CN106359830A - Original taste ice cream and preparation method thereof - Google Patents
Original taste ice cream and preparation method thereof Download PDFInfo
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- CN106359830A CN106359830A CN201610842426.0A CN201610842426A CN106359830A CN 106359830 A CN106359830 A CN 106359830A CN 201610842426 A CN201610842426 A CN 201610842426A CN 106359830 A CN106359830 A CN 106359830A
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- ice cream
- original flavor
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- milk
- butter
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 12
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 12
- 235000008939 whole milk Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims description 29
- 235000019634 flavors Nutrition 0.000 claims description 29
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 16
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 14
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 14
- 239000004386 Erythritol Substances 0.000 claims description 14
- 229940009714 erythritol Drugs 0.000 claims description 14
- 235000019414 erythritol Nutrition 0.000 claims description 14
- 239000000661 sodium alginate Substances 0.000 claims description 14
- 235000010413 sodium alginate Nutrition 0.000 claims description 14
- 229940005550 sodium alginate Drugs 0.000 claims description 14
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 14
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 14
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 14
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 13
- 239000000230 xanthan gum Substances 0.000 claims description 13
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 7
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- 239000000463 material Substances 0.000 description 5
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- 238000013329 compounding Methods 0.000 description 4
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- 235000014593 oils and fats Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
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- 235000019615 sensations Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 3
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- 230000008569 process Effects 0.000 description 3
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- 108090000623 proteins and genes Proteins 0.000 description 3
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- 238000010257 thawing Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 210000002318 cardia Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
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- 239000008187 granular material Substances 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000261559 Smilax china Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- PYMYPHUHKUWMLA-VAYJURFESA-N aldehydo-L-arabinose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VAYJURFESA-N 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000003636 chemical group Chemical group 0.000 description 1
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- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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- 239000010409 thin film Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses original taste ice cream and a preparation method thereof. The original taste ice cream is prepared from the following raw materials in parts by weight: 37-47 parts of milk, 15-25 parts of cream, 5-15 parts of whole milk powder, 10-20 parts of condensed milk, 3-7 parts of butter, 1-10 parts of a sweetening agent and 0.5-1.5 parts of yolk powder. The original taste ice cream is researched according to the sensory quality and expansion rate of ice cream, and an appropriate stabilizer and the sweetening agent are selected out according to a reasonable formula; the prepared ice cream not only has the characteristics of being rich in fragrance as well as ice-cold, tasty and refreshing of the ice cream, but also has the effect of health preservation, thus being especially suitable for the aged and children to eat.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly, to a kind of original flavor ice cream and preparation method thereof.
Background technology
Ice cream is a kind of food containing high quality protein and high glucose and high fat, in addition also contain aminoacid and calcium, phosphorus,
Potassium, sodium, chlorine, sulfur, ferrum etc., have the function of adjusting physiological function, keep osmotic pressure and acid-base value.Data shows, according to the world
With national product standard, normal butter ice cream, its nutritional labeling is 2.8-3 times of milk, the digestibility in human body up to
More than 95%, higher than the digestibility of meat, fats.
Breast and milk product mainly include fresh cow milk, dilute cream and butter, condensed milk and milk powder, are the mainly former of production ice cream
One of material.Dilute cream and butter can be summarized as follows in the effect of ice cream: (1) provides abundant nutrition and heat for ice cream
Energy；(2) affect the organizational structure of ice cream；(3) main source of ice cream local flavor；(4) increase alamode thawing resistance.Liquid
Milk, condensed milk, milk powder, whey powder provide the non-fat solid in icecream production, and its effect is as follows: we are total for Lac Bovis seu Bubali solid
Thing will remove fat and the part of remaining protein, Lactose and mineral is referred to as non-fat solid, egg in homogenizing process
White matter it together form stable thin film in little fat globule surface with emulsifying agent, this is to be determined by the hydration property of protein
Fixed, so ensure that stability in system for the oils and fatss, air can be promoted simultaneously during congealing to be mixed into well.This
Sample just can effectively prevent the expansion of ice crystal in product, so that quality is lubricated.And the soft sweet taste of Lactose and mineral is hidden
About saline taste, will give product notable flavor characteristic.
Emulsifying agent is to make two or more immiscible liquid uniformly be dispersed into emulsion (or emulsion)
Material.Ice cream R＆D process is the viscosity improving ice cream batch mixing, improves its oils and fats and solid particle containing oils and fatss
Dispersion, delay microgranule ice crystal increase and suppression ice slag occur at short notice, need to add some food additive,
Mouthfeel, internal structure and the apparent condition of ice cream then can be improved after interpolation, improve the dispersion stabilization and of ice cream system
Determine Melting resistance, such food additive is referred to as ice cream emulsifing thickener.In ice cream processing, plant protein material is more,
Conventional has Semen sojae atricolor, Semen phaseoli radiati, Semen arachidis hypogaeae, Semen Sesami, Semen Maydiss, sunflower seed, Semen Armeniacae Amarum etc..They have following features: protein content is high, contain
Abundant oils and fatss, treated have tempting fragrance, good processability, aboundresources, do not contain cholesterol, and various nutritious.
The trend of ice-cream product exploitation, also will cater to 21 century natural food, nutrition, health care, safety, this is big for health
Development trend, with meet increasing people for nutrition, health care, pollution-free food demand.The ice of countries in the world now
River in Henan Province drenches in product development trend, also all comprises " healthy " this element, and such as the health such as green tea, yogurt, blue berry unit is contained in Korea S
The new product of element is just increasing；The fermentation yogurt ice cream of the U.S. and low-fat ice cream also quickly grow.
The invention provides a kind of ice cream and preparation method thereof, process is simple, the ice cream of preparation is in good taste, nutrition is rich
Rich.
Content of the invention
For deficiency above-mentioned present in prior art, one of the technical problem to be solved is to provide one kind former
Taste ice cream.
The present invention seeks to be achieved through the following technical solutions:
A kind of original flavor ice cream, the raw material including following weight parts is prepared from: milk 37-47 part, butter 15-25 part,
Whole milk powder 5-15 part, condensed milk 10-20 part, butter 3-7 part, sweeting agent 1-10 part, yolk powder 0.5-1.5 part.
A kind of original flavor ice cream, is prepared from by the raw material of following weight parts: milk 37-47 part, butter 15-25 part, complete
Fat milk powder 5-15 part, condensed milk 10-20 part, butter 3-7 part, sweeting agent 1-10 part, yolk powder 0.5-1.5 part, stabilizer 0.1-1
Part.
Preferably, described sweeting agent be white sugar, l- arabinose, erythritol, a kind of or many in hydroxyl isomaltulose
The mixture planted.
It is highly preferred that described sweeting agent is mixed by white sugar, erythritol, hydroxyl isomaltulose, described white sugar,
Erythritol, the mass ratio of hydroxyl isomaltulose are (1-3): (1-3): (1-3).
Preferably, described stabilizer be sodium alginate, xanthan gum, one or more of mixture in sodium pyrophosphate.
It is highly preferred that described stabilizer is mixed by sodium alginate, xanthan gum, sodium pyrophosphate, described sodium alginate,
Xanthan gum, the mass ratio of sodium pyrophosphate are (1-3): (1-3): (1-3).
Present invention also offers the preparation method of above-mentioned original flavor ice cream, each raw material mix homogeneously sterilizes, homogenizing, always
Change, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is poured in bucket, with rotating speed 30-
300 revs/min of stirring 5-20min obtain final product.
A kind of original flavor ice cream of the present invention, is studied according to ice cream organoleptic quality and expansion rate, by reasonable
Proportioning, preferably go out suitable stabilizer and sweeting agent, the ice cream of making not only has an aromatic flavor of ice cream, ice-cold refreshing
Mouthful feature, the effect of also have health preserving, especially suitable old man and child eat.
Specific embodiment
With reference to embodiment, the present invention is described further, described below, is only the preferable enforcement to the present invention
Example, not does the restriction of other forms, any those skilled in the art are possibly also with the disclosure above to the present invention
Technology contents be changed to the Equivalent embodiments that change on an equal basis.Every without departing from the present invention program content, according to the present invention
Technical spirit following examples are made any simple modification or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment:
Milk, the Te Lunsu plain chocolate being produced using Mengniu Milk (Group) Co., Ltd., Nei Monggol.
Butter, the pure cream being provided using Nei Monggol Xin Mengyuan food Co., Ltd.
Whole milk powder, the Bright brand whole milk powder being produced using light crane milk Co., Ltd of Heilongjiang Province.
Condensed milk, using number of patent application: the method preparation of embodiment 1 in 201310187284.5.
Butter, the sky being provided using Tian Meihua dairy products Co., Ltd of Huhehaote City U.S. China breast board grassland butter.
Yolk powder, the yolk powder being provided using Jiangsu Kant Dan Ye company limited.Yolk powder is with Fresh Egg as raw material,
Through sampling observation, passport control examination of passports, wash egg, sterilize, spray, drying up, beating eggs, separating, filtering, homogenizing, pasteurize, the multiple tracks such as spray drying
Operation is made, and is the ideal succedaneum of Fresh Egg.
Xanthan gum, No. cas: 11138-66-2, specifically adopt the food stage xanthan that Zibo Deosen Biochemical Ltd. provides
Glue.
Sodium pyrophosphate, No. cas: 7722-88-5, specifically adopt the food that Hubei Xingfa Chemical Group Corp., Ltd. provides
Grade sodium pyrophosphate.
Sodium alginate, No. cas: 31581-02-9, the food stage alginic acid that Henan Si Yuan bio tech ltd provides
Sodium.
Erythritol, No. cas: 149-32-6.
Hydroxyl isomaltulose, No. cas: 534-73-6.
White sugar, i.e. sucrose, No. cas: 57-50-1.
Embodiment 1
Original flavor ice cream materials (weight portion): 42 parts of milk, 20 parts of dilute cream, 10 parts of whole milk powder, 15 parts of condensed milk, Huang
5 parts of oil, 7 parts of white sugar, 1 part of yolk powder.
The method preparing above-mentioned original flavor ice cream, comprises the following steps:
(1) preparation of ice cream base: by milk, butter, whole milk powder, condensed milk, butter, white sugar, yolk powder with
Rotating speed is 300 revs/min of stirring 10min mix homogeneously, obtains mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) Shanghai Pu Lisheng is adopted to merge the homogenizing of model homg-q4000-p25 that plant equipment company limited produces
Machine, to 2000 revs/min, pressure 5mpa, by mixture sterilization treatment 30min after sterilization for rotating speed；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (Cardia Salt being produced using China Salt Guoben Salt Co., Ltd.) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), that is, the temperature of water is down to -20 DEG C by Sal and the mass ratio 1:3 of ice cube, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using food stage 304 rustless steel) immersion step (2) is obtained in coolant (i.e.
Described stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base in stainless steel cask, ice cream base adds
Enter a quarter that amount is coolant gross weight, setting speed of agitator is 40 revs/min and (newly thinks remote metal using Panyu District of Guangzhou City
The conical agitator of model bq-176 that processing equipment factory produces), stir ice cream base 10min.Obtain the former of embodiment 1
Taste ice cream.
Embodiment 2
Original flavor ice cream materials (weight portion): 42 parts of milk, 20 parts of butter, 10 parts of whole milk powder, 15 parts of condensed milk, butter
5 parts, 6 parts of sweeting agent, 1 part of yolk powder, 0.24 part of stabilizer.
Described sweeting agent is uniformly mixed for 1:1:1 in mass ratio by white sugar, erythritol, hydroxyl isomaltulose
Arrive.
Described stabilizer is uniformly mixed for 1:1:1 in mass ratio by sodium alginate, xanthan gum, sodium pyrophosphate
Arrive.
The method preparing above-mentioned original flavor ice cream, comprises the following steps:
(1) preparation of ice cream base: by milk, butter, whole milk powder, condensed milk, butter, sweeting agent, yolk powder, steady
Determine agent with rotating speed for 300 revs/min of stirring 10min mix homogeneously, obtain mixture；
(2) 75 DEG C are heated the mixture to, insulation 25min sterilization；
(3) Shanghai Pu Lisheng is adopted to merge the homogenizing of model homg-q4000-p25 that plant equipment company limited produces
Machine, to 2000 revs/min, pressure 5mpa, by mixture sterilization treatment 30min after sterilization for rotating speed；
(4) by the mixture after sterilization treatment, standing preserves and completes within 4 hours aging, obtains ice cream base；
(5) Sal (Cardia Salt being produced using China Salt Guoben Salt Co., Ltd.) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (freezing to form by water), that is, the temperature of water is down to -20 DEG C by Sal and the mass ratio 1:3 of ice cube, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using food stage 304 rustless steel) immersion step (2) is obtained in coolant (i.e.
Described stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base in stainless steel cask, ice cream base adds
Enter a quarter that amount is coolant gross weight, setting speed of agitator is 40 revs/min and (newly thinks remote metal using Panyu District of Guangzhou City
The conical agitator of model bq-176 that processing equipment factory produces), stir ice cream base 10min.Obtain the former of embodiment 2
Taste ice cream.
Embodiment 3
Substantially the same manner as Example 2, differ only in: described stabilizer is by xanthan gum, sodium pyrophosphate in mass ratio
It is uniformly mixed for 1:1 and obtain.Obtain the original flavor ice cream of embodiment 3.
Embodiment 4
Substantially the same manner as Example 2, differ only in: described stabilizer is by sodium alginate, sodium pyrophosphate by quality
Obtain than being uniformly mixed for 1:1.Obtain the original flavor ice cream of embodiment 4.
Embodiment 5
Substantially the same manner as Example 2, differ only in: described stabilizer is by sodium alginate, xanthan gum in mass ratio
It is uniformly mixed for 1:1 and obtain.Obtain the original flavor ice cream of embodiment 5.
Embodiment 6
Substantially the same manner as Example 2, differ only in: described sweeting agent is by erythritol, hydroxyl isomaltulose by matter
Amount obtains than being uniformly mixed for 1:1.Obtain the original flavor ice cream of embodiment 6.
Embodiment 7
Substantially the same manner as Example 2, differ only in: described sweeting agent is by white sugar, hydroxyl isomaltulose by quality
Obtain than being uniformly mixed for 1:1.Obtain the original flavor ice cream of embodiment 7.
Embodiment 8
Substantially the same manner as Example 2, differ only in: described sweeting agent is by white sugar, erythritol in mass ratio
It is uniformly mixed for 1:1 and obtain.Obtain the original flavor ice cream of embodiment 8.
Test case 1
To embodiment 2-8 preparation ice cream carry out sensory evaluation test, sensory evaluation be by vision, olfactory sensation, tactile,
The sense of taste and audition etc., a kind of scientific method product being measured, analyze and explaining.The sensory evaluation of ice cream refers mainly to it
Visual outward appearance sensation, olfactory sensation local flavor are experienced, and synthesis sensation when oral cavity is taken in, fragrant and sweet, soft including feel when chewing
Firmly, sticky, crisp, smooth etc..This test forms Review Team by 20 people, respectively from color and luster (10 points), the fragrance (20 of ice cream
Point), flavour (40 points), body (15 points), structural state (15 points) scored, 100 points altogether.Take 3 times and repeat the flat of test
Average is as test final entry value.More than 90 points of sensory evaluation scores are select quality, and 80-90 is divided into primes, and less than 70 points is not
Qualified products.Concrete outcome is shown in Table 1.
After carry out statistical analysis, result shows p ＜ 0.05, and difference has statistical significance.
Table 1: sensory evaluation scores result table
| Color and luster | Fragrance | Flavour | Body | Tissue | Scoring | |
| Embodiment 2 | 10 | 18 | 39 | 15 | 15 | 97 |
| Embodiment 3 | 9 | 17 | 34 | 12 | 12 | 84 |
| Embodiment 4 | 10 | 18 | 35 | 13 | 13 | 89 |
| Embodiment 5 | 10 | 18 | 35 | 13 | 12 | 88 |
| Embodiment 6 | 9 | 17 | 36 | 13 | 13 | 88 |
| Embodiment 7 | 10 | 17 | 34 | 12 | 13 | 86 |
| Embodiment 8 | 10 | 18 | 34 | 11 | 12 | 85 |
The ice cream mouthfeel no ice crystal sense of embodiment 2, fat-free grain, tissue is finer and smoother；Embodiment 3 mouthfeel has ice crystal, has
Fat granule, tissue is fine and smooth；Embodiment 4 mouthfeel has ice crystal, has fat granule, and tissue is coarse；Embodiment 5 mouthfeel has ice crystal, has fat
Grain, tissue is coarse.
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (sodium alginate, xanthan gum, sodium pyrophosphate compound) ice cream sense
Official's scoring is substantially better than embodiment 3-5 (in sodium alginate, xanthan gum, sodium pyrophosphate, arbitrarily the two is compounding)；Comparing embodiment 2 with
Embodiment 6-8, embodiment 2 (white sugar, erythritol, hydroxyl isomaltulose compound) ice cream sensory evaluation scores are substantially better than embodiment
6-8 (in white sugar, erythritol, hydroxyl isomaltulose, arbitrarily the two is compounding).
Test case 2
The physical and chemical index of embodiment 2-8 ice cream is measured.Protein content determination: Kjeldahl's method；Expansion rate
Measure: expansion rate (%)=(small product size-batch volume)/batch volume × 100%.The mensure of ice cream melting rate；Anti-
The ability of melting is to weigh an important indicator of quality of ice cream, the size description of melting rate ice cream melting resistant speed and guarantor
Hold the ability of original form, relatively low thawing rate contributes to extending the ice cream holding time, and increase ice cream to temperature wave
Dynamic resistivity, ice cream melting rate assay method: the ice cream sample accurately weighing 200g weight is placed in 37 DEG C of constant temperature
Place 45min in case, measure the weight of product after melting.Melting rate is calculated according to formula (1).
The weight of the weight/ice cream sample of sample × 100%------- formula (1) after melting rate (%)=thawing
Concrete outcome is shown in Table 2.
Table 2: physical and chemical index test result list position: %
| Protein content | Expansion rate | Melting rate | |
| Embodiment 2 | 2.8 | 56.3 | 6.1 |
| Embodiment 3 | 2.3 | 49.4 | 8.3 |
| Embodiment 4 | 2.2 | 50.9 | 7.7 |
| Embodiment 5 | 2.5 | 50.3 | 8.8 |
| Embodiment 6 | 2.4 | 48.5 | 8.5 |
| Embodiment 7 | 2.1 | 47.3 | 9.1 |
| Embodiment 8 | 2.2 | 48.2 | 8.2 |
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (sodium alginate, xanthan gum, sodium pyrophosphate compound) ice cream reason
Change index test result and be substantially better than embodiment 3-5 (in sodium alginate, xanthan gum, sodium pyrophosphate, arbitrarily the two is compounding)；Relatively
Embodiment 2 and embodiment 6-8, embodiment 2 (white sugar, erythritol, hydroxyl isomaltulose compound) ice cream physical and chemical index test
Result is substantially better than embodiment 6-8 (in white sugar, erythritol, hydroxyl isomaltulose, arbitrarily the two is compounding).
Claims (7)
1. a kind of original flavor ice cream is it is characterised in that the raw material including following weight parts is prepared from: milk 37-47 part, butter
15-25 part, whole milk powder 5-15 part, condensed milk 10-20 part, butter 3-7 part, sweeting agent 1-10 part, yolk powder 0.5-1.5 part.
2. a kind of original flavor ice cream is it is characterised in that be prepared from by the raw material of following weight parts: milk 37-47 part, butter
15-25 part, whole milk powder 5-15 part, condensed milk 10-20 part, butter 3-7 part, sweeting agent 1-10 part, yolk powder 0.5-1.5 part,
Stabilizer 0.1-1 part.
3. original flavor ice cream as claimed in claim 1 or 2 it is characterised in that: described sweeting agent is white sugar, l- is Arabic
One or more of mixture in sugar, erythritol, hydroxyl isomaltulose.
4. original flavor ice cream as claimed in claim 3 it is characterised in that: described sweeting agent is by white sugar, erythritol, different
Maltose alcohol mixes, and described white sugar, erythritol, the mass ratio of hydroxyl isomaltulose are (1-3): (1-3): (1-3).
5. the original flavor ice cream as described in claim 2 or 4 it is characterised in that: described stabilizer be sodium alginate, xanthan
One or more of mixture in glue, sodium pyrophosphate.
6. original flavor ice cream as claimed in claim 5 it is characterised in that: described stabilizer is by sodium alginate, xanthan gum, Jiao
Sodium phosphate mixes, and described sodium alginate, xanthan gum, the mass ratio of sodium pyrophosphate are (1-3): (1-3): (1-3).
7. as any one of claim 1-6 original flavor ice cream preparation method it is characterised in that: by the mixing of each raw material all
Even, sterilizing, homogenizing, aging, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is fallen
Enter in bucket, obtained final product with 30-300 rev/min of stirring 5-20min of rotating speed.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3977861A1 (en) * | 2020-10-05 | 2022-04-06 | Aleksandr Fedoruk | Composition of low-fat and low-sugar ice cream and method for preparing such a composition |
| CN114468110A (en) * | 2022-02-09 | 2022-05-13 | 瑞泰高直生物科技(武汉)有限公司 | Low-fat ice cream slurry containing all plant ingredients, preparation method of low-fat ice cream slurry and soft ice cream |
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|---|---|---|---|---|
| CN105285310A (en) * | 2015-11-30 | 2016-02-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixing method of ice cream materials, method for preparing ice cream and icecream |
| CN105660981A (en) * | 2016-01-15 | 2016-06-15 | 陈珏 | Ice cream machine and preparation method of ice cream |
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2016
- 2016-09-22 CN CN201610842426.0A patent/CN106359830A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285310A (en) * | 2015-11-30 | 2016-02-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixing method of ice cream materials, method for preparing ice cream and icecream |
| CN105660981A (en) * | 2016-01-15 | 2016-06-15 | 陈珏 | Ice cream machine and preparation method of ice cream |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3977861A1 (en) * | 2020-10-05 | 2022-04-06 | Aleksandr Fedoruk | Composition of low-fat and low-sugar ice cream and method for preparing such a composition |
| CN114468110A (en) * | 2022-02-09 | 2022-05-13 | 瑞泰高直生物科技(武汉)有限公司 | Low-fat ice cream slurry containing all plant ingredients, preparation method of low-fat ice cream slurry and soft ice cream |
| CN114468110B (en) * | 2022-02-09 | 2024-02-06 | 瑞泰高直生物科技(武汉)有限公司 | Low-fat whole plant component ice cream slurry, preparation method thereof and soft ice cream |
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