CN110959741A - Low-fat yoghourt-flavored soft ice cream slurry and preparation method thereof - Google Patents
Low-fat yoghourt-flavored soft ice cream slurry and preparation method thereof Download PDFInfo
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Images
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
- A23G9/40—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)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a low-fat yoghourt flavor soft ice cream slurry and a preparation method thereof. The invention relates to a low-fat yoghourt flavor soft ice cream slurry, which comprises, by weight, 40-45% of raw milk, 4.0-5.0% of skim milk powder, 4.0-5.0% of functional oligosaccharide and an acidity regulator, wherein the acidity regulator comprises 0.10-0.30% of citric acid, 0.60-0.70% of lactic acid and 0.01-0.03% of sodium citrate, the pH regulation range is 4.30-4.40, and the fat content is lower than 2.0%. The invention also relates to ice cream prepared from the low-fat yoghourt flavor soft ice cream slurry and a method for preparing the slurry and the ice cream. The invention constructs a proper stable system, can realize continuous production, enriches the varieties of the soft ice cream with the yoghourt flavor and brings more high-quality and healthy choices for consumers.
Description
Technical Field
The invention relates to the field of frozen drinks, and in particular relates to a preparation method of low-fat yoghourt flavor soft ice cream slurry.
Background
In recent years, ice cream products have become one of the most rapidly developed products following beverages and instant noodles. The soft ice cream which is sold on the spot is more popular with the public consumers. At present, frozen foods are listed as high-nutrition and high-grade foods, and people pay more attention to self health management in recent years, and the promotion of low-fat and healthy products attracts more consumers paying more attention to self health.
The soft ice cream slurry is used as an unstable system for mixing suspension, emulsion and true solution, and the problems of protein denaturation, aggregation, precipitation and the like are very easy to occur after the protein in the product system is subjected to acidity adjustment and UHT (ultra high temperature) instantaneous sterilization. Meanwhile, the additive in the product has serious action loss after acidity adjustment and steam direct injection at ultrahigh temperature, and the fat content of the product is low, so that the viscosity of the finished product slurry is too low, the expansion rate of the prepared soft ice cream product is low, the texture state is poor, and the ice feeling at the entrance is too strong.
Therefore, the invention needs to solve the problems of the stability of the slurry in shelf life and the poor structure state of the finished soft ice cream product, and also needs to improve the ice feeling of the finished soft ice cream product at the entrance.
Disclosure of Invention
In some embodiments, the present invention provides a low-fat yogurt-flavored soft ice cream slurry, wherein the low-fat yogurt-flavored soft ice cream slurry comprises, in weight percentage, 40-45% of raw milk, 4.0-5.0% of skim milk powder, 4.0-5.0% of functional oligosaccharide, and an acidity regulator, wherein the acidity regulator comprises 0.10-0.30% of citric acid, 0.60-0.70% of lactic acid, 0.01-0.03% of sodium citrate, and has a pH adjusted in the range of 4.30-4.40, wherein the fat content is less than 2.0%. It has been found that the product of the invention has good stability, e.g. good stability observed over a shelf life of more than 6 months for slurries produced at ultra high temperature, while having a fat content of less than 2.0%, meeting the needs of the consumer.
In some embodiments, the functional oligosaccharide comprises one or more of isomaltooligosaccharides, stachyose, raffinose, isomaltulose, lactulose, fructooligosaccharide, xylooligosaccharide, galactooligosaccharide, isomaltulose oligosaccharide, gentiooligosaccharides, soy oligosaccharides, and chitosan oligosaccharides. In some embodiments, the functional oligosaccharide may be, for example, isomaltooligosaccharide. The inventor has found that by adding the functional oligosaccharide, the viscosity and stability of the slurry product can be improved, and the growth of harmful bacteria can be effectively inhibited, so that the shelf life of the product is ensured.
In some embodiments, the products of the invention may include a suitable stabilizer. The amount of stabilizer in the products of the invention (e.g. the low fat yogurt flavored soft ice cream slurry of the invention, the soft ice cream prepared therefrom and related food products) can be suitably adjusted by the skilled person in view of the description and technical knowledge of the specification. For example, in some embodiments, the stabilizer may be present in an amount of 0.60% to 1.20%, such as 0.60%, 0.70%, 0.80%, 0.90%, 1.00%, 1.10%, 1.20%, or any range therebetween. In some embodiments, the stabilizing agent comprises gellan gum and/or locust bean gum. In some embodiments, the stabilizer comprises gellan gum and/or locust bean gum from 0.10% to 0.30%, e.g., 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, or any range therebetween. In some embodiments, the stabilizer comprises locust bean gum 0.10% to 0.30%, such as 0.10%, 0.15%, 0.20%, 0.25%, 0.30% or any range therebetween. In some embodiments, the stabilizer may also include other suitable stabilizer ingredients, such as sodium carboxymethylcellulose, pectin, and/or monoglycerides (glycerol monostearate), which may be present in a weight ratio of, for example, 0.50% to 0.90%, such as 0.60%, 0.70%, 0.80%, 0.90%, or any range therebetween. In some embodiments, the stabilizer may include, for example, sodium carboxymethylcellulose 0.50-0.60%, pectin 0.04-0.05%, monoglyceride 0.18-0.22%, gellan gum and/or locust bean gum 0.10% -0.30%. In some embodiments, the products of the invention include a suitable acidity regulator. The inventors have found that the choice of acidity regulator has a very significant impact on product flavor and stability. For example, it has been found that minor adjustments in the type and amount of acidity regulator can significantly affect the overall flavor and stability of the product despite similar pH ranges of adjustment. For example, minor adjustments in the type and amount of acidity regulator may result in protein denaturation, the appearance of large amounts of precipitates, and may affect the overall flavor of the product. Therefore, the use of an appropriate acidity regulator and the use of an appropriate content are important for obtaining a good product. In some embodiments, the acidity regulator comprises citric acid 0.10-0.30% (e.g., 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.30%, or any amount therebetween), lactic acid 0.60-0.70% (e.g., 0.60%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.70%, or any amount therebetween), sodium citrate 0.01-0.03% (e.g., 0.01%, 0.02%, 0.03%, or any amount therebetween), adjusting the pH to a range of 4.30 to 4.40. In some embodiments, the acidity regulator comprises citric acid 0.10-0.0.15%, lactic acid 0.65-0.70%, sodium citrate 0.02-0.03%, adjusting the pH range from 4.30 to 4.40. In some embodiments, the acidity regulator comprises, for example, citric acid 0.15%, lactic acid 0.65-0.70%, sodium citrate 0.02-0.03%, adjusting the pH range from 4.30 to 4.40. In some embodiments, the acidity regulator comprises, for example, citric acid 0.10%, lactic acid 0.65-0.70%, sodium citrate 0.02-0.03%, adjusting the pH range from 4.30 to 4.40. In some embodiments, the acidity regulator has a citric acid content of 0.30% or less, a lactic acid content of greater than 0.50%, and a sodium citrate content of 0.04% or less.
In some embodiments, the product of the invention comprises sugar such as white granulated sugar, high fructose corn syrup, maltodextrin and/or yoghurt flavor, the content of which can be suitably adjusted by the person skilled in the art in view of the description and technical knowledge herein. For example, in some embodiments, the product of the invention may comprise 11-13% white sugar, 2.0-3.0% high fructose corn syrup, 2.0-3.0% maltodextrin and/or 0.05-0.15% yoghurt flavour.
In some embodiments, other useful food additives, such as acid-resistant, high temperature-resistant monomeric food additives, may optionally be further included in the products of the present invention. For example, in some embodiments, suitable emulsifiers such as phospholipids and/or sorbitol esters and the like may be used. In some embodiments, the products of the invention include the components explicitly described herein, with the balance being potable water.
In some embodiments, the low-fat yogurt-flavored soft ice cream slurry of the invention is a modified low-fat yogurt-flavored soft ice cream slurry.
In some embodiments, the invention provides a low-fat yogurt-flavored soft ice cream prepared by the low-fat yogurt-flavored soft ice cream slurry.
In some embodiments, the low-fat yogurt flavored soft ice cream slurry or low-fat yogurt flavored soft ice cream product has a solids content of 28% or more, a protein content of 2.5% or more, and a fat content of less than 2.0%.
In some embodiments, the present invention provides a method of preparing the low-fat yogurt-flavored soft ice cream slurry or the low-fat yogurt-flavored soft ice cream, the method comprising mixing raw materials comprising raw milk, skim milk powder, functional oligosaccharides, a stabilizer, white granulated sugar, and drinking water, and adjusting the pH by an acidity regulator comprising an acidity regulator described herein, to prepare the low-fat yogurt-flavored soft ice cream slurry or the low-fat yogurt-flavored soft ice cream.
In some embodiments, the starting material further comprises one or more of glucose-fructose syrup, maltodextrin, and/or yogurt flavor as described herein.
In some embodiments, the method further comprises the step of UHT sterilization.
In some embodiments, the products of the invention include, for example, low-fat yogurt-flavored soft ice cream slurries, low-fat yogurt-flavored soft ice creams prepared, and related food products. In some embodiments, the product is prepared by UHT flash sterilization wherein the product solids is ≥ 28%, the protein content is ≥ 2.5%, and the fat content is less than 2.0%. In some embodiments, the product of the invention comprises a room temperature stored yogurt flavored soft ice cream slurry incorporating a prebiotic health concept.
In some embodiments, the main raw materials of the present invention may include milk, white granulated sugar, milk powder, maltodextrin, isomaltooligosaccharide, syrup, and the like. In some embodiments, the product of the invention (e.g., a low-fat yogurt-flavored soft ice cream slurry or a low-fat yogurt-flavored soft ice cream prepared) may be supplemented with an appropriate amount of a built acid system stabilizer. In some embodiments, the products of the present invention can be prepared by mixing, homogenizing, acidity adjustment, UHT sterilization, post-homogenization, aseptic filling, and the like. In some embodiments, the products of the invention are ambient storage, low fat content soft ice cream slurries with yogurt flavor and ice creams made therefrom. In some embodiments, the products of the invention may be stable for storage, e.g., for 6 months, 9 months, 12 months, or longer.
Drawings
Fig. 1 shows a slurry preparation process.
Detailed Description
The invention adopts UHT sterilization to achieve commercial aseptic condition and realizes the purpose of normal temperature storage. In the production process, due to the characteristics of high solid content and protein content, low fat content, high process viscosity, low finished product viscosity and the like of the product, the acidity adjustment difficulty is high, and the protein denaturation phenomenon is easy to occur, so that the slurry stability and the texture state of the ice cream finished product are poor.
The invention selects the compound acidic system stabilizer with good acid resistance and high temperature resistance to construct a good stable system, protects the protein in the product by adjusting the pH value of the product, ensures proper viscosity of the finished slurry, has good shelf life stability and can meet the sensory and taste requirements of the end use of the product.
The invention is described in detail below by way of examples:
in this context, unless otherwise specified, the proportions mentioned herein are percentages by weight and the individual starting materials are conventional commercially available starting materials. It is mentioned herein that the products of the invention may include, for example, low fat yogurt flavored soft ice cream slurry, low fat yogurt flavored soft ice cream prepared therefrom, and related food products.
The first embodiment is as follows:
due to the active protein ingredients in the raw milk, the protein denaturation risk can be reduced, the product stability is improved, the raw milk ingredients are used, the good product stability is ensured, and the suitable fat content of the product is also ensured, and the result is shown in table 1:
TABLE 1
| Item | Milk addition | Adding amount of milk powder | Viscosity of semi-finished product | Viscosity of the finished product | Stability for 180 days | Degree of acceptability |
| 1 | / | 8.5％ | 145cp | 18cp | Good suspension stability | +++ |
| 2 | 40％ | 5.0％ | 128cp | 19cp | Good suspension stability | ++++ |
| 3 | 45％ | 4.5％ | 125cp | 19cp | Good suspension stability | ++++ |
| 4 | 50％ | 4.0％ | 130cp | 20cp | The suspension stability is very good | +++++ |
Tests show that the fat content of the product is lower than 2.0 percent and the stability of the slurry product is better by adding 40 to 50 percent of raw milk and 4.0 to 5.0 percent of milk powder.
According to the scheme, the pulp produced at ultrahigh temperature has good stability after being observed for 6 months of shelf life. The addition of a stable system resistant to acid and high temperature, but the low viscosity and low fat content of the finished product, which results in low expansion rate of the final ice cream, poor texture state and too strong ice feeling at the entrance. Can be added with proper amount of acid-resistant and high-temperature-resistant monomer food additives, improves the viscosity of the finished slurry product on the basis of not obviously increasing the viscosity of the semi-finished product, and optimizes the sense of the ice cream.
Example two:
in order to pursue the characteristics of nutrition and health of the yogurt soft ice cream, functional oligosaccharide serving as a prebiotics health raw material is selected as a raw material to ensure the nutrition and health of the product, isomaltooligosaccharide is selected as an ingredient in the scheme, and the viscosity and stability results of the product are shown in table 2:
TABLE 2
Tests prove that the addition of 4.0-5.0% of isomaltose hypgather can ensure that the pulp product has proper viscosity, good stability and sweet and sour taste.
According to the scheme, the pulp produced at ultrahigh temperature has good stability after being observed for 6 months of shelf life. And the addition of isomaltooligosaccharide can effectively inhibit the growth of harmful bacteria and ensure the shelf life of the product. According to the functional requirements, the isomaltooligosaccharide can be replaced by other functional oligosaccharides, such as common functional oligosaccharides including stachyose, raffinose, isomaltulose, lactulose, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomaltooligosaccharide, gentiooligosaccharide, soybean oligosaccharide, chitosan oligosaccharide and the like.
Example three:
basic ingredients of ice cream slurry: 40-50% of raw milk, 11-13% of white granulated sugar, 4.0-5.0% of skim milk powder (natural), 2.0-3.0% of maltodextrin, 4.0-5.0% of isomaltose hypgather, 2.0-3.0% of high fructose corn syrup (F42), and stabilizer (0.5-0.6% of sodium carboxymethylcellulose, 0.04-0.05% of pectin and 0.18-0.22% of monoglyceride).
The slurry is prepared according to the preparation process shown in fig. 1, a proper PH adjusting system is set up by adjusting the PH value of the slurry, the influence of different PH values on the stability of the slurry is studied, and the results are shown in the following table:
TABLE 3 Effect of a Single acidity regulator on product flavor and stability
| Item | Adding amount of acidity regulator | pH value | Bulk flavor | Stability of |
| 1 | 0.45 percent of citric acid | 4.35 | Incoordination between sour and sweet | No protein denaturation |
| 2 | 0.5 percent of citric acid | 4.31 | Sour taste is not suitable | No protein denaturation |
| 3 | 0.6 percent of lactic acid | 4.30 | Incoordination between sour and sweet | No protein denaturation |
| 4 | 0.7 percent of lactic acid | 4.28 | Sour taste is not suitable | No protein denaturation |
| 5 | Malic acid 0.6% | 4.31 | Incoordination between sour and sweet | No protein denaturation |
| 6 | Malic acid 0.7% | 4.27 | Sour taste is not suitable | No protein denaturation |
Table 4 impact of the use of acidity regulator combinations on flavor and stability of the product
Through tests, the acidity regulator selects 0.1-0.2% of citric acid, 0.6-0.7% of lactic acid and 0.01-0.03% of sodium citrate, can control the pH range of the slurry to be 4.3-4.4, can provide proper sweet-sour ratio of the product, ensures the taste of the product, and has relatively good stability and no protein denaturation.
Example four:
with the above examples, the effect of adding different colloids on the final viscosity of the slurry, the overrun of the finished ice cream product, the texture state and the mouth ice feel was investigated.
TABLE 5 Effect of different gel additions on texture State of Soft Ice cream products
Tests prove that the addition of 0.1-0.2% of locust bean gum can maintain the stability of the slurry, slightly increase the viscosity of a semi-finished product, does not influence the production of the product, properly increase the viscosity of the finished slurry product, and can effectively increase the expansion rate of the finished product, improve the tissue state of the product and reduce the ice feeling in the mouth.
In summary, the preferred formulation is:
40-45% of raw milk, 11-13% of white granulated sugar, 4.0-5.0% of skim milk powder, 2.0-3.0% of maltodextrin, 4.0-5.0% of functional oligosaccharide, 2.0-3.0% of high fructose corn syrup and a stabilizer: 0.5-0.6% of sodium carboxymethylcellulose, 0.04-0.05% of pectin, 0.18-0.22% of monoglyceride, 0.1-0.2% of locust bean gum, an acidity regulator (0.1-0.2% of citric acid, 0.6-0.7% of lactic acid and 0.01-0.03% of sodium citrate), yoghurt essence and drinking water: and (4) the balance.
Has the advantages that:
the invention constructs a proper stabilizing system, and solves the problems of product stability and finished product sense of the high-solid-content, high-protein, low-fat and acidic ice cream slurry; the product can realize continuous production; the product enriches the varieties of the yoghourt flavor soft ice cream, brings more high-quality and healthy choices for consumers, and leads the fashion trend of the development of the yoghourt flavor soft ice cream in China.
Claims (10)
1. The low-fat yoghourt flavor soft ice cream slurry comprises, by weight, 40-45% of raw milk, 4.0-5.0% of skim milk powder, 4.0-5.0% of functional oligosaccharide and an acidity regulator, wherein the acidity regulator comprises 0.10-0.30% of citric acid, 0.60-0.70% of lactic acid, 0.01-0.03% of sodium citrate, and the pH is regulated to be 4.30-4.40, and the fat content is lower than 2.0%.
2. The low-fat yogurt-flavored soft ice cream slurry of claim 1, wherein the functional oligosaccharide comprises one or more of isomaltooligosaccharides, stachyose, raffinose, isomaltulose, lactulose, fructo-oligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides, isomaltulose oligosaccharide, gentiooligosaccharides, soy oligosaccharides, and chitosan oligosaccharides.
3. A low fat yoghurt flavored soft ice cream slurry according to claim 1 or 2, comprising a stabilizer, preferably said stabilizer comprises 0.10% to 0.30% gellan gum and/or locust bean gum, preferably 0.10% to 0.30% locust bean gum.
4. A low fat yogurt flavored soft ice cream slurry of any one of claims 1 to 3, wherein the acidity regulator comprises citric acid 0.10-0.0.15%, lactic acid 0.65-0.70%, sodium citrate 0.02-0.03%, adjusted to a pH in the range of 4.30 to 4.40.
5. A low fat yogurt flavored soft ice cream slurry according to any of claims 1 to 4, comprising white granulated sugar, high fructose corn syrup, maltodextrin and/or yogurt flavors, such as 11-13% white granulated sugar, 2.0-3.0% high fructose corn syrup, 2.0-3.0% maltodextrin and/or 0.05-0.15% yogurt flavors.
6. The low-fat yogurt-flavored soft ice cream slurry of any one of claims 1 to 5, which is a modified low-fat yogurt-flavored soft ice cream slurry, wherein the solids content is not less than 28%, the protein content is not less than 2.5%, and the fat content is less than 2.0%.
7. A low fat yogurt flavored soft ice cream prepared from the low fat yogurt flavored soft ice cream slurry of any of claims 1-6.
8. A method of preparing the low-fat yogurt-flavored soft ice cream slurry of any one of claims 1 to 6 or the low-fat yogurt-flavored soft ice cream of claim 7, the method comprising mixing raw materials comprising raw milk, skim milk powder, functional oligosaccharides, stabilizers as defined in any one of claims 1 to 3 and adjusting the pH by an acidity regulator comprising the acidity regulator defined in any one of claims 1 to 4 to prepare the low-fat yogurt-flavored soft ice cream slurry or low-fat yogurt-flavored soft ice cream.
9. The method of claim 8, wherein the feedstock further comprises white granulated sugar, high fructose corn syrup, maltodextrin and/or yoghurt flavor as defined in claim 5.
10. The method of claim 8 or 9, further comprising the step of UHT sterilization.
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| CN114158643A (en) * | 2021-11-25 | 2022-03-11 | 石家庄君乐宝乳业有限公司 | High-fiber low-fat ice cream powder and application thereof |
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