CN110959740A - Stabilizer composition, ice cream and preparation method of ice cream - Google Patents
Stabilizer composition, ice cream and preparation method of ice cream Download PDFInfo
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- CN110959740A CN110959740A CN201911249989.9A CN201911249989A CN110959740A CN 110959740 A CN110959740 A CN 110959740A CN 201911249989 A CN201911249989 A CN 201911249989A CN 110959740 A CN110959740 A CN 110959740A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 144
- 239000003381 stabilizer Substances 0.000 title claims abstract description 86
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 89
- 239000000843 powder Substances 0.000 claims abstract description 79
- 235000017788 Cydonia oblonga Nutrition 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 56
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 230000032683 aging Effects 0.000 claims description 72
- 238000007710 freezing Methods 0.000 claims description 71
- 230000008014 freezing Effects 0.000 claims description 49
- 239000011259 mixed solution Substances 0.000 claims description 48
- 238000002156 mixing Methods 0.000 claims description 42
- 230000001954 sterilising effect Effects 0.000 claims description 32
- 239000006071 cream Substances 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 238000000265 homogenisation Methods 0.000 claims description 26
- 235000021552 granulated sugar Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000003240 coconut oil Substances 0.000 claims description 24
- 235000019864 coconut oil Nutrition 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 24
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 24
- 239000000194 fatty acid Substances 0.000 claims description 24
- 229930195729 fatty acid Natural products 0.000 claims description 24
- 238000009928 pasteurization Methods 0.000 claims description 24
- 240000003183 Manihot esculenta Species 0.000 claims description 22
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 22
- 235000020183 skimmed milk Nutrition 0.000 claims description 16
- 229920002774 Maltodextrin Polymers 0.000 claims description 14
- 239000005913 Maltodextrin Substances 0.000 claims description 14
- 229940035034 maltodextrin Drugs 0.000 claims description 14
- 229920001592 potato starch Polymers 0.000 claims description 14
- 235000020185 raw untreated milk Nutrition 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 235000008939 whole milk Nutrition 0.000 claims description 11
- 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 7
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- 108010046377 Whey Proteins Proteins 0.000 claims description 7
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- 210000004080 milk Anatomy 0.000 claims description 6
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- 239000003995 emulsifying agent Substances 0.000 claims description 4
- -1 fatty acid ester Chemical class 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
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- 239000003765 sweetening agent Substances 0.000 claims description 4
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 2
- 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 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 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 235000020186 condensed milk Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 229960001462 sodium cyclamate Drugs 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000002844 melting Methods 0.000 abstract description 35
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- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 24
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- 239000000126 substance Substances 0.000 abstract description 5
- 239000002562 thickening agent Substances 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 23
- 238000011049 filling Methods 0.000 description 22
- 238000005520 cutting process Methods 0.000 description 18
- 238000001035 drying Methods 0.000 description 18
- 235000013399 edible fruits Nutrition 0.000 description 18
- 238000000227 grinding Methods 0.000 description 18
- 238000007873 sieving Methods 0.000 description 18
- 230000002159 abnormal effect Effects 0.000 description 17
- 230000000813 microbial effect Effects 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 13
- 238000012360 testing method Methods 0.000 description 8
- 239000000230 xanthan gum Substances 0.000 description 8
- 235000010493 xanthan gum Nutrition 0.000 description 8
- 229920001285 xanthan gum Polymers 0.000 description 8
- 229940082509 xanthan gum Drugs 0.000 description 8
- 239000005862 Whey Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 description 5
- 229920000161 Locust bean gum Polymers 0.000 description 4
- 235000010420 locust bean gum Nutrition 0.000 description 4
- 239000000711 locust bean gum Substances 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23G9/34—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
- A23G9/40—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
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a stabilizer composition, ice cream and a preparation method thereof. The quince seed powder and starch are effective in a synergistic mode under a specific proportion, so that the melting resistance and stability of the ice cream can be remarkably improved, the flavor and taste of the frozen beverage are guaranteed, the conventional chemical stabilizer or thickening agent added in the ice cream or other frozen beverages in the prior art can be replaced, the preparation process is simple, the raw materials are easy to obtain, and no addition can be realized.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a stabilizer composition, ice cream and a preparation method thereof.
Background
The ice cream is a frozen drink with expanded volume which is prepared by taking drinking water, milk powder, cream, sugar and the like as main raw materials, adding food additives, mixing, sterilizing, homogenizing and the like. It is popular with consumers because of its unique taste.
Melting resistance is an expression of the quality of frozen drinks, and mainly refers to the tolerance degree of products at room temperature. This is particularly important for consumers, distributors and manufacturers, who generally desire a frozen beverage that has greater resistance to melting, and thus a prolonged solid state time as much as possible. In order to ensure the melting resistance of the product, a certain amount of additives are generally required to be added, and most of the additives of the frozen beverage in the prior art are stabilizers or thickeners, such as xanthan gum, carrageenan, guar gum, sodium carboxymethylcellulose, gellan gum, konjac gum, locust bean gum and the like.
However, today people are increasingly paying attention to health, additives are becoming unhealthy pronouns in the eyes of consumers, and high-quality and additive-free products are becoming new demands for frozen drinks. While the consumer acceptance of the product could certainly be improved if the use of additives could be reduced or avoided, or natural food additives could be substituted for artificially synthesized or chemically treated additives.
For example, chinese patent document CN106666060A discloses an original taste ice cream, which comprises water 60-70 parts, white granulated sugar 10-20 parts, whole milk powder 10-15 parts, vegetable oil 3-13 parts, glyceryl monostearate 0.1-0.3 part, and stabilizer 0.1-0.5 part, wherein the stabilizer is one or more of carboxymethyl starch, xanthan gum and hydroxypropyl starch. However, the ice cream requires a large amount of chemical stabilizer, has poor melting resistance, and also has a certain influence on the texture of the ice cream due to the addition of the chemical stabilizer, and thus further studies have been required for a stabilizer that is natural and does not affect the texture of the ice cream.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that the existing ice cream needs to be added with more chemical stabilizers, and is poor in melting resistance and taste, and further provides a stabilizer composition, the ice cream and a preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the invention provides a stabilizer composition, which comprises the following raw materials in percentage by weight,
quince seed powder 20-80 wt%;
4-16 wt% of starch.
Further, the starch is at least one of potato starch, corn starch and wheat starch.
Further, the potato starch is at least one of cassava starch, sweet potato starch, potato starch and sweet potato starch; preferably, the starch is tapioca starch.
The invention also provides a frozen beverage comprising any one of the stabilizer compositions.
Further, the content of the stabilizer composition is 0.2-1.0 wt% based on the total mass of the frozen drink.
The invention also provides the ice cream which comprises the following raw materials in percentage by mass,
0.2 to 1.0 wt% of any of the above stabilizer compositions.
Further, 0.05-0.12 wt% of edible essence is also included.
Further, the milk base material is selected from at least one of whole milk powder, skimmed milk powder, whey protein isolate powder, condensed milk and raw milk;
the emulsifier is at least one selected from monoglyceride and diglyceride fatty acid ester, tween 80 and sucrose ester;
the sweetener is at least one selected from white granulated sugar, sucrose, fructose-glucose syrup, maltose syrup, maltodextrin, glucose syrup, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
the cream is selected from anhydrous cream and/or dilute cream;
the edible oil is at least one selected from olive oil, coconut oil, sunflower seed oil, soybean oil and corn oil.
The invention also provides a preparation method of the ice cream, which comprises the following steps:
mixing milk base material, sweetener, emulsifier, butter, edible oil, quince seed powder, starch and water uniformly to obtain a mixed solution;
and sequentially sterilizing, homogenizing, cooling, aging and freezing the obtained mixed solution to obtain the ice cream.
Further, the sterilization is pasteurization, and the sterilization condition is that the temperature is 65-70 ℃ and the time is 20-25 min;
and/or the homogenization temperature is 65-70 ℃, the homogenization total pressure is 130-150bar, wherein the primary pressure is 104-120bar, and the secondary pressure is 24-30 bar;
and/or the aging temperature is 0-4 ℃, and the aging time is 2-48 h;
and/or the temperature of the freezing outlet is-2 to-5 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the stabilizing agent composition provided by the embodiment of the invention, quince seed powder and starch are adopted, and under a specific proportion, the raw materials are enabled to take effect synergistically, so that the melting resistance and stability of the ice cream can be obviously improved, the flavor and taste of the frozen beverage are ensured, the conventional chemical stabilizing agent or thickening agent added in the ice cream or other frozen beverages in the prior art can be replaced, the preparation process is simple, the raw materials are easy to obtain, and no addition can be realized.
(2) The stabilizer composition provided by the embodiment of the invention has better melting resistance compared with sweet potato starch, potato starch and the matching of the sweet potato starch and quince seed powder by optimally selecting the dosage of the components, for example, by selecting cassava starch, and further improves the melting resistance of the frozen beverage when the mass ratio of the quince seed powder to the starch is 5: 1.
(3) According to the frozen beverage provided by the embodiment of the invention, the stabilizer composition is adopted, so that the using amount of the stabilizer composition is obviously reduced, the adding amount is 0.2-1.0 wt%, and the taste and flavor of the product are not influenced.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 2.5kg of quince seed powder and 0.5kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 2
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 2.5kg of quince seed powder and 0.5kg of potato starch uniformly to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 3
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 2.5kg of quince seed powder and 0.5kg of sweet potato starch uniformly to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 4
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 18kg, cream: 30kg, coconut oil: 60kg, stabilizer: 6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 234 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 5kg of quince seed powder and 1kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 5
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 18kg, cream: 30kg, coconut oil: 60kg, stabilizer: 9kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 231 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 7.5kg of quince seed powder and 1.5kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 6
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 100kg of skim milk powder: 80kg, anhydrous cream: 12kg, coconut oil: 60kg of high fructose corn syrup: 40kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 703 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 2.5kg of quince seed powder and 0.5kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 7
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 100kg of skim milk powder: 80kg, anhydrous cream: 12kg, coconut oil: 60kg of high fructose corn syrup: 40kg, stabilizer: 6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 700 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 5kg of quince seed powder and 1kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 8
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 140kg, whole milk powder: 80kg, maltose syrup: 70kg, anhydrous cream: 10kg, coconut oil: 50kg, whey powder: 15kg, stabilizer: 6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 627 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 5kg of quince seed powder and 1kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 9
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 140kg, whole milk powder: 80kg, maltose syrup: 70kg, anhydrous cream: 10kg, coconut oil: 50kg, whey powder: 15kg, stabilizer: 9kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 624 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 7.5kg of quince seed powder and 1.5kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 10
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, cream: 30kg, coconut oil: 60kg, maltodextrin: 20kg, stabilizer: 2.4kg, essence for food: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235.6 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, and mixing 2kg of quince seed powder and 0.4kg of tapioca starch to obtain stabilizer.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 11
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, cream: 30kg, coconut oil: 60kg, maltodextrin: 20kg, stabilizer: 9.6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 228.4 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, taking seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, and mixing quince seed powder 8kg and tapioca starch 1.6kg to obtain stabilizer.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 12
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 100kg, whole milk powder: 80kg of high fructose corn syrup: 70kg, anhydrous cream: 12kg, coconut oil: 60kg, stabilizer: 2.4kg, essence for food: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 673.6 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, and mixing 2kg of quince seed powder and 0.4kg of tapioca starch to obtain stabilizer.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 13
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 100kg, whole milk powder: 80kg of high fructose corn syrup: 70kg, anhydrous cream: 12kg, coconut oil: 60kg, stabilizer: 9.6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 666.4 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, taking seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, and mixing quince seed powder 8kg and tapioca starch 1.6kg to obtain stabilizer.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 14
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 140kg, whole milk powder: 80kg, maltose syrup: 70kg, anhydrous cream: 10kg, coconut oil: 50kg, whey powder: 15kg, stabilizer: 2.4kg, essence for food: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 630.6 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, and mixing 2kg of quince seed powder and 0.4kg of tapioca starch to obtain stabilizer.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 15
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 140kg, whole milk powder: 80kg, maltose syrup: 70kg, anhydrous cream: 10kg, coconut oil: 50kg, whey powder: 15kg, stabilizer: 9.6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 623.4 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, taking seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, and mixing quince seed powder 8kg and tapioca starch 1.6kg to obtain stabilizer.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 16
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 1.7kg of quince seed powder and 1.3kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 68 deg.C for 22 min; homogenizing at 68 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 0 ℃, and the aging time is 4 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-3 ℃; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Example 17
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, sieving with 100 mesh sieve to obtain quince seed powder, mixing 2.8kg of quince seed powder and 0.2kg of tapioca starch to obtain stabilizer, and keeping.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein the sterilization adopts pasteurization, the sterilization temperature is 70 ℃, and the sterilization time is 20 min; homogenizing at 65 deg.C under total pressure of 150bar, wherein the primary pressure is 120bar and the secondary pressure is 30 bar; the aging temperature is 4 ℃, and the aging time is 24 hours; freezing with 2000L continuous freezing machine at-5 deg.C; quickly freezing at-35 deg.C in 688 tunnel.
The microbial index and the sanitary index of the ice cream prepared by the embodiment are qualified, the taste and the flavor are not abnormal, and the melting resistance is good.
Comparative example 1
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, quince seed powder: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
The preparation method comprises the following steps:
preparation of the stabilizers
Cutting quince fruit, collecting seeds, drying at 45 deg.C for 24 hr, grinding, and sieving with 100 mesh sieve to obtain quince seed powder.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
Comparative example 2
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: raw milk: 450kg, white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, cassava starch: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
Comparative example 3
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 140kg, whole milk powder: 80kg, maltose syrup: 70kg, anhydrous cream: 10kg, coconut oil: 50kg, whey powder: 15kg, stabilizer: 6kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 627 kg. Wherein, the raw materials of the stabilizer comprise: locust bean gum: 2kg, guar gum: 2kg of xanthan gum and 2kg of xanthan gum.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
Comparative example 4
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: white granulated sugar: 100kg, whole milk powder: 80kg of high fructose corn syrup: 70kg, anhydrous cream: 12kg, coconut oil: 60kg of mono-diglycerol fatty acid ester: 1kg, stabilizer: 2.4kg, essence for food: 1.0kg, water: 673.6 kg. Wherein, the raw materials of the stabilizer comprise: locust bean gum: 2kg of xanthan gum and 0.4kg of xanthan gum.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
Comparative example 5
The embodiment provides ice cream and a preparation method thereof. The raw materials comprise the following components: the formula of the ice cream comprises: 450kg of raw milk and white granulated sugar: 100kg of skim milk powder: 100kg, maltodextrin: 20kg, cream: 30kg, coconut oil: 60kg, stabilizer: 3kg, food essence: 1.0kg, mono-diglycerol fatty acid ester: 1.0kg, water: 235 kg. The raw materials of the stabilizer comprise: locust bean gum: 2kg, guar gum: 0.5kg of xanthan gum and 0.5kg of xanthan gum.
Preparation of ice cream
Standardizing all the raw materials, and then uniformly mixing all the components to obtain a mixed solution;
and then sequentially carrying out sterilization, homogenization, cooling, aging, congealing, filling and quick-freezing on the obtained mixed solution to obtain the ice cream.
Wherein pasteurization is carried out at 65 deg.C for 25 min; homogenizing at 70 deg.C under total homogenizing pressure of 140bar, wherein the primary pressure is 110bar and the secondary pressure is 30 bar; the aging temperature is 2 ℃, and the aging time is 12 hours; using a 1000L continuous freezing machine to freeze, wherein the outlet temperature of the frozen product is-5 ℃; quickly freezing at-35 deg.C in 688 tunnel.
Test example 1
The ice creams of examples 1-17 and comparative examples 1-5 above were used as test subjects for taste testing, and the corresponding scoring criteria are shown in Table 1 below:
TABLE 1 test Scoring criteria
| Scoring item | Scoring criteria | Full mark |
| Taste of the product | Has fine and smooth mouthfeel | Selecting 30 persons to score by 10 points |
| Flavor (I) and flavor (II) | Pure and synergistic fragrance | Selecting 30 persons to score by 10 points |
The number of participants in the taste test is 30, the participants are engaged in the industry of dairy products (including normal temperature milk, milk beverage, cheese, butter and frozen beverage) for more than 3 years, and the test results are shown in the following table:
the corresponding evaluation results are shown in table 2 below,
TABLE 2 sensory evaluation results
It can be seen from table 2 that the ice cream prepared in examples 1 to 17 of the present invention has improved taste and flavor due to its unique formulation and amount compared to comparative examples 3 to 5, and further, example 1 of the present invention has better taste and flavor by further optimizing the use of tapioca compared to examples 2 to 3.
Test example 2
The melting resistance is an important index for measuring the quality of the ice cream, the melting rate indicates the melting resistance of the ice cream and the ability of keeping the original form, the low melting rate is beneficial to prolonging the storage time of the ice cream and increasing the resistance of the ice cream to temperature fluctuation, and the ice cream melting rate measuring method comprises the following steps: accurately weighing 200g of each group of ice cream samples, placing the ice cream samples at the room temperature of 24 ℃, measuring the weight of the melted product every 5min, and recording the dripping time and the complete melting time of the first drop of the melted ice cream, wherein the corresponding test results are shown in the following table 3:
TABLE 3 results of the melt resistance
| Item | First drop time (minutes) | Complete melting time (minutes) |
| Example 1 | 30 | 70 |
| Example 2 | 28 | 65 |
| Example 3 | 29 | 63 |
| Example 4 | 38 | 75 |
| Example 5 | 35 | 73 |
| Comparative example 1 | 25 | 55 |
| Comparative example 2 | 25 | 62 |
| Comparative example 3 | 24 | 60 |
| Comparative example 4 | 20 | 52 |
| Comparative example 5 | 25 | 57 |
From Table 3 above, it can be seen that the ice cream produced in examples 1-5 of the present invention has a significantly improved melting rate, and significantly prolonged first drop time and complete melting time, as compared to comparative examples 1-5, indicating high melt resistance. Similarly, the ice creams prepared in examples 6-17 were tested for melt resistance using the method described above to give first drop times of greater than 30 minutes and complete melt times of greater than 70 minutes.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A stabilizer composition is characterized by comprising the following raw materials in percentage by weight of the total weight of the raw materials,
quince seed powder 20-80 wt%;
4-16 wt% of starch.
2. The stabilizer composition of claim 1, wherein the starch is at least one of potato starch, corn starch, wheat starch.
3. The stabilizer composition of claim 2, wherein the potato starch is at least one of tapioca starch, sweet potato starch, sweet potato starch; preferably, the starch is tapioca starch.
4. A frozen drink comprising a stabilizer composition according to any one of claims 1 to 3.
5. A frozen drink according to claim 4, characterized in that the stabilizer composition is present in an amount of 0.2-1.0 wt.%, based on the total mass of the frozen drink.
6. An ice cream is characterized by comprising the following raw materials in percentage by mass of the total mass of the ice cream,
a stabilizer composition as claimed in any one of claims 1 to 3 in an amount of from 0.2 to 1.0% by weight.
7. An ice cream as claimed in claim 6, further comprising 0.05 to 0.12 wt% flavouring.
8. Ice cream according to claim 6 or 7,
the milk base material is at least one selected from whole milk powder, skimmed milk powder, whey protein isolate powder, condensed milk and raw milk;
the emulsifier is at least one selected from monoglyceride and diglyceride fatty acid ester, tween 80 and sucrose ester;
the sweetener is at least one selected from white granulated sugar, sucrose, fructose-glucose syrup, maltose syrup, maltodextrin, glucose syrup, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
the cream is selected from anhydrous cream and/or dilute cream;
the edible oil is at least one selected from olive oil, coconut oil, sunflower seed oil, soybean oil and corn oil.
9. A method of making an ice cream as claimed in any one of claims 6 to 8, comprising the steps of:
mixing milk base material, sweetener, emulsifier, butter, edible oil, quince seed powder, starch and water uniformly to obtain a mixed solution;
and sequentially sterilizing, homogenizing, cooling, aging and freezing the obtained mixed solution to obtain the ice cream.
10. A method of making ice cream according to claim 9,
the sterilization is pasteurization, and the sterilization condition is that the temperature is 65-70 ℃ and the time is 20-25 min;
and/or the homogenization temperature is 65-70 ℃, the homogenization total pressure is 130-150bar, wherein the primary pressure is 104-120bar, and the secondary pressure is 24-30 bar;
and/or the aging temperature is 0-4 ℃, and the aging time is 2-48 h;
and/or the temperature of the freezing outlet is-2 to-5 ℃.
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