flavor soft ice cream size of storage at normal temperature, this slurry is the chocolate flavor soft ice cream size of a storage at normal temperature (namely do not need cold chain distribution and storage, temperature is 20-38 DEG C), with rich flavor, nutrient health; In this slurry, cocoa powder content is high and stable.
Second technical problem that the present invention will solve is to provide a kind of preparation method of above-mentioned slurry.
For solving above-mentioned first technical problem, the present invention adopts following technical proposals:
A chocolate flavor soft ice cream size for storage at normal temperature, by gross weight 100 parts, comprises the raw material of following weight portion:
8-10 part whole milk powder 3.4-4.2 part alkalize cocoa, 1 portion of maltodextrin, 3-3.2 part cream, 0.02-0.05 part natrium citricum, 0.2-0.316 part stabilizing agent, 0.18-0.258 part emulsifying agent, surplus is water, white granulated sugar and essence; Here stabilizing agent comprises 0.16-0.26 part microcrystalline cellulose, 0.01-0.02 part carragheen and 0.03-0.036 part guar gum; Emulsifying agent comprises 0.16-0.22 part mono-fatty acid glyceride, 0.01-0.02 part sorbitol anhydride list stearyl ester and 0.01-0.018 part citric acid fatty glyceride; The amount of preferred white granulated sugar is 15 parts.
Soft ice cream size due to product of the present invention have employed the technique of ultra high temperature short time sterilization in preparation process, be suitable at storage at normal temperature, but because cocoa power is comparatively indissoluble material, through UHTS, insoluble cocoa power particle precipitates at pipeline, formed and stick with paste pipe, therefore, the cocoa powder content of the product of the type circulated in the market is generally less than 1%, local flavor is lighter, and the present invention then by the improvement to cocoa power pretreating process, improves cocoa powder content, ensure that product has strong local flavor, the pretreating process of cocoa power is as follows:
1), the alkalize cocoa of 3.4-4.2 part and 30 parts of water are mixed to form feed liquid;
2), by step 1) feed liquid that obtains is warming up to 85-95 DEG C, and stir 15-20min, the speed of stirring is 1500r/m, leaves standstill 25-35min after stirring; Owing to containing a large amount of gemma in cocoa power, after leaving standstill at 85-95 DEG C, the content of gemma can be reduced, ensure that product microorganism within the shelf-life is up to standard, cocoa power has enough aquations simultaneously, with this understanding, cocoa power particle disperses completely, reduces the degree that UHT sticks with paste pipe;
3), by step 2) in leave standstill after feed liquid sieve, the order number of the sieve used that sieves is 200 orders; Owing to being about 1.75% containing cocoa shell amount in cocoa power, and water insoluble, in order to remove the cocoa shell of this part, reduce cocoa shell and cause paste pipe, cocoa power feed liquid is sieved to this feed liquid, can be reduced the quality problems that product causes because of cocoa shell after leaving standstill;
4), to step 3) in sieve after feed liquid carry out homogeneous operation, processing condition is, first class pressure 50-80bar, secondary pressure 25-30bar, and homogenizing temperature is 67-75 DEG C; After homogeneous, the particle size diameter of cocoa feed liquid is at 2-10 μm, although comparatively larger than the diameter particle size of fat, albumen, the feed liquid of non-homogeneous, can reduce the precipitation of cocoa power relatively;
5) by step 4) feed liquid cooling after homogeneous, obtain cocoa power feed liquid, the temperature stating cooling is 25-30 DEG C.
Preferred as what fill a prescription to the present invention, the chocolate flavor soft ice cream size of taste and the better storage at normal temperature of stability can be prepared by the raw material of following weight portion, namely comprise:
8 portions of whole milk powders, 3.4 parts of alkalize cocoas, 1 portion of maltodextrin, 3 portions of cream, 0.05 part of natrium citricum, 0.316 part of stabilizing agent, 0.258 part of emulsifying agent, surplus is water, white granulated sugar and essence; Described stabilizing agent comprises 0.26 part of microcrystalline cellulose, 0.02 part of carragheen and 0.036 part of guar gum; Described emulsifying agent comprises 0.22 part of mono-fatty acid glyceride, 0.02 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
For solving above-mentioned second technical problem, the invention provides a kind of preparation method of above-mentioned slurry, comprising the steps:
After carrying out pretreatment to alkalize cocoa, according to above-mentioned formula, the processing step producing chocolate flavor soft ice cream is as follows:
1) by the cocoa power feed liquid that obtains after above-mentioned for 33.4-34.2 part alkalize cocoa pretreatment and 30 parts of water, mixed liquor A is mixed to get;
2) to step 1) mixed liquor A in add white granulated sugar, 8-10 part whole milk powder, 1 portion of maltodextrin, 3 portions of cream and 0.2-0.316 part stabilizing agent and 0.18-0.258 part emulsifying agent, described stabilizing agent comprises 0.16-0.26 part microcrystalline cellulose, 0.01-0.02 part carragheen and 0.03-0.036 part guar gum, described emulsifying agent comprises 0.16-0.22 part mono-fatty acid glyceride, 0.01-0.02 part sorbitol anhydride list stearyl ester and 0.01-0.018 part citric acid fatty glyceride, obtains mixed liquid B; In this step, stabilizing agent and emulsifying agent are first dry mixed with white sugar, adding in solution A after mixing, the ratio that stabilizing agent and emulsifying agent and white sugar are dry mixed is the gross mass of stabilizing agent and emulsifying agent: white granulated sugar=1:10, due in formula, the total amount of required white granulated sugar is greater than and is dry mixed white granulated sugar used with stabilizing agent and emulsifying agent, so finally supply as required amount by white granulated sugar, in this formula, white granulated sugar consumption is 15 parts;
3) by step 2) mixed liquid B that obtains is warming up to 60-65 DEG C, and stir constant volume after 15-20min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and the condition of homogeneous is first class pressure 50-80bar, secondary pressure 180-220bar, and homogenizing temperature is 65-68 DEG C; Obtain the semi-finished product D after homogeneous, pH >=6.60 of the semi-finished product D that this step obtains, pH adjusting agent used in the present invention is natrium citricum, the half-finished pH value of slurry remains on more than 6.60, through follow-up UHT sterilizing, not there is albuminous degeneration, ensure that the stability of product;
5) in the semi-finished product D after homogeneous, add essence, carry out UHT sterilizing, sterilising temp 137-139 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 50-80bar, secondary pressure 180-220bar, homogenizing temperature 65-68 DEG C;
7) by step 6) in product cooling after homogeneous, temperature is down to 25-30 DEG C, sterile filling, obtains finished product.
Beneficial effect of the present invention is as follows:
The storage requirement of product of the present invention is storage at normal temperature, does not need cold chain, reduces energy consumption largely, reduces and produces composition; With the addition of the cocoa power of high-load simultaneously in this product, make product special flavour stronger.Therefore, produce this invention product, be the new direction of home brands frozen future development, newly select.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 illustrates the pretreating process flow process of cocoa power feed liquid;
Fig. 2 illustrates the production technology of chocolate flavor ice-cream slurry.
Detailed description of the invention
In order to be illustrated more clearly in the present invention, below in conjunction with preferred embodiments and drawings, the present invention is described further.Parts similar in accompanying drawing represent with identical Reference numeral.It will be appreciated by those skilled in the art that specifically described content is illustrative and nonrestrictive, should not limit the scope of the invention with this below.
Embodiment 1
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 4.2 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 85 DEG C, and stir 15min with 1500r/min speed, after stirring, leave standstill 25min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 50bar, secondary pressure 25bar, homogenizing temperature 70 DEG C;
5) by step 4) feed liquid after homogeneous cools at 25 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 10 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.2 part of stabilizing agent and 0.18 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.16 part of microcrystalline cellulose, 0.01 part of carragheen and 0.03 part of guar gum; Emulsifying agent comprises 0.16 part of mono-fatty acid glyceride, 0.01 part of sorbitol anhydride list stearyl ester and 0.01 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 60 DEG C, and use water constant volume after stirring 15min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, and homogenizing temperature is 65 DEG C, the pH value regulating semi-finished product D is 6.9;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 137 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, homogenizing temperature 65 DEG C;
7) by step 6) in product after homogeneous be cooled to 25 DEG C, sterile filling, obtain finished product.
Embodiment 2
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 3.8 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 95 DEG C, and stir 20min with 1500r/min speed, after stirring, leave standstill 30min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 80bar, secondary pressure 30bar, homogenizing temperature 67 DEG C;
5) by step 4) feed liquid after homogeneous cools at 30 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 9 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3.2 portions of cream and 0.226 part of stabilizing agent and 0.208 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.18 part of microcrystalline cellulose, 0.014 part of carragheen and 0.032 part of guar gum; Emulsifying agent comprises 0.18 part of mono-fatty acid glyceride, 0.014 part of sorbitol anhydride list stearyl ester and 0.014 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 65 DEG C, and use water constant volume after stirring 20min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 80bar, secondary pressure 220bar, and homogenizing temperature is 68 DEG C, the pH value regulating semi-finished product D is 6.8;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 139 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 50-80bar, secondary pressure 220bar, homogenizing temperature 68 DEG C;
7) by step 6) in product after homogeneous be cooled to 0 DEG C, sterile filling, obtain finished product.
Embodiment 3
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 3.4 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 90 DEG C, and stir 18min with 1500r/min speed, after stirring, leave standstill 35min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 70bar, secondary pressure 28bar, homogenizing temperature 75 DEG C;
5) by step 4) feed liquid after homogeneous cools at 28 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 10 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.25 part of stabilizing agent and 0.214 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.2 part of microcrystalline cellulose, 0.016 part of carragheen and 0.034 part of guar gum; Emulsifying agent comprises 0.18 part of mono-fatty acid glyceride, 0.016 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 62 DEG C, and use water constant volume after stirring 18min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 70bar, secondary pressure 200bar, and homogenizing temperature is 67 DEG C, and the pH value regulating semi-finished product D is 7;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 138 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 50-80bar, secondary pressure 200bar, homogenizing temperature 67 DEG C;
7) by step 6) in product after homogeneous be cooled to 27 DEG C, sterile filling, obtain finished product.
Embodiment 4
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 3.4 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 88 DEG C, and stir 17min with 1500r/min speed, after stirring, leave standstill 28min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 60bar, secondary pressure 27bar, homogenizing temperature 71 DEG C;
5) by step 4) feed liquid after homogeneous cools at 29 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 8 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.294 part of stabilizing agent and 0.236 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.24 part of microcrystalline cellulose, 0.018 part of carragheen and 0.036 part of guar gum; Emulsifying agent comprises 0.2 part of mono-fatty acid glyceride, 0.018 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 64 DEG C, and use water constant volume after stirring 16min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 75bar, secondary pressure 190bar, and homogenizing temperature is 66 DEG C, and the pH value regulating semi-finished product D is 6.7;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 137 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 75bar, secondary pressure 195bar, homogenizing temperature 66 DEG C;
7) by step 6) in product after homogeneous be cooled to 26 DEG C, sterile filling, obtain finished product.
Embodiment 5
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 3.4 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 85 DEG C, and stir 15min with 1500r/min speed, after stirring, leave standstill 25min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 50bar, secondary pressure 25bar, homogenizing temperature 70 DEG C;
5) by step 4) feed liquid after homogeneous cools at 25 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 8 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.316 part of stabilizing agent and 0.258 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.26 part of microcrystalline cellulose, 0.02 part of carragheen and 0.036 part of guar gum; Emulsifying agent comprises 0.2 part of mono-fatty acid glyceride, 0.018 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 60 DEG C, and use water constant volume after stirring 15min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, and homogenizing temperature is 65 DEG C, the pH value regulating semi-finished product D is 6.6;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 137 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, homogenizing temperature 65 DEG C;
7) by step 6) in product after homogeneous be cooled to 25 DEG C, sterile filling, obtain finished product.
Comparative example 1
The preparation (current existing product adopts the sterilizing of UHT system, cocoa power addition all≤1% in product) of existing product ice-cream slurry)
1) 0.8 part of alkalize cocoa and 60 parts of water are mixed to get mixed liquor a;
2) to step 1) mixed liquor a in add white granulated sugar, 8 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.316 part of stabilizing agent and 0.258 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquor b, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.26 part of microcrystalline cellulose, 0.02 part of carragheen and 0.036 part of guar gum; Emulsifying agent comprises 0.2 part of mono-fatty acid glyceride, 0.018 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
3) by step 2) the mixed liquor b that obtains is warming up to 60 DEG C, and use water constant volume after stirring 15min, obtain mixed liquor c;
4) by step 3) mixed liquor c after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor d, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, and homogenizing temperature is 65 DEG C, and the pH value regulating semi-finished product d is 6.6;
5) in the semi-finished product d after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 137 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product d after sterilizing, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, homogenizing temperature 65 DEG C;
7) by step 6) in product after homogeneous be cooled to 25 DEG C, sterile filling, obtain finished product.
Comparative example 2
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 3.4 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 85 DEG C, and stir 15min with 1500r/min speed, after stirring, leave standstill 25min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 50bar, secondary pressure 25bar, homogenizing temperature 70 DEG C;
5) by step 4) feed liquid after homogeneous cools at 25 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 8 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.316 part of stabilizing agent and 0.258 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.26 part of microcrystalline cellulose, 0.02 part of carragheen and 0.036 part of guar gum; Emulsifying agent comprises 0.2 part of mono-fatty acid glyceride, 0.018 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 60 DEG C, and use water constant volume after stirring 15min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, and homogenizing temperature is 65 DEG C, and the pH value regulating semi-finished product D is 6.6;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour; Carry out intensification sterilization, sterilization temperature 90 DEG C, sterilization time 30s;
6) again carry out homogeneous operation to adding the semi-finished product D after essence, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, homogenizing temperature 65 DEG C;
7) by step 6) in product after homogeneous be cooled to 25 DEG C, filling, obtain finished product.
Comparative example 3
1. the preparation of cocoa power feed liquid
1) alkalize cocoa of 3.4 parts and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 85 DEG C, and stir 15min with 1500r/min speed, after stirring, leave standstill 25min;
3) by step 2) in leave standstill after feed liquid cross 200 mesh sieves;
4) to step 3) in sieve after feed liquid carry out homogeneous operation, the condition of homogeneous is first class pressure 50bar, secondary pressure 25bar, homogenizing temperature 70 DEG C;
5) by step 4) feed liquid after homogeneous cools at 25 DEG C of temperature, obtains cocoa power feed liquid.
2. the preparation of ice-cream slurry
1) cocoa power feed liquid obtained for upper step and 30 parts of water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 8 portions of whole milk powders, 1 portion of maltodextrin, the mixture that 3 portions of cream and 0.4 part of stabilizing agent and 0.3 part of emulsifying agent and white granulated sugar are dry mixed, obtain mixed liquid B, the addition of white granulated sugar adds up to 15 parts;
Stabilizing agent comprises 0.2 part of microcrystalline cellulose, 0.02 part of carragheen and 0.18 part of guar gum; Emulsifying agent comprises 0.1 part of mono-fatty acid glyceride, 0.15 part of sorbitol anhydride list stearyl ester and 0.05 part of citric acid fatty glyceride.
3) by step 2) mixed liquid B that obtains is warming up to 60 DEG C, and use water constant volume after stirring 15min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, and obtain semi-finished product mixed liquor D, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, and homogenizing temperature is 65 DEG C, the pH value regulating semi-finished product D is 6.6;
5) in the semi-finished product D after homogeneous, add 0.15 part of chocolate essence, 0.02 part of butter essence, 0.02 part of milk flavour, carry out UHT sterilizing, UHT sterilising temp 137 DEG C, sterilization time 4-6s;
6) again carry out homogeneous operation to the semi-finished product D after sterilizing, the condition of homogeneous is first class pressure 50bar, secondary pressure 180bar, homogenizing temperature 65 DEG C;
7) by step 6) in product after homogeneous be cooled to 25 DEG C, sterile filling, obtain finished product.
The indices of embodiment of the present invention product and comparative example 1 is contrasted:
In table one normal temperature (20-38 DEG C) 120 days, product stability is observed
The every mouthfeel metrics evaluation of 50, table two masses evaluation to the soft ice cream size embodiment of storage at normal temperature
Table three different PH is on the impact of Stability of Slurry
By table one, table two, the contrast of table three experimental result, can determine the addition of basic material, emulsifying agent, stabilizing agent, pH adjusting agent, can clearly draw, the formula of embodiment 5 can have best effect.
Comparative example 1, comparative example 2 and comparative example 3 are compared with embodiment 5, find that the product of embodiment 5 can exist at ambient stable, and all there is layering and the mouthfeel getting soft ice cream after 120 days does not all have the mouthfeel of embodiment 5 good through tasting at normal temperature in the product of comparative example 1, comparative example 2 and comparative example 3.
Obviously; the above embodiment of the present invention is only for example of the present invention is clearly described; and be not the restriction to embodiments of the present invention; for those of ordinary skill in the field; can also make other changes in different forms on the basis of the above description; here cannot give exhaustive to all embodiments, every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (10)
1. a chocolate flavor soft ice cream size for storage at normal temperature, by gross weight 100 parts, comprises the raw material of following weight portion:
8-10 part whole milk powder, 3.4-4.2 part alkalize cocoa, 1 portion of maltodextrin, 3-3.2 part cream, 0.02-0.05 part natrium citricum, 0.2-0.316 part stabilizing agent, 0.18-0.258 part emulsifying agent, surplus is auxiliary material.
2. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 1, is characterized in that, described auxiliary material comprises: 15 portions of white granulated sugars, and surplus is water and essence.
3. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 1, is characterized in that: be cocoa power feed liquid by described alkalize cocoa pretreatment, and described cocoa power feed liquid is prepared by following method:
1) alkalize cocoa of 3.4-4.2 part and 30 parts of water are mixed to form feed liquid;
2) by step 1) feed liquid that obtains is warming up to 85-95 DEG C, and stir 15-20min, after stirring, leave standstill 25-35min;
3) by step 2) in leave standstill after feed liquid sieve;
4) to step 3) in sieve after feed liquid carry out homogeneous operation;
5) by step 4) feed liquid cooling after homogeneous, obtain cocoa power feed liquid.
4. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 3, is characterized in that: step 2) described mixing speed is 1500r/min; Step 3) the order number of described sieve is 200 orders.
5. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 3, is characterized in that: step 4) described processing condition is, first class pressure 50-80bar, secondary pressure 25-30bar, homogenizing temperature is 67-75 DEG C; Step 5) temperature of described cooling is 25-30 DEG C.
6. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 1, is characterized in that: described stabilizing agent comprises 0.16-0.26 part microcrystalline cellulose, 0.01-0.02 part carragheen and 0.03-0.036 part guar gum; Described emulsifying agent comprises 0.16-0.22 part mono-fatty acid glyceride, 0.01-0.02 part sorbitol anhydride list stearyl ester and 0.01-0.018 part citric acid fatty glyceride.
7. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 2, is characterized in that, by gross weight 100 parts, comprises the raw material of following weight portion:
8 portions of whole milk powders, 3.4 parts of alkalize cocoas, 1 portion of maltodextrin, 3 portions of cream, 0.05 part of natrium citricum, 0.316 part of stabilizing agent, 0.258 part of emulsifying agent, surplus is water, white granulated sugar and essence.
8. the chocolate flavor soft ice cream size of storage at normal temperature according to claim 7, is characterized in that: described stabilizing agent comprises 0.26 part of microcrystalline cellulose, 0.02 part of carragheen and 0.036 part of guar gum; Described emulsifying agent comprises 0.22 part of mono-fatty acid glyceride, 0.02 part of sorbitol anhydride list stearyl ester and 0.018 part of citric acid fatty glyceride.
9. the preparation method of the chocolate flavor soft ice cream size of storage at normal temperature as described in any one of claim 3-5, is characterized in that, comprise the steps:
1) 33.4-34.2 part cocoa power feed liquid and water are mixed to get mixed liquor A;
2) to step 1) mixed liquor A in add white granulated sugar, 8-10 part whole milk powder, 1 portion of maltodextrin, 3 portions of cream and 0.2-0.316 part stabilizing agent and 0.18-0.258 part emulsifying agent, obtain mixed liquid B;
Wherein, described stabilizing agent comprises 0.16-0.26 part microcrystalline cellulose, 0.01-0.02 part carragheen and 0.03-0.036 part guar gum; Described emulsifying agent comprises 0.16-0.22 part mono-fatty acid glyceride, 0.01-0.02 part sorbitol anhydride list stearyl ester and 0.01-0.018 part citric acid fatty glyceride;
3) by step 2) mixed liquid B that obtains is warming up to 60-65 DEG C, and stir constant volume after 15-20min, obtain mixed liquor C;
4) by step 3) mixed liquor C after constant volume carries out homogeneous operation, obtains the semi-finished product D after homogeneous;
5) in the semi-finished product D after homogeneous, add essence, carry out UHT sterilizing;
6) again homogeneous operation is carried out to the semi-finished product D after sterilizing;
7) by step 6) in product cooling after homogeneous, sterile filling, obtain finished product.
10. method according to claim 9, it is characterized in that: step 2) in, add in solution A after stabilizing agent and emulsifying agent being first dry mixed with white granulated sugar, the ratio that stabilizing agent and emulsifying agent and white sugar are dry mixed is the gross mass of stabilizing agent and emulsifying agent: white sugar=1:10; Step 4) pH >=6.60 of described semi-finished product D, step 4) condition of described homogeneous is first class pressure 50-80bar, secondary pressure 180-220bar, homogenizing temperature is 65-68 DEG C; Step 5) condition of described UHT sterilizing is sterilising temp 137-139 DEG C, sterilization time 4-6s; Step 6) condition of described homogeneous is first class pressure 50-80bar, secondary pressure 180-220bar, homogenizing temperature 65-68 DEG C; Step 7) temperature of described cooling is 25-30 DEG C.
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