CN110613046A - 一种纯天然冰淇淋粉 - Google Patents
一种纯天然冰淇淋粉 Download PDFInfo
- Publication number
- CN110613046A CN110613046A CN201810627798.0A CN201810627798A CN110613046A CN 110613046 A CN110613046 A CN 110613046A CN 201810627798 A CN201810627798 A CN 201810627798A CN 110613046 A CN110613046 A CN 110613046A
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- Prior art keywords
- ice cream
- powder
- cream powder
- pure natural
- ingredients
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- 239000000843 powder Substances 0.000 title claims abstract description 34
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 21
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 11
- 239000000787 lecithin Substances 0.000 claims abstract description 11
- 235000010445 lecithin Nutrition 0.000 claims abstract description 11
- 229940067606 lecithin Drugs 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 235000013365 dairy product Nutrition 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 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 abstract description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 6
- 229960004793 sucrose Drugs 0.000 abstract description 5
- 102000014171 Milk Proteins Human genes 0.000 abstract description 3
- 108010011756 Milk Proteins Proteins 0.000 abstract description 3
- 239000005018 casein Substances 0.000 abstract description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 235000021239 milk protein Nutrition 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 7
- 239000003381 stabilizer Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- AGNTUZCMJBTHOG-UHFFFAOYSA-N 3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)CO AGNTUZCMJBTHOG-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G9/40—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
-
- 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
Abstract
本发明公开了一种新型纯天然冰淇淋粉，它以全蛋粉和卵磷脂等营养成分取代化学合成的乳化剂，以牛奶蛋白中的酪蛋白来取代化学合成的稳定剂，通过和蔗糖、奶粉、麦牙糊精、植脂末等其它成分以合理的比例科学搭配形成的一种新型纯天然冰淇淋粉,它不含化学合成成分，对人体无潜在危害，克服了传统冰淇淋粉对人体有潜在危害的缺陷。
Description
技术领域
本发明涉及一种冷冻食品原料，尤其是一种纯天然冰淇淋粉。
背景技术
冰淇淋是一种时尚冷饮，深受消费者喜爱。目前市场上传统的用于制作冰淇淋的冰淇淋粉，其成分中乳化剂和稳定剂几乎都含有化学合成成分，乳化剂主要使用单甘脂、蔗糖脂、三聚甘油脂等，稳定剂主要使用CMC、海藻酸钠等。使用这些乳化剂和稳定剂制成的冰淇淋粉，其中的某些化学成分会对人体尤其是泌尿系统有潜在的危害，在当前消费者追求天然绿色消费的今天，传统的冰淇淋粉已不能适应当前需要。
发明内容
本发明公开了一种新型纯天然冰淇淋粉，它以全蛋粉和卵磷脂等营养成分取代化学合成的乳化剂，以牛奶蛋白中的酪蛋白来取代化学合成的稳定剂，通过和蔗糖、奶粉、麦牙糊精、植脂末等其它成分以合理的比例科学搭配形成的一种新型纯天然冰淇淋粉,它不含化学合成成分，对人体无潜在危害，克服了传统冰淇淋粉对人体有潜在危害的缺陷。
本发明是这样来实现的：
该冰淇淋粉由按重量百分比计算的35-50%的蔗糖、35-45%的全脂奶粉、5-10%的麦芽糊精、5-15%的植脂末、2.0- 5.0%的蛋黄粉、1.0-2.0%的卵磷脂和1.5-2.0%的瓜尔豆胶组成。
本发明以全蛋粉和卵磷脂等营养成分取代化学合成的乳化剂，因为蛋粉中含有蛋白和卵磷脂，蛋白和卵磷脂是天然的优良乳化剂，并且卵磷脂还具有增强记忆、降血脂等保健功能。牛奶蛋白中主要是酪蛋白，酪蛋白是优良的稳定剂，所以本发明通过加大奶粉比例并使用全蛋粉和卵磷脂来取代传统的合成乳化剂和稳定剂。
制备这种冰淇淋粉时，将卵磷脂、瓜尔豆胶、蛋黄粉和全蛋粉先与蔗糖进行预混，然后与全脂奶粉、麦芽糊精、植脂末等分别溶
解于2-3倍重量的饮用水，一边加入一边搅拌，使粉末分散均匀，老化10-30分钟。将老化完成后的冰淇淋浆料，进行均质，均质时，低压为:40-50大气压，高压为:120-140大气压，均质两次。将均质后的液态原料经喷雾干燥即得流散性非常好的淡黄色粉状纯天然冰淇淋粉。
采用此配方生产的冰淇淋粉，不含化学合成成分，对人体无害，且制成的冰淇淋蛋香味浓郁，口感细腻，具有保健功能，符合当前消费者追求天然保健的消费观念，具有良好的市场前景。
具体实施方式
实施例:
按以下重量百分比来制备此冰淇淋粉:
40%的煎糖;40%的全脂奶粉;5%的麦芽糊精；10%的植脂末;2.0%的蛋黄粉;1.2%的卵磷脂;1.8%的瓜尔豆胶。
实践证明:用按此配方制得的冰淇淋粉制成的冰淇淋，其口感细腻，蛋香味浓郁，与传统的冰洪淋相比，不含化学合成分，且具有一定的保健功能，是一种新型纯天然冷冻饮品。
Claims (1)
1.一种纯天然冰淇淋粉，它由按重量百分比计算的35-50%的蔗糖、35-45%的全脂奶粉、5-10%的麦芽糊精、5-15%的植脂末、2.0-5.0%的蛋黄粉、1.0-2.0%的卵磷脂和1.5-2.0%的瓜尔豆胶组成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810627798.0A CN110613046A (zh) | 2018-06-19 | 2018-06-19 | 一种纯天然冰淇淋粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810627798.0A CN110613046A (zh) | 2018-06-19 | 2018-06-19 | 一种纯天然冰淇淋粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110613046A true CN110613046A (zh) | 2019-12-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810627798.0A Withdrawn CN110613046A (zh) | 2018-06-19 | 2018-06-19 | 一种纯天然冰淇淋粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110613046A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3977861A1 (en) * | 2020-10-05 | 2022-04-06 | Aleksandr Fedoruk | Composition of low-fat and low-sugar ice cream and method for preparing such a composition |
-
2018
- 2018-06-19 CN CN201810627798.0A patent/CN110613046A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3977861A1 (en) * | 2020-10-05 | 2022-04-06 | Aleksandr Fedoruk | Composition of low-fat and low-sugar ice cream and method for preparing such a composition |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191227 |
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| WW01 | Invention patent application withdrawn after publication |