CN110839751B - Slurry, preparation method thereof and yoghurt ice cream - Google Patents
Slurry, preparation method thereof and yoghurt ice cream Download PDFInfo
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- CN110839751B CN110839751B CN201911081814.1A CN201911081814A CN110839751B CN 110839751 B CN110839751 B CN 110839751B CN 201911081814 A CN201911081814 A CN 201911081814A CN 110839751 B CN110839751 B CN 110839751B
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- 239000002002 slurry Substances 0.000 title claims abstract description 120
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 76
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title abstract description 30
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 22
- 239000007787 solid Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims description 79
- 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 39
- 239000008103 glucose Substances 0.000 claims description 39
- 239000003995 emulsifying agent Substances 0.000 claims description 36
- 238000002156 mixing Methods 0.000 claims description 35
- 230000000087 stabilizing effect Effects 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 33
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 235000013336 milk Nutrition 0.000 claims description 29
- 210000004080 milk Anatomy 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 22
- 238000000265 homogenisation Methods 0.000 claims description 22
- 235000014633 carbohydrates Nutrition 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 235000020183 skimmed milk Nutrition 0.000 claims description 20
- 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 18
- 229920000161 Locust bean gum Polymers 0.000 claims description 18
- 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 18
- 229920002472 Starch Polymers 0.000 claims description 18
- 239000000711 locust bean gum Substances 0.000 claims description 18
- 235000010420 locust bean gum Nutrition 0.000 claims description 18
- 239000001814 pectin Substances 0.000 claims description 18
- 235000010987 pectin Nutrition 0.000 claims description 18
- 229920001277 pectin Polymers 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 235000020357 syrup Nutrition 0.000 claims description 18
- 239000006188 syrup Substances 0.000 claims description 18
- 230000032683 aging Effects 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 2
- 235000020429 malt syrup Nutrition 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 37
- 235000004213 low-fat Nutrition 0.000 description 21
- 238000012360 testing method Methods 0.000 description 18
- 238000004519 manufacturing process Methods 0.000 description 14
- 239000002245 particle Substances 0.000 description 11
- 125000005456 glyceride group Chemical group 0.000 description 10
- 238000009826 distribution Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid 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
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003921 particle size analysis Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- A23G9/327—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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a slurry, a preparation method thereof and yoghurt ice cream. The total solid content in the slurry is 24-32wt%, the protein content is 3-5wt%, the fat content is 1-3wt% and the carbohydrate content is 17-25wt%, by adjusting the content of each substance, especially the content of protein and fat, the slurry can be kept for more than 5 hours in a soft ice machine, meanwhile, the taste flavor is not changed, more preferably, the slurry can be kept for more than 72 hours in the soft ice machine, the taste does not have granular feel, the natural pure flavor is not weakened, and after the slurry is kept for 72 hours in the soft ice machine, the taste is still fine and smooth, and the flavor is pure.
Description
Technical Field
The invention belongs to the technical field of ice cream, and particularly relates to a slurry, a preparation method thereof and yoghurt ice cream.
Background
The yoghurt is a milk drink prepared by taking raw milk or milk powder, white sugar and the like as main raw materials, sterilizing and cooling at high temperature, and then performing anaerobic fermentation by lactic acid bacteria. The nutritive value of the milk powder is better than that of fresh milk and various milk powders. With the increasing demands of consumers on ice cream products, ice cream products with both healthy and nutritious properties are becoming accepted.
The soft ice cream prepared from the yoghourt or the yoghurt powder serving as a main raw material has unique flavor which is widely favored by consumers, but the soft ice cream has strong limitation, can be kept in a soft ice machine for less than 5 hours, and has changed taste and flavor, granular sensation and weakened natural and pure flavor if the soft ice cream is kept overnight.
Disclosure of Invention
Therefore, the invention aims to solve the defects that the existing yogurt ice cream has short shelf life, easily-occurring granular sensation in taste and easily-weakened flavor, and provides a slurry, a preparation method thereof and the yogurt ice cream.
In order to solve the technical problems, the invention adopts the following technical scheme:
the slurry provided by the invention has the total solid content of 24-32wt%, the protein content of 3-5wt%, the fat content of 1-3wt% and the carbohydrate content of 17-25wt%.
Further, the total solid content in the slurry is 27-29wt%, the protein content is 3.5-4.5wt%, the fat content is 2-3wt%, and the carbohydrate content is 19-22wt%;
the fat in the slurry is all from milk.
Further, the slurry consists of the following raw materials:
the rest is milk, wherein 180-220U of strain is added into each 1 ton of slurry;
preferably, the slurry consists of the following raw materials:
the rest is milk, wherein 180-220U of strain is added into each 1 ton of slurry;
further, the stabilizing emulsifier comprises the following raw materials:
preferably, the stabilizing emulsifier comprises the following raw materials:
in addition, the invention also provides a preparation method of the slurry, which comprises the following steps:
mixing the raw materials in sequence, carrying out first homogenization and sterilization;
inoculating strains into the sterilized feed liquid, and fermenting until the fermentation is finished;
and sequentially performing demulsification, after-ripening, aging and second homogenization on the fermented feed liquid to prepare the slurry.
Further, the mixing material comprises the following steps:
(1) Heating milk to 60-90deg.C, adding skimmed milk powder, stirring for 2-10min, standing for 15-50min, and making into feed liquid 1;
(2) Heating maltose syrup to 70-90deg.C, adding stabilizing emulsifier, stirring and mixing for 5-30min to obtain feed liquid 2;
(3) Adding the feed liquid 2 into the feed liquid 1, circularly mixing for 2-10min, preserving heat for 10-30min to obtain feed liquid 3, adding white granulated sugar and edible glucose into the feed liquid 3, and stirring for 5-25min;
preferably, the mixing comprises the following steps:
(1) Heating milk to 75-85deg.C, adding skimmed milk powder, stirring for 3-7min, standing for 20-40min, and making into feed liquid 1;
(2) Heating maltose syrup to 75-85deg.C, adding stabilizing emulsifier, stirring and mixing for 10-20min to obtain feed liquid 2;
(3) Adding the feed liquid 2 into the feed liquid 1, circularly mixing for 3-7min, preserving heat for 15-25min to obtain feed liquid 3, adding white granulated sugar and edible glucose into the feed liquid 3, and stirring for 10-20min;
further, the pressure of the first homogenization is 80-180bar, and the temperature is 70-90 ℃; preferably, the pressure of the first homogenization is 100-150bar, and the temperature is 75-85 ℃;
the sterilization temperature is 90-100deg.C, and the sterilization time is 5-15min.
Further, the fermentation temperature is 40-45 ℃, and the pH of the fermentation end point is 4.3-4.6; preferably, the pH at the end of the fermentation is 4.45-4.55.
Further, the post-ripening temperature is 15-30 ℃ and the post-ripening time is 10-30h; preferably, the post-ripening temperature is 20-28 ℃ and the time is 15-25h;
the aging temperature is 0-13 ℃ and the aging time is 10-25 hours; preferably, the aging temperature is 2-10deg.C for 10-20h;
the second homogenizing pressure is 5-50bar, and the temperature is 0-13 ℃; preferably, the pressure of the second homogenisation is between 10 and 30bar and the temperature is between 2 and 10 ℃.
In addition, the invention also provides the yoghurt ice cream, and the slurry is adopted.
Compared with the prior art, the invention has the following beneficial effects:
(1) The slurry provided by the invention has the total solid content of 24-32wt%, the protein content of 3-5wt%, the fat content of 1-3wt% and the carbohydrate content of 17-25wt%, and can be kept for more than 5 hours in a soft ice machine by adjusting the content of each substance, especially the content of protein and fat, and meanwhile, the taste and flavor of the slurry are not changed, more preferably, the slurry can be kept for more than 72 hours in the soft ice machine, the taste is not granular, the natural and pure flavor is not weakened, and the slurry is still fine and smooth after being kept for 72 hours in the soft ice machine.
(2) The fat in the slurry provided by the invention is all from milk, no other additional fat raw materials are added, the fat content in the slurry is conveniently and accurately controlled, and in addition, the fat in the milk is easier to mix with other raw materials in the slurry; the composition and the content of the raw materials in the slurry are accurately controlled, the content of total solids, proteins, fat and carbohydrates in the slurry are indirectly controlled, and meanwhile, the raw materials also play a role in cooperative coordination, so that the taste and the flavor of the slurry are maintained; by selecting a specific stabilizing emulsifier, further, stability of the overall slurry system is ensured.
(3) According to the preparation method of the slurry, the raw materials are mixed, homogenized for the first time and sterilized in sequence; inoculating strains into the sterilized feed liquid, and fermenting until the fermentation is finished; and sequentially performing demulsification, after-ripening, aging and second homogenization on the fermented feed liquid to prepare the slurry. The slurry prepared by the preparation method can be kept for more than 5 hours in a soft ice machine, meanwhile, the taste and flavor of the slurry are not changed, more preferably, the slurry can be kept for more than 72 hours in the soft ice machine, the taste is not granular, the natural and pure flavor is not weakened, and the slurry is still fine and smooth in taste and pure in flavor after being kept for 72 hours in the soft ice machine.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the particle size distribution of a yogurt ice cream slurry of comparative example 6 of the present invention, wherein curve A is the particle size distribution of a yogurt ice cream slurry that has not passed through a soft ice machine; and the curve B is the particle size distribution curve of the yoghurt ice cream slurry after passing through a soft ice maker for 9 hours.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides a low-fat fully-fermented yoghurt ice cream slurry, a preparation method thereof and low-fat fully-fermented yoghurt ice cream;
based on 100Kg, the low-fat fully-fermented yoghurt ice cream slurry consists of the following raw materials: 7.5Kg of white granulated sugar, 4Kg of edible glucose, 4Kg of maltose syrup, 7Kg of skim milk powder, 0.65Kg of stable emulsifier and the balance of milk are supplemented, and 200U of strain is added into each ton of slurry; wherein the stabilizing emulsifier consists of single or double glyceride, locust bean gum, starch, pectin and edible glucose, and the mass ratio of the single or double glyceride to the locust bean gum to the starch to the pectin to the edible glucose is 25:15:25:15:20, a step of;
the preparation method of the low-fat fully-fermented yoghurt ice cream comprises the following steps of
(1) Mixing: a. firstly, heating milk to 80 ℃, adding skimmed milk powder, circularly stirring for 5min, standing and preserving heat for 30min, and preparing feed liquid 1; b. heating maltose syrup to 80 ℃, adding a stabilizing emulsifier, stirring and mixing for 15min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 5min, and preserving heat for 20min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 15min;
(2) Homogenizing: homogenizing under 125bar at 80deg.C;
(3) Sterilizing: the temperature is 95 ℃ and the time is 10min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 42 ℃, and the pH value at the fermentation end point is 4.5;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 20 hours, and the temperature is 24 ℃;
(7) Aging: the time is 15 hours, and the temperature is 6 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 6 ℃ and the pressure is 20bar, so that the slurry is prepared, and the total solid content in the slurry is 31wt%, the protein content is 4.3wt%, the fat content is 2.7wt% and the carbohydrate content is 23.1wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Example 2
The embodiment provides a low-fat fully-fermented yoghurt ice cream slurry, a preparation method thereof and low-fat fully-fermented yoghurt ice cream;
based on 100Kg, the low-fat fully-fermented yoghurt ice cream slurry consists of the following raw materials: 5Kg of white granulated sugar, 6Kg of edible glucose, 5Kg of maltose syrup, 9Kg of skim milk powder, 0.65Kg of stabilizing emulsifier and the balance of milk are supplemented, and 200U of strain is added into each ton of slurry; wherein the stabilizing emulsifier consists of single or double glyceride, locust bean gum, starch, pectin and edible glucose, and the mass ratio of the single or double glyceride to the locust bean gum to the starch to the pectin to the edible glucose is 30:10:25:15:20, a step of;
the preparation method of the low-fat fully-fermented yoghurt ice cream comprises the following steps of
(1) Mixing: a. firstly, heating milk to 75 ℃, adding skimmed milk powder, circularly stirring for 3min, standing and preserving heat for 40min, and preparing feed liquid 1; b. heating maltose syrup to 75 ℃, adding a stabilizing emulsifier, stirring and mixing for 20min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 3min, and preserving heat for 15min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 10min;
(2) Homogenizing: homogenizing at 75deg.C under 100 bar;
(3) Sterilizing: the temperature is 95 ℃ and the time is 10min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 42 ℃, and the pH value at the fermentation end point is 4.45;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 15h, and the temperature is 28 ℃;
(7) Aging: the time is 10 hours, and the temperature is 10 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 2 ℃ and the pressure is 10bar, so that the slurry is prepared, and the total solid content in the slurry is 32wt%, the protein content is 5.0wt%, the fat content is 2.7wt% and the carbohydrate content is 25wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Example 3
The embodiment provides a low-fat fully-fermented yoghurt ice cream slurry, a preparation method thereof and low-fat fully-fermented yoghurt ice cream;
based on 100Kg, the low-fat fully-fermented yoghurt ice cream slurry consists of the following raw materials: 10Kg of white granulated sugar, 2Kg of edible glucose, 4Kg of maltose syrup, 5Kg of skim milk powder, 0.65Kg of stabilizing emulsifier and the balance of milk, wherein 200U of strain is added into each ton of slurry; wherein the stabilizing emulsifier consists of single or double glyceride, locust bean gum, starch, pectin and edible glucose, and the mass ratio of the single or double glyceride to the locust bean gum to the starch to the pectin to the edible glucose is 25:20:20:15:20, a step of;
the preparation method of the low-fat fully-fermented yoghurt ice cream comprises the following steps of
(1) Mixing: a. firstly, heating milk to 85 ℃, adding skimmed milk powder, circularly stirring for 7min, standing and preserving heat for 20min, and preparing feed liquid 1; b. heating maltose syrup to 85 ℃, adding a stabilizing emulsifier, stirring and mixing for 40min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 7min, and preserving heat for 25min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 20min;
(2) Homogenizing: homogenizing at 85deg.C under a homogenizing pressure of 150 bar;
(3) Sterilizing: the temperature is 95 ℃ and the time is 10min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 42 ℃, and the pH value at the fermentation end point is 4.55;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 15h, and the temperature is 28 ℃;
(7) Aging: the time is 10 hours, and the temperature is 10 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 10 ℃ and the pressure is 30bar, so that the slurry is prepared, and the total solid content in the slurry is 28wt%, the protein content is 3.9wt%, the fat content is 2.8wt% and the carbohydrate content is 20.2wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Example 4
The embodiment provides a low-fat fully-fermented yoghurt ice cream slurry, a preparation method thereof and low-fat fully-fermented yoghurt ice cream;
based on 100Kg, the low-fat fully-fermented yoghurt ice cream slurry consists of the following raw materials: 8Kg of white granulated sugar, 5Kg of edible glucose, 1Kg of maltose syrup, 6Kg of skim milk powder, 0.3Kg of stabilizing emulsifier and the balance of milk are supplemented, and 180U of strain is added into each ton of slurry; wherein the stabilizing emulsifier consists of single or double glyceride, locust bean gum, starch, pectin and edible glucose, and the mass ratio of the single or double glyceride to the locust bean gum to the starch to the pectin to the edible glucose is 20:16:30:10:40, a step of performing a;
the preparation method of the low-fat fully-fermented yoghurt ice cream comprises the following steps of
(1) Mixing: a. firstly, heating milk to 82 ℃, adding skimmed milk powder, circularly stirring for 4min, standing and preserving heat for 35min, and preparing feed liquid 1; b. heating maltose syrup to 84 ℃, adding a stabilizing emulsifier, stirring and mixing for 12min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 6min, and preserving heat for 23min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 15min;
(2) Homogenizing: homogenizing at 82 deg.C under 110 bar;
(3) Sterilizing: the temperature is 99 ℃ and the time is 7min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 40 ℃, and the pH value at the fermentation end point is 4.45;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 25h, and the temperature is 20 ℃;
(7) Aging: the time is 20 hours, and the temperature is 2 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 10 ℃ and the pressure is 10bar, so that the slurry is prepared, and the total solid content in the slurry is 28wt%, the protein content is 4.2wt%, the fat content is 2.8wt% and the carbohydrate content is 20.2wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Example 5
The embodiment provides a low-fat fully-fermented yoghurt ice cream slurry, a preparation method thereof and low-fat fully-fermented yoghurt ice cream;
based on 100Kg, the low-fat fully-fermented yoghurt ice cream slurry consists of the following raw materials: 6Kg of white granulated sugar, 3Kg of edible glucose, 3Kg of maltose syrup, 8Kg of skim milk powder, 1Kg of stabilizing emulsifier and the balance of milk are supplemented, and 220U of strain is added into each ton of slurry; wherein the stabilizing emulsifier consists of single or double glyceride, locust bean gum, starch, pectin and edible glucose, and the mass ratio of the single or double glyceride to the locust bean gum to the starch to the pectin to the edible glucose is 23:12:25:20:10;
the preparation method of the low-fat fully-fermented yoghurt ice cream comprises the following steps of
(1) Mixing: a. firstly, heating milk to 82 ℃, adding skimmed milk powder, circularly stirring for 4min, standing and preserving heat for 35min, and preparing feed liquid 1; b. heating maltose syrup to 84 ℃, adding a stabilizing emulsifier, stirring and mixing for 12min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 6min, and preserving heat for 23min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 15min;
(2) Homogenizing: homogenizing at 78 deg.c at 145 bar;
(3) Sterilizing: the temperature is 93 ℃ and the time is 10min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 45 ℃, and the pH value at the fermentation end point is 4.48;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 15h, and the temperature is 28 ℃;
(7) Aging: the time is 10 hours, and the temperature is 10 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 2 ℃ and the pressure is 30bar, so that the slurry is prepared, and the total solid content in the slurry is 27.9wt%, the protein content is 4.9wt%, the fat content is 2.9wt% and the carbohydrate content is 19.5wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Comparative example 1
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the yoghurt ice cream slurry consisted of, based on 100 Kg: 15Kg of white granulated sugar, 7Kg of edible glucose, 1Kg of maltose syrup, 10Kg of skim milk powder, 0.65Kg of stabilizing emulsifier and the balance of milk are supplemented, and 200U of strain is added into each ton of slurry. The total solids content of the slurry was tested to be 39.7wt%, the protein content was 5.1wt%, the fat content was 2.4wt% and the carbohydrate content was 31.9wt%.
Comparative example 2
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the yoghurt ice cream slurry consisted of, based on 100 Kg: 3Kg of white granulated sugar, 10Kg of edible glucose, 5Kg of maltose syrup, 3Kg of skim milk powder, 0.65Kg of stabilizing emulsifier and the balance of milk are supplemented, and 200U of strain is added into each ton of slurry. The slurry was tested to have a total solids content of 27wt%, a protein content of 3.0wt%, a fat content of 2.5wt% and a carbohydrate content of 21.7wt%.
Comparative example 3
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in the comparative example, the stabilizing emulsifier consists of locust bean gum, starch, pectin and edible glucose, and the mass ratio of locust bean gum, starch, pectin and edible glucose is 25:25:30:20. the slurry was tested to have a total solids content of 31wt%, a protein content of 4.3wt%, a fat content of 2.7wt% and a carbohydrate content of 23.1wt%.
Comparative example 4
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the stabilizing emulsifier consisted of mono-, di-and diglycerides, starch, pectin and edible glucose in a mass ratio of 25:30:25:20. the slurry was tested to have a total solids content of 31wt%, a protein content of 4.3wt%, a fat content of 2.7wt% and a carbohydrate content of 23.1wt%.
Comparative example 5
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the stabilizing emulsifier consisted of mono-, di-and diglycerides, locust bean gum, pectin and edible glucose in a mass ratio of 20:30:25:20. the slurry was tested to have a total solids content of 31wt%, a protein content of 4.3wt%, a fat content of 2.7wt% and a carbohydrate content of 23.1wt%.
Comparative example 6
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the stabilizing emulsifier consisted of mono-, di-and diglycerides, locust bean gum, starch and edible glucose in a mass ratio of 30:25:25:20. the slurry was tested to have a total solids content of 31wt%, a protein content of 4.3wt%, a fat content of 2.7wt% and a carbohydrate content of 23.1wt%.
Comparative example 7
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the stabilizing emulsifier consisted of mono-, di-and diglycerides, locust bean gum, starch, pectin and edible glucose in a mass ratio of 15:30:20:15:20. the slurry was tested to have a total solids content of 31wt%, a protein content of 4.3wt%, a fat content of 2.7wt% and a carbohydrate content of 23.1wt%.
Comparative example 8
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the stabilizing emulsifier consisted of mono-, di-and diglycerides, locust bean gum, starch, pectin and edible glucose in a mass ratio of 35:5:15:25:20. the slurry was tested to have a total solids content of 31wt%, a protein content of 4.3wt%, a fat content of 2.7wt% and a carbohydrate content of 23.1wt%.
Comparative example 9
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the preparation method of yogurt ice cream comprises the following steps
(1) Mixing: a. firstly, heating milk to 60 ℃, adding skimmed milk powder, circularly stirring for 10min, standing and preserving heat for 50min, and preparing feed liquid 1; b. heating maltose syrup to 70 ℃, adding a stabilizing emulsifier, stirring and mixing for 5min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 2min, and preserving heat for 30min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 25min;
(2) Homogenizing: homogenizing at 70deg.C under 80 bar;
(3) Sterilizing: the temperature is 95 ℃ and the time is 10min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 42 ℃, and the pH value at the fermentation end point is 4.3;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 10 hours, and the temperature is 15 ℃;
(7) Aging: the time is 25h, and the temperature is 0 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 0 ℃ and the pressure is 50bar, so that the slurry is prepared, and the total solid content in the slurry is 31wt%, the protein content is 4.3wt%, the fat content is 2.7wt% and the carbohydrate content is 23.1wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Comparative example 10
The comparative example provides a yoghurt ice cream slurry, a preparation method thereof and yoghurt ice cream; the difference from example 1 is that: in this comparative example, the preparation method of yogurt ice cream comprises the following steps
(1) Mixing: a. firstly, heating milk to 90 ℃, adding skimmed milk powder, circularly stirring for 2min, standing and preserving heat for 15min, and preparing feed liquid 1; b. heating maltose syrup to 90 ℃, adding a stabilizing emulsifier, stirring and mixing for 30min to prepare feed liquid 2; c. adding the feed liquid 2 into the feed liquid 1, circularly mixing for 10min, and preserving heat for 10min to prepare feed liquid 3; d. adding the rest raw materials (namely white granulated sugar and edible glucose) into the feed liquid 3, and circularly stirring for 5min;
(2) Homogenizing: homogenizing under 180bar at 90deg.C;
(3) Sterilizing: the temperature is 95 ℃ and the time is 10min;
(4) Inoculating and fermenting: inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point is reached, wherein the fermentation temperature is 42 ℃, and the pH value at the fermentation end point is 4.6;
(5) Demulsification: demulsifying by adopting mechanical force;
(6) Post-ripening: the time is 30h, and the temperature is 30 ℃;
(7) Aging: the time is 25h, and the temperature is 13 ℃;
(8) And (3) secondary homogenization: the secondary homogenization temperature is 13 ℃ and the pressure is 5bar, so that the slurry is prepared, and the total solid content in the slurry is 31wt%, the protein content is 4.3wt%, the fat content is 2.7wt% and the carbohydrate content is 23.1wt% through test;
(9) Manufacturing: and pouring the thawed slurry into a soft ice machine for manufacturing.
Test example 1
The yogurt ice cream slurry of comparative example 6 was subjected to particle size analysis using a particle size analyzer (model LS 13320) from Beckmann Coulter (trade Co., ltd.) and the test results are shown in FIG. 1 as curve A, from which it can be seen: particle size diagram of good condition of yogurt ice cream slurry in comparative example 6, particle size distribution of 60% or more particles at 0.04 μm and at 2 μm;
next, the yogurt ice cream slurry in comparative example 6 was put into a soft ice machine, a sample was taken every hour, and the time at which the product started to develop a change in mouthfeel was recorded, respectively, time setting: the practical selling experiment is simulated, the ice cream is started at 7 am, the ice cream is turned on at 10 am and is turned into an overnight mode (the soft ice cream is in a molten state, the ice cream is made at 7 am the next day, and the process is circulated, and the test shows that the yogurt ice cream slurry in comparative example 6 has a changed mouthfeel after passing through the soft ice machine for 9h, as shown by the curve B in fig. 1, more than 50% of particles have a particle size distribution of more than 2 mu m, the particle size is obviously increased, the mouthfeel is changed, and the consumer tests macroscopically show that the ice cream has a granular or sandy feel and has a rough mouthfeel.
Test example 2
Determination examples 1 to 5 and comparative examples 1 to 10 were prepared with sample numbers A to O, samples were taken once per hour, and the time at which the change in mouthfeel of the product began to occur was recorded, respectively, time setting: simulating an actual selling experiment, starting the machine at 7 am, and turning the machine into an overnight mode at 10 pm (soft ice cream is in a melting state, starting the machine at 7 am for making soft ice cream the next day, and circularly making the soft ice cream at 3-5 days, wherein the sampling time is from 7 am to 10 pm);
the taste detection method comprises the following steps: by adopting a sensory test method, if the consumer has obvious granular feel or obvious sandy feel (like a curve B in test example 1) after tasting, the product is judged to be denatured and marked as X, and if the consumer has fine and smooth mouthfeel without obvious granular feel or sandy feel (like a curve A in test example 1), the product is judged to be undenatured and marked as V. 31 evaluation persons are randomly selected, and if 2/3 testers consider that the mouthfeel changes, the mouthfeel is judged to be changed.
Table 1 sensory evaluation results
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From table 1, it can be seen that: the low-fat-acid-milk ice cream slurry produced by the formula and the process can be kept for more than 5 hours in a soft ice machine, meanwhile, the taste flavor is not changed, more preferably, the slurry can be kept for more than 72 hours in the soft ice machine, the taste is not granular, the natural and pure flavor is not weakened, and the slurry is fine and smooth in taste and pure in flavor after being kept for 72 hours in the soft ice machine.
Test example 3
In order to verify the sensory evaluation result in the above test example 2, the method in test example 1 was adopted to perform particle size test on the yogurt ice cream slurries of other examples and comparative example, and the corresponding elapsed time period of the deterioration of the mouthfeel (i.e., the time period from the start to the mark of "X" of the product) was consistent with the sensory evaluation result, i.e., the low-fat yogurt ice cream slurry produced by the formulation and process of the present invention, could be kept in a soft ice machine for more than 5 hours while the mouthfeel and flavor were not changed, more preferably, could be kept in a soft ice machine for more than 72 hours, the mouthfeel did not appear as a grainy sensation, the natural and pure flavor was not weakened, and after the slurry was kept in a soft ice machine for 72 hours, the mouthfeel was still fine and the flavor was pure.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (11)
1. A method of preparing a slurry comprising the steps of:
the total solid content in the slurry is 24-32wt%, the protein content is 3-5wt%, the fat content is 2-3wt%, and the carbohydrate content is 17-25wt%;
the slurry consists of the following raw materials:
white granulated sugar 3-15wt%
2-10wt% of edible glucose
Malt syrup 1-5wt%
Skim milk powder 3-10wt%
0.3 to 1.0 weight percent of stabilizing emulsifier
The rest is milk, wherein 180-220U of strain is added into each 1 ton of slurry;
the stabilizing emulsifier consists of the following raw materials:
15-35wt% of mono-or di-glyceride
Locust bean gum 5-30wt%
15-30wt% of starch
Pectin 10-25wt%
10-40wt% of edible glucose;
mixing the raw materials in sequence, carrying out first homogenization and sterilization; inoculating strains into the sterilized feed liquid, and fermenting until the fermentation is finished; sequentially performing demulsification, after-ripening, aging and second homogenization on the fermented feed liquid to prepare slurry;
the mixing material comprises the following steps:
(1) Heating milk to 60-90deg.C, adding skimmed milk powder, stirring for 2-10min, standing for 15-50min, and making into feed liquid 1;
(2) Heating maltose syrup to 70-90deg.C, adding stabilizing emulsifier, stirring and mixing for 5-30min to obtain feed liquid 2;
(3) Adding the feed liquid 2 into the feed liquid 1, circularly mixing for 2-10min, preserving heat for 10-30min to obtain feed liquid 3, adding white granulated sugar and edible glucose into the feed liquid 3, and stirring for 5-25min;
the first homogenizing pressure is 80-180bar, and the temperature is 70-90 ℃;
the pH of the fermentation end point is 4.3-4.6;
the post-ripening temperature is 15-30 ℃ and the post-ripening time is 10-30 hours;
the aging temperature is 0-13 ℃ and the aging time is 10-25 hours;
the second homogenizing pressure is 5-50bar and the temperature is 0-13 ℃.
2. The method of preparing according to claim 1, characterized in that the mixing comprises the steps of:
(1) Heating milk to 75-85deg.C, adding skimmed milk powder, stirring for 3-7min, standing for 20-40min, and making into feed liquid 1;
(2) Heating maltose syrup to 75-85deg.C, adding stabilizing emulsifier, stirring and mixing for 10-20min to obtain feed liquid 2;
(3) Adding the feed liquid 2 into the feed liquid 1, circularly mixing for 3-7min, maintaining the temperature for 15-25min to obtain feed liquid 3, adding white granulated sugar and edible glucose into the feed liquid 3, and stirring for 10-20min.
3. The method of claim 1, wherein the first homogenized at a pressure of 100 to 150bar and a temperature of 75 to 85 ℃;
the sterilization temperature is 90-100deg.C, and the sterilization time is 5-15min.
4. The method of claim 1, wherein the fermentation temperature is 40-45 ℃.
5. The process of claim 4, wherein the fermentation end point has a pH of 4.45-4.55.
6. The method according to claim 1, wherein the post-ripening temperature is 20-28 ℃ for 15-25 hours;
the aging temperature is 2-10deg.C, and the aging time is 10-20h;
the second homogenizing pressure is 10-30bar and the temperature is 2-10deg.C.
7. A slurry prepared by the method of any one of claims 1-6.
8. The slurry according to claim 7, wherein the slurry has a total solids content of 27-29wt%, a protein content of 3.5-4.5wt%, a fat content of 2-3wt% and a carbohydrate content of 19-22wt%.
9. The slurry according to claim 7, wherein,
the slurry consists of the following raw materials:
white granulated sugar 5-10wt%
2-6wt% of edible glucose
Malt syrup 1-5wt%
Skim milk powder 5-9wt%
0.3 to 1.0 weight percent of stabilizing emulsifier
The rest is milk, wherein 180-220U of strain is added into each 1 ton of slurry.
10. The slurry according to claim 7, wherein,
the stabilizing emulsifier consists of the following raw materials:
20-30wt% of mono-or di-glyceride
10-20wt% of locust bean gum
Starch 20-30wt%
Pectin 10-20wt%
10-40wt% of edible glucose.
11. A yoghurt ice cream prepared from the slurry of any one of claims 7-10.
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