CN109832402A - A kind of fat-enriched milk soft ice cream size and preparation method thereof - Google Patents
A kind of fat-enriched milk soft ice cream size and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of fat-enriched milk soft ice cream sizes and preparation method thereof.The preparation method is the following steps are included: (1) mixes after cow's milk heats up with skimmed milk power, and dilute cream is added in standing hydration a period of time, and circulation stirring is warming up to 65~70 DEG C, and addition emulsion stabilizer obtains the first mixture after circulation stirring is kept the temperature；(2) it will dissolve, filter in white granulated sugar, oligoisomaltose investment water, obtain the second mixture；(3) the first mixture and the second mixture are mixed；(4) with homogeneous is carried out after water constant volume, semi-finished product are obtained after cooling；(5) semi-finished product carry out UHT sterilizing；(6) second homogenate is then carried out；(7) filling after cooling.The present invention is adjusted and is improved by the preparation process to soft ice cream size high in fat, reduces the degree of Maillard reaction, improves product color, and assigns the good stability of product and taste flavor, while achieving the effect that extend shelf life of products.
Description
Technical field
The present invention relates to frozen technical fields, and in particular to a kind of fat-enriched milk soft ice cream size and its preparation side
Method.
Background technique
Soft ice cream not only helps consumer's cooling relieving summer-heat with characteristics such as its soft taste, fine and smooth fragrant cunning, cool sweet good to eat,
Also certain nutrition can be supplemented for body.Soft ice cream high in fat contains good protein and mineral matter element, in addition in its fat
Contained liposoluble vitamin is also easier to body and is absorbed and utilized.The production process of traditional ice cream slurry is general are as follows: and mixing →
Homogeneous → sterilization or sterilizing → filling, according to the soft ice cream size of above-mentioned steps production, there are following main problems: (1)
Product color is deeper, and certain influence is generated to its organoleptic quality；(2) product stability is poor, easily leads to protein in slurry and sends out
Changing property；(3) product taste is bad, there is boiling taste.
If making the soft ice cream size of solid content with higher, Oil content and Protein content, in process
It is easier to the problems such as Maillard reaction, protein denaturation, fat floating occurs.
Maillard reaction refers to that carbonyl and amino are condensed, polymerization generate Melanoidins reaction, process can be divided into initial stage,
Mid-term and latter stage three phases.Stage in the early stage, free amine group and free carbonyl occur after condensation reaction again through molecular rearrangement, this
Process will not both cause brown stain, also not generate fragrance, but its product is the predecessor to form fixedness fragrance matter.In mid-term
Stage, rearrangement product fructosyl amine can further degrade through a variety of ways, generate carbonyls, these compounds can also be into
One step reacts, and in this stage in addition to generating nitrogen-free and nitrogenous brown soluble compound, also generates many flavor components
Such as aldehyde, pyrazine, the aromatic compound that in addition higher temperature is also beneficial to some low molecular weights is formed, including furans, pyrrole
Pyridine etc..The generation of Melanoidins occurs on the one hand to carry out cracking in this stage more carbonyl unsaturated compounds anti-in reaching advanced stages
It answers, is on the other hand condensed again, polymerization reaction, form complicated brownish black product.
Maillard reaction is a sufficiently complex reaction process, and complete inhibition Maillard reaction is extremely difficult, but can lead to
It overregulates its major influence factors and inhibits its reaction process, main suppressing method includes: that use is not easy brown stain used by general
Raw material, reduce temperature, shorten the reaction time, reduce the methods of pH value.
In short, the generation product that Maillard reaction occurs in soft ice cream size system is numerous, flavor, color to product
Important influence is generated with nutritive value etc..Therefore, a kind of preparation side of fat-enriched milk soft ice cream size need to be developed
Method can reduce the degree of Maillard reaction, and then improve product color, while improving product stability.
Summary of the invention
In order to solve the above technical problems, the purpose of the present invention is to provide a kind of fat-enriched milk soft ice cream size and its systems
Preparation Method.Preparation method of the invention can reduce the degree of Maillard reaction, and then improve product color, while improving product
Stability and taste flavor.
In order to achieve the above objectives, the present invention provides a kind of preparation methods of fat-enriched milk soft ice cream size comprising
Following steps:
(1) mixing: cow's milk is warming up to 50~55 DEG C, is then mixed with skimmed milk power, stands water after being uniformly mixed
A period of time is closed, dilute cream is added after hydration, circulation stirring is warming up to 65~70 DEG C, and emulsion stabilizer is added, and circulation is stirred
Heat preservation a period of time is mixed, the first mixture is obtained；
(2) it prepares liquid glucose: warming the water to 65~70 DEG C, then will be carried out in white granulated sugar, oligoisomaltose investment water
It dissolves, filter, obtain the second mixture；
(3) first mixture and second mixture are mixed, is spare after stirring；
(4) homogeneous: will carry out homogeneous after slurry with water constant volume that step (3) obtains, be then cooled to 8~12 DEG C,
Obtain semi-finished product；
(5) UHT sterilizes: being sterilized using the semi-finished product that UHT sterilizing obtains step (4)；
(6) second homogenate: the semi-finished product after the sterilizing for obtaining step (5) carry out second homogenate；
(7) sterile filling: the slurry after homogeneous that step (6) obtains is cooled to 25~30 DEG C of progress sterile fillings, is obtained
To the fat-enriched milk soft ice cream size.
In the above preparation method, it is preferable that former on the basis of the total weight of the fat-enriched milk soft ice cream size
Material composition includes: cow's milk 42%~46%, dilute cream 24%~28%, white granulated sugar 6.5%~9%, skimmed milk power 4~6%, low
Polyisomaltose 3%~5%, emulsion stabilizer 0.65%~0.75% and water surplus.
In the present invention, used cow's milk is the lactogenesis for meeting China's Fresh Milk acquisition criteria.Of the invention is high in fat
Each raw material used in the preparation method of milk soft ice cream size is commercially available, and each raw material should meet related quality criterion
It is required that.
In the above preparation method, it is preferable that described on the basis of the total weight of the fat-enriched milk soft ice cream size
Emulsion stabilizer in the raw material of fat-enriched milk soft ice cream size includes: single diglycerine fatty acid rouge 0.35-0.45%, sucrose
Fatty acid ester 0.12-0.14%, sodium alginate 0.08-0.1%, locust bean gum 0.04-0.06% and carragheen 0.01-
0.03% (and on the basis of the total weight of the fat-enriched milk soft ice cream size, single diglycerine fatty acid rouge, sucrose fat
Sour rouge, sodium alginate, locust bean gum and carragheen total content be 0.65%~0.75%).
In the above preparation method, it is preferable that the time of the standing hydration in step (1) is 25~30min.
In the above preparation method, it is preferable that the revolving speed of the circulation stirring in step (1) is 900-1200 revs/min.
In the above preparation method, it is preferable that the time of the circulation stirring heat preservation in step (1) is 10~15min.
In the above preparation method, it is preferable that by weight percentage, the amount of water used in step (2) is the height
The 80-90% of water inventory in the raw material of rouge milk soft ice cream size.
In the above preparation method, it is preferable that the time of the stirring in step (3) is 5~10min.
In the above preparation method, it is preferable that homogenizing temperature in step (4) is 65~70 DEG C, first class pressure is 0~
8MPa, secondary pressure are 0~2MPa；It is highly preferred that the first class pressure of the homogeneous in step (4) is 8MPa, secondary pressure is
2MPa。
In the above preparation method, it is preferable that UHT in step (5) sterilizing is direct injection UHT, sterilising temp 142~
145 DEG C, sterilization time 4s.
In the above preparation method, it is preferable that homogenizing temperature in step (6) is 70~75 DEG C, first class pressure is 12~
15MPa, secondary pressure are 3~5MPa；It is highly preferred that the first class pressure of the homogeneous in step (6) is 15MPa, secondary pressure is
5MPa。
It the present invention also provides a kind of fat-enriched milk soft ice cream size, is starched by above-mentioned fat-enriched milk soft ice cream
What the preparation method of material was prepared.
Specific embodiment according to the present invention, it is preferable that the gross mass with the fat-enriched milk soft ice cream size is
Benchmark, total solids content >=32% therein, fat content >=8%.
The present invention is with raw milk, dilute cream, white granulated sugar, skimmed milk power, oligoisomaltose etc. for primary raw material, addition
Suitable food additives are prepared for a kind of fat-enriched milk soft ice cream size, total solids content >=32%, fat content
>=8%, solid content with higher, Oil content and Protein content, therefore Maillard reaction, albumen easily occur in process
The problems such as qualitative change, fat floating, product color is caused to deepen, while product stability and taste flavor being made to be deteriorated.The present invention
It is adjusted and improves by the preparation process to the soft ice cream size high in fat, select sterilization method appropriate and collocation is suitable for
Compound emulsion stabilizer, reduce the degree of Maillard reaction, inhibit the generation of brown material, and then improve product color
Pool, and the formation of flavor components is promoted as far as possible, the good stability of product and taste flavor are assigned, while reaching extension and producing
The effect of product shelf-life.Using ice-cream slurry made from preparation method of the invention be a kind of shelf-life is longer, color is pure white,
Stable and in good taste fat-enriched milk soft ice cream size, more high-quality, delicious frozen food is provided for consumer.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart of the fat-enriched milk soft ice cream size in a specific embodiment of the invention.
Specific embodiment
In order to which technical characteristic of the invention, purpose and beneficial effect are more clearly understood, now to skill of the invention
Art scheme carries out described further below, but should not be understood as that limiting the scope of the invention.
Embodiment 1
A kind of fat-enriched milk soft ice cream size is present embodiments provided, with the total of the fat-enriched milk soft ice cream size
On the basis of weight, raw material composition are as follows: cow's milk 45%, dilute cream 26%, white granulated sugar 8%, skimmed milk power 5%, oligomeric different malt
Sugar 4% and drinks water surplus at emulsion stabilizer 0.69%.Wherein, with the total weight of the fat-enriched milk soft ice cream size
On the basis of, the emulsion stabilizer is by single diglycerine fatty acid rouge 0.4%, sucrose fatty acid ester 0.13%, sodium alginate
0.09%, locust bean gum 0.05% and carragheen 0.02% form.
The preparation method of the fat-enriched milk soft ice cream size of the present embodiment follows the steps below, such as Fig. 1 institute
Show:
(1) mixing: being heated to 55 DEG C for cow's milk, then mix with skimmed milk power, and hydration is stood after being uniformly mixed
Dilute cream is added after hydration in 30min, is warming up to 70 DEG C with 1000 revs/min of revolving speed circulation stirring, stable emulsifying is added
Agent keeps the temperature 15min with 1000 revs/min of revolving speed circulation stirring, obtains the first mixture；
(2) it prepares liquid glucose: the water of the 90wt% in raw material is warming up to 65 DEG C, then by white granulated sugar, oligoisomaltose
It dissolved, filtered in investment water, obtain the second mixture；
(3) first mixture and second mixture are mixed, is spare after stirring 5min；
(4) homogeneous: will carry out homogeneous after slurry with water constant volume obtained in step (3), homogenizing temperature is 70 DEG C, and one
Stage pressure is 8MPa, then secondary pressure 2MPa is cooled to 10 DEG C, obtains semi-finished product；
(5) UHT sterilizes: being sterilized using the semi-finished product that direct injection UHT sterilizing obtains step (4), sterilising temp is
142~145 DEG C, sterilization time 4s；
(6) second homogenate: the semi-finished product after the sterilizing for obtaining step (5) carry out second homogenate, and homogenizing temperature is 75 DEG C,
First class pressure is 15MPa, secondary pressure 5MPa；
(7) sterile filling: being cooled to 25 DEG C of progress sterile fillings for the slurry after homogeneous that step (6) obtains, obtains described
Fat-enriched milk soft ice cream size.
Fat-enriched milk soft ice cream size product color manufactured in the present embodiment is pure white, delicate mouthfeel, has crude milk
Flavor, and 4 months internal stabilities of shelf life and color, mouthfeel, flavor are preferable.
Embodiment 2
The present embodiment on the basis of embodiment 1, studies the stable emulsifying body agent of Different adding amount to finished product mouthfeel and steady
It qualitatively influences, the results are shown in Table 1.
Influence of the emulsion stabilizer of 1 Different adding amount of table to finished product mouthfeel and stability
As can be seen from Table 1, influence of the emulsion stabilizer of Different adding amount to finished product mouthfeel and stability is more significant,
When diglycerine fatty acid rouge single in emulsion stabilizer is 0.4%, sucrose fatty acid ester 0.13%, sodium alginate 0.09%,
When locust bean gum is 0.05%, carragheen is 0.02%, finished product has good suspension stability, and can assign finished product exquisiteness
Mouthfeel.
Embodiment 3
The present embodiment changes the first mixture and the second mixture in the step (3) in the preparation method of embodiment 1
Mixing time, other preparation steps and raw material composition are constant, prepare fat-enriched milk soft ice cream size, mixed with research first
Influence of the different mixing times of object and the second mixture to slurry color, flavor and stability is closed, the results are shown in Table 2.
Influence of the different mixing times of table 2 to finished product color, flavor and stability
As can be seen from Table 2, the mixing time of the first mixture and the second mixture is to finished product color, flavor and stability
Tool has a certain impact.Mixing time is shorter, accordingly shortens the time of Maillard reaction, controls its reaction process, finished product
Color is whiter；Because the mid-term stage of Maillard reaction just generates a large amount of flavor substances, if mixing time is too short, Mei La is limited
Moral reaction generates flavor substance, causes finished product flavor not strong enough, dilute cream taste is too heavy.In addition, with the extension of mixing time, egg
White matter heated time extends therewith, is easily denaturalized albumen.
Embodiment 4
The present embodiment changes step (1)~(3) mixing method in the preparation method of embodiment 1, does not take embodiment 1
In mixing method, and use conventional mixing method, that is, mixing: being heated to 55 DEG C for cow's milk, and white granulated sugar, oligomeric is then added
Isomaltose, skimmed milk power, dilute cream, emulsion stabilizer, after water constant volume, circulation stirring is warming up to 70 DEG C and circulation stirring is protected
Warm 15min, obtains mixed material；Then obtained mixed material is subjected to a homogeneous described in embodiment 1, other preparations
Step and raw material composition are constant, fat-enriched milk soft ice cream size are prepared, to study different mixing methods to slurry color, flavor
And the influence of stability, the results are shown in Table 3.
Influence of the different mixing methods of table 3 to finished product color, flavor and stability
As can be seen from Table 3, the color for the ice-cream slurry being prepared using conventional mixing method is deeper, and flavor is not yet
Ideal, and the mixing method in the embodiment of the present application 1 makes the color, flavor and stability of finished product that optimum state all be presented.
Embodiment 5
Homogeneous can make fat be broken into more tiny particle, and be uniformly distributed it in system, and product is allowed to seem
It is relatively white.The present embodiment changes the firsts and seconds pressure of the homogeneous in the step (4) in the preparation method of embodiment 1,
His preparation step and raw material composition are constant, prepare fat-enriched milk soft ice cream size, to study the different homogeneous pressures of a homogeneous
Influence of the power to slurry color and stability, the results are shown in Table 4.
Influence of the different homogenization pressure of table 4 to finished product color and stability
As can be seen from Table 4, the bigger product color of the homogenization pressure of a homogeneous is whiter, but the albuminous degeneration of product is tighter
Weight.Because homogenization pressure is bigger under same homogenizing temperature, the speed of slurry is faster, just has more kinetic energy and is converted into heat
Can, it is denaturalized slurry temperature raising.Therefore, when a homogeneous preferably go out homogenization pressure be 0~8MPa of first class pressure, two
0~2MPa of stage pressure；It is highly preferred that a homogenization pressure is 0~8MPa of first class pressure, 0~2MPa of secondary pressure.
Embodiment 6
The present embodiment changes the firsts and seconds pressure of the homogeneous in the step (6) in the preparation method of embodiment 1, other
Preparation step and raw material composition are constant, prepare fat-enriched milk soft ice cream size, using research when a homogenization pressure is level-one pressure
When power 8MPa, secondary pressure 2MPa, influence of the different homogenization pressures of second homogenate to slurry color and stability, as a result such as table
Shown in 5.
Influence of the 5 different secondary homogenization pressure of table to finished product color and stability
As can be seen from Table 5, the homogenization pressure preferably gone out when second homogenate is 12~15MPa of first class pressure, secondary pressure 3
~5MPa can guarantee that finished product is steady it is highly preferred that second homogenate pressure is first class pressure 15MPa, 3~5MPa of secondary pressure
While qualitative, keep finished product color whiter.
Embodiment 7
Since the principle of different UHT sterilizing methods is different, slurry rate temperature change in sterilization process be there is centainly
Difference, the time of slurry at high operating temperatures is longer, and albuminous degeneration is more serious, and Maillard reaction degree is also more violent.This
Embodiment changes the UHT sterilizing methods in the step (5) in the preparation method of embodiment 1, other preparation steps and raw material composition
It is constant, fat-enriched milk soft ice cream size is prepared, to compare influence of the different UHT sterilizing methods to slurry color and stability,
The results are shown in Table 6 for it.
Influence of the 6 difference UHT sterilizing methods of table to finished product color and stability
Note: viscometer is that rich strangle flies II professional version viscosimeter of DV-；Measurement parameter is S62,50rpm, 30s, 25
℃。
As can be seen from Table 6, direct injection UHT sterilizing is compared with other UHT sterilizing methods, because it can make slurry heating and drop
The warm time shortens, so product color is whiter, and stability is also preferable after direct injection UHT sterilizing.Board-like UHT sterilizing and tubular type
Finished product albumen occurs to be denaturalized in various degree after UHT sterilizing, causes finished product viscosity to increase, and albuminous degeneration is more serious, finished product is viscous
It spends bigger.
Claims (10)
1. a kind of preparation method of fat-enriched milk soft ice cream size comprising following steps:
(1) mixing: being warming up to 50~55 DEG C for cow's milk, then mix with skimmed milk power, and hydration one is stood after being uniformly mixed
Dilute cream is added in the section time after hydration, circulation stirring is warming up to 65~70 DEG C, and emulsion stabilizer is added, and circulation stirring is protected
Warm a period of time, obtain the first mixture；
(2) it prepares liquid glucose: warming the water to 65~70 DEG C, then will be dissolved in white granulated sugar, oligoisomaltose investment water,
Filtering, obtains the second mixture；
(3) first mixture and second mixture are mixed, is spare after stirring；
(4) homogeneous: homogeneous will be carried out after slurry with water constant volume that step (3) obtains, is then cooled to 8~12 DEG C, obtains
Semi-finished product；
(5) UHT sterilizes: being sterilized using the semi-finished product that UHT sterilizing obtains step (4)；
(6) second homogenate: the semi-finished product after the sterilizing for obtaining step (5) carry out second homogenate；
(7) sterile filling: the slurry after homogeneous that step (6) obtains is cooled to 25~30 DEG C of progress sterile fillings, obtains institute
The fat-enriched milk soft ice cream size stated.
2. preparation method according to claim 1, wherein using the total weight of the fat-enriched milk soft ice cream size as base
Standard, raw material composition includes: cow's milk 42%~46%, dilute cream 24%~28%, white granulated sugar 6.5%~9%, skimmed milk power 4
~6%, oligoisomaltose 3%~5%, emulsion stabilizer 0.65%~0.75% and water surplus.
3. preparation method according to claim 1 or 2, wherein with the total weight of the fat-enriched milk soft ice cream size
On the basis of, the emulsion stabilizer in the raw material of the fat-enriched milk soft ice cream size includes: single diglycerine fatty acid rouge 0.35-
0.45%, sucrose fatty acid ester 0.12-0.14%, sodium alginate 0.08-0.1%, locust bean gum 0.04-0.06% and OK a karaoke club
Glue 0.01-0.03%.
4. preparation method according to claim 1, wherein the time of the standing hydration in step (1) is 25~30min；
The revolving speed of circulation stirring in step (1) is 900-1200 revs/min；The time of circulation stirring heat preservation in step (1) is 10
~15min.
5. preparation method according to claim 1 or 2, wherein by weight percentage, water used in step (2)
Amount is 80~90% of the water inventory in the raw material of the fat-enriched milk soft ice cream size.
6. preparation method according to claim 1, wherein the time of the stirring in step (3) is 5~10min.
7. preparation method according to claim 1, wherein the homogenizing temperature in step (4) is 65~70 DEG C, first class pressure
For 0~8MPa, secondary pressure is 0~2MPa；Preferably, the first class pressure of the homogeneous in step (4) is 8MPa, and secondary pressure is
2MPa。
8. preparation method according to claim 1, wherein the UHT sterilizing in step (5) is direct injection UHT, sterilising temp
142~145 DEG C, sterilization time 4s.
9. preparation method according to claim 1, wherein the homogenizing temperature in step (6) is 70~75 DEG C, first class pressure
For 12~15MPa, secondary pressure is 3~5MPa；Preferably, the first class pressure of the homogeneous in step (6) is 15MPa, second level pressure
Power is 5MPa.
10. a kind of fat-enriched milk soft ice cream size is by fat-enriched milk sludge ice river in Henan Province of any of claims 1-9
What the preparation method of leaching slurry was prepared；
Preferably, on the basis of the gross mass of the fat-enriched milk soft ice cream size, total solids content >=32% therein,
Fat content >=8%.
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Application publication date: 20190604 |