CN107439779A - Frozen and preparation method thereof - Google Patents
Frozen and preparation method thereof Download PDFInfo
- Publication number
- CN107439779A CN107439779A CN201710648836.6A CN201710648836A CN107439779A CN 107439779 A CN107439779 A CN 107439779A CN 201710648836 A CN201710648836 A CN 201710648836A CN 107439779 A CN107439779 A CN 107439779A
- Authority
- CN
- China
- Prior art keywords
- frozen
- stabilizer
- milk
- weight
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 52
- 229930006000 Sucrose Natural products 0.000 claims abstract description 40
- 239000005720 sucrose Substances 0.000 claims abstract description 38
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound 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 abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 230000008719 thickening Effects 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims description 47
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- 235000019197 fats Nutrition 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 21
- 239000003995 emulsifying agent Substances 0.000 claims description 19
- 230000008014 freezing Effects 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 18
- 238000000265 homogenisation Methods 0.000 claims description 15
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 8
- 239000003240 coconut oil Substances 0.000 claims description 8
- 235000019864 coconut oil Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 7
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 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 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound 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 description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 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 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 239000004384 Neotame Substances 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 235000020186 condensed milk Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000013310 margarine Nutrition 0.000 claims description 3
- 239000003264 margarine Substances 0.000 claims description 3
- 235000019412 neotame Nutrition 0.000 claims description 3
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 3
- 108010070257 neotame Proteins 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- -1 sucrose fatty ester Chemical class 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical class [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims description 2
- 238000005429 filling process Methods 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 150000004781 alginic acids Chemical group 0.000 claims 1
- 239000004519 grease Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 238000010257 thawing Methods 0.000 abstract description 17
- 230000008602 contraction Effects 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 230000008901 benefit Effects 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 88
- 235000015243 ice cream Nutrition 0.000 description 52
- 229960004793 sucrose Drugs 0.000 description 35
- 239000013078 crystal Substances 0.000 description 20
- 239000007788 liquid Substances 0.000 description 17
- 239000002994 raw material Substances 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 244000299461 Theobroma cacao Species 0.000 description 11
- 238000002474 experimental method Methods 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 10
- 235000021243 milk fat Nutrition 0.000 description 10
- 235000019219 chocolate Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 8
- 230000032683 aging Effects 0.000 description 8
- 235000013736 caramel Nutrition 0.000 description 8
- 238000002425 crystallisation Methods 0.000 description 8
- 230000008025 crystallization Effects 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 8
- 238000004088 simulation Methods 0.000 description 7
- 235000016623 Fragaria vesca Nutrition 0.000 description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 6
- 210000000481 breast Anatomy 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000020429 malt syrup Nutrition 0.000 description 6
- 235000020185 raw untreated milk Nutrition 0.000 description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 5
- 244000307700 Fragaria vesca Species 0.000 description 5
- 244000263375 Vanilla tahitensis Species 0.000 description 5
- 239000003651 drinking water Substances 0.000 description 5
- 235000020188 drinking water Nutrition 0.000 description 5
- 235000010413 sodium alginate Nutrition 0.000 description 5
- 239000000661 sodium alginate Substances 0.000 description 5
- 229940005550 sodium alginate Drugs 0.000 description 5
- 241000894007 species Species 0.000 description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 240000008886 Ceratonia siliqua Species 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 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 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000019994 cava Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 229940075529 glyceryl stearate Drugs 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
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
- A23G9/34—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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention proposes frozen and preparation method thereof.The frozen includes：The sucrose of 10~18 parts by weight；The sweetening material of 0~10 parts by weight；The water holding shape-retaining ability stabilizer of 0.03~0.5 parts by weight；And 0.05~0.4 parts by weight thickening property stabilizer.Frozen in the present invention has at least one of following advantages：Rich in nutrition content, flavor taste are splendid and stability is stronger, such as lubricious fine and smooth, the close softness of mouthfeel, sweet-smelling, release are uniformly, and thawing resistance is good and is not caused product contraction to collapse by the fluctuation of temperature.
Description
Technical field
The present invention relates to field of food.In particular it relates to frozen and preparation method thereof.
Background technology
In recent years, with the continuous improvement of people's living standard and the level of consumption, relieving summer-heat is more than to the demand of frozen
With delicious food, high-quality, high nutrition become new demand.High-end frozen enjoys consumers, the especially summer in sweltering heat
Season, frozen can play the effect for the pyrolysis heat that disappears.
However, frozen and preparation method thereof still has much room for improvement at present.
The content of the invention
It is contemplated that at least solves at least one technical problem present in prior art to a certain extent.Therefore,
The present invention proposes frozen and preparation method thereof.The frozen of the present invention has at least one of following advantages：Nutrition
Composition is abundant, flavor taste is splendid and stability is stronger.
It should be noted that the present invention is the following discovery based on inventor and completed：
At present, the fine and smooth mouthfeel of frozen is generally provided with highly expanded rate, but cold chain is control highly expanded freezing
The critical defect of drink stability, temperature fluctuation directly affect product quality, such as cake occurs often in the frozen after refrigeration
Phenomena such as body shrinks, material collapses, ice crystal separates out, and coarse mouthfeel.The contraction of frozen is mainly due to hardening or storage
Temperature change, product viscosity is set to reduce and the movement of organization internal molecule, so as to cause the destruction of air entrapment, air is from ice cream
Overflowed in tissue, shrink ice cream.Moreover, product expansion rate is higher, the risk of volume contraction is bigger.
In view of this, inventor passes through many experiments it was unexpectedly observed that sweetening material and stabilizer in frozen raw material
Species can significantly affect the characteristics such as texture and the thawing resistance of product.Further, inventor has found, with the higher sugarcane of freezing point
Sugar is used as sweetening material, effectively can prevent frozen from shrinking, can also reduce freezing point, prevent crystallization.Meanwhile
Using water holding shape-retaining ability stabilizer and thickening property compound stabilizer, so that frozen has uniform texture and preferably resisted
Melting property.Thus, frozen according to embodiments of the present invention has at least one of following advantages：Rich in nutrition content, flavor
Excellent taste and stability are stronger.
Therefore, in one aspect of the invention, the present invention proposes a kind of frozen.According to embodiments of the present invention, institute
Stating frozen includes：The sucrose of 10~18 parts by weight；The water holding shape-retaining ability stabilizer of 0.03~0.5 parts by weight；And 0.05
The thickening property stabilizer of~0.4 parts by weight.Inventor passes through many experiments it was unexpectedly observed that sweetening material in frozen raw material
The characteristics such as texture and the thawing resistance of product can be significantly affected with the species of stabilizer.Further, inventor find, freezing point compared with
High sucrose effectively can prevent frozen from shrinking, can also reduce freezing point, prevent crystallization and show as sweetening material
As.Meanwhile using water holding shape-retaining ability stabilizer and thickening property compound stabilizer so that frozen have uniform texture and
Preferable thawing resistance.Thus, frozen according to embodiments of the present invention has at least one of following advantages：Nutritional ingredient is rich
Richness, flavor taste is splendid and stability is stronger.
According to embodiments of the present invention, above-mentioned frozen can also have following additional technical feature：
According to embodiments of the present invention, the expansion rate of the frozen is 80~120%.Thus, implemented according to the present invention
The frozen of example further has splendid flavor taste or stronger stability.
According to embodiments of the present invention, the frozen includes：At least one of milk and milk productses of 5~60 parts by weight；1
The sweetening material of~10 parts by weight；The edible oil and fat of 3~15 parts by weight；And 0.1~0.3 parts by weight emulsifying agent.Thus, according to
The frozen of the embodiment of the present invention further has more rich nutritional ingredient, splendid flavor taste or stronger stabilization
Property.
According to embodiments of the present invention, the water holding shape-retaining ability stabilizer is selected from sodium alginate, carragheen and locust bean gum
At least one.Thus, frozen according to embodiments of the present invention further has more rich nutritional ingredient, splendid flavor
Mouthfeel or stronger stability.
According to embodiments of the present invention, the thickening property stabilizer is selected from guar gum, sodium carboxymethylcellulose, xanthans and evil spirit
At least one of taro glue.Thus, frozen according to embodiments of the present invention further has more rich nutritional ingredient, splendid
Flavor taste or stronger stability.
According to embodiments of the present invention, the sweetening material be selected from fructose and its syrup, maltose and its syrup, glucose and its
At least one of syrup, honey, glycitols, honey element, Aspartame, Sucralose, acesulfame potassium and neotame.Thus, according to this
The frozen of inventive embodiments further has more rich nutritional ingredient, splendid flavor taste or stronger stabilization
Property.
According to embodiments of the present invention, the dairy products are selected from raw milk, whole-fat milk powder, skimmed milk powder, caramelization milk powder, breast
At least one of clear powder, dried sweetened milk, PURE WHEY and condensed milk；Edible oil and fat are selected from palm oil, coconut oil, corn oil, big
At least one of soya-bean oil, anhydrous butter oil, dilute cream, butter and margarine；Emulsifying agent is selected from glycerin monostearate, Sucrose Fatty Acid Ester
At least one of fat acid esters, three polyglycerol stearates and casein sodium.Thus, frozen according to embodiments of the present invention
Further there is more rich nutritional ingredient, splendid flavor taste or stronger stability.
In another aspect of the present invention, the present invention proposes a kind of method for preparing frozen described above.
According to an embodiment of the invention, methods described includes：The sucrose, water holding shape-retaining ability stabilizer and thickening property stabilizer are carried out
Mixed processing, to obtain compound；And the compound is carried out to homogenization, sterilization processing, cooling treatment, old successively
Change processing, congeal processing, filling process and fast frozen, to obtain the frozen.Thus, implemented according to the present invention
The frozen that example prepares obtained by the method for frozen has at least one of following advantages：Rich in nutrition content, flavor
Excellent taste and stability are stronger.
According to embodiments of the present invention, by the sucrose, sweetening material, water holding shape-retaining ability stabilizer, thickening property stabilizer, breast and
At least one of dairy products, edible oil and fat and emulsifying agent carry out the mixed processing.Thus, side according to embodiments of the present invention
Frozen obtained by method further has more rich nutritional ingredient, splendid flavor taste or stronger stability.
According to embodiments of the present invention, the temperature of the burin-in process is 0~5 DEG C, and the time is 4~48 hours；The homogeneous
The temperature of processing is 65~75 DEG C, and homogeneous gross pressure is 130~150bar, and wherein one-level homogenization pressure is 104~120bar, two
Level homogenization pressure is 26~30bar；The temperature of the sterilization processing is 85~89 DEG C, and the time is 30~60 seconds；At the cooling
Reason is that the product of the sterilization processing is cooled into 0~5 DEG C；The processing of congealing is carried out in freezing machine, described to congeal
The outlet temperature of machine is -3~-6 DEG C；The fast frozen is carried out in freeze tunnel, and the tunnel temperature is no more than -35
℃.Thus, the frozen obtained by method according to embodiments of the present invention further has more rich nutritional ingredient, splendid
Flavor taste or stronger stability.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that instruction or hint phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes a kind of frozen and preparation method thereof, will be described in greater detail respectively below.
Frozen
In one aspect of the invention, the present invention proposes a kind of frozen.According to embodiments of the present invention, frozen
Including：The sucrose of 10~18 parts by weight；The water holding shape-retaining ability stabilizer of 0.03~0.5 parts by weight；And 0.05~0.4 parts by weight
Thickening property stabilizer.Inventor find sweetening material be frozen important composition composition, its freezing point to frozen
Have a great influence, and freezing point is lower, shrinkage phenomenon more easily occurs.And then inventor has found, made using the high sucrose of freezing point
For sweetening material, it can not only be effectively prevented from shrinkage phenomenon occur, product freezing point can also be reduced, improve the pliability of ice cream
And spoon.Further, inventor has found, the different content of sucrose significantly affects product freezing point.Specifically, cane sugar content
Too high, the freezing point of frozen is too low, easily produces contraction；If cane sugar content is too low, the mouthfeel of frozen is poor.
Stabilizer has in water forms gel, the ability with reference to Free water, so that frozen has uniformly
Phenomena such as texture and preferable thawing resistance, being postponed in storage period or suppress the growth of ice crystal, and being prevented contraction, cave in.
However, gel monomer gel and combine Free water effect far away from a variety of colloids compounding.And then inventor has found, will hold
Water shape-retaining ability stabilizer and thickening property stabilizer are compounded, and effect is preferable.Further, inventor has found, water holding shape-retaining ability
Proportioning between stabilizer and thickening property stabilizer and its proportioning between sucrose can influence the texture and thawing resistance of product
Deng.For example, if stabilizer addition is excessive, easily there are the states such as sticky, wire drawing, frozen glue in mixed material, causes product taste
Mouthfeel is extremely bad, more has mixed material can not be pumped in pretreatment link due to excessively sticky, or even can cause equipment fault
Etc. a series of generation of chain problems；If addition is very few, products'texture and thawing resistance are relatively low, easily occur crystallization, shrink and
Phenomena such as caving in.
According to an embodiment of the invention, the expansion rate of frozen is 80~120%.The present invention frozen have compared with
High expansion rate, thus assign frozen fine and smooth, smooth mouthfeel.Meanwhile in sucrose, water holding shape-retaining ability stabilizer and thickening
Property stabilizer compounded with certain proportion under conditions of, can effectively control that ice crystal separates out, volume contraction and material cave in, and then make
Obtaining product has uniform quality, and lubricious fine and smooth, the close softness of mouthfeel, sweet-smelling, release are uniform, and thawing resistance is good and not by temperature
The fluctuation of degree and cause product shrink collapse.
It should be noted that term " expansion rate " used in the present invention is also referred to as increase-volume, it is due to strong agitation when congealing
And air is formed minimum bubble and be uniformly distributed in ice cream feed liquid, make the increased phenomenon of volume, generally with percentage table
Show.
In terms of volume, expansion rate (%)=(V1-V2) × 100%/V2, in formula, V1Congealed for 1kg the volume of product, L,
V2Congealed for 1kg the volume of raw material, L.
It is calculated by mass, expansion rate (%)=(m1-m2) × 100%/m2, in formula, m1Congealed for 1L the volume of product, kg,
m2Congealed for 1L the volume of raw material, kg.
According to an embodiment of the invention, frozen further comprises：The dairy products of 5~60 parts by weight；1~10 parts by weight
Sweetening material；The edible oil and fat of 3~15 parts by weight；And 0.1~0.3 parts by weight emulsifying agent.Inventor find, by sucrose with
Sweetening material in addition to sucrose is compounded with aforementioned proportion, can further assign frozen suitable sugariness, and further carry
The resistance to shrinkage of high frozen, prevent volume contraction, the phenomenon that material caves in.Inventor obtains by many experiments
State each material and its between proportioning, cause frozen that further there is more rich nutritional ingredient, splendid on this condition
Flavor taste and stronger stability.
It should be noted that term " water holding shape-retaining ability stabilizer " used in the present invention is primarily referred to as coagulating with certain
The first stability agent of colloidality, water-retaining property, compound is set to keep suspended state uniformly, stable or milkiness state.The present invention for
The species of water holding shape-retaining ability stabilizer does not make considered critical, as long as water conservation, the effect of guarantor's type can be played, delays product moisture to separate out
Ice crystal is formed, the effect for keeping product-forming to complete again.According to an embodiment of the invention, water holding shape-retaining ability stabilizer is selected from
At least one of sodium alginate, carragheen and locust bean gum.Inventor obtains above-mentioned preferably water holding guarantor's type by many experiments
Property stabilizer type, further assign the uniform quality of frozen, good thawing resistance, splendid flavor mouth on this condition
Sense and stability.
It should be noted that term " thickening property stabilizer " used in the present invention is primarily referred to as increasing the viscous of compound
Degree, the first stability agent of product stability is improved, it disperses in the liquid phase being capable of a large amount of bound water molecules.The present invention is for thickening
Property stabilizer species do not make considered critical, improve the viscosity of compound as long as can play, improve product expansion rate, thawing resistance
Effect.According to an embodiment of the invention, thickening property stabilizer be selected from guar gum, sodium carboxymethylcellulose, xanthans and
At least one of konjac glucomannan.Thus, the uniform quality of frozen is further assigned according to embodiments of the present invention, good anti-is melted
Property, splendid flavor taste and stability.
According to an embodiment of the invention, the gross mass based on frozen, frozen include：5~60 mass % breast and
Dairy sources, 10~18 mass % sucrose, 0~10 mass % sweetening materials (removing sucrose), 3~15 mass % edible oil and fat,
0.03~0.5 mass % water holding shape-retaining abilities stabilizer, 0.05~0.4 mass % thickening properties stabilizer, 0.1~0.3 mass % breasts
Agent.
It will be appreciated to those of skill in the art that term " sweetening material " used in the present invention be primarily referred to as except sucrose with
Outer sweetening material.It should be noted that the present invention does not make considered critical for the species of sweetening material.According to the implementation of the present invention
Example, sweetening material be selected from fructose and its syrup, maltose and its syrup, glucose and its syrup, honey, glycitols, honey element, Ah
At least one of this Ba Tian, Sucralose, acesulfame potassium and neotame.Thus, frozen according to embodiments of the present invention is further
Assign the uniform quality of frozen, good thawing resistance, splendid flavor taste and stability.
According to an embodiment of the invention, dairy products are selected from raw milk, whole-fat milk powder, skimmed milk powder, caramelization milk powder, whey
At least one of powder, dried sweetened milk, PURE WHEY and condensed milk.Inventor has found that above-mentioned raw materials are not only in numerous dairy products
The nutritive value of frozen can be improved, can also impart to frozen is fine and smooth, smooth mouthfeel and pleasant milk fragrance.
At the same time it can also improve the emulsifying effectiveness of mixed liquor, assign ice cream good expansion rate, and there is preferable water retention property,
Increase feed liquid viscosity, improve thawing resistance.
According to an embodiment of the invention, edible oil and fat be selected from palm oil, coconut oil, corn oil, soybean oil, anhydrous butter oil,
At least one of dilute cream, butter and margarine.Inventor has found that above-mentioned edible oil and fat can not only in numerous edible oil and fat
The nutritive value of frozen is enough improved, but also is the carrier of many flavor substances and liposoluble vitamin, production can be assigned
Product special aroma and flavor and good structural state and quality.
According to an embodiment of the invention, emulsifying agent is selected from glycerin monostearate, sucrose fatty ester, trimerization glyceryl stearate
At least one of acid esters and casein sodium.Inventor has found that the addition of emulsifying agent can further improve the matter of frozen
Structure and thawing resistance.And then inventor obtains above-mentioned preferable emulsifying agent by many experiments, enables to freeze on this condition
Drink has uniform texture and preferable thawing resistance, postpones or suppresses the growth of ice crystal in storage period, prevent volume
Phenomena such as contraction, material cave in.
It should be noted that the frozen of the present invention can also have conventional frozen raw material, such as water, filling
Thing and essence pigment etc..According to a particular embodiment of the invention, filler can be maltodextrin, starch, glutinous rice flour, soybean and
At least one of its product, eggs and its product, cocoa power, fruit juice, jam.Thus, it is lubricious thin further to assign frozen
Greasy, close softness, sweet-smelling, the uniform mouthfeel of release, thawing resistance is good and is not caused product contraction to be collapsed by the fluctuation of temperature
Fall into.
The method for preparing frozen
In another aspect of the present invention, the present invention proposes a kind of method for preparing frozen.According to of the invention real
Example is applied, this method includes：Sucrose, water holding shape-retaining ability stabilizer and thickening property stabilizer are subjected to mixed processing, to be mixed
Close material；And compound is carried out to homogenization, sterilization processing, cooling treatment, burin-in process, processing of congealing, filling place successively
Reason and fast frozen, to obtain the frozen.Thus, the method institute of frozen is prepared according to embodiments of the present invention
Obtained frozen has at least one of following advantages：Rich in nutrition content, flavor taste are splendid and stability is stronger,
Such as with lubricious fine and smooth, close softness, sweet-smelling, the uniform mouthfeel of release, thawing resistance it is good and not by temperature fluctuation and
Cause product to shrink to collapse.
According to embodiments of the present invention, sucrose, sweetening material, water holding shape-retaining ability stabilizer, thickening property stabilizer, breast and breast are made
At least one of product, edible oil and fat and emulsifying agent carry out the mixed processing.Thus, method according to embodiments of the present invention institute
Obtained frozen further has more rich nutritional ingredient, splendid flavor taste or stronger stability.
According to embodiments of the present invention, the temperature of burin-in process is 0~5 DEG C, and the time is 4~48 hours.Inventor is through excessive
Amount experiment obtains above-mentioned preferably burin-in process condition, and fat can on this condition cooled down and crystallization, make protein, emulsifying agent and
Stabilizer is sufficiently formed hydrate, reduces or suppress the growth of ice crystal to greatest extent in storage process, prevents product shrinks from collapsing
Fall into, and be easily controlled expansion rate, but time longer microorganism easily grows, and causes feed liquid to go bad, therefore maximum duration is 48h.
According to embodiments of the present invention, the temperature of homogenization is 65~75 DEG C, and homogeneous gross pressure is 130~150bar, its
Middle one-level homogenization pressure is 104~120bar, and double-stage homogenization pressure is 26~30bar.Inventor obtains by many experiments
Preferable homogenization condition is stated, thus, so that each material is uniform, refinement, so as to assign frozen uniform texture, mouth
Feel fine and smooth, soft and moist, smooth.
According to embodiments of the present invention, the temperature of sterilization processing is 85~89 DEG C, and the time is 30~60 seconds.Inventor is through excessive
Amount experiment obtains above-mentioned preferably sterilization processing condition, can not only kill harmful bacteria on this condition, can also avoid seeking as far as possible
Support component damages.
According to embodiments of the present invention, cooling treatment is that the product of sterilization processing is cooled into 0~5 DEG C.Thus, homogeneous is prevented
There is fat floating, acidity rise phenomenon in feed liquid afterwards, quickly enters aging temperature by plate-type heat-exchange unit, enters pan feeding as early as possible
Liquid ageing process.
According to embodiments of the present invention, processing of congealing is carried out in freezing machine, and the outlet temperature of freezing machine is -3~-6
℃.Inventor by many experiments obtain it is above-mentioned preferably congeal treatment conditions, cause on this condition frozen have 80~
120% expansion rate, tissue is excellent with body, delicate mouthfeel, soft and moist and soft, and thawing resistance is preferable.
According to embodiments of the present invention, fast frozen is carried out in freeze tunnel, and the tunnel temperature is no more than -35
℃.Inventor obtains above-mentioned treatment conditions of preferably congealing by many experiments, and frozen hardness is suitable on this condition, anti-to melt
Property is preferable.
It will be appreciated to those of skill in the art that above for the feature and advantage described by frozen, it is same suitable
The method that frozen is prepared for this, will not be repeated here.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carried out according to the technology described by document in the art or condition or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, being can be by the conventional products of acquisition purchased in market.
Embodiment 1
In this embodiment, the butterfat ice cream of milk flavor half is prepared in following manner：
Raw material (1000kg) is as follows：
Raw milk：550kg, sucrose：130kg, coconut oil：60kg, skimmed milk powder：50kg, malt syrup：50kg, it is anhydrous
Cream：15kg, sodium alginate：1.0kg, xanthans：0.8kg, guar gum：1.5kg, glycerin monostearate：1.2kg, milk
Essence：1.0kg, remaining is drinking water.
Frozen production technology：
→ filling → quick-frozen → packaging that pretreatment of raw material → raw material mixing → homogeneous → sterilization → cooling → aging → congeals
→ finished product
1st, pretreatment of raw material：By formula each raw material of precise, raw milk need to kill by pre- bar, degasification technique, exclude life
Cow's milk bad smell itself；
2nd, raw material mixes：
(1) raw milk, skimmed milk powder and anhydrous butter oil are mixed at 40~45 DEG C；
(2) it is sodium alginate and the progress of the sucrose of its unnecessary usage amount is dry-mixed, then soaked more than 1 hour with part water,
It is set fully to be swelled, compound is to translucent；
(3) xanthans, guar gum and glycerin monostearate and part sucrose are carried out dry-mixed；
(4) by step (1), (2), (3), coconut oil, malt syrup, milk flavour, remaining water and sucrose at 55~70 DEG C
Under mixed, obtain mixed liquor；
3rd, homogeneous：Homogenizing temperature is 65~75 DEG C, 130~150bar of homogenization pressure, first class pressure account for 80% (104~
120bar), secondary pressure accounts for 20% (26~30bar)；
4th, sterilize：Temperature is 87 ± 2 DEG C, and soaking time is 30~60s；
5th, cool down：Ice cream feed temperature is cooled to 0~5 DEG C；
6th, aging：0~5 DEG C of aging temperature, ageing time are 4 hours；
7th, congeal：Make 1000L and above continous way freezing machine, -3~-6 DEG C of freezing machine outlet temperature；
8th, it is quick-frozen：Use freeze tunnel, tunnel temperature：≤ -35 DEG C, it is ensured that product freezes solid.
The product formula provided according to the present embodiment, pass through above-mentioned production technology, you can obtain a 120% expansion rate
The butterfat ice cream of milk flavor half, the ice cream is homogeneous, fragrance is naturally, the lubricious high resilience of delicate mouthfeel.Product is put
Put after being placed 7 days in -22 DEG C of freezer, then a part of product is transferred in -18 DEG C of refrigerator-freezer and places 7 days (simulation ice cream fortune
It is defeated and sell temperature), finally open packaging, observation product ice crystal separates out and shunk situation, product surface separates out without ice crystal substantially,
Nothing collapses contraction situation.
Embodiment 2
Method according to embodiment 1 prepares caramel full milk fat ice cream, and difference is that raw material (1000kg) is as follows：
Frozen cream (44% fat content)：120kg；Sucrose：100kg；Malt syrup：75kg；(sucrose contains caramel sauce
Amount is 45%)：60kg；Whole-fat milk powder：60kg；Caramelization milk powder：60kg；Guar gum：1.2kg；Sodium carboxymethylcellulose：1.0kg；
Carragheen：0.8kg；Glycerin monostearate：2.0kg；Remaining is drinking water.
The product formula provided according to the present embodiment, pass through above-mentioned production technology, you can obtain a 110% expansion rate
Caramel full milk fat ice cream, the ice cream is homogeneous, fragrance is naturally, the lubricious high resilience of delicate mouthfeel.Product is put
Put after being placed 7 days in -22 DEG C of freezer, then a part of product is transferred in -18 DEG C of refrigerator-freezer and places 7 days (simulation ice cream fortune
It is defeated and sell temperature), finally open packaging, observation product ice crystal separates out and shunk situation, product surface separates out without ice crystal substantially,
Nothing collapses contraction situation.
Embodiment 3
Method according to embodiment 1 prepares chocolate flavoured plant fat ice cream, and difference is that raw material (1000kg) is as follows：
Sucrose：160kg；Coconut oil：80kg；Skimmed milk powder：80kg；Cocoa power：30kg；Guar gum：1.2kg；Locust bean
Glue：1.0kg；Carragheen：0.8kg；Glycerin monostearate：1.5kg；Chocolate essence：1.0kg；Remaining is drinking water.
The product formula provided according to the present embodiment, pass through above-mentioned production technology, you can obtain a 100% expansion rate
Chocolate flavoured plant fat ice cream, the ice cream is homogeneous, fragrance is naturally soft, the lubricious high resilience of delicate mouthfeel.Will production
After being placed 7 days in the freezer of -22 DEG C of product placement, then a part of product is transferred in -18 DEG C of refrigerator-freezer and places 7 days (simulation ice rivers in Henan Province
Temperature is transported and sold in leaching), packaging is finally opened, observation product ice crystal separates out and contraction situation, and product surface is substantially without ice crystal
Separate out, nothing collapses contraction situation.
Embodiment 4
The butterfat ice cream of vanilla flavored half is prepared according to the method for embodiment 1, difference is that raw material (1000kg) is as follows：
Sucrose：140kg；Whole-fat milk powder：120kg；Dilute cream (fat content 33%)：75kg；Coconut oil：60kg；Locust tree
Bean gum：1.2kg；Xanthans：1.0kg；Glycerin monostearate：2.0kg；Vanilla：1.0kg；Remaining is drinking water.
The product formula provided according to the present embodiment, pass through above-mentioned production technology, you can obtain a 90% expansion rate
The butterfat ice cream of vanilla flavored half, the ice cream is homogeneous, fragrance is naturally, the lubricious high resilience of delicate mouthfeel.Product is put
Put after being placed 7 days in -22 DEG C of freezer, then a part of product is transferred in -18 DEG C of refrigerator-freezer and places 7 days (simulation ice cream fortune
It is defeated and sell temperature), finally open packaging, observation product ice crystal separates out and shunk situation, product surface separates out without ice crystal substantially,
Nothing collapses contraction situation.
Embodiment 5
Strawberry flavor full milk fat ice cream is prepared according to the method for embodiment 1, difference is that raw material (1000kg) is as follows：
Sucrose：120kg；Whole-fat milk powder：110kg；Strawberry jam (soluble solid 32%)：100kg；Real butter
(80%)：80kg；Sodium carboxymethylcellulose：1.2kg；Sodium alginate：1.0kg；Xanthans：0.8kg；Glycerin monostearate：
1.5kg；Lactic acid：1.8kg；Citric acid：0.6kg；Sodium citrate：0.8kg；Strawberry essence：1.0kg；Remaining is drinking water.
The product formula provided according to the present embodiment, pass through above-mentioned production technology, you can obtain a 80% expansion rate
Strawberry flavor full milk fat ice cream, the ice cream is homogeneous, fragrance is naturally, the lubricious high resilience of delicate mouthfeel.Product is put
Put after being placed 7 days in -22 DEG C of freezer, then a part of product is transferred in -18 DEG C of refrigerator-freezer and places 7 days (simulation ice cream fortune
It is defeated and sell temperature), finally open packaging, observation product ice crystal separates out and shunk situation, product surface separates out without ice crystal substantially,
Nothing collapses contraction situation.
Comparative example 1
The butterfat ice cream of milk flavor half is prepared according to the method for embodiment 1, difference is, does not add raw milk, skimmed milk
Powder dosage is down to 40kg, to ensure that the protein content in product is constant, supplements bean powder (protein content 32%) 60kg.
Inventor has found that in ageing process, resulting feed liquid surface is with the presence of obvious foam, the milk flavor obtained
Half butterfat ice cream quality it is slightly loose dissipate, milk fragrance deficiency and carry slight beany flavor, mouthfeel is not slightly coarse agreeable to the taste.Thus, table
The stability of bright vegetable protein is good not as good as animal protein.
Comparative example 2
The butterfat ice cream of milk flavor half is prepared according to the method for embodiment 1, difference is, emulsifying agent glycerin monostearate
Addition is down to 0.8kg.
The feed liquid of inventor's discovery gained expansion rate during congealing is relatively unstable compared with Example 1, by gained
Product is placed is placed 7 days in -22 DEG C of freezer after, there is ice crystal precipitation phenomenon in product surface, now products taste show slightly ice feel well,
Sophistication is poor.Thus, the stability of product can be influenceed by showing the addition of emulsifying agent, if addition is too low, the stabilization of product
Property is relatively low, crystallization easily occurs, and mouthfeel is bad.
Comparative example 3
Method according to embodiment 2 prepares caramel full milk fat ice cream, and difference is that sucrose addition is down to 95kg,
To ensure that the sugariness of product is constant, malt syrup (sugariness is about the 30% of sucrose) 15kg is supplemented, i.e. malt syrup addition is
90kg,。
Inventor find, resulting caramel full milk fat ice cream expansion rate be 110%, homogeneous, fragrance naturally,
The lubricious high resilience of delicate mouthfeel.Product is placed after being placed 7 days in -22 DEG C of freezer, then a part of product is transferred to -18 DEG C
Refrigerator-freezer in place 7 days (transport of simulation ice cream and sell temperature), finally open packaging, observation product ice crystal is separated out and shunk
Situation, product surface have tiny ice crystal to separate out, and exist and shrink situation in various degree.Thus, show that the addition of sucrose can shadow
The stability of product is rung, if addition is very few, the stability of product is relatively low, crystallization, volume contraction phenomenon, and mouthfeel easily occurs
It is bad.
Comparative example 4
Method according to embodiment 2 prepares caramel full milk fat ice cream, and difference is, emulsifying agent glycerin monostearate
Addition increases to 3.5kg.
Inventor has found that the expansion rate of resulting caramel full milk fat ice cream is 110%, and homogeneous, fragrance is certainly
So, the lubricious high resilience of delicate mouthfeel.The product is placed after being placed 7 days in -22 DEG C of freezer, it is found that product surface hardens,
Form thin film.
Due to containing two functional groups of hydrophilic group and lipophilic group in emulsifier molecules, hydrophilic group can attract water layer, oleophylic
Base can surround oil reservoir.Aggregation products surface is adsorbed the moisture in air, product surface is formed film by excessive emulsifying agent.
For the emulsifying agent more than hydrophilic group, ice cream surface is hardened；For the emulsifying agent more than lipophilic group, ice cream surface is sticky.
Comparative example 5
Method according to embodiment 2 prepares caramel full milk fat ice cream, and difference is, burin-in process temperature is 7 DEG C of left sides
It is right.
Inventor has found, because burin-in process temperature is too high, hydration is ineffective so that resulting product congeals process
Middle feed liquid expansion rate is affected by temperature larger, and expansion rate is more unstable, the fluctuation (expansion of setting 110% between 80~110%
Rate), the ice cream quality produced is uneven, and product fragrance and mouthfeel have difference in various degree.
Comparative example 6
Method according to embodiment 3 prepares chocolate flavoured plant fat ice cream, and difference is that sucrose addition increases to 185kg.
Inventor has found that the expansion rate of resulting chocolate flavoured plant fat ice cream is 100%, homogeneous, mouthfeel is thin
Greasy lubricious, high resilience, but contrasted with embodiment 3, product, which exists, freezes unreal phenomenon, and sweet tea sense is obvious, and fragrance is unnatural, and
Easily shrink.
Comparative example 7
Method according to embodiment 3 prepares chocolate flavoured plant fat ice cream, and difference is that coconut oil addition increases to
160kg。
Inventor has found that the expansion rate of resulting chocolate flavoured plant fat ice cream is 100%, with the sample phase of embodiment 3
Than product quality is close, spoon is poor, and product is more greasy, and fragrance release is poor.
Comparative example 8
Method according to embodiment 3 prepares chocolate flavoured plant fat ice cream, and difference is that (sugariness is about for supplement malt syrup
For the 30%) 120kg of sucrose, to ensure that product sweetness is constant, sucrose addition is down to 120kg.
Inventor has found, resulting chocolate flavoured plant fat ice cream, expansion rate 100%, the ice cream is homogeneous,
Fragrance is naturally, the lubricious high resilience of delicate mouthfeel.Product is placed after being placed 7 days in -22 DEG C of freezer, then by a part of product
It is transferred in -18 DEG C of refrigerator-freezer and places 7 days (simulation ice cream transports and sold temperature), finally opens packaging, find product surface
There is tiny ice crystal to separate out, the deformation that feels like jelly in various degree occurs in product.Thus, show that the addition of sweetening material is excessive, product
Stability it is relatively low, easily occur crystallization, feel like jelly denaturation phenomenon.
Comparative example 9
The butterfat ice cream of vanilla flavored half is prepared according to the method for embodiment 4, difference is that thickening property stabilizer xanthans adds
Dosage is down to 0.3kg.
Feed liquid viscosity obtained by inventor has found is decreased obviously, and product expansion rate is unable to reach embodiment 4 and set all the time
90%, taste release is very fast, and mouthfeel shows slightly ice and felt well, and phenomena such as crystallization, shrink and cave in easily occurs.
Comparative example 10
The butterfat ice cream of vanilla flavored half is prepared according to the method for embodiment 4, difference is that thickening property stabilizer xanthans adds
Dosage increases to 4.2kg.
Inventor has found that resulting feed liquid is more sticky, and feed liquid pumping homogeneous link resistance is larger, the non-full packages of feed liquid,
Homogenization pressure fluctuation is very big, and uncontrollable homogenization pressure causes feed liquid expansion rate in technique of congealing in 130~150bar scopes
Extremely unstable, experiment is counted out.
Comparative example 11
The butterfat ice cream of vanilla flavored half is prepared according to the method for embodiment 4, difference is, water holding shape-retaining ability stabilizer locust tree
Bean gum addition increases 5.2kg.
Inventor has found that resulting feed liquid is in cooling procedure, and when temperature is down to 10 DEG C, feed liquid viscosity increases sharply solidifying
Knot, directly extrudes from the plate gap of plate-type heat-exchange unit, causes product not produce normally.
Comparative example 12
Strawberry flavor full milk fat ice cream is prepared according to the method for embodiment 5, difference is, water holding shape-retaining ability stabilizer marine alga
Sour sodium addition is down to 0.2kg.
Feed liquid expansion rate is affected by temperature larger during product obtained by inventor's discovery congeals, and expansion rate is more unstable
Fixed, fluctuation (90% expansion rate of setting) between 60~100%, the ice cream quality produced is uneven, product fragrance and mouth
Difference in various degree be present in sense.
Comparative example 13
The full-cream ice cream of strawberry flavor is prepared according to the method for embodiment 5, difference is, ageing time is 3 hours.
Inventor has found, the more difficult control of feed liquid expansion rate during resulting product congeals, is extremely difficult to 80%, makes
The ice cream quality gone out is uneven, and mouthfeel ice is not refreshing agreeable to the taste.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment or example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the different embodiments or example and the feature of different embodiments or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
- A kind of 1. frozen, it is characterised in that including：The sucrose of 10~18 parts by weight；The water holding shape-retaining ability stabilizer of 0.03~0.5 parts by weight；AndThe thickening property stabilizer of 0.05~0.4 parts by weight.
- 2. frozen according to claim 1, it is characterised in that the expansion rate of the frozen is 80~120%.
- 3. frozen according to claim 1, it is characterised in that further comprise：The sweetening material of 1~10 parts by weight；At least one of milk and milk productses of 5~60 parts by weight；The edible oil and fat of 3~15 parts by weight；AndThe emulsifying agent of 0.1~0.3 parts by weight.
- 4. frozen according to claim 1, it is characterised in that the water holding shape-retaining ability stabilizer is selected from alginic acid At least one of sodium, carragheen and locust bean gum.
- 5. frozen according to claim 1, it is characterised in that the thickening property stabilizer is selected from guar gum, carboxylic first At least one of base sodium cellulosate, xanthans and konjac glucomannan.
- 6. frozen according to claim 3, it is characterised in that the sweetening material is selected from fructose and its syrup, malt Sugar and its syrup, glucose and its syrup, honey, glycitols, honey element, Aspartame, Sucralose, acesulfame potassium and neotame At least one.
- 7. frozen according to claim 3, it is characterised in that the dairy products be selected from whole-fat milk powder, skimmed milk powder, At least one of caramelization milk powder, whey powder, dried sweetened milk, PURE WHEY and condensed milk；Edible oil and fat are selected from palm oil, coconut oil, corn oil, soybean oil, anhydrous butter oil, dilute cream, butter and margarine At least one；Emulsifying agent is selected from glycerin monostearate, sucrose fatty ester, three polyglycerol stearates and casein sodium at least One of.
- A kind of 8. method for preparing any one of claim 1~7 frozen, it is characterised in that includingThe sucrose, water holding shape-retaining ability stabilizer and thickening property stabilizer are subjected to mixed processing, to obtain compound；AndThe compound is carried out to homogenization, sterilization processing, cooling treatment, burin-in process, congeal processing, filling process successively And fast frozen, to obtain the frozen.
- 9. according to the method for claim 8, it is characterised in that further comprise：By at least one of the sucrose, sweetening material, water holding shape-retaining ability stabilizer, thickening property stabilizer, milk and milk productses, eat Grease and emulsifying agent carry out the mixed processing.
- 10. according to the method for claim 8, it is characterised in that the temperature of the burin-in process is 0~5 DEG C, the time 4 ~48 hours；The temperature of the homogenization is 65~75 DEG C, and homogeneous gross pressure is 130~150bar, and wherein one-level homogenization pressure is 104~120bar, double-stage homogenization pressure are 26~30bar；The temperature of the sterilization processing is 85~89 DEG C, and the time is 30~60 seconds；The cooling treatment is that the product of the sterilization processing is cooled into 0~5 DEG C；The processing of congealing is carried out in freezing machine, and the outlet temperature of the freezing machine is -3~-6 DEG C；The fast frozen is carried out in freeze tunnel, and the tunnel temperature is no more than -35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710648836.6A CN107439779A (en) | 2017-08-01 | 2017-08-01 | Frozen and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710648836.6A CN107439779A (en) | 2017-08-01 | 2017-08-01 | Frozen and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439779A true CN107439779A (en) | 2017-12-08 |
Family
ID=60490639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710648836.6A Pending CN107439779A (en) | 2017-08-01 | 2017-08-01 | Frozen and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439779A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541801A (en) * | 2018-04-10 | 2018-09-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Promote the method for ice-crystal growth |
| CN108740275A (en) * | 2018-06-15 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN109953173A (en) * | 2017-12-14 | 2019-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN110122648A (en) * | 2019-05-31 | 2019-08-16 | 内蒙古田牧实业(集团)股份有限公司 | A kind of cake mouthfeel ice cream and preparation method thereof |
| CN110122647A (en) * | 2019-05-31 | 2019-08-16 | 内蒙古田牧实业(集团)股份有限公司 | A kind of corn ice cream and preparation method thereof adding maize pulp |
| CN110235983A (en) * | 2019-07-19 | 2019-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN111034849A (en) * | 2019-12-19 | 2020-04-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink shell slurry and preparation method thereof, and frozen drink and preparation method thereof |
| CN111685219A (en) * | 2020-06-19 | 2020-09-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage composition, frozen beverage and preparation method |
| CN112189750A (en) * | 2019-07-08 | 2021-01-08 | 内蒙古伊利实业集团股份有限公司 | Ice cream slurry or ice cream product, preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107964A (en) * | 2007-08-24 | 2008-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Strawberry crackling ice cream and manufacturing method thereof |
| CN103652269A (en) * | 2012-09-03 | 2014-03-26 | 常州市现代农业科学院茶业研究所 | Matcha ice cream and preparation method thereof |
| CN105707402A (en) * | 2016-01-26 | 2016-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thickening agent, frozen dessert and preparation method thereof |
| CN106417879A (en) * | 2016-09-22 | 2017-02-22 | 上海我爱冰淇淋食品有限公司 | Yogurt ice cream and preparation method thereof |
| CN106922942A (en) * | 2017-03-28 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen containing balsam pear and rose and preparation method thereof |
| CN106962589A (en) * | 2017-05-17 | 2017-07-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Rose taste frozen and preparation method thereof |
-
2017
- 2017-08-01 CN CN201710648836.6A patent/CN107439779A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107964A (en) * | 2007-08-24 | 2008-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Strawberry crackling ice cream and manufacturing method thereof |
| CN103652269A (en) * | 2012-09-03 | 2014-03-26 | 常州市现代农业科学院茶业研究所 | Matcha ice cream and preparation method thereof |
| CN105707402A (en) * | 2016-01-26 | 2016-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thickening agent, frozen dessert and preparation method thereof |
| CN106417879A (en) * | 2016-09-22 | 2017-02-22 | 上海我爱冰淇淋食品有限公司 | Yogurt ice cream and preparation method thereof |
| CN106922942A (en) * | 2017-03-28 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen containing balsam pear and rose and preparation method thereof |
| CN106962589A (en) * | 2017-05-17 | 2017-07-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Rose taste frozen and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 岳喜庆: "《畜产食品加工学》", 31 January 2014 * |
| 张和平: "《现代乳品工业手册》", 31 August 2005 * |
| 申晓琳: "《乳品加工技术》", 31 August 2015 * |
| 范允实: "《冷饮生产技术》", 31 January 2008 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953173A (en) * | 2017-12-14 | 2019-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN108541801A (en) * | 2018-04-10 | 2018-09-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Promote the method for ice-crystal growth |
| CN108740275A (en) * | 2018-06-15 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN108740275B (en) * | 2018-06-15 | 2021-10-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN110122648A (en) * | 2019-05-31 | 2019-08-16 | 内蒙古田牧实业(集团)股份有限公司 | A kind of cake mouthfeel ice cream and preparation method thereof |
| CN110122647A (en) * | 2019-05-31 | 2019-08-16 | 内蒙古田牧实业(集团)股份有限公司 | A kind of corn ice cream and preparation method thereof adding maize pulp |
| CN112189750A (en) * | 2019-07-08 | 2021-01-08 | 内蒙古伊利实业集团股份有限公司 | Ice cream slurry or ice cream product, preparation method and application thereof |
| CN110235983A (en) * | 2019-07-19 | 2019-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN111034849A (en) * | 2019-12-19 | 2020-04-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink shell slurry and preparation method thereof, and frozen drink and preparation method thereof |
| CN111685219A (en) * | 2020-06-19 | 2020-09-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage composition, frozen beverage and preparation method |
| CN111685219B (en) * | 2020-06-19 | 2024-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage composition, frozen beverage and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107439779A (en) | Frozen and preparation method thereof | |
| US7727573B2 (en) | Aerated frozen products | |
| CN107114551B (en) | Frozen beverage added with high milk content and preparation method thereof | |
| CN105410542B (en) | Prepare method, frozen and the method for preparing frozen of gumbo slurry | |
| JP2001161280A (en) | Method for making ices | |
| MXPA06013450A (en) | Use of polyol esters of fatty acids in aerated frozen confection with improved nutritional attributes. | |
| JP2017514497A (en) | Liquid composition for frozen confectionery, production method and preparation method | |
| CN104837356A (en) | Natural texture modifier delivering body and sweetness to frozen confection products | |
| CN108740275B (en) | Frozen beverage and preparation method thereof | |
| CN111869784A (en) | Sports Danren ice cream and preparation process thereof | |
| JP4497446B2 (en) | Yogurt and method for producing the same | |
| CN104489235B (en) | A kind of ice cream of highly expanded rate without food additives and preparation method thereof | |
| CN109953173A (en) | Frozen and preparation method thereof | |
| CN107455727A (en) | Red bean sauce and preparation method thereof and frozen | |
| CN109601865A (en) | A kind of pudding and preparation method thereof containing liquid filler | |
| CN109566840A (en) | A kind of frozen stabilizer and its preparation method and application | |
| JP4223378B2 (en) | Icing material and manufacturing method thereof | |
| CN108308366A (en) | A kind of frozen and preparation method thereof containing quinoa | |
| JP6359437B2 (en) | Frozen dessert and method for producing the same | |
| CN108094660A (en) | A kind of frozen and preparation method and application | |
| JP2003325104A (en) | Foamable oil-in-water emulsified oil-and-fat composition, air-containing oil-in-water emulsified oil-and-fat composition | |
| JP6587277B2 (en) | Method for producing frozen dessert having jelly texture under freezing | |
| JP7426428B2 (en) | Frozen dessert and its manufacturing method | |
| JP7146128B1 (en) | Frozen dessert and its manufacturing method | |
| CN108208500A (en) | Frozen and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |