CN108185402A - A kind of compound emulsion thickener and include its soft ice cream size - Google Patents
A kind of compound emulsion thickener and include its soft ice cream size Download PDFInfo
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- CN108185402A CN108185402A CN201711463550.7A CN201711463550A CN108185402A CN 108185402 A CN108185402 A CN 108185402A CN 201711463550 A CN201711463550 A CN 201711463550A CN 108185402 A CN108185402 A CN 108185402A
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- ice cream
- soft ice
- compound emulsion
- pectin
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 82
- 150000001875 compounds Chemical class 0.000 title claims abstract description 23
- 239000000839 emulsion Substances 0.000 title claims abstract description 23
- 239000002562 thickening agent Substances 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 235000010987 pectin Nutrition 0.000 claims abstract description 32
- 239000001814 pectin Substances 0.000 claims abstract description 32
- 229920001277 pectin Polymers 0.000 claims abstract description 32
- 108010010803 Gelatin Proteins 0.000 claims abstract description 30
- 239000008273 gelatin Substances 0.000 claims abstract description 30
- 229920000159 gelatin Polymers 0.000 claims abstract description 30
- 235000019322 gelatine Nutrition 0.000 claims abstract description 30
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 30
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 9
- 239000000783 alginic acid Substances 0.000 claims abstract description 9
- 229960001126 alginic acid Drugs 0.000 claims abstract description 9
- 229920000615 alginic acid Polymers 0.000 claims abstract description 9
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 9
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 8
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 8
- 239000000711 locust bean gum Substances 0.000 claims abstract description 8
- 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 claims abstract description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 4
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 26
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 26
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 26
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 18
- 244000057717 Streptococcus lactis Species 0.000 claims description 12
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 10
- 235000020122 reconstituted milk Nutrition 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 235000010410 calcium alginate Nutrition 0.000 claims description 4
- 239000000648 calcium alginate Substances 0.000 claims description 4
- 229960002681 calcium alginate Drugs 0.000 claims description 4
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- -1 sucrose ester Chemical class 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 2
- 235000010407 ammonium alginate Nutrition 0.000 claims description 2
- 239000000728 ammonium alginate Substances 0.000 claims description 2
- KPGABFJTMYCRHJ-YZOKENDUSA-N ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 235000010408 potassium alginate Nutrition 0.000 claims description 2
- 239000000737 potassium alginate Substances 0.000 claims description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 6
- 235000011187 glycerol Nutrition 0.000 claims 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 claims 1
- 241000186660 Lactobacillus Species 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 229920000136 polysorbate Polymers 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 238000002425 crystallisation Methods 0.000 abstract description 6
- 230000008025 crystallization Effects 0.000 abstract description 6
- 239000013078 crystal Substances 0.000 abstract description 4
- 235000013861 fat-free Nutrition 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 description 57
- 239000007788 liquid Substances 0.000 description 55
- 235000019197 fats Nutrition 0.000 description 28
- 230000001954 sterilising effect Effects 0.000 description 23
- 238000000034 method Methods 0.000 description 21
- 238000000855 fermentation Methods 0.000 description 20
- 230000004151 fermentation Effects 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 19
- 230000036571 hydration Effects 0.000 description 18
- 238000006703 hydration reaction Methods 0.000 description 18
- 235000013618 yogurt Nutrition 0.000 description 18
- 235000021552 granulated sugar Nutrition 0.000 description 17
- 238000001816 cooling Methods 0.000 description 16
- 239000003651 drinking water Substances 0.000 description 16
- 235000020188 drinking water Nutrition 0.000 description 16
- 235000020183 skimmed milk Nutrition 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 238000000265 homogenisation Methods 0.000 description 13
- 238000009928 pasteurization Methods 0.000 description 10
- 239000006071 cream Substances 0.000 description 9
- 235000020185 raw untreated milk Nutrition 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 210000000481 breast Anatomy 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000004519 grease Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000020247 cow milk Nutrition 0.000 description 5
- 238000012859 sterile filling Methods 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 102000014171 Milk Proteins Human genes 0.000 description 4
- 108010011756 Milk Proteins Proteins 0.000 description 4
- 239000003240 coconut oil Substances 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000020429 malt syrup Nutrition 0.000 description 4
- 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 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000010802 sludge Substances 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention belongs to food technology fields, disclose a kind of compound emulsion thickener and include its soft ice cream size.The raw material composition of the compound emulsion thickener includes one or more in 1.5~2.5 parts by weight Emulsifier, 3~6 parts by weight pectin, 0.4~1.2 parts by weight alginic acid derivative, the gelatin of 4.6~7.2 parts by weight, xanthans, locust bean gum, sodium carboxymethylcellulose, synergistic effect between above-mentioned each component can improve stability of the fermented type soft ice cream size during room temperature storage.Also, when making fermented type soft ice cream size using compound emulsion thickener provided by the invention, after freezing machine is beaten, product delicate mouthfeel silk is slided, fat-free crystallization, no ice crystal sense.
Description
Technical field
The invention belongs to food technology fields, are related to a kind of frozen, and in particular to one kind is used to produce soft ice cream
Compound emulsion thickener and include its soft ice cream size.
Background technology
Soft ice cream is a kind of a kind of semi-fluid solid-state version frozen dessert produced using special soft ice-cream machine, due to
Not by cure process, therefore the special mouthfeel of soft ice cream is fine and smooth mellow and full fragrant sliding.Compared to normal ice cream, soft ice cream
Dairy fat content it is relatively low (3~6%VS 10~18%), and air content is higher (up to 60%), so receive vast consumption
Person, which especially likes to be beautiful, is afraid of the favor of fat personage.
In Chinese market, for make the raw material of soft ice cream at present mainly in the form of premixed powder based on, during making
First premixed powder is mixed in a certain ratio to place into freezing machine after reconstituting with water, cow's milk and is congealed, but due to different operating personnel
Weighing accuracy and skilled operation degree difference, it is easy to product is caused sensory difference occur.In order to meet to soft ice cream
The demand of the standardization of products, research staff are dedicated to the soft ice cream size that exploitation can be used directly.According to soft ice cream size
The difference of shelf-life can be divided into short shelf-life low-temperature pulp and long two kinds of shelf-life room temperature slurry, it is obvious that room temperature soft ice cream
Slurry has incomparable advantage, but it needs to solve the mouthfeel of congealing of stability problem and product in the shelf-life simultaneously and asks
Topic, therefore the technology fort that always industry is not yet broken through.
Room temperature soft ice cream size currently on the market is allocated using acid adding or flavor substance, for example, Chinese
Patent document CN106306323A disclose it is a kind of can room temperature preserve the acid soft ice cream size of 6 months, be by using
By 20% acid solution that citric acid and lactic acid are configured to by for make the mixed raw material pH value of slurry adjust to 4.25~4.35 and
.Although above-mentioned room temperature soft ice cream size with certain Yoghourt mouthfeel, its be not by lactobacillus-fermented and Lai, because
And do not have the pure flavor and nutritive value of real Yoghourt yet.For this purpose, fermented type soft ice cream size comes into being, but existing
Fermented type soft ice cream size but can not room temperature preserve, this is because slurry is susceptible to albumen under acid, normal temperature condition
Phenomena such as denaturation, fat crystallization, water-oil separating, whey are precipitated.Thus, not yet occur really sending out by Yoghourt in the prior art
Room temperature soft ice cream size made from ferment technique.
Invention content
The primary and foremost purpose of the present invention is that providing one kind can be such that fermented type room temperature soft ice cream size system has well surely
Qualitatively compound emulsion thickener.
Another object of the present invention is to provide a kind of fermented type room temperature soft ice cream size that delicate mouthfeel silk slides and its
Preparation method.
In order to achieve the above objectives, the technical solution adopted in the present invention is as follows：
A kind of compound emulsion thickener, in parts by weight, raw material composition include：
It is one or more in gelatin, xanthans, locust bean gum, sodium carboxymethylcellulose, 4.6~7.2 parts；
Pectin, 3~6 parts；
Alginic acid derivative, 0.4~1.2 part；
Emulsifier, 1.5~2.5 parts.
Preferably, the alginic acid derivative is sodium alginate, potassium alginate, ammonium alginate, calcium alginate, alginic acid third
It is one or more in two alcohol esters.
Preferably, the emulsifier is sucrose ester, glycerin monostearate, diacetyl tartarate monoglyceride, and sapn is spat
Middle benefit gas it is one or more.
Further, the raw material composition of the compound emulsion thickener is：
4~6 parts of gelatin, 0.6~1.2 part of xanthans, 3~6 parts of pectin, 0.4~1.2 part of propylene glycol alginate fat and
1.5~2.5 parts of glycerin monostearate.
It is further preferred that the raw material composition of the compound emulsion thickener is：
6 parts of gelatin, 1.2 parts of xanthans, 3 parts of pectin, 0.4 part of propylene glycol alginate fat and glycerin monostearate 1.5
Part；Or
5 parts of gelatin, 0.8 part of xanthans, 5 parts of pectin, 0.6 part of propylene glycol alginate fat and glycerin monostearate 1.8
Part；Or
4 parts of gelatin, 0.6 part of xanthans, 6 parts of pectin, 1.2 parts of propylene glycol alginate fat and glycerin monostearate 2.5
Part；Or
5 parts of gelatin, 0.8 part of xanthans, 5 parts of pectin, 0.6 part of propylene glycol alginate fat and glycerin monostearate 2.2
Part.
A kind of soft ice cream size, including above-mentioned compound emulsion thickener.
Preferably, the soft ice cream size in terms of mass fraction including the following raw material：
It is one or more in fresh milk, reconstituted milk, water, 65%~85.5%；
It is one or more in milk powder, whey powder, lactoprotein, 2%~15%；
Butterfat and/or vegetable oil, 1.5%~10%；
The compound emulsion thickener, 0.95%~1.69%；
Leavening, 0.001%~0.005%.
Preferably, the soft ice cream size further includes, sweetener 10~20%.
Preferably, the soft ice cream size further includes, food flavor 0.1~0.4%.
Preferably, the leavening is lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactococcus lactis breast
It is one or more in sour subspecies, lactococcus lactis subsp.
A kind of preparation method of soft ice cream size, includes the following steps：
Each raw material in addition to leavening after mixing, homogeneous and sterilization, forms the first feed liquid successively；
Leavening is added in into first feed liquid to ferment, and obtains zymotic fluid；
Technique is beaten using segmented, cooling demulsification is carried out to the zymotic fluid, the whipping rotating speed in each stage is no more than
30rpm until system viscosity reaches 1200~1500mpas, forms the second feed liquid.
Preferably, the whipping rotating speed beaten rotating speed and be not less than previous stage of the latter half.
It is highly preferred that technique is beaten using three-stage, specifically,
First stage：Mixing speed 10-15rpm, mixing time 20-30min；
Second stage：Mixing speed 15-20rmp, mixing time 60-120min；
Phase III：Mixing speed 20-30rmp, mixing time 60-120min.
Preferably, leavening is added in after first feed liquid is cooled to 36~45 DEG C to ferment, fermentation termination pH value
It is 4.4~4.6.
Further, it further includes, carries out the sterilization treatment of 15~30s to second feed liquid at 72~85 DEG C.
Further, it further includes, homogenization is carried out to the second feed liquid after sterilizing under 5~10MPa.
Preferably, the raw material includes above-mentioned compound emulsion thickener.
Preferably, the raw material is above-mentioned soft ice cream size raw material.
Compared with prior art, above-mentioned technical proposal of the invention has the following advantages that：
1st, compound emulsion thickener provided by the invention, raw material composition include 1.5~2.5 parts by weight emulsifier, 3~
The pectin of 6 parts by weight, the gelatin of the alginic acid derivative of 0.4~1.2 parts by weight and 4.6~7.2 parts by weight, xanthans, thorn
One or more in locust bean gum, sodium carboxymethylcellulose, the synergistic effect between above-mentioned each component can effectively prevent fermented type soft
There is phenomena such as albuminous degeneration, fat crystallization, water-oil separating, whey precipitation under acid, normal temperature condition in ice-cream slurry, so as to
Improve stability of the fermented type soft ice cream size during room temperature storage.
Also, when making fermented type soft ice cream size using compound emulsion thickener provided by the invention, through freezing machine
After whipping, product delicate mouthfeel silk is slided, fat-free crystallization, no ice crystal sense.
2nd, compound emulsion thickener provided by the invention, preferably its raw material form：4~6 parts by weight of gelatin, xanthans
0.6~1.2 parts by weight, 3~6 parts by weight of pectin, 0.4~12. parts by weight of propylene glycol alginate fat and glycerin monostearate
The cooperation of 1.5~2.5 parts by weight, pectin and propylene glycol alginate fat and gelatin, xanthans, it is soft more effectively to improve fermented type
Stability of the ice-cream slurry during room temperature storage so that the room temperature storage phase of fermented type soft ice cream size is 6
A month as long as.
3rd, the preparation method of soft ice cream size provided by the invention, by using segmented beat technique to zymotic fluid into
Row cooling demulsification, the whipping rotating speed in each stage is no more than 30rpm, until system viscosity reaches 1200~1500mpas,
Thus the gel rubber system of soft ice cream size can be protected not to be destroyed, such product can generate fine and smooth silk after whipping of congealing and slide
Mouthfeel, fat-free crystallization, no ice crystal sense.
4th, the preparation method of soft ice cream size provided by the invention, it is preferred to use it is broken that three-stage whipping technique carries out cooling
Breast, mixing speed in the first stage are 10-15rpm, mixing time 20-30min, obtained viscosity for 4000~
The feed liquid of 5000mpas；The mixing speed of second stage be 15-20rmp, mixing time 60-120min, viscosity of sludge decline
To 2500~4000mpas；The mixing speed of phase III is 20-30rmp, mixing time 60-120min so that feed liquid
Viscosity is finally reached 1200~1500mpas.By slowly reducing viscosity of sludge step by step, sludge ice can be farthest protected
The gel rubber system of cream size, so that it is guaranteed that product can generate the mouthfeel that fine and smooth silk is slided after whipping of congealing.
5th, the preparation method of soft ice cream size provided by the invention, by 72~85 DEG C to the second material after demulsification
Liquid carries out the sterilization treatment of 15~30s, it can be ensured that ice-cream slurry is within the room temperature storage phase of 6 months without swollen packet, bitter packet phenomenon.
6th, the preparation method of soft ice cream size provided by the invention, by under 5~10MPa to the second material after sterilizing
Liquid carries out homogenization, soft ice cream size can be further prevented to lump during room temperature storage, improves its stability, and also
Product can be made to generate the mouthfeel that fine and smooth silk is slided, no ice crystal and fat crystallization phenomenon after whipping of congealing.
Specific embodiment
Technical scheme of the present invention will be clearly and completely described below, it is clear that described embodiment is this hair
Bright part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
All other embodiments obtained under the premise of creative work are made, shall fall within the protection scope of the present invention.In addition, below
Involved technical characteristic as long as they do not conflict with each other can be mutual in described different embodiments of the present invention
With reference to.
Embodiment 1
Soft ice cream size provided in this embodiment is made of the following raw material：
Whole milk powder 120g, butter 30g, white granulated sugar 100g, malt syrup 80g, glycerin monostearate 1.5g, gelatin
6g, propylene glycol alginate fat 0.4g, xanthans 1.2g, pectin 3g、Yoghurt flavours 2g, lactobacillus bulgaricus 0.03g, drinking water
813.77g。
Whole milk powder is put into drinking water and is hydrated, hydration temperature is 45 DEG C, hydration time 1h；
Feed liquid after hydration is warming up to 55 DEG C, adds in glycerin monostearate, gelatin, propylene glycol alginate fat, xanthan
Glue and pectin after abundant mixing, add white granulated sugar, malt syrup, butter, yoghurt flavours, utilize the high-speed stirred circulatory system
It is sufficiently stirred dissolving 30min；
Mixed feed liquid is heated to 75 DEG C of progress homogeneous, homogenization pressure 15MPa；
Feed liquid after homogeneous is heated to 92 DEG C to sterilize, sterilizing time 300s；
Feed liquid after sterilization is cooled to 37 DEG C, lactobacillus bulgaricus is added in and ferments, fermentation time 16h, fermentation
Endpoint pH is 4.6；
Technique is beaten using three-stage, cooling demulsification is carried out to the feed liquid after fermentation, cooling temperature is 15 DEG C, the first stage
Mixing speed be 10rpm, mixing time 20min；The mixing speed of second stage is 20rmp, mixing time 60min；Third
The mixing speed in stage is 20rmp, mixing time 120min；
Re-pasteurization is carried out to the feed liquid after demulsification, sterilization temperature is 75 DEG C, time 40s；
To obtained after re-pasteurization feed liquid carry out second homogenate, homogenization pressure 5MPa, be made soft ice cream size, and in
Sterile filling is carried out at 12 DEG C.
Embodiment 2
Soft ice cream size provided in this embodiment is made of the following raw material：
It is raw milk 803.79g, skimmed milk power 20g, coconut oil 30g, white granulated sugar 130g, glycerin monostearate 1.8g, bright
Glue 5g, propylene glycol alginate fat 0.6g, xanthans 0.8g, pectin 5g ... yoghurt flavours 3g, lactobacillus acidophilus 0.01g.
Skimmed milk power is put into raw milk and is hydrated, hydration temperature is 50 DEG C, hydration time 0.5h；
Feed liquid after hydration is warming up to 58 DEG C, adds in glycerin monostearate, gelatin, propylene glycol alginate fat, xanthan
Glue and pectin after abundant mixing, are added white granulated sugar, coconut oil, yoghurt flavours, are sufficiently stirred using the high-speed stirred circulatory system
Dissolve 35min；
Mixed feed liquid is heated to 80 DEG C of progress homogeneous, homogenization pressure 20MPa；
Feed liquid after homogeneous is heated to 100 DEG C to sterilize, sterilizing time 320s；
Feed liquid after sterilization is cooled to 40 DEG C, lactobacillus acidophilus is added in and ferments, fermentation time 8h, fermentation termination pH
Be worth is 4.5；
Technique is beaten using three-stage, cooling demulsification is carried out to the feed liquid after fermentation, cooling temperature is 20 DEG C, the first stage
Mixing speed be 13rpm, mixing time 25min；The mixing speed of second stage is 18rmp, mixing time 80min；Third
The mixing speed in stage is 22rmp, mixing time 90min；
Re-pasteurization is carried out to the feed liquid after demulsification, sterilization temperature is 80 DEG C, time 70s；
Second homogenate is carried out to obtaining feed liquid after re-pasteurization, soft ice cream size is made in homogenization pressure 10MPa, and
Sterile filling is carried out at 16 DEG C.
Embodiment 3
Soft ice cream size provided in this embodiment is made of the following raw material：
Drinking water 661.65g, skimmed milk power 100g, coconut oil 60g, white granulated sugar 120g, malt syrup 40g, monostearate
Glyceride 2.5g, gelatin 4g, propylene glycol alginate fat 1.2g, xanthans 0.6g, pectin 6g、Yoghurt flavours 4g, Lactococcus lactis
Lactic acid subspecies 0.05g.
Skimmed milk power is put into drinking water and is hydrated, hydration temperature is 55 DEG C, hydration time 1h；
Feed liquid after hydration is warming up to 65 DEG C, adds in glycerin monostearate, gelatin, propylene glycol alginate fat, xanthan
Glue and pectin after abundant mixing, add white granulated sugar, malt syrup, coconut oil, yoghurt flavours, utilize high-speed stirred cyclic system
System is sufficiently stirred dissolving 40min；
Mixed feed liquid is heated to 76 DEG C of progress homogeneous, homogenization pressure 19MPa；
Feed liquid after homogeneous is heated to 95 DEG C to sterilize, sterilizing time 315s；
Feed liquid after sterilization is cooled to 42 DEG C, Lactococcus lactis subsp. lactis is added in and ferments, fermentation time 7h, hair
Ferment endpoint pH is 4.4；
Technique is beaten using three-stage, cooling demulsification is carried out to the feed liquid after fermentation, cooling temperature is 10 DEG C, the first stage
Mixing speed be 15rpm, mixing time 30min；The mixing speed of second stage is 15rmp, mixing time 120min；Third
The mixing speed in stage is 30rmp, mixing time 60min；
Re-pasteurization is carried out to the feed liquid after demulsification, sterilization temperature is 76 DEG C, time 55s；
Second homogenate is carried out to obtaining feed liquid after re-pasteurization, soft ice cream size is made in homogenization pressure 12MPa, and
Sterile filling is carried out at 14 DEG C.
Embodiment 4
Soft ice cream size provided in this embodiment is made of the following raw material：
Raw milk 400g, drinking water 294.36g, skimmed milk power 80g, dilute cream 80g, white granulated sugar 130g, monostearate are sweet
Grease 2.2g, gelatin 5g, propylene glycol alginate fat 0.6g, xanthans 0.8g, pectin 5g、Yoghurt flavours 2g, Lactococcus lactis breast
Fat subspecies 0.04g.
Skimmed milk power is put into raw milk, drinking water and is hydrated, hydration temperature is 50 DEG C, hydration time 1h；
Glycerin monostearate, gelatin, propylene glycol alginate fat, xanthans and pectin are added in into the feed liquid after hydration,
After abundant mixing, white granulated sugar, dilute cream, yoghurt flavours are added, dissolving is sufficiently stirred using the high-speed stirred circulatory system
45min；
Mixed feed liquid is heated to 78 DEG C of progress homogeneous, homogenization pressure 18MPa；
Feed liquid after homogeneous is heated to 98 DEG C to sterilize, sterilizing time 310s；
Feed liquid after sterilization is cooled to 43 DEG C, lactococcus lactis subsp is added in and ferments, fermentation time 6h, hair
Ferment endpoint pH is 4.4；
Technique is beaten using three-stage, cooling demulsification is carried out to the feed liquid after fermentation, cooling temperature is 16 DEG C, the first stage
Mixing speed be 12rpm, mixing time 25min；The mixing speed of second stage is 16rmp, mixing time 90min；Third
The mixing speed in stage is 28rmp, mixing time 90min；
Re-pasteurization is carried out to the feed liquid after demulsification, sterilization temperature is 78 DEG C, time 60s；
To obtained after re-pasteurization feed liquid carry out second homogenate, homogenization pressure 8MPa, be made soft ice cream size, and in
Sterile filling is carried out at 13 DEG C.
Embodiment 5
Soft ice cream size provided in this embodiment is made of the following raw material：
Reconstituted milk 200g, drinking water 427.28g, skimmed milk power 100g, whey powder 50g, dilute cream 60g, corn oil 30g,
White granulated sugar 130g, Tween-80 2g, sodium carboxymethylcellulose 4g, propylene glycol alginate fat 0.8g, locust bean gum 0.9g, pectin
4g, yoghurt flavours 1g, lactococcus lactis subsp 0.02g.
It will be hydrated in skimmed milk power, whey powder input reconstituted milk and drinking water, hydration temperature is 48 DEG C, hydration time
0.5h；
Feed liquid after hydration is warming up to 58 DEG C, adds in glycerin monostearate, sodium carboxymethylcellulose, alginic acid the third two
Alcohol ester, locust bean gum and pectin after abundant mixing, add white granulated sugar, dilute cream, corn oil, yoghurt flavours, utilize high-speed stirring
It mixes the circulatory system and is sufficiently stirred dissolving 40min；
Mixed feed liquid is heated to 77 DEG C of progress homogeneous, homogenization pressure 16MPa；
Feed liquid after homogeneous is heated to 94 DEG C to sterilize, sterilizing time 300s；
Feed liquid after sterilization is cooled to 38 DEG C, lactococcus lactis subsp is added in and ferments, fermentation time 10h,
Fermentation termination pH value is 4.5；
Technique is beaten using three-stage, cooling demulsification is carried out to the feed liquid after fermentation, cooling temperature is 12 DEG C, the first stage
Mixing speed be 11rpm, mixing time 20min；The mixing speed of second stage is 15rmp, mixing time 70min；Third
The mixing speed in stage is 22rmp, mixing time 80min；
Re-pasteurization is carried out to the feed liquid after demulsification, sterilization temperature is 80 DEG C, time 50s；
Second homogenate is carried out to obtaining feed liquid after re-pasteurization, soft ice cream size is made in homogenization pressure 15MPa, and
Sterile filling is carried out at 15 DEG C.
Embodiment 6
Soft ice cream size provided in this embodiment is made of the following raw material：
Reconstituted milk 100g, drinking water 574.77g, skimmed milk power 130g, cow's milk protein 20g, butter 30g, deodorization sunflower seeds
Oily 30g, white granulated sugar 100g, sucrose ester 1.8g, gelatin 4g, sodium alginate 1g, xanthans 0.9g, pectin 5g、Yoghurt flavours 2.5g,
Streptococcus thermophilus 0.03g.
Soft ice cream size is prepared using the method similar with the embodiment of the present invention 4.
Embodiment 7
Soft ice cream size provided in this embodiment is made of the following raw material：
Reconstituted milk 120g, drinking water 541.47g, skimmed milk power 100g, cow's milk protein 10g, palm-kernel oil 15g, white granulated sugar
200g, diacetyl tartarate monoglyceride 2.3g, gelatin 5g, calcium alginate 0.5g, locust bean gum 0.7g, pectin 5g、Thermophilic chain
Coccus 0.03g.
Skimmed milk power, cow's milk protein are added in reconstituted milk and drinking water and are hydrated, hydration temperature is 50 DEG C, hydration
Time 0.5h；
Feed liquid after hydration is warming up to 62 DEG C, adds in diacetyl tartarate monoglyceride, gelatin, calcium alginate, locust tree
Bean gum and pectin after abundant mixing, add white granulated sugar, palm-kernel oil is sufficiently stirred dissolving using the high-speed stirred circulatory system
30min；
Mixed feed liquid is heated to 75 DEG C of progress homogeneous, homogenization pressure 18MPa；
Feed liquid after homogeneous is heated to 95 DEG C to sterilize, sterilizing time 300s；
Feed liquid after sterilization is cooled to 42 DEG C, streptococcus thermophilus is added in and ferments, fermentation time 12h, fermentation termination
PH value is 4.4；
Feed liquid after fermentation is cooled to 15 DEG C, is demulsified and (40rpm rotating speeds is used to beat 2h) to viscosity as 800mpas,
It is filling.
Comparative example 1
Soft ice cream size provided in this embodiment is made of the following raw material：
Drinking water 820.97g, skimmed milk power 50g, cow's milk protein 20g, palm oil 50g, rapeseed oil 50g, monostearate are sweet
Grease 2g, sodium alginate 2g, locust bean gum 2g, carragheen 3g、Lactobacillus acidophilus 0.03g.
Soft ice cream size is prepared using the method similar with the embodiment of the present invention 4.
Comparative example 2
The soft ice cream size that this comparative example provides is made of the following raw material：
Raw milk 400g, drinking water 294.36g, skimmed milk power 80g, dilute cream 80g, white granulated sugar 130g, monostearate are sweet
Grease 2.2g, gelatin 2g, propylene glycol alginate fat 0.6g, xanthans 0.8g, pectin 8g、Yoghurt flavours 2g, Lactococcus lactis breast
Fat subspecies 0.04g.
Soft ice cream size is prepared using the method similar with the embodiment of the present invention 4.
Comparative example 3
The soft ice cream size that this comparative example provides is made of the following raw material：
Raw milk 400g, drinking water 294.36g, skimmed milk power 80g, dilute cream 80g, white granulated sugar 130g, monostearate are sweet
Grease 2.2g, gelatin 5g, propylene glycol alginate fat 1.2g, xanthans 1.2g, yoghurt flavours 2g, lactococcus lactis subsp
0.04g。
Soft ice cream size is prepared using the method similar with the embodiment of the present invention 4.
Comparative example 4
The soft ice cream size that this comparative example provides is made of the following raw material：
Raw milk 400g, drinking water 294.36g, skimmed milk power 80g, dilute cream 80g, white granulated sugar 130g, monostearate are sweet
Grease 1.2g, gelatin 5g, propylene glycol alginate fat 0.6g, xanthans 0.2g, pectin 5g、Yoghurt flavours 2g, Lactococcus lactis breast
Fat subspecies 0.04g.
Soft ice cream size is prepared using the method similar with the embodiment of the present invention 4.
Comparative example 5
The soft ice cream size that this comparative example provides is made of the following raw material：
Raw milk 400g, drinking water 294.36g, skimmed milk power 80g, dilute cream 80g, white granulated sugar 130g, monostearate are sweet
Grease 2.2g, gelatin 5g, propylene glycol alginate fat 0.2g, xanthans 0.8g, pectin 5g、Yoghurt flavours 2g, Lactococcus lactis breast
Fat subspecies 0.04g.
Soft ice cream size is prepared using the method similar with the embodiment of the present invention 4.
Comparative example 6
The raw material composition for the soft ice cream size that this comparative example provides is identical with the embodiment of the present invention 4.
Soft ice cream size is prepared using the method essentially identical with the embodiment of the present invention 4, only difference is that, it is right
Feed liquid after fermentation carry out cooling demulsification the specific steps are-mixing speed 12rpm, mixing time 25min.
Comparative example 7
The raw material composition for the soft ice cream size that this comparative example provides is identical with the embodiment of the present invention 4.
Soft ice cream size is prepared using the method essentially identical with the embodiment of the present invention 4, only difference is that, it adopts
Technique is beaten with two-part, cooling demulsification is carried out to the feed liquid after fermentation, specially：The mixing speed of first stage is 12rpm,
Mixing time 25min；The mixing speed of second stage is 16rmp, mixing time 90min.
Comparative example 8
The raw material composition for the soft ice cream size that this comparative example provides is identical with the embodiment of the present invention 4.
Soft ice cream size is prepared using the method essentially identical with the embodiment of the present invention 4, only difference is that, it is right
Feed liquid after fermentation carry out cooling demulsification the specific steps are-mixing speed 30rpm, mixing time 120min.
Comparative example 9
The raw material composition for the soft ice cream size that this comparative example provides is identical with the embodiment of the present invention 4.
Soft ice cream size is prepared using the method essentially identical with the embodiment of the present invention 4, only difference is that, two
It is directly filling without second homogenate processing that feed liquid is obtained after secondary sterilization.
Experimental example 1
By the way that there is 30 people of member on certain sensory evaluation basis to soft made from above-described embodiment 1-7 and comparative example 1-9
Mouthfeel of the ice-cream slurry after congealing and beating carries out sensory evaluation, and statistical result is shown in Table 1.
Table 1：
Experimental example 2
To material of the soft ice cream size within the room temperature storage phase (6 months) made from above-described embodiment 1-7 and comparative example 1-9
Liquid status and through congeal beat after expansion rate, ice cream state evaluated, the results are shown in Table 2.
Table 2：
Obviously, the above embodiments are merely examples for clarifying the description, and is not intended to limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And the obvious variation thus extended out or
Among changing still in the protection domain of the invention.
Claims (10)
1. a kind of compound emulsion thickener, which is characterized in that in parts by weight, raw material composition includes：
It is one or more in gelatin, xanthans, locust bean gum, sodium carboxymethylcellulose, 4.6~7.2 parts；
Pectin, 3~6 parts；
Alginic acid derivative, 0.4~1.2 part；
Emulsifier, 1.5~2.5 parts.
2. compound emulsion thickener according to claim 1, which is characterized in that the alginic acid derivative is alginic acid
It is one or more in sodium, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate fat.
3. compound emulsion thickener according to claim 1 or 2, which is characterized in that the emulsifier is sucrose ester, list is hard
Glycerol, diacetyl tartarate monoglyceride, it is one or more in sapn, tween.
4. according to claim 1-3 any one of them compound emulsion thickeners, which is characterized in that its raw material, which forms, is：
4~6 parts of gelatin, 0.6~1.2 part of xanthans, 3~6 parts of pectin, 0.4~1.2 part of propylene glycol alginate fat and list are hard
1.5~2.5 parts of glycerol.
5. according to claim 1-4 any one of them compound emulsion thickeners, which is characterized in that its raw material, which forms, is：
1.5 parts of 6 parts of gelatin, 1.2 parts of xanthans, 3 parts of pectin, 0.4 part of propylene glycol alginate fat and glycerin monostearate；
Or
1.8 parts of 5 parts of gelatin, 0.8 part of xanthans, 5 parts of pectin, 0.6 part of propylene glycol alginate fat and glycerin monostearate；
Or
2.5 parts of 4 parts of gelatin, 0.6 part of xanthans, 6 parts of pectin, 1.2 parts of propylene glycol alginate fat and glycerin monostearate；
Or
2.2 parts of 5 parts of gelatin, 0.8 part of xanthans, 5 parts of pectin, 0.6 part of propylene glycol alginate fat and glycerin monostearate.
6. a kind of soft ice cream size, which is characterized in that including claim 1-5 any one of them compound emulsion thickeners.
7. soft ice cream size according to claim 6, which is characterized in that in terms of mass fraction, including the following raw material：
It is one or more in fresh milk, reconstituted milk, water, 65%~85.5%；
It is one or more in milk powder, whey powder, lactoprotein, 2%~15%；
Butterfat and/or vegetable oil, 1.5%~10%；
The compound emulsion thickener, 0.95%~1.69%；
Leavening, 0.001%~0.005%.
8. soft ice cream size according to claim 7, which is characterized in that further include, sweetener 10~20%.
9. soft ice cream size according to claim 7 or 8, which is characterized in that it further includes, food flavor 0.1~
0.4%.
10. according to claim 7-9 any one of them soft ice cream sizes, which is characterized in that the leavening is Bao Jiali
One kind in sub- lactobacillus, streptococcus thermophilus, lactobacillus acidophilus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp
It is or a variety of.
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| CN114946992A (en) * | 2021-02-22 | 2022-08-30 | 内蒙古伊利实业集团股份有限公司 | Ice cream with high lactose content and preparation method thereof |
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| CN101617717A (en) * | 2009-07-31 | 2010-01-06 | 生合生物科技（南京）有限公司 | Method for preparing yogurt powder and yogurt ice cream powder by using yogurt powder |
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