CN109221568A - A kind of Sugarless ice-cream of anti-shrink and preparation method thereof - Google Patents
A kind of Sugarless ice-cream of anti-shrink and preparation method thereof Download PDFInfo
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- CN109221568A CN109221568A CN201811043483.8A CN201811043483A CN109221568A CN 109221568 A CN109221568 A CN 109221568A CN 201811043483 A CN201811043483 A CN 201811043483A CN 109221568 A CN109221568 A CN 109221568A
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- Prior art keywords
- psicose
- ice cream
- cream
- ice
- sucralose
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Classifications
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- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- 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 present invention provides a kind of Sugarless ice-creams of anti-shrink, sweetener composition including 10%-25% parts by weight, wherein, sweetener composition includes the Sucralose and D-Psicose that quality proportioning is 1:2-1:20, its parts by weight accounting is preferably D-Psicose 10%-20% and Sucralose 1%-5%, further includes yolk, milk, cream and cornstarch.The present invention also provides a kind of preparation methods of the Sugarless ice-cream of anti-shrink.The Sugarless ice-cream of anti-shrink provided by the present invention, surface is smooth, uniform color, organizes exquisiteness, quality lubrication is soft, sweet taste is pure, mild, milk fragrance is strong, reduces the heat of ice cream, the also proportion by adjusting sweetener composition, the physicochemical property for improving ice cream improves ice cream caused by D-Psicose and shrinks problem.
Description
Technical field
The present invention relates to frozen confectionery product field, especially a kind of Sugarless ice-cream of anti-shrink and preparation method thereof.
Background technique
Ice cream is auxiliary with cream and dairy products, egg and egg products, sugar, sweetener, stabilizer, flavouring agent and colorant etc.
Material, through cold drink food made of sterilization, homogeneous, the processes such as aging, congeal, harden.Its lovely luster, aromatic flavour, tissue are thin
It is greasy, full of nutrition, it is deep to be liked by the majority of consumers, it is the summer refrigerant ultimate food to drive away summer heat.It is more in traditional ice cream raw material
Using white granulated sugar or sucrose, heat is higher, this makes diabetic, overweight people, Patients with Cardiovascular/Cerebrovascular Diseases and wishes to keep
The young and the middle aged of slender posture keeps someone at a respectful distance.The direction that the eating habit of modern increasingly tends to low sugar is developed, it is desirable to which diet will not
Cause fat and induce cardiovascular disease, Sugarless ice-cream also becomes the research hotspot of cold drink food industry.
In the production process of ice cream, small product size be will increase by about one time, this, in stirring, is incited somebody to action mainly due to mixture
Air stirring is at fine bubble and is homogeneously dispersed in ice cream tissue, so that volume expansion be made to expand, if bubble by
It destroys, air is escaped out of ice cream tissue, will lead to the contraction of ice cream, and wherein the content of sugar is to influence ice cream to receive
The major reason of contracting, in the prior art, the general sugar without using low molecular weight replace sucrose, this is because the sugared meeting of low molecular weight
The freezing point of ice cream is further decreased, the contraction problem of ice cream is easily caused.
D-Psicose is to exist in a kind of nature but rare saccharide that content is few, be D-Fructose C-3 it is poor to
Isomers has sugariness and taste very similar to sucrose, and sugariness is the 70% of sucrose, but only provides and is equivalent to sucrose
0.3% heat, it is the best substitute of sucrose in food that body metabolism is without any side effects because being not involved in.However D- A Luo
The molecular weight of ketose is 180.16, and far below the molecular weight of sucrose 342.3, therefore the ice cream prepared contraction easily occurs and asks
Topic.Although having added the suggestion of content in cold drink food about D-Psicose both at home and abroad, it is not provided with control and contains
Amount proportion is to solve the problems, such as that D-Psicose replaces the sucrose method that caused ice cream is shunk when using.
Summary of the invention
Caused ice cream is shunk when in order to solve the problems, such as that D-Psicose prepares ice cream, promotes the mouthfeel of ice cream,
On the one hand, the present invention provides a kind of Sugarless ice-cream of anti-shrink, the sweetener composition including 10%-25% parts by weight,
Wherein, sweetener composition includes the Sucralose and D-Psicose that quality proportioning is 1:2-1:20.
Further, sweetener composition includes the D-Psicose that parts by weight account for that gross mass percentage is 10%-20%
With the Sucralose of 1%-5%.Wherein, the lower limit of D-Psicose is selected from 10%, 11%, 12%, 13%, 14%, 15%, on
Limit is selected from 16%, 17%, 18%, 19%, 20%, particularly preferred 10%, 13%, 15%, 17%, 18%；Under Sucralose
Limit is selected from 1%, 1.5%, 2%, and the upper limit is selected from 3%, 4%, 5%, particularly preferred 1%, 3%, 5%.
Further, sweetener composition includes the D- A Luo ketone that parts by weight account for that gross mass percentage is 10%-18%
Sugar, preferably 10%, the Sucralose of 12%, 13%, 14%, 15%, 16%, 17%, 18% and 1%-4%, preferably 1%,
2%, 3%, 4%, 5%.
Further, the form of D-Psicose is powdery, syrup or crystallization.Wherein, the form of D-Psicose is preferred
Sequentially are as follows: powdery > syrup > crystallization.
Further, the form of D-Psicose is powdery.
Further, ice cream further includes the raw material of following parts by weight: yolk 30%-40%, milk 30%-45%, milk
Oily 3%-8%, cornstarch 3%-8%.
On the other hand, the present invention also provides a kind of method of Sugarless ice-cream for preparing anti-shrink, include the following steps:
Yolk, milk, cornstarch, Sucralose and D-Psicose are weighed by weight ratio, after mixing, are stirred
Mix be heated to it is thick, it is cooling, the cream beaten is added, is cooled to 0-10 DEG C after being again stirring for uniformly, making drugs into frostlike powder is stored refrigerated.
Further, the condition of agitating and heating are as follows: 40-50 DEG C of temperature, preferably 45 DEG C, revolving speed 400-600r/min are excellent
500r/min is selected, 10-20min, preferably 15min are stirred；The condition being again stirring for is at room temperature with the revolving speed of 120-200r/min
15-25min is stirred, 20min is preferably stirred with the revolving speed of 180r/min.
The beneficial effects of the present invention are:
The Sugarless ice-cream of anti-shrink prepared by the present invention, surface is smooth, uniform color, organizes exquisiteness, and quality lubrication is soft
Soft, sweet taste is pure, mild, and milk fragrance is strong, and mode of appearance and taste flavor are promoted, and reduces the heat of ice cream
Amount；By adjusting the proportion of sweetener composition, the physicochemical property of ice cream is improved, D-Psicose is improved and is replacing sugarcane
Sugar caused ice cream contraction problem when using.
Specific embodiment
Below with reference to embodiment, technical scheme is described further.In the following description, it gives big
Measure concrete details so as to provide a more thorough understanding of the present invention.However, aobvious and easy to those skilled in the art
See, the present invention may not need one or more of these details and be carried out.In other examples, in order to avoid with this
Invention is obscured, and some technical characteristics well known in the art are not described.
Unless otherwise noted, the raw material that ice cream is prepared in this specification is bought or is made by oneself by commercial sources, wherein
Egg, milk, cream and cornstarch are bought in commercial market, and D-Psicose and Sucralose are preferably made by oneself.
The Sugarless ice-cream for the anti-shrink that this specification provides, is prepared using following methods:
(1) yolk, milk, cornstarch, Sucralose and D-Psicose are weighed by weight ratio；
(2) after mixing, it is heated with stirring to thick, cooling；
(3) cream beaten is added, is cooled to 0-10 DEG C after being again stirring for uniformly；
(4) making drugs into frostlike powder, and it is stored refrigerated in -18 DEG C.
In the above-mentioned methods, Sucralose is white crystals, and powdery, syrup or crystallization may be selected in D-Psicose, preferably
Powdery D-Psicose；The condition of agitating and heating in step (2) are as follows: revolving speed 400-600r/min is heated to 40-50 DEG C, stirs
10-20min is mixed, preferably at 45 DEG C, 15min is stirred with the revolving speed of 500r/min；The condition being again stirring in step (3) are as follows:
Revolving speed is 120-200r/min, stirs 15-25min at room temperature, preferably at room temperature, stirs 20min with the revolving speed of 180r/min；
In step (4), ice cream maker making drugs into frostlike powder produced using Yellowstone Dongbei Refrigeration Co., Ltd, model KFX500.
Following example is prepared using the above method, is repeated no more in embodiment.
Embodiment 1-9
Each exemplary raw material proportioning indicates with the percentage that each component accounts for gross mass, the tool of embodiment 1-9 and comparative example 1
It is as shown in table 1 that body matches data.Wherein, embodiment 1-3 uses D-Psicose powder, embodiment 4-6 use D- Ah
Lip river ketose syrup, embodiment 7-9 use D-Psicose to crystallize.Comparative example 1 uses D-Psicose syrup.
The raw material proportioning of each embodiment of table 1 and comparative example
100 grams of ice creams are made in each example, and the material quality used can be obtained by the proportion of table 1, be repeated no more.For
The superiority of ice cream prepared by the present invention is better illustrated, physicochemical property will be carried out to ice cream made from each example below
Measurement and organoleptic quality evaluation.
1, expansion rate measures
The expansion rate of ice cream is measured using distilled water constant volume method (SB/T 10012-92): taking the ice of certain volume
River in Henan Province leaching is melted, and distilled water constant volume is added dropwise after the defoaming that adds diethyl ether, and is calculated according to the volume that distilled water is added dropwise and the volume that ether is added
The ratio of ice cream volume.
Expansion rate=[(VDistilled water+VEther)/(VSampler-VDistilled water-VEther)] × 100%.
2, Melting resistance measures
Under steady temperature (30 DEG C), ice cream is cut into 50g or so, is placed on the metallic sieve that spacing is 3mm.Sieve
The electronic balance for having removed the peel weighing is placed in lower section, be placed with surface plate on electronic balance, for hold melt after drip
Ice cream reads electronic balance reading after 90min.
Thawing rate=(ice cream gross mass before quality/thawing of thawing) × 100%
3, volume contraction situation measures
It takes 10g ice cream to be placed in plastic cup, covers ice cream surface and plastic cup inner wall with preservative film, pour into quartz sand
Until plastic cup is filled up, then the quartz sand volume covered with graduated cylinder measurement, and the volume of plastic cup is measured with quartz sand in advance,
Then sample volume V1=VPlastic cup-VQuartz sand.The ice cream of phase homogenous quantities is taken to survey in the same way again after two weeks in -18 DEG C of refrigerations
Measure volume V2, then:
Shrinking percentage=[(V1-V2)/V1] × 100%
The measurement result of each exemplary physicochemical property is shown in Table 2.
The sweetener composition of each embodiment of table 2 matches and its physicochemical property
By the data in table 2, it can be concluded that, the expansion rate of embodiment 1-9 meets milk taste ice cream between 80%-90%
The general standard of expansion rate.Meanwhile compared to comparative example 1 (thawing rate=28.39%, shrinking percentage=30.24%), embodiment 1-
For 9 thawing rate between 9%-20%, shrinking percentage shows good Melting resistance and anti-shrink between 7%-23%
Property, wherein the shrinking percentage of embodiment 1 is 7.04%, and anti-shrink effect is best.By data in table it can be concluded that, sweetener composition
With compare ice cream physicochemical property be affected, wherein weight be 10%-18% D-Psicose and 1%-
The physicochemical property of the ice cream of 4% Sucralose preparation is much better.
Comparing embodiment 1,6,9 it can be concluded that, the form of D-Psicose will also result in the difference of its physicochemical property.It obtains
Melting resistance and the better ice cream of anti-contracility, preferably powdered D-Psicose are obtained, the higher ice cream of expansion rate is obtained,
It is preferred that D-Psicose syrup.On the whole, to the preferred selection order of D-Psicose form are as follows: powdery > syrup > knot
It is brilliant.
4, sensory evaluation
It is required according to the food subjective appreciation of ice cream, is tasted by the practitioner of 10 food service industrys, and respectively
It gives a mark, makes even from profile state (including configuration of surface, color, tissue) and taste flavor (including mouthfeel, sweet taste, taste)
Mean value is as total score.Wherein, sensory evaluation standards of grading are shown in Table 3, and each specific scoring event of example is shown in Table 4.
3 sensory evaluation standards of grading of table (total score: 100 points)
Each example sensory evaluation score of table 4
By the sensory evaluation score data of table 4 it can be concluded that, embodiment 1-9 preparation ice cream in sensory evaluation score
80 points, either mode of appearance or taste flavor are above, acquisition higher rating.This is because D-Psicose is in ice river in Henan Province
The ice crystal partial size formed in leaching is smaller, so that ice cream surface is completely smooth, tissue is finer and smoother, without ice crystal and stomata, makes
Obtain the mode of appearance more smooth even of ice cream；And D-Psicose can also be handed over albumen and lactalbumin well
Connection, so that more soft aromatic in the mouthfeel of ice cream.
It can be obtained according to the data of table 4, under same D-Psicose form, D-Psicose and matching for Sucralose are compared
The sensory evaluation of ice cream is affected, wherein mouthfeel evaluate score it is higher proportion be D-Psicose 13%-18%, three
Chlorine sucrose 1%-3%.The sugar adding too much of comparative example 1, causes the quality of ice cream excessively soft, and tiny ice occurs
Crystalline substance, sweet taste overrich slightly stimulate, and milk taste is thin, therefore mouth feel score is lower.Under same proportion, the form of D-Psicose is to ice
The sensory evaluation of river in Henan Province leaching has certain influence, all in all, to the preferred selection order of D-Psicose form are as follows: powdery > syrup
> crystallization.
Separately there are previous experiments it is found that the sugariness of ice cream obtained is not when D-Psicose dosage too low (less than 8%)
Foot, flat aroma, mouthfeel is decreased obviously, therefore is not included in the example of low content D-Psicose as a comparison case.
The above description is only an example of the present application, is not intended to limit this application.For those skilled in the art
For, various changes and changes are possible in this application.All any modifications made within the spirit and principles of the present application are equal
Replacement, improvement etc., should be included within the scope of the claims of this application.
Claims (8)
1. a kind of Sugarless ice-cream of anti-shrink, which is characterized in that the ice cream includes the sweetener of 10%-25% parts by weight
Composition, the sweetener composition include the Sucralose and D-Psicose that quality proportioning is 1:2-1:20.
2. ice cream according to claim 1, which is characterized in that the sweetener composition includes that parts by weight account for gross mass
Percentage is the D-Psicose of 10%-20% and the Sucralose of 1%-5%.
3. ice cream according to claim 2, which is characterized in that the sweetener composition includes that parts by weight account for gross mass
Percentage is the D-Psicose of 10%-18% and the Sucralose of 1%-4%.
4. ice cream according to claim 1, which is characterized in that the form of the D-Psicose be powdery, syrup or
Crystallization.
5. ice cream according to claim 4, which is characterized in that the form of the D-Psicose is powdery.
6. ice cream according to claim 1, which is characterized in that the ice cream further includes the raw material of following parts by weight:
Yolk 30%-40%, milk 30%-45%, cream 3%-8%, cornstarch 3%-8%.
7. a kind of method for preparing any ice cream of claim 1-6, which is characterized in that the method includes walking as follows
It is rapid:
Yolk, milk, cornstarch, Sucralose and D-Psicose are weighed by weight ratio, and after mixing, stirring adds
Heat is cooling to thick, and the cream beaten is added, and is cooled to 0-10 DEG C after being again stirring for uniformly, making drugs into frostlike powder is stored refrigerated.
8. the method according to the description of claim 7 is characterized in that the condition of the agitating and heating be 40-50 DEG C of temperature, with
The revolving speed of 400-600r/min stirs 10-20min, and the condition being again stirring for is to be stirred at room temperature with the revolving speed of 120-200r/min
15-25min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811043483.8A CN109221568A (en) | 2018-09-07 | 2018-09-07 | A kind of Sugarless ice-cream of anti-shrink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811043483.8A CN109221568A (en) | 2018-09-07 | 2018-09-07 | A kind of Sugarless ice-cream of anti-shrink and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109221568A true CN109221568A (en) | 2019-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811043483.8A Withdrawn CN109221568A (en) | 2018-09-07 | 2018-09-07 | A kind of Sugarless ice-cream of anti-shrink and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070059404A1 (en) * | 2004-01-13 | 2007-03-15 | Spi Polyols, Inc. | Ice cream and ice cream formulations containing maltitol |
| US20150230509A1 (en) * | 2010-09-29 | 2015-08-20 | Matsutani Chemical Industry Co., Ltd. | Composition for improving taste of high-intensity sweetener and application thereof |
| US20160021917A1 (en) * | 2013-03-15 | 2016-01-28 | Tate & Lyle Ingredients Americas Llc | Sweetener |
| CN105558250A (en) * | 2016-01-15 | 2016-05-11 | 上海韬鸿化工科技有限公司 | Ice cream and preparation method thereof |
-
2018
- 2018-09-07 CN CN201811043483.8A patent/CN109221568A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070059404A1 (en) * | 2004-01-13 | 2007-03-15 | Spi Polyols, Inc. | Ice cream and ice cream formulations containing maltitol |
| US20150230509A1 (en) * | 2010-09-29 | 2015-08-20 | Matsutani Chemical Industry Co., Ltd. | Composition for improving taste of high-intensity sweetener and application thereof |
| US20160021917A1 (en) * | 2013-03-15 | 2016-01-28 | Tate & Lyle Ingredients Americas Llc | Sweetener |
| CN105558250A (en) * | 2016-01-15 | 2016-05-11 | 上海韬鸿化工科技有限公司 | Ice cream and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 中华人民共和国国家卫生和计划生育委员会: "《中华人民共和国国家标准-食品安全国家标准 食品添加剂使用标准（GB2760-2014）》", 31 January 2015, 中国国家标准出版社 * |
| 张善诲: "冰淇淋的收缩及其预防", 《冷饮与速冻食品工业》 * |
| 张玉等: "三氯蔗糖的安全性研究进展", 《食品工业科技》 * |
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Application publication date: 20190118 |