CN109566840A - A kind of frozen stabilizer and its preparation method and application - Google Patents
A kind of frozen stabilizer and its preparation method and application Download PDFInfo
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- CN109566840A CN109566840A CN201811590681.6A CN201811590681A CN109566840A CN 109566840 A CN109566840 A CN 109566840A CN 201811590681 A CN201811590681 A CN 201811590681A CN 109566840 A CN109566840 A CN 109566840A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 53
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 17
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- 210000002969 egg yolk Anatomy 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000015243 ice cream Nutrition 0.000 claims description 58
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 230000032683 aging Effects 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000007710 freezing Methods 0.000 claims description 23
- 230000008014 freezing Effects 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 239000000047 product Substances 0.000 claims description 16
- 239000006071 cream Substances 0.000 claims description 14
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- 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 claims description 5
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- -1 30-50min is boiled Substances 0.000 claims description 3
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 235000020186 condensed milk Nutrition 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
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- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
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- 241000894006 Bacteria Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- VJOUUGUSJOHNRQ-UHFFFAOYSA-N OC[Na] Chemical compound OC[Na] VJOUUGUSJOHNRQ-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013039 cover film Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001687 destabilization Effects 0.000 description 1
- 230000010339 dilation Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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 belongs to frozen processing technique fields, and in particular to a kind of frozen stabilizer and its preparation method and application for drawing materials natural.Stabilizer provided by the invention is prepared using sliding mushroom, starch and egg yolk liquid as raw material, make full use of a large amount of glutinous synovia bodies of sliding mushroom cap surface secretion, by being used cooperatively with starch and egg yolk liquid, can substitute in the prior art frozen in order to keep stable system and improve thawing resistance added by conventional stabilizer or thickener, it is adjusted on a large scale without the preparation process to frozen, facilitate the update of product, and raw material materials are natural, realize no added.
Description
Technical field
The invention belongs to frozen additive technology fields, and in particular to a kind of frozen stabilizer for drawing materials natural
And its preparation method and application.
Background technique
It is frozen delicate mouthfeel, soft and smooth and refrigerant, it is the food that cools down of relieving summer heat preferred by everyone, its Yi Shui, cream system
Product, sugar and edible oil and fat etc. are used as primary raw material, assist some food additives, through mixing, sterilizing, homogeneous, aging, congeal
With the frozen food of the volume expansion made of techniques such as freezing.
Thawing resistance is a kind of embodiment of frozen quality, is primarily referred to as the tolerance degree of product at room temperature, therefore,
It is no matter all particularly important to consumer, retailer or for manufacturer, it is more stronger generally to wish that frozen can have
Thawing resistance, to extend its solid-state time as far as possible.In order to guarantee the thawing resistance of product, it is a certain amount of to generally require addition
Additive, what is added in the prior art is mostly stabilizer or thickener, for example, xanthan gum, carragheen, guar gum, methylol
Sodium cellulosate, gellan gum, konjac glucomannan, locust bean gum etc..
Increasingly focus on today of health in people, additive becomes a kind of unsound synonym in consumer's eye,
High-quality, the no added new demand become to frozen.And if the use of additive can be reduced or avoided, undoubtedly can
Consumer is enough improved to the acceptance level of product.
For this purpose, Chinese patent literature CN104489235A provides a kind of ice river in Henan Province of high expansion rate without food additives
Leaching and preparation method thereof, the preparation process of ice-cream slurry is divided into two steps by this method, all fatty needed for prepared by ice cream
Emulsification liquid phase is made under high-pressure homogeneous with a small amount of lactalbumin, lactalbumin emulsifying effectiveness is good, emulsion steady stability when institute
Need protein content few, therefore fat globule cover film is thin, when dynamic shearing is easy to happen destabilization, and fat globule is made to form chain packet
Wrap up in the air being filled with.Soybean protein is added in solution phase, soybean protein and cow's milk protein can interact, and increase slurry
Expect viscosity, this viscosity effect and interaction can reduce absorption of the protein to fat globule surface in solution phase, make fat
The partial coagulation that ball keeps certain acts on.The ice cream without food additives made by the technology, mouthfeel, flavor,
Plastic property is good, has thaw stability similar with the ice cream containing food additives that conventional method makes, hardness, fat
Grain size, dilation.But ice cream materials are prepared separately into emulsification liquid phase and solution phase, it needs to existing production line
It is adjusted, diversion project investment is larger, in addition, soybean protein contains certain peculiar smell, can influence ice cream to a certain extent
The release of fragrance.
Summary of the invention
Therefore, the technical problem to be solved in the present invention is that overcome in the prior art in order to realize frozen nothing add
Add, the bad control of complex process needs the defects of being adjusted on a large scale to production line, to provide a kind of resisting for frozen
Melt stabilizer and its preparation method and application.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
A kind of frozen stabilizer, in terms of the gross mass of raw material, including the following raw material,
Sliding mushroom 15-20wt%；
Starch 2-5wt%；
Egg yolk liquid 8-12wt%.
Further, the frozen stabilizer includes,
Sliding mushroom 16-18%；
Starch 3-4%；
Egg yolk liquid 9-11%.
Further, surplus is water.
Further, the mass ratio of sliding mushroom and water is 1:(3-5).
Further, the starch is selected from tapioca, cornstarch, potato starch, and at least one in wheat starch
Kind.
A kind of preparation method of above-mentioned frozen stabilizer, which comprises the following steps:
Sliding mushroom is mixed with water, 30-50min is boiled, starch and egg yolk liquid is added, is crushed and is homogenized, filter, gained
Filtrate is frozen stabilizer.
A kind of frozen, including frozen stabilizer provided by the invention or method of the present invention are prepared
Frozen stabilizer.
Further, in terms of the gross mass of frozen, the content of the frozen stabilizer is 2-8wt%；It is preferred that
, the additive amount of the frozen stabilizer is 4-6wt%.
A kind of ice cream, in terms of the gross mass of ice cream, including following component,
Newborn base-material 50-60wt%；
Sweetening material 8-12wt%；
Maltodextrin 1-2wt%；
Dilute cream 2-5wt%；
Edible oil 5-8wt%；
Edible essence 0-0.1wt%；
Frozen stabilizer 2-8wt% provided by the invention.
Further, surplus is water.
Further, the newborn base-material be selected from whole milk powder, skimmed milk power, whey powder, whey separated protein powder, condensed milk,
At least one of raw milk；
The sweetening material is selected from white granulated sugar, sucrose, fructose, fructose syrup, maltose, maltose syrups, glucose, grape
At least one of syrup, lactose, honey, sugar alcohol, honey element, Aspartame, Sucralose, acesulfame potassium, neotame；
The edible oil is selected from least one of coconut oil, palm oil, corn oil.
A kind of preparation method of above-mentioned ice cream, includes the following steps,
Frozen stabilizer is prepared according to the method provided by the invention, by newborn base-material, sweetening material, maltodextrin, dilute milk
Oil, edible oil, edible essence, frozen stabilizer and water are uniformly mixed, and obtain mixed liquor；
Gained mixed liquor is successively sterilized, homogeneous, cooling, aging, is congealed, filling and fast frozen, is obtained described
Ice cream.
Further, the sterilization is pasteurize, and sterilization conditions are 65-70 DEG C of temperature, time 20-25min；
And/or the homogenizing temperature is 65-70 DEG C, homogeneous gross pressure is 130-150bar, wherein first class pressure is
104-120bar, secondary pressure 24-30bar；
And/or the aging temperature is 0-4 DEG C, ageing time 2-48h；
And/or the outlet temperature of congealing is -2~-5 DEG C；
And/or the quick freezing temperature is at -35 DEG C or less.
Technical solution of the present invention has the advantages that
1. frozen stabilizer provided by the invention is prepared using sliding mushroom, starch and egg yolk liquid as raw material, sufficiently benefit
Synovia bodies are sticked with sliding a large amount of of mushroom cap surface secretion, by being used cooperatively with starch and egg yolk liquid, existing skill can be substituted
Frozen is applied in frozen to improve conventional stabilizer or thickener added by thawing resistance in art, without pair
The preparation process of frozen is adjusted on a large scale, is facilitated the update of product, and raw material materials are natural, is realized nothing and add
Add.
Frozen stabilizer provided by the invention can further promote production by the optimum choice to amounts of components
The thawing resistance of product guarantees the taste and flavor of product.Wherein, starch more options taste is flat, starch varieties of free from extraneous odour, in this way
It can guarantee the flavor of frozen as far as possible, meanwhile, the use of starch, moreover it is possible to avoid product moisture in freezing, course of defrosting
Loss.
2. sliding mushroom is first mixed with water, boils 30-50min by the preparation method of frozen stabilizer provided by the invention,
Then starch and egg yolk liquid is added, is crushed and is homogenized, filters, collects filtrate.Wherein, boiling can make its tissue sufficiently soft
To change, promotes the dissolution of effective component, broken and homogenate can make cell wall broken, so that more polysaccharide dissolutions, thus further
It promotes the anti-of stabilizer and melts stablizing effect.
3. frozen provided by the invention and ice cream are stablized using the frozen of specific composition provided by the invention
Agent replaces conventional stabilizer or thickener, and additive amount 2-8% will not influence the flavor and taste of product, and products obtained therefrom is anti-
Melting property, mouthfeel, flavor etc. are very nearly the same with traditional frozen.
4. the preparation method of ice cream provided by the invention, first each component is carried out it is uniformly mixed, then in turn through killing
Bacterium, cooling, aging, is congealed, filling and fast frozen at homogeneous, and the ice cream is obtained.The preparation method and traditional handicraft phase
Approximation avoids a large amount of investments in equipment without being adjusted to production line.
Specific embodiment
There is provided following embodiments is to preferably further understand the present invention, it is not limited to the best embodiment party
Formula is not construed as limiting the contents of the present invention and protection scope, anyone under the inspiration of the present invention or by the present invention and its
The feature of his prior art is combined and any and identical or similar product of the present invention for obtaining, all falls within of the invention
Within protection scope.
Specific experiment step or condition person are not specified in embodiment, according to the literature in the art described routine experiment
The operation of step or condition can carry out.Reagents or instruments used without specified manufacturer, being can be by commercially available acquisition
Conventional reagent product.
Embodiment 1
The present embodiment provides a kind of ice cream, preparation includes following component: ice cream recipe: raw milk: 450kg, white
Granulated sugar: 100kg, skimmed milk power: 100kg, maltodextrin: 18kg, dilute cream: 30kg, coconut oil: 60kg, stabilizer: 20kg,
Butter essence: 1.0kg, water 219kg.
Preparation method includes the following steps:
The preparation of stabilizer
In atmospheric conditions, the sliding mushroom of 69kg water and 17kg is mixed, is boiled 40 minutes, be added 4kg tapioca and
10kg egg yolk liquid, is crushed, homogenate, and gained slurry is filtered by the sieve of 100 mesh, takes filtrate.
The preparation of ice cream
All raw materials are standardized, are then uniformly mixed each component, obtain mixed liquor；
Then the mixed liquor is successively passed through to sterilization, homogeneous, cooling, aging, congealed, filling and fast frozen, is obtained
The ice cream.
Wherein, sterilization uses pasteurize, and sterilization temperature is 68 DEG C, sterilizing time 25min；Homogenizing temperature is
150bar, first class pressure 120bar, secondary pressure 30bar, homogenizing temperature are 68 DEG C；Aging temperature is 2 DEG C, ageing time
For 10h；It is congealed using the continuous freezing machine of 1000L, freezing machine outlet temperature is -3 DEG C；Quick-frozen, speed is carried out using 688 tunnels
Freezing temperature is -35 DEG C.
According to the ice cream that stabilizer provided in this embodiment, ice cream recipe and above-mentioned preparation method are prepared, mouth
Sense and flavor are no different, and thawing resistance is good.
Embodiment 2
The present embodiment provides a kind of ice cream, preparation includes following component: raw milk: 450kg, white granulated sugar: 100kg,
Skimmed milk power: 100kg, maltodextrin: 18kg, dilute cream: 30kg, palm oil: 60kg, stabilizer: 40kg, butter essence:
1.0kg, water 201kg.
Preparation method includes the following steps:
The preparation of stabilizer
In atmospheric conditions, 68.8kg water and the sliding mushroom of 17.2kg are mixed, boils 40 minutes, the tapioca of 4kg is added
It with 10kg egg yolk liquid, is crushed, homogenate, gained slurry is filtered by the sieve of 100 mesh, takes filtrate.
The preparation of ice cream
All raw materials are standardized, are then uniformly mixed each component, obtain mixed liquor；
Then the mixed liquor is successively passed through to sterilization, homogeneous, cooling, aging, congealed, filling and fast frozen, is obtained
The ice cream.
Wherein, sterilization uses pasteurize, and sterilization temperature is 68 DEG C, sterilizing time 25min；Homogenizing temperature is
150bar, first class pressure 120bar, secondary pressure 30bar, homogenizing temperature are 68 DEG C；Aging temperature is 2 DEG C, ageing time
For 10h；It is congealed using the continuous freezing machine of 1000L, freezing machine outlet temperature is -3 DEG C；Quick-frozen, speed is carried out using 688 tunnels
Freezing temperature is -38 DEG C.
According to the ice cream that stabilizer provided in this embodiment, ice cream recipe and above-mentioned preparation method are prepared, mouth
Sense and flavor are no different, and thawing resistance is good.
Embodiment 3
The present embodiment provides a kind of ice cream, preparation includes following component: raw milk: 450kg, white granulated sugar: 100kg,
Skimmed milk power: 100kg, maltodextrin: 18kg, dilute cream: 30kg, coconut oil: 60kg, stabilizer: 60kg, butter essence:
1.0kg, water 181kg.
Preparation method includes the following steps:
The preparation of stabilizer
In atmospheric conditions, 68.8kg water and the sliding mushroom of 17.2kg are mixed, boils 40 minutes, the tapioca of 4kg is added
It with 10kg egg yolk liquid, is crushed, homogenate, gained slurry is filtered by the sieve of 100 mesh, takes filtrate.
The preparation of ice cream
All raw materials are standardized, are then uniformly mixed each component, obtain mixed liquor；
Then the mixed liquor is successively passed through to sterilization, homogeneous, cooling, aging, congealed, filling and fast frozen, is obtained
The ice cream.
Wherein, sterilization uses pasteurize, and sterilization temperature is 68 DEG C, sterilizing time 25min；Homogenizing temperature is
140bar, first class pressure 112bar, secondary pressure 28bar, homogenizing temperature are 68 DEG C；Aging temperature is 2 DEG C, ageing time
For 10h；It is congealed using the continuous freezing machine of 1000L, freezing machine outlet temperature is -3 DEG C；Quick-frozen, speed is carried out using 688 tunnels
Freezing temperature is -38 DEG C.
According to the ice cream that stabilizer provided in this embodiment, ice cream recipe and above-mentioned preparation method are prepared, mouth
Sense and flavor are no different, and thawing resistance is good.
Embodiment 4
The present embodiment provides a kind of ice cream, preparation includes following component: raw milk: 450kg, white granulated sugar: 100kg,
Skimmed milk power: 100kg, maltodextrin: 16kg, dilute cream: 30kg, coconut oil: 60kg, stabilizer: 80kg, butter essence:
1.0kg, water 163kg.
Preparation method includes the following steps:
The preparation of stabilizer
In atmospheric conditions, 68.8kg water and the sliding mushroom of 17.2kg are mixed, boils 40 minutes, the tapioca of 4kg is added
It with 10kg egg yolk liquid, is crushed, homogenate, gained slurry is filtered by the sieve of 100 mesh, takes filtrate.
The preparation of ice cream
All raw materials are standardized, are then uniformly mixed each component, obtain mixed liquor；
Then the mixed liquor is successively passed through to sterilization, homogeneous, cooling, aging, congealed, filling and fast frozen, is obtained
The ice cream.
Wherein, sterilization uses pasteurize, and sterilization temperature is 68 DEG C, sterilizing time 25min；Homogenizing temperature is
140bar, first class pressure 112bar, secondary pressure 28bar, homogenizing temperature are 68 DEG C；Aging temperature is 2 DEG C, ageing time
For 10h；It is congealed using the continuous freezing machine of 1000L, freezing machine outlet temperature is -3 DEG C；Quick-frozen, speed is carried out using 688 tunnels
Freezing temperature is -38 DEG C.
According to the ice cream that stabilizer provided in this embodiment, ice cream recipe and above-mentioned preparation method are prepared, mouth
Sense and flavor are no different, and thawing resistance is good.
Embodiment 5
The present embodiment provides a kind of ice cream, preparation includes following component: raw milk: 500kg, sucrose: 100kg, complete
Rouge milk powder: 100kg, maltodextrin: 10kg, dilute cream: 20kg, corn oil: 40kg, coconut oil 40kg, stabilizer: 50kg, perfume (or spice)
Hay-scented essence: 1.0kg, water 139kg.
Preparation method includes the following steps:
The preparation of stabilizer
In atmospheric conditions, the sliding mushroom of 65kg water and 21kg is mixed, is boiled 40 minutes, be added 3kg cornstarch and
11kg egg yolk liquid, is crushed, homogenate, and gained slurry is filtered by the sieve of 100 mesh, takes filtrate.
The preparation of ice cream
All raw materials are standardized, are then uniformly mixed each component, obtain mixed liquor；
Then the mixed liquor is successively passed through to sterilization, homogeneous, cooling, aging, congealed, filling and fast frozen, is obtained
The ice cream.
Wherein, sterilization uses pasteurize, and sterilization temperature is 68 DEG C, sterilizing time 25min；Homogenizing temperature is
140bar, first class pressure 112bar, secondary pressure 28bar, homogenizing temperature are 68 DEG C；Aging temperature is 2 DEG C, ageing time
For 20h；It is congealed using the continuous freezing machine of 2000L, freezing machine outlet temperature is -3 DEG C；Quick-frozen, speed is carried out using 800 tunnels
Freezing temperature is -38 DEG C.
According to the ice cream that stabilizer provided in this embodiment, ice cream recipe and above-mentioned preparation method are prepared, mouth
Sense and flavor are no different, and thawing resistance is good.
Embodiment 6
The present embodiment provides a kind of ice cream, preparation includes following component: raw milk: 380kg, maltose: 100kg,
Whole milk powder: 120kg, maltodextrin: 10kg, dilute cream: 20kg, corn oil: 10kg, coconut oil 40kg, stabilizer: 50kg,
Vanilla: 1.0kg, water 269kg.
Preparation method includes the following steps:
The preparation of stabilizer
In atmospheric conditions, the sliding mushroom of 65kg water and 21kg is mixed, is boiled 40 minutes, be added 3kg cornstarch and
11kg egg yolk liquid, is crushed, homogenate, and gained slurry is filtered by the sieve of 100 mesh, takes filtrate.
The preparation of ice cream
All raw materials are standardized, are then uniformly mixed each component, obtain mixed liquor；
Then the mixed liquor is successively passed through to sterilization, homogeneous, cooling, aging, congealed, filling and fast frozen, is obtained
The ice cream.
Wherein, sterilization uses pasteurize, and sterilization temperature is 68 DEG C, sterilizing time 25min；Homogenizing temperature is
140bar, first class pressure 112bar, secondary pressure 28bar, homogenizing temperature are 68 DEG C；Aging temperature is 2 DEG C, ageing time
For 20h；It is congealed using the continuous freezing machine of 2000L, freezing machine outlet temperature is -3 DEG C；Quick-frozen, speed is carried out using 800 tunnels
Freezing temperature is -38 DEG C.
According to the ice cream that stabilizer provided in this embodiment, ice cream recipe and above-mentioned preparation method are prepared, mouth
Sense and flavor are no different, and thawing resistance is good.
Comparative example 1
This comparative example provides a kind of ice cream, and preparation includes following component: ice cream recipe: raw milk: 450kg, white
Granulated sugar: 100kg, skimmed milk power: 100kg, maltodextrin: 18kg, dilute cream: 30kg, coconut oil: 60kg, stabilizer: 100kg,
Butter essence: 1.0kg, water 145kg.
Preparation method is the same as embodiment 1.
Comparative example 2
This comparative example provides a kind of ice cream, and preparation includes following component: ice cream recipe: raw milk: 450kg, white
Granulated sugar: 100kg, skimmed milk power: 100kg, maltodextrin: 20kg, dilute cream: 30kg, coconut oil: 60kg, stabilizer: 15kg,
Butter essence: 1.0kg, water 224kg.
Preparation method is the same as embodiment 1.
Comparative example 3
This comparative example provides a kind of ice cream, and preparation includes following component: ice cream recipe: raw milk: 450kg, white
Granulated sugar: 100kg, skimmed milk power: 100kg, maltodextrin: 18kg, dilute cream: 30kg, coconut oil: 60kg, gellan gum: 2kg, card
Draw glue 2:kg, butter essence: 1.0kg, water 241kg.
Preparation method is the same as embodiment 1.
Product test
The ice cream that 1-6 of the embodiment of the present invention and comparative example 1-3 are produced under the conditions of -20 DEG C, stores 72 respectively
After hour, product test is carried out.Specific standards of grading are as follows:
Table 1: subjective appreciation standard
Participate in taste tests personnel totally 350 people, participant be engaged in dairy products (including room temperature milk, milk beverage, cheese,
Butter, frozen) industry 3 years or more, test result see the table below:
Table 2: results of sensory evaluation
As can be seen from the above table, compared with comparative example 3, the ice cream that the embodiment of the present invention is prepared is in mouthfeel, flavor
It is no different in terms of thawing resistance with conventional stabilizer, even more excellent, especially the embodiment of the present invention 2 is in thawing resistance, mouthfeel, flavor etc.
The performance of aspect is better than other formulas.It is found that the dosage of stabilizer is excessive or very few to product compared with comparative example 1 and 2
Performance can have a significant effect.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And thus amplify out it is obvious variation or
It changes still within the protection scope of the invention.
Claims (13)
1. a kind of frozen stabilizer, which is characterized in that in terms of the gross mass of raw material, including the following raw material,
Sliding mushroom 15-20wt%；
Starch 2-5wt%；
Egg yolk liquid 8-12wt%.
2. frozen stabilizer according to claim 1, which is characterized in that including,
Sliding mushroom 16-18%；
Starch 3-4%；
Egg yolk liquid 9-11%.
3. frozen stabilizer according to claim 1 or 2, which is characterized in that surplus is water.
4. frozen stabilizer according to claim 3, which is characterized in that the mass ratio of sliding mushroom and water is 1:(3-5).
5. frozen stabilizer according to claim 1 to 4, which is characterized in that the starch is selected from para arrowroot
Powder, cornstarch, potato starch, at least one of wheat starch.
6. a kind of preparation method of the described in any item frozen stabilizers of claim 1-5, which is characterized in that including following
Step:
Sliding mushroom is mixed with water, 30-50min is boiled, starch and egg yolk liquid is added, is crushed and is homogenized, filter, gained filtrate
As frozen stabilizer.
7. a kind of frozen, which is characterized in that including the described in any item frozen stabilizers of claim 1-5 or right
It is required that the frozen stabilizer that method described in 6 is prepared.
8. frozen according to claim 7, which is characterized in that in terms of the gross mass of frozen, the freezing drink
The content of product stabilizer is 2-8wt%；Preferably, the additive amount of the frozen stabilizer is 4-6wt%.
9. a kind of ice cream, which is characterized in that in terms of the gross mass of ice cream, including following component,
Newborn base-material 50-60wt%；
Sweetening material 8-12wt%；
Maltodextrin 1-2wt%；
Dilute cream 2-5wt%；
Edible oil 5-8wt%；
Edible essence 0-0.1wt%；
The described in any item frozen stabilizer 2-8wt% of claim 1-5.
10. according to right want 9 described in ice cream, which is characterized in that surplus is water.
11. according to right want 9 or 10 described in ice cream, which is characterized in that
It is described cream base-material in whole milk powder, skimmed milk power, whey powder, whey separated protein powder, condensed milk, raw milk at least
It is a kind of；
The sweetening material is selected from white granulated sugar, sucrose, fructose, fructose syrup, maltose, maltose syrups, glucose, glucose sugar
At least one of slurry, lactose, honey, sugar alcohol, honey element, Aspartame, Sucralose, acesulfame potassium, neotame；
The edible oil is selected from least one of coconut oil, palm oil, corn oil.
12. a kind of preparation method of the described in any item ice creams of claim 9-11, which is characterized in that include the following steps,
Prepare frozen stabilizer according to claim 6 the method, by newborn base-material, sweetening material, maltodextrin, dilute cream,
Edible oil, edible essence, frozen stabilizer and water are uniformly mixed, and obtain mixed liquor；
Gained mixed liquor is successively sterilized, homogeneous, cooling, aging, is congealed, filling and fast frozen, the ice river in Henan Province is obtained
Leaching.
13. the preparation method of ice cream according to claim 12, which is characterized in that
The sterilization is pasteurize, and sterilization conditions are 65-70 DEG C of temperature, time 20-25min；
And/or the homogenizing temperature is 65-70 DEG C, homogeneous gross pressure is 130-150bar, wherein first class pressure 104-
120bar, secondary pressure 24-30bar；
And/or the aging temperature is 0-4 DEG C, ageing time 2-48h；
And/or the outlet temperature of congealing is -2~-5 DEG C；
And/or the quick freezing temperature is at -35 DEG C or less.
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