CN108185402B - Compound emulsifying thickener and soft ice cream slurry containing same - Google Patents
Compound emulsifying thickener and soft ice cream slurry containing same Download PDFInfo
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- CN108185402B CN108185402B CN201711463550.7A CN201711463550A CN108185402B CN 108185402 B CN108185402 B CN 108185402B CN 201711463550 A CN201711463550 A CN 201711463550A CN 108185402 B CN108185402 B CN 108185402B
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 91
- 239000002002 slurry Substances 0.000 title claims abstract description 84
- 150000001875 compounds Chemical class 0.000 title claims abstract description 19
- 239000002562 thickening agent Substances 0.000 title claims abstract description 19
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 16
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- 238000000034 method Methods 0.000 claims abstract description 28
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- 239000007788 liquid Substances 0.000 claims description 64
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 47
- 230000001954 sterilising effect Effects 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 33
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- 239000000843 powder Substances 0.000 claims description 24
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- 238000001816 cooling Methods 0.000 claims description 22
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- 229920000161 Locust bean gum Polymers 0.000 abstract description 8
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- 239000013078 crystal Substances 0.000 abstract description 7
- 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 abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract description 5
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 abstract description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 abstract description 5
- 150000004781 alginic acids Chemical class 0.000 abstract description 4
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 56
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- 229960000292 pectin Drugs 0.000 description 25
- 238000000265 homogenisation Methods 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 19
- 235000013618 yogurt Nutrition 0.000 description 18
- 238000010438 heat treatment Methods 0.000 description 17
- 239000003651 drinking water Substances 0.000 description 16
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- 238000006703 hydration reaction Methods 0.000 description 16
- 235000020183 skimmed milk Nutrition 0.000 description 16
- 239000000463 material Substances 0.000 description 13
- 244000057717 Streptococcus lactis Species 0.000 description 11
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000006071 cream Substances 0.000 description 8
- 235000020185 raw untreated milk Nutrition 0.000 description 8
- 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 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 235000021243 milk fat Nutrition 0.000 description 5
- 238000012859 sterile filling Methods 0.000 description 5
- -1 sucrose ester Chemical class 0.000 description 5
- 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 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000010410 calcium alginate Nutrition 0.000 description 3
- 239000000648 calcium alginate Substances 0.000 description 3
- 229960002681 calcium alginate Drugs 0.000 description 3
- 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 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
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 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
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010407 ammonium alginate Nutrition 0.000 description 1
- 239000000728 ammonium alginate Substances 0.000 description 1
- 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 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 235000010408 potassium alginate Nutrition 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- 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 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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 the technical field of food, and discloses a compound emulsifying thickener and soft ice cream slurry containing the same. The raw material composition of the compound emulsifying thickener comprises 1.5-2.5 parts by weight of emulsifier, 3-6 parts by weight of pectin, 0.4-1.2 parts by weight of alginic acid derivative, 4.6-7.2 parts by weight of gelatin, xanthan gum, locust bean gum and one or more of sodium carboxymethyl cellulose, and the stability of the fermented soft ice cream slurry in the normal-temperature storage process can be improved through the synergistic effect among the components. Moreover, when the compound emulsified thickening agent provided by the invention is used for preparing the fermented soft ice cream slurry, the product is fine and smooth in taste, free of fat crystals and free of ice crystal feeling after being stirred by a freezer.
Description
Technical Field
The invention belongs to the technical field of food, relates to a frozen beverage, and particularly relates to a compound emulsified thickening agent for producing soft ice cream and soft ice cream slurry containing the same.
Background
The soft ice cream is a semi-flow solid frozen dessert produced by a special soft ice cream machine, and the soft ice cream has a very fine, smooth and fragrant mouthfeel because the soft ice cream is not hardened. Compared with the common ice cream, the soft ice cream has the advantages of low milk fat content (3-6% VS 10-18%) and high air content (up to 60%), so that the soft ice cream is favored by consumers especially people who love beauty and fat.
In the Chinese market, the raw materials for making soft ice cream mainly take the form of premixed flour at present, the premixed flour, water and milk are mixed and brewed according to a certain proportion and then put into a freezing machine for freezing when in making, but the difference of taste of products is easily caused due to the difference of weighing accuracy and operation proficiency of different workers. In order to meet the demand for standardization of soft ice cream products, researchers have been working on developing soft ice cream slurries that can be used directly. According to the different shelf lives of the soft ice cream slurry, the soft ice cream slurry can be divided into short shelf life low-temperature slurry and long shelf life normal-temperature slurry, obviously, the normal-temperature soft ice cream slurry has incomparable advantages, but the problems of stability in the shelf life and frozen mouthfeel of products need to be solved at the same time, so the soft ice cream slurry is a technical fortuned in the industry all the time.
For example, chinese patent document CN106306323A discloses an acidic soft ice cream slurry capable of being stored at room temperature for 6 months, which is obtained by adjusting the pH of the raw materials for preparing the slurry to 4.25 to 4.35 using a 20% acid solution prepared from citric acid and lactic acid. Although the normal-temperature soft ice cream slurry has a certain yoghourt taste, the normal-temperature soft ice cream slurry is not fermented by lactic acid bacteria, so that the normal-temperature soft ice cream slurry does not have the pure flavor and the nutritional value of real yoghourt. Therefore, while the fermentation type soft ice cream slurry has been produced, the conventional fermentation type soft ice cream slurry cannot be stored at normal temperature because the slurry is likely to undergo protein denaturation, fat crystallization, oil-water separation, whey precipitation, and the like under acidic and normal temperature conditions. Therefore, the normal-temperature soft ice cream slurry prepared by the yogurt fermentation process does not exist in the prior art.
Disclosure of Invention
The invention aims to provide a compound emulsifying thickener which can ensure that a fermentation type normal temperature soft ice cream slurry system has good stability.
The invention also aims to provide the fermentation type normal temperature soft ice cream slurry with fine and smooth taste and the preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a compound emulsifying thickener comprises the following raw materials in parts by weight:
4.6-7.2 parts of one or more of gelatin, xanthan gum, locust bean gum and sodium carboxymethylcellulose;
3-6 parts of pectin;
0.4-1.2 parts of alginic acid derivative;
1.5-2.5 parts of an emulsifier.
Preferably, the alginic acid derivative is one or more of sodium alginate, potassium alginate, ammonium alginate, calcium alginate and propylene glycol alginate.
Preferably, the emulsifier is one or more of sucrose ester, glyceryl monostearate, diacetyl tartaric acid monoglyceride, span and tween.
Further, the compound emulsifying thickener comprises the following raw materials:
4-6 parts of gelatin, 0.6-1.2 parts of xanthan gum, 3-6 parts of pectin, 0.4-1.2 parts of propylene glycol alginate and 1.5-2.5 parts of glycerin monostearate.
Further preferably, the compound emulsifying thickener comprises the following raw materials:
6 parts of gelatin, 1.2 parts of xanthan gum, 3 parts of pectin, 0.4 part of propylene glycol alginate and 1.5 parts of glyceryl monostearate; or
5 parts of gelatin, 0.8 part of xanthan gum, 5 parts of pectin, 0.6 part of propylene glycol alginate and 1.8 parts of glyceryl monostearate; or
4 parts of gelatin, 0.6 part of xanthan gum, 6 parts of pectin, 1.2 parts of propylene glycol alginate and 2.5 parts of glyceryl monostearate; or
5 parts of gelatin, 0.8 part of xanthan gum, 5 parts of pectin, 0.6 part of propylene glycol alginate and 2.2 parts of glyceryl monostearate.
A soft ice cream slurry comprises the compound emulsifying thickener.
Preferably, the soft ice cream slurry comprises the following raw materials in parts by mass:
65 to 85.5 percent of one or more of raw fresh milk, reconstituted milk and water;
2-15% of one or more of milk powder, whey powder and milk protein;
1.5 to 10 percent of milk fat and/or vegetable oil;
0.95 to 1.69 percent of compound emulsifying thickener;
0.001 to 0.005 percent of leaven.
Preferably, the soft ice cream slurry further comprises 10-20% of a sweetener.
Preferably, the soft ice cream slurry also comprises 0.1-0.4% of edible essence.
Preferably, the leavening agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactococcus lactis subsp.
A preparation method of soft ice cream slurry comprises the following steps:
mixing, homogenizing and sterilizing the raw materials except the leavening agent in sequence to form a first feed liquid;
adding a fermenting agent into the first feed liquid for fermentation to obtain a fermentation liquid;
and cooling and demulsifying the fermentation liquor by adopting a sectional type whipping process, wherein the whipping speed of each stage does not exceed 30rpm until the system viscosity reaches 1200-1500 mpa & s, so as to form a second feed liquid.
Preferably, the whipping speed of the latter stage is not lower than the whipping speed of the former stage.
More preferably, a three-stage whipping process is employed, specifically,
the first stage is as follows: stirring at 10-15rpm for 20-30 min;
and a second stage: stirring at 15-20rmp for 60-120 min;
and a third stage: stirring speed is 20-30rmp, and stirring time is 60-120 min.
Preferably, after the temperature of the first feed liquid is reduced to 36-45 ℃, a fermenting agent is added for fermentation, and the pH value of the fermentation end point is 4.4-4.6.
Further, the method also comprises the step of sterilizing the second feed liquid for 15-30 s at 72-85 ℃.
Further, homogenizing the sterilized second feed liquid under 5-10 MPa.
Preferably, the raw materials comprise the compound emulsifying thickener.
Preferably, the raw materials are the soft ice cream slurry raw materials.
Compared with the prior art, the technical scheme of the invention has the following advantages:
1. the raw materials of the compound emulsifying thickener comprise 1.5-2.5 parts by weight of an emulsifier, 3-6 parts by weight of pectin, 0.4-1.2 parts by weight of alginic acid derivative, and 4.6-7.2 parts by weight of one or more of gelatin, xanthan gum, locust bean gum and sodium carboxymethylcellulose, and the synergistic effect among the components can effectively prevent the phenomena of protein denaturation, fat crystallization, oil-water separation, whey precipitation and the like of the fermented soft ice cream slurry under acidic and normal temperature conditions, so that the stability of the fermented soft ice cream slurry in the normal temperature storage process is improved.
Moreover, when the compound emulsified thickening agent provided by the invention is used for preparing the fermented soft ice cream slurry, the product is fine and smooth in taste, free of fat crystals and free of ice crystal feeling after being stirred by a freezer.
2. The compound emulsifying thickener provided by the invention preferably comprises the following raw materials: 4-6 parts of gelatin, 0.6-1.2 parts of xanthan gum, 3-6 parts of pectin, 0.4-12 parts of alginic acid propylene glycol ester and 1.5-2.5 parts of glycerin monostearate, and the combination of the pectin and the alginic acid propylene glycol ester, the gelatin and the xanthan gum can effectively improve the stability of the fermentation type soft ice cream slurry in the normal-temperature storage process, so that the normal-temperature storage period of the fermentation type soft ice cream slurry can be as long as 6 months.
3. According to the preparation method of the soft ice cream slurry, the fermentation liquor is cooled and demulsified by adopting a sectional type whipping process, the whipping speed of each stage does not exceed 30rpm until the system viscosity reaches 1200-1500 mpa · s, so that the gel system of the soft ice cream slurry can be protected from being damaged, and the product can generate fine and smooth mouthfeel after being frozen and whipped, and has no fat crystal and ice crystal feeling.
4. The preparation method of the soft ice cream slurry provided by the invention preferably adopts a three-stage type stirring process to carry out cooling demulsification, wherein the stirring speed in the first stage is 10-15rpm, and the stirring time is 20-30min, so that a feed liquid with the viscosity of 4000-5000 mpa & s is obtained; the stirring speed of the second stage is 15-20rmp, the stirring time is 60-120min, and the viscosity of the feed liquid is reduced to 2500-4000 mpa · s; and the stirring speed of the third stage is 20-30rmp, and the stirring time is 60-120min, so that the viscosity of the feed liquid finally reaches 1200-1500 mpa · s. The gel system of the soft ice cream slurry can be protected to the maximum extent by gradually and slowly reducing the viscosity of the feed liquid, so that the product can generate fine and smooth mouthfeel after being frozen and beaten.
5. According to the preparation method of the soft ice cream slurry, the second material liquid after demulsification is subjected to sterilization treatment for 15-30 s at 72-85 ℃, so that the ice cream slurry can be ensured not to swell and swell in a normal-temperature storage period of 6 months.
6. According to the preparation method of the soft ice cream slurry, the second sterilized feed liquid is homogenized under the pressure of 5-10 MPa, so that the soft ice cream slurry can be further prevented from caking during normal-temperature storage, the stability of the soft ice cream slurry is improved, and the soft ice cream slurry can generate fine and smooth mouthfeel after being frozen and beaten without ice crystals and fat crystallization.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
120g of whole milk powder, 30g of butter, 100g of white granulated sugar, 80g of maltose syrup, 1.5g of glycerin monostearate, 6g of gelatin, 0.4g of propylene glycol alginate, 1.2g of xanthan gum and 3g of pectin、2g of yoghourt essence, 0.03g of lactobacillus bulgaricus and 813.77g of drinking water.
Putting whole milk powder into drinking water for hydration, wherein the hydration temperature is 45 ℃, and the hydration time is 1 h;
heating the hydrated material liquid to 55 deg.C, adding glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mixing, adding white sugar, maltose syrup, butter and yogurt essence, and stirring at high speed for dissolving for 30 min;
heating the mixed feed liquid to 75 ℃ for homogenization, wherein the homogenization pressure is 15 MPa;
heating the homogenized material liquid to 92 ℃ for sterilization, wherein the sterilization time is 300 s;
cooling the sterilized feed liquid to 37 ℃, adding lactobacillus bulgaricus for fermentation for 16h, wherein the pH value at the fermentation end is 4.6;
performing cooling demulsification on the fermented feed liquid by adopting a three-stage whipping process, wherein the cooling temperature is 15 ℃, the stirring speed in the first stage is 10rpm, and the stirring time is 20 min; the stirring speed of the second stage is 20rmp, and the stirring time is 60 min; the stirring speed of the third stage is 20rmp, and the stirring time is 120 min;
performing secondary sterilization on the demulsified feed liquid, wherein the sterilization temperature is 75 ℃ and the sterilization time is 40 s;
and (3) carrying out secondary homogenization on the feed liquid obtained after secondary sterilization, wherein the homogenization pressure is 5MPa, preparing soft ice cream slurry, and carrying out sterile filling at the temperature of 12 ℃.
Example 2
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
803.79g of raw milk, 20g of skim milk powder, 30g of coconut oil, 130g of white granulated sugar, 1.8g of glycerin monostearate, 5g of gelatin, 0.6g of alginic acid propylene glycol ester, 0.8g of xanthan gum, 5g of pectin, 3g of yoghurt essence and 0.01g of lactobacillus acidophilus.
Putting the skim milk powder into raw milk for hydration, wherein the hydration temperature is 50 ℃, and the hydration time is 0.5 h;
heating the hydrated material liquid to 58 deg.C, adding glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mixing, adding white sugar, oleum Cocois and yogurt essence, and stirring for dissolving for 35 min;
heating the mixed feed liquid to 80 ℃ for homogenization, wherein the homogenization pressure is 20 MPa;
heating the homogenized material liquid to 100 ℃ for sterilization, wherein the sterilization time is 320 s;
cooling the sterilized feed liquid to 40 ℃, adding lactobacillus acidophilus for fermentation, wherein the fermentation time is 8h, and the pH value of the fermentation end point is 4.5;
performing cooling demulsification on the fermented feed liquid by adopting a three-stage whipping process, wherein the cooling temperature is 20 ℃, the stirring speed in the first stage is 13rpm, and the stirring time is 25 min; the stirring speed of the second stage is 18rmp, and the stirring time is 80 min; the stirring speed of the third stage is 22rmp, and the stirring time is 90 min;
performing secondary sterilization on the demulsified feed liquid, wherein the sterilization temperature is 80 ℃ and the sterilization time is 70 s;
and (3) carrying out secondary homogenization on the feed liquid obtained after secondary sterilization, wherein the homogenization pressure is 10MPa, preparing soft ice cream slurry, and carrying out sterile filling at 16 ℃.
Example 3
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
661.65g of drinking water, 100g of skim milk powder, 60g of coconut oil, 120g of white granulated sugar, 40g of maltose syrup, 2.5g of glycerin monostearate, 4g of gelatin, 1.2g of propylene glycol alginate, 0.6g of xanthan gum and 6g of pectin、4g of yoghourt essence and 0.05g of lactococcus lactis subspecies lactis.
Putting the skimmed milk powder into drinking water for hydration, wherein the hydration temperature is 55 ℃, and the hydration time is 1 h;
heating the hydrated material liquid to 65 deg.C, adding glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mixing, adding white sugar, maltose syrup, coconut oil and yogurt essence, and stirring for dissolving for 40 min;
heating the mixed feed liquid to 76 ℃ for homogenization, wherein the homogenization pressure is 19 MPa;
heating the homogenized material liquid to 95 ℃ for sterilization, wherein the sterilization time is 315 s;
cooling the sterilized feed liquid to 42 ℃, adding lactococcus lactis subsp lactis for fermentation, wherein the fermentation time is 7 hours, and the pH value at the fermentation end point is 4.4;
performing cooling demulsification on the fermented feed liquid by adopting a three-stage whipping process, wherein the cooling temperature is 10 ℃, the stirring speed in the first stage is 15rpm, and the stirring time is 30 min; the stirring speed of the second stage is 15rmp, and the stirring time is 120 min; the stirring speed of the third stage is 30rmp, and the stirring time is 60 min;
performing secondary sterilization on the demulsified feed liquid, wherein the sterilization temperature is 76 ℃ and the sterilization time is 55 s;
and (3) carrying out secondary homogenization on the feed liquid obtained after secondary sterilization, wherein the homogenization pressure is 12MPa, preparing soft ice cream slurry, and carrying out sterile filling at 14 ℃.
Example 4
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
400g of raw milk, 294.36g of drinking water, 80g of skim milk powder, 80g of cream, 130g of white granulated sugar, 2.2g of glyceryl monostearate, 5g of gelatin, 0.6g of propylene glycol alginate, 0.8g of xanthan gum and 5g of pectin、2g of yoghourt essence and 0.04g of lactococcus lactis subspecies cremoris.
Putting the skim milk powder into raw milk and drinking water for hydration, wherein the hydration temperature is 50 ℃, and the hydration time is 1 h;
adding glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin into the hydrated material liquid, mixing, adding white sugar, cream and yogurt essence, and stirring for dissolving for 45 min;
heating the mixed feed liquid to 78 ℃ for homogenization, wherein the homogenization pressure is 18 MPa;
heating the homogenized material liquid to 98 ℃ for sterilization, wherein the sterilization time is 310 s;
cooling the sterilized feed liquid to 43 ℃, adding lactococcus lactis milk fat subspecies for fermentation, wherein the fermentation time is 6h, and the pH value of the fermentation end point is 4.4;
performing cooling demulsification on the fermented feed liquid by adopting a three-stage whipping process, wherein the cooling temperature is 16 ℃, the stirring speed in the first stage is 12rpm, and the stirring time is 25 min; the stirring speed of the second stage is 16rmp, and the stirring time is 90 min; the stirring speed of the third stage is 28rmp, and the stirring time is 90 min;
performing secondary sterilization on the demulsified feed liquid, wherein the sterilization temperature is 78 ℃ and the sterilization time is 60 s;
and (3) carrying out secondary homogenization on the feed liquid obtained after secondary sterilization, wherein the homogenization pressure is 8MPa, preparing soft ice cream slurry, and carrying out sterile filling at the temperature of 13 ℃.
Example 5
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
200g of reconstituted milk, 427.28g of drinking water, 100g of skim milk powder, 50g of whey powder, 60g of cream, 30g of corn oil, 130g of white granulated sugar, 802 g of tween-802, 4g of sodium carboxymethylcellulose, 0.8g of propylene glycol alginate, 0.9g of locust bean gum, 4g of pectin, 1g of yoghourt essence and 0.02g of lactococcus lactis subsp.
Putting the skimmed milk powder and the whey powder into reconstituted milk and drinking water for hydration, wherein the hydration temperature is 48 ℃, and the hydration time is 0.5 h;
heating the hydrated material liquid to 58 deg.C, adding glyceryl monostearate, sodium carboxymethylcellulose, propylene glycol alginate, locust bean gum and pectin, mixing, adding white sugar, cream, corn oil and yogurt essence, and stirring for dissolving for 40 min;
heating the mixed feed liquid to 77 ℃ for homogenization, wherein the homogenization pressure is 16 MPa;
heating the homogenized material liquid to 94 ℃ for sterilization, wherein the sterilization time is 300 s;
cooling the sterilized feed liquid to 38 ℃, adding lactococcus lactis milk fat subspecies for fermentation, wherein the fermentation time is 10 hours, and the pH value of the fermentation end point is 4.5;
performing cooling demulsification on the fermented feed liquid by adopting a three-stage whipping process, wherein the cooling temperature is 12 ℃, the stirring speed in the first stage is 11rpm, and the stirring time is 20 min; the stirring speed of the second stage is 15rmp, and the stirring time is 70 min; the stirring speed of the third stage is 22rmp, and the stirring time is 80 min;
performing secondary sterilization on the demulsified feed liquid, wherein the sterilization temperature is 80 ℃ and the sterilization time is 50 s;
and (3) carrying out secondary homogenization on the feed liquid obtained after secondary sterilization, wherein the homogenization pressure is 15MPa, preparing soft ice cream slurry, and carrying out sterile filling at 15 ℃.
Example 6
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
100g of reconstituted milk, 574.77g of drinking water, 130g of skim milk powder, 20g of cow milk protein, 30g of butter, 30g of deodorized sunflower seed oil, 100g of white granulated sugar, 1.8g of sucrose ester, 4g of gelatin, 1g of sodium alginate, 0.9g of xanthan gum and 5g of pectin、2.5g of yoghourt essence and 0.03g of streptococcus thermophilus.
Soft ice cream slurry was prepared by a method similar to that of example 4 of the present invention.
Example 7
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
120g of reconstituted milk, 541.47g of drinking water, 100g of skim milk powder, 10g of milk protein, 15g of palm kernel oil, 200g of white granulated sugar, 2.3g of diacetyl tartaric acid monoglyceride, 5g of gelatin, 0.5g of calcium alginate, 0.7g of locust bean gum and 5g of pectin、0.03g of streptococcus thermophilus.
Adding skimmed milk powder and milk protein into reconstituted milk and drinking water for hydration at 50 deg.C for 0.5 hr;
heating the hydrated material liquid to 62 deg.C, adding diacetyl tartaric acid monoglyceride, gelatin, calcium alginate, locust bean gum and pectin, mixing, adding white sugar and palm kernel oil, and stirring for dissolving for 30 min;
heating the mixed feed liquid to 75 ℃ for homogenization, wherein the homogenization pressure is 18 MPa;
heating the homogenized material liquid to 95 ℃ for sterilization, wherein the sterilization time is 300 s;
cooling the sterilized feed liquid to 42 ℃, adding streptococcus thermophilus for fermentation, wherein the fermentation time is 12h, and the pH value at the fermentation end point is 4.4;
cooling the fermented feed liquid to 15 ℃, demulsifying (stirring for 2h at the rotating speed of 40 rpm) until the viscosity is 800 mpa-s, and filling.
Comparative example 1
The soft ice cream slurry provided by the embodiment is composed of the following raw materials:
820.97g of drinking water, 50g of skim milk powder, 20g of cow milk protein, 50g of palm oil, 50g of rapeseed oil, 2g of glyceryl monostearate, 2g of sodium alginate, 2g of locust bean gum and 3g of carrageenan、Lactobacillus acidophilus 0.03 g.
Soft ice cream slurry was prepared by a method similar to that of example 4 of the present invention.
Comparative example 2
The soft ice cream slurry provided by the comparative example consists of the following raw materials:
400g of raw milk, 294.36g of drinking water, 80g of skim milk powder, 80g of cream, 130g of white granulated sugar, 2.2g of glyceryl monostearate, 2g of gelatin, 0.6g of propylene glycol alginate, 0.8g of xanthan gum and 8g of pectin、2g of yoghourt essence and 0.04g of lactococcus lactis subspecies cremoris.
Soft ice cream slurry was prepared by a method similar to that of example 4 of the present invention.
Comparative example 3
The soft ice cream slurry provided by the comparative example consists of the following raw materials:
400g of raw milk, 294.36g of drinking water, 80g of skim milk powder, 80g of cream, 130g of white granulated sugar, 2.2g of glyceryl monostearate, 5g of gelatin, 1.2g of propylene glycol alginate, 1.2g of xanthan gum, 2g of yoghourt essence and 0.04g of lactococcus lactis milk fat subspecies.
Soft ice cream slurry was prepared by a method similar to that of example 4 of the present invention.
Comparative example 4
The soft ice cream slurry provided by the comparative example consists of the following raw materials:
400g of raw milk, 294.36g of drinking water, 80g of skim milk powder, 80g of cream, 130g of white granulated sugar, 1.2g of glyceryl monostearate, 5g of gelatin, 0.6g of propylene glycol alginate, 0.2g of xanthan gum and 5g of pectin、2g of yoghourt essence and 0.04g of lactococcus lactis subspecies cremoris.
Soft ice cream slurry was prepared by a method similar to that of example 4 of the present invention.
Comparative example 5
The soft ice cream slurry provided by the comparative example consists of the following raw materials:
400g of raw milk, 294.36g of drinking water, 80g of skim milk powder, 80g of cream, 130g of white granulated sugar, 2.2g of glyceryl monostearate, 5g of gelatin, 0.2g of propylene glycol alginate, 0.8g of xanthan gum and 5g of pectin、2g of yoghourt essence and 0.04g of lactococcus lactis subspecies cremoris.
Soft ice cream slurry was prepared by a method similar to that of example 4 of the present invention.
Comparative example 6
The composition of the soft ice cream slurry provided by this comparative example was completely the same as that of example 4 of the present invention.
The soft ice cream slurry is prepared by the method basically the same as the method in the embodiment 4 of the invention, and the only difference is that the concrete steps of cooling and demulsifying the fermented feed liquid are-stirring speed is 12rpm, and stirring time is 25 min.
Comparative example 7
The composition of the soft ice cream slurry provided by this comparative example was completely the same as that of example 4 of the present invention.
The soft ice cream slurry is prepared by a method basically the same as that of the embodiment 4 of the invention, and the only difference is that the fermented feed liquid is cooled and demulsified by adopting a two-section type whipping process, which specifically comprises the following steps: the stirring speed of the first stage is 12rpm, and the stirring time is 25 min; the stirring speed in the second stage was 16rmp and the stirring time was 90 min.
Comparative example 8
The composition of the soft ice cream slurry provided by this comparative example was completely the same as that of example 4 of the present invention.
The soft ice cream slurry is prepared by the method basically the same as the method in the embodiment 4 of the invention, and the only difference is that the concrete steps of cooling and demulsifying the fermented feed liquid are-stirring speed is 30rpm, and stirring time is 120 min.
Comparative example 9
The composition of the soft ice cream slurry provided by this comparative example was completely the same as that of example 4 of the present invention.
The soft ice cream slurry is prepared by the method basically the same as the method of the embodiment 4 of the invention, and the only difference is that the feed liquid obtained after the secondary sterilization is directly filled without the secondary homogenization treatment.
Experimental example 1
The mouth feel of the soft ice cream slurries prepared in examples 1 to 7 and comparative examples 1 to 9 after being frozen and whipped was subjected to sensory evaluation by 30 persons who had a certain sensory evaluation basis, and the statistical results are shown in table 1.
Table 1:
experimental example 2
The feed liquid state, the expansion ratio after freezing and whipping, and the ice cream state of the soft ice cream slurries obtained in examples 1 to 7 and comparative examples 1 to 9 were evaluated during the storage period at room temperature (6 months), and the results are shown in Table 2.
Table 2:
it should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (5)
1. The soft ice cream slurry is characterized by comprising the following raw materials in percentage by mass:
one or more of raw fresh milk, reconstituted milk and water, 65-85.5%;
2-15% of one or more of milk powder, whey powder and milk protein;
1.5% -10% of butter fat and/or vegetable oil;
0.95-1.69% of compound emulsifying thickener;
0.001% -0.005% of a leavening agent;
the compound emulsifying thickener comprises the following raw materials in parts by weight: 4-6 parts of gelatin, 0.6-1.2 parts of xanthan gum, 3-6 parts of pectin, 0.4-1.2 parts of propylene glycol alginate and 1.5-2.5 parts of glyceryl monostearate;
the preparation method of the soft ice cream slurry comprises the following steps:
mixing, homogenizing and sterilizing the raw materials except the leavening agent in sequence to form a first feed liquid;
adding a fermenting agent into the first feed liquid for fermentation to obtain a fermentation liquid;
cooling and demulsifying the fermentation liquor by adopting a three-stage whipping process, wherein the whipping speed of each stage does not exceed 30rpm until the system viscosity reaches 1200-1500 mpa & s, so as to form a second feed liquid;
sterilizing the second feed liquid at 72-85 ℃ for 15-30 s;
and homogenizing the sterilized second feed liquid under the pressure of 5-10 MPa.
2. The soft ice cream slurry of claim 1, wherein the compound emulsifying thickener comprises the following raw materials:
6 parts of gelatin, 1.2 parts of xanthan gum, 3 parts of pectin, 0.4 part of propylene glycol alginate and 1.5 parts of glyceryl monostearate; or
5 parts of gelatin, 0.8 part of xanthan gum, 5 parts of pectin, 0.6 part of propylene glycol alginate and 1.8 parts of glyceryl monostearate; or
4 parts of gelatin, 0.6 part of xanthan gum, 6 parts of pectin, 1.2 parts of propylene glycol alginate and 2.5 parts of glyceryl monostearate; or
5 parts of gelatin, 0.8 part of xanthan gum, 5 parts of pectin, 0.6 part of propylene glycol alginate and 2.2 parts of glyceryl monostearate.
3. The soft ice cream slurry according to claim 1 or 2, further comprising 10-20% of white granulated sugar.
4. The soft ice cream slurry according to claim 1 or 2, further comprising 0.1 to 0.4% of a flavoring essence.
5. The soft ice cream slurry of claim 1 or 2, wherein the leavening agent is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, lactococcus lactis subsp.
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