CN110301520A - A kind of Italian type ice cream and preparation method thereof - Google Patents
A kind of Italian type ice cream and preparation method thereof Download PDFInfo
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- CN110301520A CN110301520A CN201810257722.3A CN201810257722A CN110301520A CN 110301520 A CN110301520 A CN 110301520A CN 201810257722 A CN201810257722 A CN 201810257722A CN 110301520 A CN110301520 A CN 110301520A
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- ice cream
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- italian type
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 105
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 53
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000020357 syrup Nutrition 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- 239000006188 syrup Substances 0.000 claims abstract description 25
- 239000007787 solid Substances 0.000 claims abstract description 21
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 20
- 239000001259 polydextrose Substances 0.000 claims abstract description 20
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 20
- 229940035035 polydextrose Drugs 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 23
- 235000013336 milk Nutrition 0.000 claims description 21
- 239000008267 milk Substances 0.000 claims description 21
- 210000004080 milk Anatomy 0.000 claims description 21
- 108010046377 Whey Proteins Proteins 0.000 claims description 16
- 102000007544 Whey Proteins Human genes 0.000 claims description 16
- 238000007710 freezing Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- -1 glycerol Fatty acid ester Chemical class 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000019864 coconut oil Nutrition 0.000 claims description 11
- 239000003240 coconut oil Substances 0.000 claims description 11
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 11
- 229920000161 Locust bean gum Polymers 0.000 claims description 10
- 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 claims description 10
- 239000000711 locust bean gum Substances 0.000 claims description 10
- 235000010420 locust bean gum Nutrition 0.000 claims description 10
- 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 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000004519 grease Substances 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 4
- 235000020429 malt syrup Nutrition 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 238000005238 degreasing Methods 0.000 claims 1
- 238000005491 wire drawing Methods 0.000 abstract description 17
- 150000001720 carbohydrates Chemical class 0.000 abstract description 6
- 235000014633 carbohydrates Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 description 49
- 230000000052 comparative effect Effects 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000005862 Whey Substances 0.000 description 11
- 235000011187 glycerol Nutrition 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 10
- 235000020183 skimmed milk Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 240000008886 Ceratonia siliqua Species 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 2
- 101100476962 Drosophila melanogaster Sirup gene Proteins 0.000 description 2
- 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 description 2
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 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
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021119 whey protein Nutrition 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
- A23G9/327—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
- 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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
Abstract
The present invention discloses a kind of Italian type ice cream and preparation method thereof.The present invention discloses a kind of Italian type ice cream first, and by weight percentage, the raw material of the Italian type ice cream includes: 6~12% white granulated sugars, 10~20% syrup, 1~5% polydextrose and 1~5% oligoisomaltose.The invention also discloses the preparation methods of above-mentioned Italian type ice cream.The adjustment that Italian type ice cream of the present invention passes through the carbohydrate ratio of formula, technique and different length carbochain, so that solid content >=40% of ice cream, protein content >=4.0%, compact closely knit, the elastic wire drawing of the mouthfeel of ice cream, and melt, have a clear superiority on bleed, mouth dissolubility anti-, promote value of the product sense.
Description
Technical field
The present invention relates to food technology fields.More particularly, to a kind of Italian type ice cream and preparation method thereof.
Background technique
Ice cream is well received by consumers due to its soft fine and smooth mouthfeel.The ice cream recipe addition milk powder of routine,
Cream or vegetable oil, white granulated sugar and liquid sugar sirup reach solid content, fat, protein, the nonfat milk solids content of ice cream
National standard, cooperation improves the compound emulsion thickener of expansion rate, realizes the fine and smooth mouthfeel of the softness of ice cream.And realize it
Soft fine and smooth mouthfeel, the general expansion rate of ice cream reach 80~120%.Due to too high expansion rate, the cream sense of product
And sweet sense enhancing, do not like some consumers.
Accordingly, it is desirable to provide a kind of novel ice-cream for the mouthfeel being loved by consumers.
Summary of the invention
It is an object of the present invention to provide a kind of Italian type ice cream, compact closely knit, the elastic wire drawing of the ice cream mouthfeel.
It is another object of the present invention to provide the preparation methods of above-mentioned Italian type ice cream.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
The present invention provides a kind of Italian type ice creams, and by weight percentage, the raw material of the Italian type ice cream includes: 6
~12% white granulated sugar, 10~20% syrup, 1~5% polydextrose and 1~5% oligoisomaltose.
Further, the present invention provides a kind of Italian type ice creams, by weight percentage, the raw material of the Italian type ice cream
It include: 6~12% white granulated sugars, 10~20% syrup, 1~5% polydextrose and 1~5% oligomeric maltose.
In the present invention, syrup can reduce product freezing point, assign product sweetness and good bale-out；Polydextrose is without sweet tea
Degree, in addition to supplementing solid content, can also increase feed liquid viscoplasticity；Oligoisomaltose/poly- maltose slightly sugariness assigns product sweet tea
It is outside one's consideration, can also increase solid content.These types of glucide is the mixture comprising short chain, middle long-chain carbohydrate molecule, and carbochain is longer,
Viscosity is bigger, and sugariness can be lower, so reasonably adjusting proportionate relationship according to the characteristic of various carbohydrates in formula, guaranteeing product
It is suitable for sugariness, the glucide for different length carbochain of arranging in pairs or groups is finally reached the mouthfeel of compact closely knit, the elastic wire drawing of product.
The present invention also provides a kind of Italian type ice creams, and by weight percentage, the raw material of the Italian type ice cream includes:
6~12% white granulated sugars, 6~10% milk powder, 10~20% syrup, 1~5% polydextrose, 1~5% oligoisomaltose, 6~
12% grease, 2~5% PURE WHEYs, 1~2% maltodextrin, 0.1~0.3% stabilizer, 0.1~0.3% emulsifier are remaining
Amount is water.
Further, a kind of Italian type ice cream of the present invention, by weight percentage, the raw material of the Italian type ice cream includes: 6
~12% white granulated sugar, 6~10% milk powder, 10~20% syrup, 1~5% polydextrose, 1~5% oligomeric maltose, 6~12%
Grease, 2~5% PURE WHEYs, 1~2% maltodextrin, 0.1~0.3% stabilizer, 0.1~0.3% emulsifier, surplus are
Water.
The physical and chemical index of regular ice cream are as follows: solid content 30~35%, fat content 5~10%, protein content >=
2.5%.The present invention is adjusted by the carbohydrate ratio of formula and different length carbochain, so that the solid content of ice cream >=
40%, protein content >=4.0% obtains the mouthfeel of compact closely knit, the elastic wire drawing of Italian type ice cream.
In specific embodiment of the present invention, the milk powder can be whole-fat milk powder or skimmed milk powder, and additive amount increases
Greatly, it will increase the lactose content in milk material, ice cream generates lactose crystn phenomenon in temperature fluctuation.
In specific embodiment of the present invention, the grease can be butter oil and/or plant fat；Wherein, described
Butter oil is anhydrous butter oil；The plant fat be coconut oil, in palm oil one or both mixture.Grease additive amount increases
Greatly, so that ice cream fat too high levels, finished product energy is high, so that consumer worries to get fat.
In specific embodiment of the present invention, the PURE WHEY is concentrated whey protein powder: being matched relative to tradition
Soybean protein isolate, the protein content of Lai Tisheng milk material are added in side, the present invention can remove traditional soybean separation protein leukorrhea
The not pleasant beany flavor road come.
In specific embodiment of the present invention, the stabilizer is the stabilizer of low viscosity, preferably locust bean gum；
Since base-material solid content is higher, and add supplement protein content raw material after, base-material can become sticky, therefore, should select low
The stabilizer of viscosity.
In specific embodiment of the present invention, the emulsifier is single, double glycerine fatty acid rouge, to improve emulsibility
Energy.In addition, maltodextrin additive amount is unsuitable excessively high, it is excessively high that ice cream base can be made to generate batter taste.
White granulated sugar additive amount increases, and the sugariness of ice cream increases, so that ice cream is excessively sweet.The present invention passes through addition one
The lower syrup of the sugariness of certainty ratio and low sugariness or polysaccharide dietary fiber without sugariness, drop while increasing solid content
The low sugariness of ice cream realizes the special mouthfeel of compact closely knit, the elastic wire drawing of ice cream.Wherein, the syrup can be Portugal
Grape syrup, malt syrup, low sugariness or the polysaccharide without sugariness, dietary fiber can be polydextrose and oligomeric different malt
Sugar/oligomeric maltose.Finally it has been determined that adding proportion is 6~12% white granulated sugars in the raw material of Italian type ice cream by screening,
10~20% syrup, 1~5% polydextrose, when 1~5% oligoisomaltose or 1~5% oligomeric maltose, Italian type ice cream
Mouthfeel it is best.
Invention further provides the preparation methods of above-mentioned Italian type ice cream, comprising the following steps:
Above-mentioned raw materials are mixed, homogeneous according to weight percent, are sterilized, it is cooling, congeal, it is quick-frozen to get.
In specific embodiment of the present invention, the condition of the homogeneous is in 70~75 DEG C of temperature and 13~18MPa pressure
Under the conditions of homogeneous.
In specific embodiment of the present invention, the condition of the sterilization is to sterilize 30s under the conditions of 85 ± 5 DEG C of temperature.
In specific embodiment of the present invention, the cooling is to be cooled to 2~10 DEG C.
In specific embodiment of the present invention, described congeal is carried out in freezing machine, and drop temperature is -5 DEG C to -6.5
DEG C, expansion rate is 20~30%, reduces the drop temperature that congeals, can extend ice cream whipper time.
The expansion rate of conventional ice cream is 80~120%, assigns the cream sense of the mouthfeel and softness of ice cream exquisiteness, ice
River in Henan Province leaching milk material shows as fine and smooth lubrication.For the present invention due to adding various glucides, it is viscous that the glucide of long-chain increases feed liquid
Degree is -5 DEG C to -6.5 DEG C by control freezing machine drop temperature, extends ice cream whipper time, viscosity of sludge is greatly in addition
It beats for a long time, so that ice cream milk material has reached the mouthfeel of elastic wire drawing, then by the air inflow of control freezing machine, adjusts ice
The expansion rate of river in Henan Province leaching is 20~30%, reaches the compact closely knit mouthfeel of ice cream milk material.
Beneficial effects of the present invention are as follows:
Italian type ice cream of the present invention is adjusted by the carbohydrate ratio of formula, technique and different length carbochain, so that ice cream
Solid content >=40%, protein content >=4.0%, obtain the mouthfeel of compact closely knit, elastic wire drawing, and it is anti-melt, bleed,
It has a clear superiority on mouth dissolubility, promotes value of the product sense.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
A kind of Italian type ice cream of embodiment 1
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 8% white granulated sugar, 8% skimmed milk powder, 15% glucose syrup,
2% polydextrose, 3% oligoisomaltose, 7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin,
0.25% locust bean gum, 0.2% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6 DEG C, and expansion rate control exists
25%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting the present embodiment Italian type ice cream is 45.3%, protein content 4.1%, and through tasting
Mouthfeel with compact closely knit, elastic wire drawing.
A kind of Italian type ice cream of embodiment 2
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 6% white granulated sugar, 10% skimmed milk powder, 15% glucose syrup,
1% polydextrose, 4% oligoisomaltose, 10% coconut oil, 2% PURE WHEY, 1% maltodextrin, 0.1% locust bean
Glue, 0.3% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 70 DEG C, 18MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 80 DEG C；
4) cooling: the base-material after sterilization is cooled to 2 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -5 DEG C, and expansion rate control exists
20%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -25 DEG C, and the quick-frozen time is 25min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting the present embodiment Italian type ice cream is 43.2%, protein content 4.6%, and through tasting
Mouthfeel with compact closely knit, elastic wire drawing.
A kind of Italian type ice cream of embodiment 3
1, the preparation of raw material
It is in terms of 100% by raw material gross weight percentage, according to 12% white granulated sugar, 8% whole-fat milk powder, 2% skimmed milk powder,
10% malt syrup, 3% polydextrose, 1% oligomeric maltose, 8% anhydrous butter oil, 3% PURE WHEY, 1% maltodextrin,
0.3% locust bean gum, 0.1% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 75 DEG C, 13MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 90 DEG C；
4) cooling: the base-material after sterilization is cooled to 10 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6.5 DEG C, and expansion rate control exists
30%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -35 DEG C, and the quick-frozen time is 25min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting the present embodiment Italian type ice cream is 43.7%, protein content 4.8%, and through tasting
Mouthfeel with compact closely knit, elastic wire drawing.
Comparative example 1
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 15% white granulated sugar, 8% skimmed milk powder, 2% polydextrose,
3% oligoisomaltose, 7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin, 0.25% locust bean
Glue, 0.2% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6 DEG C, and expansion rate control exists
25%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 41.6%, protein content 4.1%, and through tasting
With compact mouthfeel, but due to not adding liquid sugar sirup, taking property of ice cream milk scoop is slightly worse, and Italian type ice cream, which is not achieved, to be had
Elastic wire drawing mouthfeel.
Comparative example 2
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 13% white granulated sugar, 8% whole-fat milk powder, 15% glucose syrup,
7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin, 0.25% locust bean gum, 0.2% single, double glycerol
Fatty acid ester, surplus are water, weigh each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6 DEG C, and expansion rate control exists
25%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 45.8%, protein content 3.4%, and through tasting
With slightly good bale-out, but since protein content is slightly lower and does not add oligoisomaltose, Italian type ice cream of the present invention is not achieved
Due elastic texture.
Comparative example 3
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 28% white granulated sugar, 8% skimmed milk powder, 7% anhydrous butter oil,
5% coconut oil, 2% PURE WHEY, 1% maltodextrin, 0.25% locust bean gum, 0.2% single, double glycerine fatty acid rouge are remaining
Amount is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6 DEG C, and expansion rate control exists
25%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 50.3%, protein content 4.1%, and through tasting
Ice cream sugariness is too high, and due to dry matter height, pol is big, and ice cream bale-out is fine, the white granulated sugar of short chain is only added to, up to not
To the mouthfeel of compact closely knit, the elastic wire drawing of Italian type ice cream.
Comparative example 4
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 15% white granulated sugar, 8% skimmed milk powder, 8% glucose syrup,
2% polydextrose, 3% oligoisomaltose, 7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin,
0.25% locust bean gum, 0.2% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6 DEG C, and expansion rate control exists
25%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 46.4%, protein content 4.1%, white in formula
The combination of the various carbohydrates of granulated sugar, syrup, oligoisomaltose has the mouthfeel of elastic wire drawing through tasting, since white granulated sugar adds
Measure slightly larger, the whole somewhat inclined sweet tea of ice cream, syrup additive amount is slightly smaller, and bale-out is slightly worse.
Comparative example 5
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 13% white granulated sugar, 8% skimmed milk powder, 11% glucose syrup,
2% polydextrose, 2% oligoisomaltose, 7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin,
0.25% locust bean gum, 0.2% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -6 DEG C, and expansion rate control exists
25%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 46.6%, protein content 4.1%, and through tasting
With elastic wire drawing, compact closely knit mouthfeel, but the slightly inclined sweet tea of ice cream.
Comparative example 6
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 8% white granulated sugar, 8% skimmed milk powder, 15% glucose syrup,
2% polydextrose, 3% oligoisomaltose, 7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin,
0.25% locust bean gum, 0.2% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -4 DEG C, and expansion rate control exists
40%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 45.3%, protein content 4.1%, and through tasting
Have the mouthfeel of elastic wire drawing, but compared with Example 1, the mouthfeel of elastic wire drawing is not good enough.Since drop temperature is higher, when whipping
Between short, expansion rate 40%, ice cream milk material do not have the compact closely knit sense of embodiment 1.
Comparative example 7
1, the preparation of raw material:
It is in terms of 100% by raw material gross weight percentage, according to 8% white granulated sugar, 8% skimmed milk powder, 15% glucose syrup,
2% polydextrose, 3% oligoisomaltose, 7% anhydrous butter oil, 5% coconut oil, 2% PURE WHEY, 1% maltodextrin,
0.25% locust bean gum, 0.2% single, double glycerine fatty acid rouge, surplus is water, weighs each raw material.
2, the preparation of Italian type ice cream
1) ingredient: above-mentioned raw materials are mixed, and obtain mixture；
2) homogeneous: said mixture is subjected to homogeneous at 72 DEG C, 15MPa, obtains base-material；
3) it sterilizes: base-material is sterilized into 30s at 85 DEG C；
4) cooling: the base-material after sterilization is cooled to 5 DEG C；
5) it congeals: base-material after cooling is congealed by freezing machine, drop temperature is -8 DEG C, and expansion rate control exists
10%；
6) filling；
7) quick-frozen by freeze tunnel, temperature is -30 DEG C, and the quick-frozen time is 20min；
8) it is packed and stored, obtains Italian type ice cream.
Solid content through detecting this comparative example Italian type ice cream is 45.3%, protein content 4.1%, drop temperature
It is -8 DEG C, the too low freezing machine that will cause of temperature freezes machine phenomenon, and expansion rate is especially low, and the mouthfeel of ice cream milk material entirety is partially hard,
Mouthfeel and ice cream feed liquid directly freezed are similar, be not achieved distinctive elastic wire drawing, can bale-out mouthfeel.
The present invention further to embodiment 1 and comparative example 1~7 it is anti-melt, progress in terms of bleed, stability accelerate verifying
Compare, the results are shown in Table 1:
Table 1 resists the comparison melted, in terms of the acceleration verifying of bleed, stability
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. a kind of Italian type ice cream, which is characterized in that by weight percentage, the raw material of the Italian type ice cream includes: 6~
12% white granulated sugar, 10~20% syrup, 1~5% polydextrose and 1~5% oligoisomaltose.
2. a kind of Italian type ice cream, which is characterized in that by weight percentage, the raw material of the Italian type ice cream includes: 6~
12% white granulated sugar, 10~20% syrup, 1~5% polydextrose and 1~5% oligomeric maltose.
3. a kind of Italian type ice cream, which is characterized in that by weight percentage, the raw material of the Italian type ice cream includes: 6~
12% white granulated sugar, 6~10% milk powder, 10~20% syrup, 1~5% polydextrose, 1~5% oligoisomaltose, 6~12%
Grease, 2~5% PURE WHEYs, 1~2% maltodextrin, 0.1~0.3% stabilizer and 0.1~0.3% emulsifier.
4. a kind of Italian type ice cream, which is characterized in that by weight percentage, the raw material of the Italian type ice cream includes: 6~
12% white granulated sugar, 6~10% milk powder, 10~20% syrup, 1~5% polydextrose, 1~5% oligomeric maltose, 6~12% oil
Rouge, 2~5% PURE WHEYs, 1~2% maltodextrin, 0.1~0.3% stabilizer and 0.1~0.3% emulsifier.
5. Italian type ice cream according to any one of claims 1 to 4, which is characterized in that the solid content of the Italian type ice cream
Content >=40%, protein content >=4.0%.
6. Italian type ice cream according to claim 3 or 4, which is characterized in that the milk powder is whole-fat milk powder or degreasing
Milk powder；The syrup is glucose syrup or malt syrup；The stabilizer is locust bean gum；The emulsifier is single, double glycerol
Fatty acid ester；The grease is butter oil and/or plant fat；Wherein, the butter oil is anhydrous butter oil；The plant fat
For the mixture of one or both in coconut oil, palm oil.
7. a kind of preparation method of any Italian type ice cream of claim 1-6 characterized by comprising right
The raw material of any Italian type ice cream of 1-6 is asked to be mixed according to weight percent, homogeneous is sterilized, and it is cooling, it congeals, speed
Freeze to get.
8. preparation method according to claim 7, which is characterized in that described congeal is carried out in freezing machine, drop temperature
It is -5 DEG C to -6.5 DEG C, expansion rate is 20~30%.
9. preparation method according to claim 7, which is characterized in that the condition of the homogeneous be in 70~75 DEG C of temperature and
Homogeneous under 13~18MPa pressure condition；The condition of the sterilization is to sterilize 30s under the conditions of 85 ± 5 DEG C of temperature.
10. preparation method according to claim 7, which is characterized in that the cooling is to be cooled to 2~10 DEG C.
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| CN201810257722.3A CN110301520A (en) | 2018-03-27 | 2018-03-27 | A kind of Italian type ice cream and preparation method thereof |
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| CN201810257722.3A CN110301520A (en) | 2018-03-27 | 2018-03-27 | A kind of Italian type ice cream and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158643A (en) * | 2021-11-25 | 2022-03-11 | 石家庄君乐宝乳业有限公司 | High-fiber low-fat ice cream powder and application thereof |
| CN116235893A (en) * | 2021-12-07 | 2023-06-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Semi-flowing slurry, preparation process and application thereof, and ice cream |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050095336A1 (en) * | 2003-11-04 | 2005-05-05 | Pete Maletto | Low carbohydrate ice cream |
| EP1891863A1 (en) * | 2006-08-21 | 2008-02-27 | Unilever Plc | Low sugar frozen confections |
| CN102711508A (en) * | 2009-12-07 | 2012-10-03 | 莱奥纳尔多·卡莱拉 | Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture |
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2018
- 2018-03-27 CN CN201810257722.3A patent/CN110301520A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050095336A1 (en) * | 2003-11-04 | 2005-05-05 | Pete Maletto | Low carbohydrate ice cream |
| EP1891863A1 (en) * | 2006-08-21 | 2008-02-27 | Unilever Plc | Low sugar frozen confections |
| CN102711508A (en) * | 2009-12-07 | 2012-10-03 | 莱奥纳尔多·卡莱拉 | Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158643A (en) * | 2021-11-25 | 2022-03-11 | 石家庄君乐宝乳业有限公司 | High-fiber low-fat ice cream powder and application thereof |
| CN114158643B (en) * | 2021-11-25 | 2023-10-20 | 君乐宝乳业集团有限公司 | High-fiber low-fat ice cream powder and application thereof |
| CN116235893A (en) * | 2021-12-07 | 2023-06-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Semi-flowing slurry, preparation process and application thereof, and ice cream |
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