CN108684920A - A kind of ice cream milk slurry emulsifing thickener and its application - Google Patents
A kind of ice cream milk slurry emulsifing thickener and its application Download PDFInfo
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- CN108684920A CN108684920A CN201810208547.9A CN201810208547A CN108684920A CN 108684920 A CN108684920 A CN 108684920A CN 201810208547 A CN201810208547 A CN 201810208547A CN 108684920 A CN108684920 A CN 108684920A
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- China
- Prior art keywords
- ice cream
- cream milk
- emulsifing thickener
- slurry
- starches
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 154
- 235000013336 milk Nutrition 0.000 title claims abstract description 124
- 239000008267 milk Substances 0.000 title claims abstract description 124
- 210000004080 milk Anatomy 0.000 title claims abstract description 124
- 239000002002 slurry Substances 0.000 title claims abstract description 89
- 239000002562 thickening agent Substances 0.000 title claims abstract description 80
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 23
- 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 23
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 23
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 23
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 23
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 23
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 23
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 23
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 21
- -1 diglycerine fatty acid Chemical class 0.000 claims abstract description 21
- 239000000194 fatty acid Substances 0.000 claims abstract description 21
- 229930195729 fatty acid Natural products 0.000 claims abstract description 21
- 239000000711 locust bean gum Substances 0.000 claims abstract description 21
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 21
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 21
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004945 emulsification Methods 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 2
- 239000004519 grease Substances 0.000 abstract description 26
- 238000010257 thawing Methods 0.000 abstract description 16
- 239000013078 crystal Substances 0.000 abstract description 11
- 239000002245 particle Substances 0.000 abstract description 7
- 239000006185 dispersion Substances 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 14
- 239000000843 powder Substances 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 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 9
- 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 9
- 235000019864 coconut oil Nutrition 0.000 description 9
- 239000003240 coconut oil Substances 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000010008 shearing Methods 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of ice cream milk to starch emulsifing thickener, and the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:Microcrystalline cellulose:21.77%-24.72%, single, diglycerine fatty acid fat:10.08%-13.48%, sapn s-60:19.35%-21.98%, locust bean gum:2.16%-6.65%, sodium carboxymethylcellulose:1.10%-6.48%, stearoyl lactate:19.35%-21.98%, calgon:15.12%-17.58%;Emulsifing thickener is starched by ice cream milk prepared by the above component, improves grease and the dispersion degree containing grease solia particle, improves slurry viscosity, inhibit ice-crystal growth;Grease separation occurs during avoiding milk slurry storage, 6 months normal temperature storage time of product or more, stay in grade, mouthfeel silk can be made to slide, expansion rate is high, and thawing resistance is good, improves the mouthfeel of ice cream, and the quality of ice cream is greatly improved.
Description
Technical field
The present invention relates to food thickening agent fields, and in particular to a kind of ice cream milk slurry emulsifing thickener and its application.
Background technology
Soft ice cream is invented in nineteen thirty by Joseph Lyons food company of Britain, holds a post in the said firm's load at that time
Appoint the former British Prime Minister Mrs Thatcher of pharmacists, also once participates in the research and development of soft ice cream emulsifier.Soft ice cream is producing
In the process without hardening process, expansion rate generally can now be made with ice cream maker and now be sold in 30%-60%.Soft ice cream once
It is pushed into market, it is deep to be liked by consumers in general.
However, milk slurry will appear grease separation situation during placing, quality of ice cream is influenced;Good soft ice cream should
Just melt in the mouth, stabilizer is added in icecream mix to be placed at room temperature the long period, when ice cream can be made long
Between be molded, and suitably improve ice cream mouthfeel.But, excessively the quality of ice cream can be made to reduce using stabilizer.It passes
Soft ice cream milk of uniting is starched, and expansion rate is relatively low, and only 40% or so.It would therefore be highly desirable to a kind of ice cream milk slurry emulsifing thickener occur
And its application, grease separation occurs during avoiding milk slurry storage, 6 months normal temperature storage time of product or more, quality can be made
Stablize, mouthfeel silk is slided, and expansion rate is high, and thawing resistance is good, improves the mouthfeel of ice cream, and the quality of ice cream has obtained substantially carrying
It is high.
Invention content
In order to solve the above technical problems, the purpose of the present invention is to provide a kind of ice cream milk slurry emulsifing thickener and its answering
With generation grease detaches during avoiding milk slurry storage, can make 6 months normal temperature storage time of product or more, stay in grade, mouth
Feel silk to slide, expansion rate is high, and thawing resistance is good, improves the mouthfeel of ice cream, and the quality of ice cream is greatly improved.
In order to achieve the above objectives, technical scheme is as follows:
A kind of ice cream milk slurry emulsifing thickener, the ice cream milk starch original of the emulsifing thickener by following weight percent
Material composition:
Microcrystalline cellulose:21.77%-24.72%,
It is single, diglycerine fatty acid fat:10.08%-13.48%,
Sapn s-60:19.35%-21.98%,
Locust bean gum:2.16%-6.65%,
Sodium carboxymethylcellulose:1.10%-6.48%,
Stearoyl lactate:19.35%-21.98%,
Calgon:15.12%-17.58%.
A kind of ice cream milk provided by the invention starches emulsifing thickener, and emulsification is starched by ice cream milk prepared by the above component
Thickener improves grease and the dispersion degree containing grease solia particle, improves slurry viscosity, inhibits ice-crystal growth;It avoids
Grease separation occurs during milk slurry storage, 6 months normal temperature storage time of product or more can be made, stay in grade, mouthfeel silk is slided, swollen
Swollen rate is high, and thawing resistance is good, improves the mouthfeel of ice cream, and the quality of ice cream is greatly improved.
Based on the above technical solution, the present invention can also improve as follows:
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:21.77%-24.72%,
It is single, diglycerine fatty acid fat:10.08%-13.48%,
Sapn s-60:20.22%-21.98%,
Locust bean gum:2.2%-6.65%,
Sodium carboxymethylcellulose:1.10%-2.26%,
Stearoyl lactate:20.22%-21.98%,
Calgon:16.85%-17.58%.
Using the above preferred scheme, the ice cream milk slurry emulsifing thickener applies the effect in ice-cream product
For:Stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, and the quality of ice cream is largely increased.
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:24.18%-24.72%,
It is single, diglycerine fatty acid fat:10.99%-13.48%,
Sapn s-60:19.35%-20.22%,
Locust bean gum:2.16%-2.2%,
Sodium carboxymethylcellulose:2.26%-6.48%,
Stearoyl lactate:19.35%-20.22%,
Calgon:15.12%-16.85%.
Using the above preferred scheme, the ice cream milk slurry emulsifing thickener applies the effect in ice-cream product
For:Stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, and the quality of ice cream is largely increased.
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:21.77%-24.18%,
It is single, diglycerine fatty acid fat:10.08%-10.99%,
Sapn s-60:20.16%-20.22%,
Locust bean gum:2.26%-6.65%.
Sodium carboxymethylcellulose:2.26%-6.05%,
Stearoyl lactate:20.16%-20.22%,
Calgon:15.12%-16.85%.
Using the above preferred scheme, the ice cream milk slurry emulsifing thickener applies the effect in ice-cream product
For:Stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, and the quality of ice cream is largely increased.
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:22.78%-24.18%,
It is single, diglycerine fatty acid fat:10.56%-10.99%,
Sapn s-60:19.35%-20.16%,
Locust bean gum:4.46%-6.65%,
Sodium carboxymethylcellulose:2.26%-6.05%,
Stearoyl lactate:19.35%-20.16%,
Calgon:15.12%-16.85%.
Using the above preferred scheme, the ice cream milk slurry emulsifing thickener applies the effect in ice-cream product
For:Stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, and the quality of ice cream is largely increased.
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:23.33%,
It is single, diglycerine fatty acid fat:10.80%,
Sapn s-60:19.44%,
Locust bean gum:2.16%,
Sodium carboxymethylcellulose:6.48%,
Stearoyl lactate:21.60%,
Calgon:16.20%.
Using the above preferred scheme, the ice cream milk slurry emulsifing thickener applies the effect in ice-cream product
For:Stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, and the quality of ice cream is largely increased.
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:23.66%,
It is single, diglycerine fatty acid fat:12.90%,
Sapn s-60:19.35%,
Locust bean gum:6.45%,
Sodium carboxymethylcellulose:2.15%,
Stearoyl lactate:19.35%,
Calgon:16.13%.
Using the above preferred scheme, the ice cream milk slurry emulsifing thickener applies the effect in ice-cream product
For:Stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, and the quality of ice cream is largely increased.
Preferably, the ice cream milk slurry emulsifing thickener is made of the raw material of following weight percent:
Microcrystalline cellulose:21.77%,
It is single, diglycerine fatty acid fat:10.08%,
Sapn s-60:20.16%,
Locust bean gum:6.65%,
Sodium carboxymethylcellulose:6.05%,
Stearoyl lactate:20.16%,
Calgon:15.12%.
Using the above preferred scheme, it is kept away according to the weight percent of said components according to the synergistic effect of said components
Exempt from that grease separation occurs during milk slurry storage, 6 months normal temperature storage time of product or more, stay in grade, mouthfeel silk can be made
Sliding, expansion rate is high, and thawing resistance is good, improves the mouthfeel of ice cream, and the quality of ice cream is greatly improved.
Microcrystalline cellulose is not soluble in water, but the profit that can absorb water rises, for the dispersant in milk slurry.When microcrystalline cellulose disperses
When in water, microcrystalline cellulose and sodium carboxymethylcellulose gradually form the network structure supported with hydrogen bond, ultimately form
A kind of uniform colloidal solution has the function of that stabilizer, sodium carboxymethylcellulose have preferable in ice cream milk slurry
Cold and hot stability is suitble to cold food industry and needs to use in high-temperature process product;Single, diglycerine fatty acid ester can improve grease
Between cohesion and fat be incorporated into the ability of crystal network, improve the crystal structure of grease, improve grease and stablize
Property;Sapn s-60 can make ice-cream products hard, and stable molding makes grease disperse, and assign appropriate mobility;Stearoyl lactylates
The HLB value (hydrophilic lipophilic balance of surfactant) of sodium is 9.5, generally forms oil-in-water emulsion, emulsifiability is excellent
It is good.
Calgon is common water retention agent, pH adjusting agent, chelating agent, prevents milk from starching gel precipitation, improves ice
River in Henan Province drenches expansive force.
Locust bean gum is a kind of neutral energy storage polysaccharide, is completely dissolved, at viscous fluid, can be used as thickener, emulsifier, water holding
Agent;Increase mouthfeel, prevents ice crystal from being formed.
Sodium carboxymethylcellulose can make ice cream tissue fine and smooth lubricious, in good taste, and thawing resistance is good.
The ice cream milk slurry emulsifing thickener contains hydrophilic group and lipophilic group, has been formed and has been adsorbed at the interface of water and oil
Layer, effect are the fine milkiness state fat globule in stabilization in milk slurry, the particle other than disperse fat ball, during congealing
The bubble power of mixture is improved, control ice crystal is formed.
Preferably, ice cream milk slurry emulsifing thickener answering as emulsifing thickener in ice cream milk starches product
With.
Using the above preferred scheme, ice cream milk starches emulsifing thickener in ice-cream product as emulsifing thickener
Dispersion degree using grease is improved and containing grease solia particle, improves slurry viscosity, inhibits ice-crystal growth, has delayed ice crystal
The time of appearance;Improve the mouthfeel, internal structure and mode of appearance of soft ice cream, improve soft ice cream milk slurry non-fusibility and
Stability.
Preferably, the ice cream milk slurry emulsifing thickener is added to the weight percent in ice cream milk slurry
For:6%-9.9%.
Using the above preferred scheme, grease separation occurs during avoiding milk slurry storage, product normal temperature storage can be made
6 months time or more, stay in grade, mouthfeel silk are slided, and expansion rate is high, and thawing resistance is good, improves the mouthfeel of ice cream, ice cream
Quality is greatly improved.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Unless specifically stated otherwise, raw material used in following embodiment can be commercially available from regular channel.
Embodiment 1,
In order to reach the purpose of the present invention, a kind of ice cream milk slurry emulsifing thickener and its application, the ice in the present embodiment
River in Henan Province leaching milk slurry emulsifing thickener is marked as ice cream milk slurry emulsifing thickener 1.
Ice cream milk slurry emulsifing thickener 1 is made of the raw material of following weight percent:
Microcrystalline cellulose:21.77%,
It is single, diglycerine fatty acid fat:10.08%,
Sapn s-60:20.16%,
Locust bean gum:6.65%,
Sodium carboxymethylcellulose:6.05%,
Stearoyl lactate:20.16%,
Calgon:15.12%.
Ice cream milk slurry product in the present embodiment is marked as ice cream milk slurry product 1.
Ice cream milk starches product 1 by different weight percentage raw material:White granulated sugar, malt maltose, coconut oil, skimmed milk powder and
Ice cream milk slurry emulsifing thickener 1 is prepared, and preparation method includes following preparation process:
1) milk powder is added in 50 DEG C of pure water and is restored, stirring and dissolving;Ice cream milk is weighed according to above-mentioned weight percent
1 raw material of emulsifing thickener and white granulated sugar mixing are starched, is added in warm water and stirs, is dissolved;80 DEG C are heated to, 12min or more is kept the temperature;
2) the ice cream milk in step 1) is starched into emulsifing thickener and milk powder adds together, and coconut oil and maltose is added
Maltosemalt sugar, constant volume are heated to dissolving;
3) with high-speed shearing machine by slurry shearing 6min, 6500r/min, homogeneous under the conditions of 22Mpa;
4) 15min is sterilized under the conditions of 115 DEG C;
5) sample after high pressure sterilization is cooled to room temperature;
6) ice cream is broken into ice cream maker.
The weight percent for preparing ice cream milk slurry 1 raw material of product is as follows:
White granulated sugar:13%,
Malt maltose:8.5%,
Coconut oil:3.5%,
Skimmed milk powder:10%,
Emulsifing thickener 1:6%.
The ice cream milk slurry property that the present embodiment was prepared produce is stablized, and room temperature 6 months is not stratified, gets
Ice cream good mouthfeel, expansion rate is good, and non-fusibility is good.
Testing result proves a kind of ice cream milk provided in the present embodiment slurry emulsifing thickener and its application, by above
Ice cream milk prepared by component starches emulsifing thickener 1, and ice cream milk slurry emulsifing thickener 1 is applied in ice cream milk starches product 1,
Emulsifing thickener is starched by ice cream milk prepared by the above component, improves grease and the dispersion degree containing grease solia particle,
Slurry viscosity is improved, ice-crystal growth is inhibited;It avoids the grease during milk slurry storage to detach, the product normal temperature storage time can be made
6 months or more, stay in grade, mouthfeel silk was slided, and expansion rate is high, and thawing resistance is good, improves mouthfeel, and the quality of ice cream obtains substantially
It improves.
Embodiment 2,
A kind of ice cream milk slurry emulsifing thickener and its application, the ice cream milk slurry emulsifing thickener in the present embodiment are marked
It is denoted as ice cream milk slurry emulsifing thickener 2.
Ice cream milk slurry emulsifing thickener 2 is made of the raw material of following weight percent:
Microcrystalline cellulose:23.33%,
It is single, diglycerine fatty acid fat:10.80%,
Sapn s-60:19.44%,
Locust bean gum:2.16%,
Sodium carboxymethylcellulose:6.48%,
Stearoyl lactate:21.60%,
Calgon:16.20%.
Ice cream milk slurry product in the present embodiment is marked as ice cream milk slurry product 2.
Ice cream milk starches product 2 by different weight percentage raw material:White granulated sugar, malt maltose, coconut oil, skimmed milk powder and
Ice cream milk slurry emulsifing thickener 2 is prepared, and preparation method includes following preparation process:
1) milk powder is added in 55 DEG C of pure water and is restored, stirring and dissolving;Ice cream milk is weighed according to above-mentioned weight percent
2 raw material of emulsifing thickener and white granulated sugar mixing are starched, is added in warm water and stirs, is dissolved;85 DEG C are heated to, 10min or more is kept the temperature;
2) the ice cream milk in step 1) is starched into emulsifing thickener 2 and milk powder adds together, and coconut oil and maltose is added
Maltosemalt sugar, constant volume are heated to dissolving;
3) with high-speed shearing machine by slurry shearing 7min, 7000r/min, homogeneous under the conditions of 20Mpa;
4) 10min is sterilized under the conditions of 121 DEG C;
5) sample after high pressure sterilization is cooled to room temperature;
6) ice cream is broken into ice cream maker.
The weight percent for preparing ice cream milk slurry 2 raw material of product is as follows:
White granulated sugar:13%,
Malt maltose:8.5%,
Coconut oil:3.5%,
Skimmed milk powder:10%,
Emulsifing thickener 2:8.5%.
The ice cream milk slurry property that the present embodiment was prepared produce is stablized, and room temperature 6 months is not stratified, gets
Ice cream good mouthfeel, expansion rate is good, and non-fusibility is good.
Testing result proves a kind of ice cream milk provided in the present embodiment slurry emulsifing thickener and its application, by above
Ice cream milk prepared by component starches emulsifing thickener 2, and ice cream milk slurry emulsifing thickener 2 is applied in ice cream milk starches product 2,
Emulsifing thickener is starched by ice cream milk prepared by the above component, improves grease and the dispersion degree containing grease solia particle,
Slurry viscosity is improved, ice-crystal growth is inhibited;It avoids the grease during milk slurry storage to detach, the product normal temperature storage time can be made
6 months or more, stay in grade, mouthfeel silk was slided, and expansion rate is high, and thawing resistance is good, improves mouthfeel, and the quality of ice cream obtains substantially
It improves.
Embodiment 3,
A kind of ice cream milk slurry emulsifing thickener and its application, the ice cream milk slurry emulsifing thickener in the present embodiment are marked
It is denoted as ice cream milk slurry emulsifing thickener 3.
Ice cream milk slurry emulsifing thickener 3 is made of the raw material of following weight percent:
Microcrystalline cellulose:23.66%,
It is single, diglycerine fatty acid fat:12.90%,
Sapn s-60:19.35%,
Locust bean gum:6.45%,
Sodium carboxymethylcellulose:2.15%,
Stearoyl lactate:19.35%,
Calgon:16.13%.
Ice cream milk slurry product in the present embodiment is marked as ice cream milk slurry product 3.
Ice cream milk starches product 3 by different weight percentage raw material:White granulated sugar, malt maltose, coconut oil, skimmed milk powder and
Ice cream milk slurry emulsifing thickener 3 is prepared, and preparation method includes following preparation process:
1) milk powder is added in 60 DEG C of pure water and is restored, stirring and dissolving;Ice cream milk is weighed according to above-mentioned weight percent
3 raw material of emulsifing thickener and white granulated sugar mixing are starched, is added in warm water and stirs, is dissolved;78 DEG C are heated to, 15min or more is kept the temperature;
2) the ice cream milk in step 1) is starched into emulsifing thickener 3 and milk powder adds together, and coconut oil and maltose is added
Maltosemalt sugar, constant volume are heated to dissolving;
3) with high-speed shearing machine by slurry shearing 8min, 7500r/min, homogeneous under the conditions of 18Mpa;
4) 8min is sterilized under the conditions of 125 DEG C;
5) sample after high pressure sterilization is cooled to room temperature;
6) ice cream is broken into ice cream maker.
The weight percent for preparing ice cream milk slurry 3 raw material of product is as follows:
White granulated sugar:13%,
Malt maltose:8.5%,
Coconut oil:3.5%,
Skimmed milk powder:10%,
Emulsifing thickener 2:9.9%.
The ice cream milk slurry property that the present embodiment was prepared produce is stablized, and room temperature 6 months is not stratified, gets
Ice cream good mouthfeel, expansion rate is good, and non-fusibility is good.
Testing result proves a kind of ice cream milk provided in the present embodiment slurry emulsifing thickener and its application, by above
Ice cream milk prepared by component starches emulsifing thickener 3, and ice cream milk slurry emulsifing thickener 3 is applied in ice cream milk starches product 3,
Emulsifing thickener is starched by ice cream milk prepared by the above component, improves grease and the dispersion degree containing grease solia particle,
Slurry viscosity is improved, ice-crystal growth is inhibited;It avoids the grease during milk slurry storage to detach, the product normal temperature storage time can be made
6 months or more, stay in grade, mouthfeel silk was slided, and expansion rate is high, and thawing resistance is good, improves mouthfeel, and the quality of ice cream obtains substantially
It improves.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection domain.
Claims (10)
1. a kind of ice cream milk starches emulsifing thickener, which is characterized in that the ice cream milk starches emulsifing thickener by following weight
The raw material of percentage forms:
Microcrystalline cellulose:21.77%-24.72%,
It is single, diglycerine fatty acid fat:10.08%-13.48%,
Sapn s-60:19.35%-21.98%,
Locust bean gum:2.16%-6.65%,
Sodium carboxymethylcellulose:1.10%-6.48%,
Stearoyl lactate:19.35%-21.98%,
Calgon:15.12%-17.58%.
2. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:21.77%-24.72%,
It is single, diglycerine fatty acid fat:10.08%-13.48%,
Sapn s-60:20.22%-21.98%,
Locust bean gum:2.2%-6.65%,
Sodium carboxymethylcellulose:1.10%-2.26%,
Stearoyl lactate:20.22%-21.98%,
Calgon:16.85%-17.58%.
3. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:24.18%-24.72%,
It is single, diglycerine fatty acid fat:10.99%-13.48%,
Sapn s-60:19.35%-20.22%,
Locust bean gum:2.16%-2.2%,
Sodium carboxymethylcellulose:2.26%-6.48%,
Stearoyl lactate:19.35%-20.22%,
Calgon:15.12%-16.85%.
4. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:21.77%-24.18%,
It is single, diglycerine fatty acid fat:10.08%-10.99%,
Sapn s-60:20.16%-20.22%,
Locust bean gum:2.26%-6.65%,
Sodium carboxymethylcellulose:2.26%-6.05%,
Stearoyl lactate:20.16%-20.22%,
Calgon:15.12%-16.85%.
5. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:22.78%-24.18%,
It is single, diglycerine fatty acid fat:10.56%-10.99%,
Sapn s-60:19.35%-20.16%,
Locust bean gum:4.46%-6.65%,
Sodium carboxymethylcellulose:2.26%-6.05%,
Stearoyl lactate:19.35%-20.16%,
Calgon:15.12%-16.85%.
6. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:23.33%,
It is single, diglycerine fatty acid fat:10.80%,
Sapn s-60:19.44%,
Locust bean gum:2.16%,
Sodium carboxymethylcellulose:6.48%,
Stearoyl lactate:21.60%,
Calgon:16.20%.
7. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:23.66%,
It is single, diglycerine fatty acid fat:12.90%,
Sapn s-60:19.35%,
Locust bean gum:6.45%,
Sodium carboxymethylcellulose:2.15%,
Stearoyl lactate:19.35%,
Calgon:16.13%.
8. ice cream milk according to claim 1 starches emulsifing thickener, which is characterized in that the ice cream milk slurry emulsification increases
The thick dose of raw material by following weight percent forms:
Microcrystalline cellulose:21.77%,
It is single, diglycerine fatty acid fat:10.08%,
Sapn s-60:20.16%,
Locust bean gum:6.65%,
Sodium carboxymethylcellulose:6.05%,
Stearoyl lactate:20.16%,
Calgon:15.12%.
9. ice cream milk starches application of the emulsifing thickener as emulsifing thickener in ice cream milk starches product.
10. application according to claim 9, which is characterized in that the ice cream milk slurry emulsifing thickener is added to ice river in Henan Province
Leaching milk slurry in weight percent be:6%-9.9%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113475616A (en) * | 2021-05-31 | 2021-10-08 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener and preparation and use method thereof |
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| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN105010717A (en) * | 2015-08-18 | 2015-11-04 | 光明乳业股份有限公司 | Preparation method for ice cream milk pulp and product and ice cream containing the same |
| CN105994640A (en) * | 2016-05-20 | 2016-10-12 | 谭强 | Passion fruit milk and preparation method thereof |
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| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN105010717A (en) * | 2015-08-18 | 2015-11-04 | 光明乳业股份有限公司 | Preparation method for ice cream milk pulp and product and ice cream containing the same |
| CN105994640A (en) * | 2016-05-20 | 2016-10-12 | 谭强 | Passion fruit milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113475616A (en) * | 2021-05-31 | 2021-10-08 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener and preparation and use method thereof |
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