CN111685219B - Frozen beverage composition, frozen beverage and preparation method - Google Patents
Frozen beverage composition, frozen beverage and preparation method Download PDFInfo
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- CN111685219B CN111685219B CN202010563507.3A CN202010563507A CN111685219B CN 111685219 B CN111685219 B CN 111685219B CN 202010563507 A CN202010563507 A CN 202010563507A CN 111685219 B CN111685219 B CN 111685219B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 82
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- 238000007710 freezing Methods 0.000 claims description 85
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 78
- 230000008014 freezing Effects 0.000 claims description 69
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- 235000020185 raw untreated milk Nutrition 0.000 claims description 59
- 239000006071 cream Substances 0.000 claims description 58
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- 229920000161 Locust bean gum Polymers 0.000 claims description 39
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 19
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 4
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 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 4
- 239000004384 Neotame Substances 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- 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 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000019412 neotame Nutrition 0.000 claims description 4
- 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 4
- 108010070257 neotame Proteins 0.000 claims description 4
- 229960001462 sodium cyclamate Drugs 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- 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 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- 238000003483 aging Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 abstract description 70
- 235000019640 taste Nutrition 0.000 abstract description 54
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013611 frozen food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 description 54
- 230000000694 effects Effects 0.000 description 34
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 32
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 32
- 239000000047 product Substances 0.000 description 26
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- 108090000623 proteins and genes Proteins 0.000 description 6
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- 238000009825 accumulation Methods 0.000 description 2
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- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
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- 239000004482 other powder Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—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
-
- 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
- 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)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of frozen food processing, and particularly relates to a frozen beverage composition, a frozen beverage and a preparation method thereof. The invention breaks through the prior art that the taste with contrast is usually realized by matching materials with different shapes, and the invention presents the frozen drink with large contrast taste by matching the frozen drink 1 and the frozen drink 2 with the same type and different taste characteristics. By selecting specific ingredients, the different puffing rates, total solid contents, viscosity and other properties of the materials are controlled, so that the prepared frozen beverage has fresh and soft mouthfeel and thick mouthfeel of cheese, and when a consumer tastes the product, different parts can experience different mouthfeel with great contrast.
Description
Technical Field
The invention belongs to the technical field of frozen food processing, and particularly relates to a frozen beverage composition, a frozen beverage and a preparation method.
Background
People like to eat various delicious frozen drinks in hot summer to relieve summer heat, and at present, the frozen drinks supplied in the market are various in variety, and common frozen drinks include ice cream, ice lolly, egg cone and the like. The ice cream is a frozen food with expanded volume, which is prepared by taking drinking water, milk powder, cream (or vegetable oil), sugar and the like as main raw materials, adding a proper amount of food additives, and carrying out the processes of mixing, sterilizing, homogenizing, aging, freezing, hardening and the like.
With the continuous development of the domestic frozen beverage industry, the structure and taste of a single product are not suitable for the market, and in order to pursue the difference in taste, the different properties and states of different materials are utilized to present the difference, and the products with rich taste are many, such as crisp cone, ice cream, chocolate, ice cream, particles, ice cream, water ice, ice cream, baked products, ice cream and the like.
The frozen beverage in slicing line is a special-shaped flower color product formed by freezing frozen beverage liquid through a freezing machine, conveying the frozen beverage liquid into a transverse extrusion or longitudinal extrusion die for molding through a pipeline after mixing or not mixing granular additives, slicing the frozen beverage liquid onto a tunnel line production tray, and freezing the frozen beverage liquid through a quick-frozen tunnel. However, the slicing line requires that the material properties are relatively close to carry out slicing operation, so that frozen beverages with relatively large taste contrast are difficult to manufacture by the slicing line on the same interface and by adopting the same process and the same type of material, the taste is similar when the slicing expansion rate is similar, the taste contrast is difficult to form, if the slicing expansion rate is relatively large, the ice cream is uneven and unstable when the ice cream is extruded and sliced at low temperature and zero because of the influence of multiple components such as free water, protein and fat and the like when the slicing expansion rate is relatively large, the surface hard spots are obvious, the sensory is poor, and the shape retention of the material with high expansion rate is relatively poor.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defect that the slicing line in the prior art is difficult to manufacture frozen drinks with larger taste contrast on the same interface by adopting the same process and the same material, thereby providing two frozen drink compositions with larger taste contrast, frozen drinks containing the frozen drink compositions and a preparation method.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a high-expansion frozen drink composition which comprises the following components in parts by weight,
30-40 parts of dairy product;
13-15 parts of sugar base material;
1.5-2.5 parts of egg liquid;
6-10 parts of cream;
0.4-0.6 part of stabilizing emulsifier;
0-0.1 part of essence;
pigment 0-0.1 part;
35-45 parts of water.
Further, the total solid content of the Gao Penghua frozen drink composition is 30-34wt%, and the puffing rate is more than or equal to 40%.
Further, the dairy product is at least one of whole milk powder, skim milk powder, whey protein isolate powder, condensed milk, raw milk, concentrated milk and skim milk;
the sugar base material is at least one of white granulated sugar, maltose syrup, high fructose corn syrup, sucrose, fructose, maltose, glucose, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
The stabilizing emulsifier consists of locust bean gum, glyceryl monostearate and sodium alginate.
Further, the dairy product consists of raw milk, skimmed milk powder and whey powder; preferably, the weight ratio of the three is 20-30:3-8:0.5-2;
and/or the weight ratio of locust bean gum, glyceryl monostearate and sodium alginate in the stabilizing emulsifier is 0.8-1.2:1.5-2.5:1.5-2.5.
the invention also provides a zero-puffing frozen drink composition which comprises the following components in parts by weight,
80-86 parts of dairy product;
13-15 parts of sugar base material;
1-4 parts of cheese;
0.4-0.6 part of stabilizing emulsifier;
0-0.1 part of essence;
pigment 0-0.1 parts.
Further, the zero expansion frozen drink composition has a total solids content of 40-44wt%.
Further, the dairy product is at least one of cream, whole milk powder, skimmed milk powder, whey protein isolate powder, condensed milk, raw milk, concentrated milk and skimmed milk;
the sugar base material is at least one of white granulated sugar, maltose syrup, high fructose corn syrup, sucrose, fructose, maltose, glucose, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
The stabilizing emulsifier is four kinds of compound use of locust bean gum, glyceryl monostearate, guar gum and xanthan gum.
Further, the dairy product consists of raw milk, skimmed milk powder and cream; preferably, the weight ratio of the three is 27-44:7-8:35-45;
and/or the stabilizing emulsifier consists of locust bean gum, glyceryl monostearate, guar gum and xanthan gum; preferably, the weight ratio of the four is 0.8-1.2:1.3-1.8:1.3-1.8:0.3-0.8.
the invention also provides a frozen drink, which comprises the high-expansion frozen drink composition and the zero-expansion frozen drink composition.
Further, the Gao Penghua frozen drink composition and the zero expanded frozen drink composition differ by more than 8wt% in solids content.
Further, the frozen drink comprises more than two layers, wherein the Gao Penghua frozen drink composition and the zero-expansion frozen drink composition are alternately arranged.
The invention also provides a preparation method of the frozen drink, which comprises the following steps:
preparation of high-puffing frozen drink composition
The preparation method comprises the steps of carrying out standardized treatment and weighing on raw materials, carrying out first mixing treatment on water, egg liquid and a liquid dairy product, adding a sugar base material, a stable emulsifier and a solid dairy product, carrying out second mixing treatment, adding cream, carrying out third mixing treatment, and then carrying out constant volume, filtering, homogenizing, sterilizing, cooling, ageing, flavoring and freezing treatment to obtain a high-expansion frozen drink composition;
Preparation of zero-puffing frozen drink composition
The method comprises the steps of carrying out standardization treatment and weighing on raw materials, carrying out primary mixing treatment on a liquid dairy product and a cream, adding a sugar base material, a stable emulsifier and a solid dairy product, carrying out secondary mixing treatment, adding cheese for tertiary mixing treatment, and then carrying out constant volume, filtration, homogenization, sterilization, cooling, ageing, flavoring and freezing treatment to obtain a zero-puffing frozen drink composition;
preparation of frozen beverage
Combining the high-expansion frozen drink freezing composition with the zero-expansion frozen drink freezing composition, cutting, and quick-freezing to obtain the frozen drink.
Further, in the preparation step of the Gao Penghua frozen drink composition, the temperature of the first mixing treatment is controlled to be less than or equal to 30 ℃, the temperature of the second mixing treatment is controlled to be less than or equal to 40 ℃, and the temperature of the third mixing treatment is controlled to be less than or equal to 60 ℃;
in the preparation step of the zero-puffing frozen drink composition, the temperature of the first mixing treatment is controlled to be 40-50 ℃, the temperature of the second mixing treatment is controlled to be less than or equal to 50 ℃, and the temperature of the third mixing treatment is controlled to be less than or equal to 65 ℃.
Further, the method also comprises the step of adding pigment and/or essence in the second mixing treatment step.
Further, the preparation step of the zero expansion frozen drink composition adopts a liquid milk source for volume fixing.
Further, the expansion rate is controlled to be more than or equal to 40% in the preparation step of the Gao Penghua frozen drink composition.
Further, the homogenization temperatures are 65-75 ℃;
the homogenizing pressure is 130-150bar, wherein the primary homogenizing pressure is 104-120bar, and the secondary homogenizing pressure is 26-30bar;
the sterilization temperature is 87+/-2 ℃ and the sterilization time is 30-60s;
the aging temperature is 0-6 ℃ and the aging time is 2-48 hours;
the outlet temperature of the congealer is-4 to-6 ℃.
Further, the Gao Penghua frozen drink composition has a composition as described above; the zero expansion frozen drink composition has the composition as described above.
Specifically, the preparation method of the frozen drink provided by the invention comprises the following steps:
preparation of high-puffing frozen drink composition
The preparation process comprises the following steps:
the process flow comprises the following steps: raw material standardization, weighing, feeding 1 (water, liquid dairy product and egg liquid), primary mixing, feeding 2 (sugar base material, stable emulsifier and solid dairy product), secondary mixing, feeding 3 (cream), tertiary mixing, volume fixing, filtering, preheating, homogenizing, pasteurizing, cooling, aging, flavoring and freezing.
Feeding 1: the temperature is less than or equal to 30 ℃, the liquid materials are uniformly mixed at the temperature, the material input temperature is strictly controlled, and the thermal denaturation of the protein is prevented.
Feeding 2: the temperature is less than or equal to 40 ℃, the stable emulsifier and the sugar base material are mixed uniformly, the mixture is put into a high-speed mixer, and other powder raw materials (essence/pigment + solid dairy products) are added together and mixed uniformly.
And (3) feeding: the temperature is less than or equal to 60 ℃, and the cream raw materials are heated and melted to be liquid and are put into a high-speed mixer.
Constant volume: adding water to a target value according to the planned batching amount, and carrying out order conversion after the feed liquid in the tank is uniformly stirred;
and (3) filtering: when the aperture of the filter (the filter hub) is smaller than 1.5mm (including 1.5 mm), a filter screen is not required to be additionally arranged; the pore diameter of the filter (filter hub) is more than 1.5mm, a filter screen is required to be additionally arranged, and the mesh number of the filter screen is required to be more than 40 meshes.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenizing temperature is 65-75deg.C, homogenizing pressure is 130-150bar, primary pressure is 80% (104-120 bar), and secondary pressure is 20% (26-30 bar).
Sterilizing: the temperature is 87+/-2 ℃, and the heat preservation time is 30-60s.
And (3) cooling: the temperature of the feed liquid is cooled to 0-6 ℃.
Aging: the temperature is 0-6 ℃, and the aging time is 2-48 hours.
And (3) flavoring: the essence/pigment is dissolved in a small amount of boiled water above 90deg.C, and then added directly, and stirring for at least 20-30min until stirring is uniform.
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is more than or equal to 40 percent, and the outlet temperature of the congealer is-4 to-6 ℃.
Through repeated experiments, surprisingly, the obtained high-expansion frozen drink composition has good, stable and uniform fluidity and 30-34wt% of total solid content through the formula and the process provided by the invention. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
Preparation of zero-puffing frozen drink composition
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization- & gt weighing- & gt feeding 1 (liquid dairy product + cream) & gt primary mixing- & gt feeding 2 (sugar base + stabilizing emulsifier + solid dairy product) & gt secondary mixing- & gt feeding 3 (cheese) & gt tertiary mixing- & gt constant volume (liquid milk source supplement- & gt filtering- & gt preheating- & gt homogenizing- & gt pasteurization- & gt cooling- & gt ageing- & gt flavoring- & gt congealing.
Feeding 1: the temperature is 40-50 ℃, and the liquid materials are uniformly mixed at the temperature to prevent the aggregation of fat at high and low temperatures;
Feeding 2: the temperature is less than or equal to 50 ℃, the stable emulsifier and the sugar base material are mixed uniformly, the mixture is put into a high-speed mixer, and other powder raw materials (pigment and solid dairy products) are added together and mixed uniformly.
And (3) feeding: the temperature is less than or equal to 65 ℃, the cheese raw material is divided into fragments smaller than 5 multiplied by 5cm, and the fragments are put into a high-speed mixer.
Constant volume: and adding a liquid milk source to a target value according to the planned batching amount, and carrying out the sequence after the feed liquid in the tank is uniformly stirred.
And (3) filtering: when the aperture of the filter (the filter hub) is smaller than 1.5mm (including 1.5 mm), a filter screen is not required to be additionally arranged; the pore diameter of the filter (filter hub) is more than 1.5mm, a filter screen is required to be additionally arranged, and the mesh number of the filter screen is required to be more than 40 meshes.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenizing temperature is 65-75deg.C, homogenizing pressure is 130-150bar, primary pressure is 80% (104-120 bar), and secondary pressure is 20% (26-30 bar).
Sterilizing: the temperature is 87+/-2 ℃, and the heat preservation time is 30-60s.
And (3) cooling: the temperature of the feed liquid is cooled to 0-6 ℃.
Aging: the temperature is 0-6 ℃, and the aging time is 2-48 hours.
And (3) flavoring: dissolving the solid with a small amount of boiled water above 90deg.C, adding the liquid directly, and stirring for at least 20-30min until stirring.
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The expansion rate is 0, and the outlet temperature of the congealer is-4 to-6 ℃.
Through repeated experiments, surprisingly, the formula and the process provided by the invention have the advantages that the obtained zero-puffing frozen drink composition has good stability and low free water content, and the total solid content is 40-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of frozen beverage
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
It will be appreciated by those skilled in the art that the term "total solids" as used herein refers to terms in the GB/T31114 ice cream physicochemical specification requirements. Both ice creams of the scheme meet the requirements of relevant physicochemical indexes about ice cream in frozen drink classification.
The technical scheme of the invention has the following advantages:
1. the high-expansion frozen drink composition provided by the invention has the advantages that the fluidity of the composition is good, the stability and the uniformity are realized through the selection and the proportioning regulation of raw materials, the expansion rate during freezing is easy to adjust and control, the shape-preserving effect is good under the high expansion rate, the high-expansion frozen drink composition is suitable for production of slicing lines, and the high-expansion frozen drink composition has soft snow-melting mouthfeel after being melted in an entrance. The egg liquid is selected to effectively improve the stability of the frozen drink composition with the expansion rate, and no filler or vegetable oil is added to enable the product to have instant taste after being eaten, so that the mouth-melt property is better.
The high-expansion frozen drink composition provided by the invention has the total solid content of 30-40wt% and the expansion rate of more than or equal to 40%, so that the composition has more excellent instant feeling after being taken in mouth and better shape retention effect.
The high-expansion frozen drink composition provided by the invention comprises dairy products and a stabilizing emulsifier with specific compositions and proportions, so that the composition has higher stability and better product shape retention under the conditions of low solid matters and high expansion rate.
2. The zero-expansion frozen drink composition provided by the invention effectively reduces the content of free water through the selection and proportioning regulation of raw materials, particularly through the ingenious collocation of dairy products and cheese materials and a low-water (no-water) adding mode, has the advantages of stable and uniform product, good shape-keeping effect, smoothness and no hard spot formation after the composition is frozen in a zero-expansion way, and has strong sense of mass, thick and fine mouthfeel similar to cheese and contrast in mouthfeel with high-expansion products. Wherein, the addition of cheese can also control the activity of water in the composition, and promote the mouthfeel and flavor of the product.
The zero-puffing frozen drink composition provided by the invention controls the total solid content to be 40-44wt%, so that the solid sense of the product can be further improved, thereby forming a large mouthfeel contrast with a high-puffing product, and meanwhile, the viscosity of the material is moderate, the processing is easy, and lactose is not separated out.
The zero-expansion frozen drink composition provided by the invention comprises dairy products and a stabilizing emulsifier with specific compositions and proportions, so that the viscosity of the composition is suitable for processing under the condition of high solids, lactose is not separated out, and after zero-expansion freezing, the product is more stable and uniform, the shape-keeping effect is better, and the composition is smooth and free from hard spots.
3. The frozen drink provided by the invention comprises the Gao Penghua frozen drink composition and the zero-puffing frozen drink composition, breaks through the fact that the contrast taste is usually realized by matching materials with different shapes in the prior art, and the frozen drink with the large contrast taste is realized by matching the frozen drink 1 and the frozen drink 2 with the same type and different taste characteristics. By selecting specific ingredients, the different puffing rates, total solid contents, viscosity and other properties of the materials are controlled, so that the prepared frozen beverage has fresh and soft mouthfeel and thick mouthfeel of cheese, and when a consumer tastes the product, different parts can experience different mouthfeel with great contrast. The high-expansion frozen drink composition has good fluidity, stability and uniformity, easy control of expansion rate after freezing, good shape-keeping effect under high expansion rate, suitability for slicing line production, and soft and instant snow thawing taste. The zero-puffing frozen drink composition effectively reduces the content of free water through the ingenious collocation of dairy products and cheese materials and the addition mode of little water (no water), has the advantages of stable and uniform product, good shape-keeping effect, smoothness and no hard spot formation after the composition is frozen in a zero-puffing way, has strong sense of solid materials, has thick mouthfeel similar to cheese, and meets the double-layer integral cutting process, thereby preparing the frozen drink with large contrast mouthfeel.
According to the frozen drink provided by the invention, the total solid content difference between the Gao Penghua frozen drink composition and the zero-expansion frozen drink composition is more than 8wt%, and the total solid content of the high-expansion frozen drink composition is below 34wt%, so that the taste difference of the frozen drink is more obvious, and the consumer experience is better.
4. According to the preparation method of the frozen drink, provided by the invention, the materials with expected properties and specificity differences of the products in a low-temperature freezing state can be achieved through the control of the stepwise feeding sequence and the contrast control of the expansion rate when the two materials are frozen, so that the frozen drink with large contrast taste is prepared.
According to the preparation method of the frozen drink, the liquid milk source is adopted for volume fixation in the preparation step of the zero-expansion frozen drink composition, so that the additional water source is avoided, the content of free water is effectively reduced, and the obtained composition is stable and uniform in product, good in shape retention effect, smooth and free of hard spots, strong in solid feel and similar to thick and fine taste of cheese after zero-expansion freezing.
The preparation method of the frozen drink provided by the invention has the characteristics of good stability of low solid materials and easy stable control of the expansion rate during freezing by controlling the conditions of each step; the high-solid material has good water combination effect, no hard spots after freezing with zero expansion rate and natural extrusion.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 50kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; food water-soluble essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization- & gt weighing- & gt feeding 1 (water + raw cow milk + egg liquid) & gt feeding 2 (white granulated sugar + stabilizing emulsifier + essence + skimmed milk powder + whey powder) & gt feeding 3 (butter) & gt mixing- & gt constant volume- & gt filtering- & gt preheating- & gt homogenizing- & gt pasteurization- & gt cooling- & gt ageing- & gt flavoring- & gt congealing.
Feeding 1: putting the weighed water, raw milk and egg liquid into a high-speed mixer, controlling the temperature to be 30 ℃, uniformly mixing the liquid materials at the temperature, strictly controlling the material input temperature, and preventing the thermal denaturation of protein;
feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder and whey powder together, mixing uniformly, and controlling the temperature to 40 ℃.
And (3) feeding: the cream raw material is heated and melted to be liquid, and is put into a high-speed mixer, and the temperature is controlled to be 60 ℃.
Constant volume: and adding water to fix the volume to a target value according to the planned batching amount, and carrying out order conversion after the feed liquid in the tank is uniformly stirred.
And (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃ and the heat preservation time is 45s.
And (3) cooling: the feed solution temperature was cooled to 0 ℃.
Aging: the temperature is 0 ℃ and the aging time is 24 hours.
And (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, stirring for 25min, and stirring.
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 40 percent, and the outlet temperature of the congealer is minus 5 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good, stable and uniform fluidity, the viscosity at 4 ℃ is 900CPS, and the total solid content is 30-31wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization, weighing, feeding 1 (raw milk and cream), feeding 2 (white granulated sugar, stabilizing emulsifier, skim milk powder and essence), feeding 3 (cheese), mixing, constant volume (raw milk supplement), filtering, preheating, homogenizing, pasteurization, cooling, aging, flavoring and freezing.
Feeding 1: the weighed raw milk and the cream are put into a high-speed mixer, the temperature is controlled to be 45 ℃, and the liquid materials are uniformly mixed at the temperature, so that the fat is prevented from gathering at high and low temperatures.
Feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder, mixing uniformly, and controlling the temperature to be 50 ℃.
And (3) feeding: the cheese raw material is divided into fragments smaller than 5X 5cm, and the fragments are put into a high-speed mixer, and the temperature is controlled to be 65 ℃.
Constant volume: according to the planned batching amount, adding raw milk to a target value, and after the feed liquid in the tank is uniformly stirred, carrying out a sequence conversion;
and (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃, and the heat preservation time is 50s;
and (3) cooling: cooling the feed liquid to 0 ℃;
aging: aging for 36 hours at 0 ℃;
and (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, stirring for 25min until stirring;
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 0, and the outlet temperature of the congealer is minus 5 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good stability, low free water content, and 40-41wt% of solid content, and the viscosity is 3200CPS at 4 ℃. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 2
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 110kg; raw milk: 250kg; skimmed milk powder: 75kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, stability and uniformity, the viscosity is 930CPS at the temperature of 4 ℃, and the total solid content is 30-31wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 150kg; skimmed milk powder: 80kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.2kg; xanthan gum: 0.3kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3205CPS, and the solid content is 43-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 3
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 138kg; raw milk: 320kg; skimmed milk powder: 66kg; cream: 80kg; egg liquid: 25kg; whey powder: 14kg; locust bean gum: 1.2kg; glycerol monostearate: 2.4kg; sodium alginate: 2.4kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, stability and uniformity, the viscosity is 960CPS at the temperature of 4 ℃, and the total solid content is 33-34wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 140kg; skimmed milk powder: 80kg; cream: 400kg; cheese: 40kg; locust bean gum: 1.2kg; glycerol monostearate: 2kg; guar gum: 2kg; xanthan gum: 0.8kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3750CPS, and the solid content is 43-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 4
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 110kg; malt syrup: 40kg; raw milk: 250kg; skimmed milk powder: 60kg; cream: 60kg; egg liquid: 15kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; sodium alginate: 1.5kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, stability and uniformity, the viscosity is 870CPS at the temperature of 4 ℃, and the total solid content is 30-31wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 90kg; malt syrup: 40kg; skimmed milk powder: 80kg; cream: 400kg; cheese: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.2kg; xanthan gum: 0.3kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3040CPS, and the solid content is 39-40wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 5
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 75kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, stability and uniformity, the viscosity is 950CPS at the temperature of 4 ℃, and the total solid content is 30-31wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 150kg; skimmed milk powder: 80kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.2kg; xanthan gum: 0.3kg; essence: 1.0kg; natural carrot pigment: 0.6kg; the rest is raw milk.
The preparation process comprises the following steps: the same as in example 1, wherein pigment is added together with skimmed milk powder.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3450CPS, and the solid content is 43-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 6
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
White granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 75kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; guar gum: 2.0kg; glycerol monostearate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good, stable and uniform fluidity, the viscosity is 970CPS at the temperature of 4 ℃, and the total solid content is 31-32wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 150kg; skimmed milk powder: 80kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; sodium alginate 1.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3650CPS, and the solid content is 43-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 7
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; full-fat milk powder: 30kg; skimmed milk powder: 75kg; cream: 100kg; egg liquid: 20kg; whey protein isolate powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, stability and uniformity, the viscosity is 950CPS at the temperature of 4 ℃, and the total solid content is 33-34wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 150kg; whole milk powder: 80kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.2kg; xanthan gum: 0.3kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3600CPS, and the solid content is 43-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 8
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 135kg; raw milk: 255kg; skimmed milk powder: 40kg; cream: 100kg; egg liquid: 22kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; water-soluble essence for food: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization- & gt weighing- & gt feeding 1 (water + raw cow milk + egg liquid) & gt feeding 2 (white granulated sugar + stabilizing emulsifier + essence + skimmed milk powder + whey powder) & gt feeding 3 (butter) & gt mixing- & gt constant volume- & gt filtering- & gt preheating- & gt homogenizing- & gt pasteurization- & gt cooling- & gt ageing- & gt flavoring- & gt congealing.
Feeding 1: putting the weighed water, raw milk and egg liquid into a high-speed mixer, controlling the temperature to be 30 ℃, uniformly mixing the liquid materials at the temperature, strictly controlling the material input temperature, and preventing the thermal denaturation of protein;
feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder and whey powder together, mixing uniformly, and controlling the temperature to 35 ℃.
And (3) feeding: the cream raw material is heated and melted to be liquid, and is put into a high-speed mixer, and the temperature is controlled to be 50 ℃.
Constant volume: and adding water to fix the volume to a target value according to the planned batching amount, and carrying out order conversion after the feed liquid in the tank is uniformly stirred.
And (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 150bar, the primary pressure was 120bar and the secondary pressure was 30bar.
Sterilizing: the temperature is 87+/-2 ℃ and the heat preservation time is 60s.
And (3) cooling: the feed solution temperature was cooled to 0 ℃.
Aging: the temperature is 0 ℃ and the aging time is 2 hours.
And (3) flavoring: dissolving solid food water-soluble essence with small amount of boiled water above 90deg.C, adding food water-soluble liquid essence directly, stirring for 25min, and stirring.
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 40 percent, and the outlet temperature of the congealer is minus 6 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good, stable and uniform fluidity, the viscosity at 4 ℃ is 960CPS, and the total solid content is 31-32wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization, weighing, feeding 1 (raw milk and cream), feeding 2 (white granulated sugar, stabilizing emulsifier, skim milk powder and essence), feeding 3 (cheese), mixing, constant volume (raw milk supplement), filtering, preheating, homogenizing, pasteurization, cooling, aging, flavoring and freezing.
Feeding 1: the weighed raw milk and the cream are put into a high-speed mixer, the temperature is controlled to be 45 ℃, and the liquid materials are uniformly mixed at the temperature, so that the fat is prevented from gathering at high and low temperatures.
Feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder and pigment together, mixing uniformly, and controlling the temperature to be 50 ℃.
And (3) feeding: the cheese raw material is divided into fragments smaller than 5X 5cm, and the fragments are put into a high-speed mixer, and the temperature is controlled to be 65 ℃.
Constant volume: according to the planned batching amount, adding raw milk to a target value, and after the feed liquid in the tank is uniformly stirred, carrying out a sequence conversion;
and (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃, and the heat preservation time is 50s;
and (3) cooling: cooling the feed liquid to 0 ℃;
aging: aging for 48 hours at 0 ℃;
and (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, stirring for 30min until stirring;
and (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 0, and the outlet temperature of the congealer is-4 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good stability, low free water content, viscosity of 3480CPS at 4 ℃ and solid content of 40-41wt% through the formula and the process. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 9
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 75kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 2.3kg; glycerol monostearate: 1.4kg; sodium alginate: 1.3kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, but relatively poor stability, separation phenomenon, viscosity of 970CPS at 4 ℃, and total solid content of 32-33wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 150kg; skimmed milk powder: 80kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.1kg; glycerol monostearate: 0.5kg; guar gum: 2.2kg; xanthan gum: 0.2kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has low free water content, but relatively poor oil emulsifying effect, the viscosity at 4 ℃ is 3630CPS, and the solid content is 42-44wt%. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 10
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; raw milk: 180kg; skimmed milk powder: 85kg; cream: 100kg; egg liquid: 20kg; whey powder: 25kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1.
The liquid obtained by the formula and the process has good fluidity, stability and uniformity, the viscosity is 940CPS at the temperature of 4 ℃, and the total solid content is 33-34wt%. The puffing rate after freezing is easy to control, and the instant milk powder has the characteristics of softness, delightness and quick melting at an inlet, but has lactose precipitation after being placed for a period of time.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 100kg; skimmed milk powder: 100kg; cream: 460kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.2kg; xanthan gum: 0.3kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: as in example 1.
The feed liquid obtained by the formula and the process has good stability, low free water content, the viscosity at 4 ℃ is 3640CPS, and the solid content is 43-44wt%. After zero puffing congealing, the shape retention effect is good, the cheese is smooth and uniform, has no hard spots, has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese, but the flavor of the product is poor.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 11
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 50kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; water-soluble essence for food: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization- & gt weighing- & gt feeding 1 (water + raw cow milk + egg liquid) & gt feeding 2 (white granulated sugar + stabilizing emulsifier + essence + skimmed milk powder + whey powder) & gt feeding 3 (butter) & gt mixing- & gt constant volume- & gt filtering- & gt preheating- & gt homogenizing- & gt pasteurization- & gt cooling- & gt ageing- & gt flavoring- & gt congealing.
Feeding 1: putting the weighed water, raw milk and egg liquid into a high-speed mixer, and controlling the temperature to be 35 ℃;
feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder and whey powder together, mixing uniformly, and controlling the temperature to 40 ℃.
And (3) feeding: the cream raw material is heated and melted to be liquid, and is put into a high-speed mixer, and the temperature is controlled to be 60 ℃.
Constant volume: and adding water to fix the volume to a target value according to the planned batching amount, and carrying out order conversion after the feed liquid in the tank is uniformly stirred.
And (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃ and the heat preservation time is 45s.
And (3) cooling: the feed solution temperature was cooled to 0 ℃.
Aging: the temperature is 0 ℃ and the aging time is 24 hours.
And (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, and stirring for at least 25min until stirring is uniform.
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 40 percent, and the outlet temperature of the congealer is minus 5 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good, stable and uniform fluidity, the viscosity at 4 ℃ is 860CPS, and the total solid content is 30-31wt%. The protein in the egg liquid can be directly denatured at high temperature, the emulsification effect is reduced, and the stability of the puffing rate is affected, so that the temperature during mixing is reduced, the puffing rate after the process is frozen is easy to control, and the egg liquid has the characteristics of softness, delicateness and quick thawing at an inlet.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization, weighing, feeding 1 (raw milk and cream), feeding 2 (white granulated sugar, stabilizing emulsifier, skim milk powder and essence), feeding 3 (cheese), mixing, constant volume (raw milk supplement), filtering, preheating, homogenizing, pasteurization, cooling, aging, flavoring and freezing.
Feeding 1: the weighed raw milk and the cream are put into a high-speed mixer, the temperature is controlled to be 35 ℃, and the liquid materials are uniformly mixed at the temperature, so that the fat is prevented from being aggregated at high and low temperatures.
Feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder and pigment together, mixing uniformly, and controlling the temperature to be 50 ℃.
And (3) feeding: the cheese raw material is divided into fragments smaller than 5X 5cm, and the fragments are put into a high-speed mixer, and the temperature is controlled to be 65 ℃.
Constant volume: according to the planned batching amount, adding raw milk to a target value, and after the feed liquid in the tank is uniformly stirred, carrying out a sequence conversion;
And (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃, and the heat preservation time is 50s;
and (3) cooling: cooling the feed liquid to 0 ℃;
aging: aging for 36 hours at 0 ℃;
and (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, stirring for 25min until stirring;
and (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 0, and the outlet temperature of the congealer is minus 5 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good stability, low free water content, viscosity of 3620CPS at 4 ℃ and solid content of 40-41wt%. After zero puffing congealing, the shape retention effect is good, the cheese is smooth and uniform, has no hard spots, has the characteristics of strong sense of real materials and thick and solid taste similar to real cheese, and the emulsification effect and the filtering effect of the feed liquid can be affected by low-temperature accumulation of a small amount of fat in the feed liquid.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Example 12
The embodiment provides an ice cream, comprising a high expansion frozen drink composition and a zero expansion frozen drink composition,
wherein, the high puffing frozen drink composition comprises the following concrete components in terms of 1000kg of total mass:
white granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 50kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; water-soluble essence for food: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization- & gt weighing- & gt feeding 1 (water + raw cow milk + egg liquid) & gt feeding 2 (white granulated sugar + stabilizing emulsifier + essence + skimmed milk powder + whey powder) & gt feeding 3 (butter) & gt mixing- & gt constant volume- & gt filtering- & gt preheating- & gt homogenizing- & gt pasteurization- & gt cooling- & gt ageing- & gt flavoring- & gt congealing.
Feeding 1: putting the weighed water, raw milk and egg liquid into a high-speed mixer, controlling the temperature to be 30 ℃, uniformly mixing the liquid materials at the temperature, strictly controlling the material input temperature, and preventing the thermal denaturation of protein;
Feeding 2: mixing the stable emulsifier with white granulated sugar, adding pigment, skimmed milk powder and whey powder in a high-speed mixer, mixing, and controlling temperature at 40deg.C.
And (3) feeding: the cream raw material is heated and melted to be liquid, and is put into a high-speed mixer, and the temperature is controlled to be 60 ℃.
Constant volume: and adding water to fix the volume to a target value according to the planned batching amount, and carrying out order conversion after the feed liquid in the tank is uniformly stirred.
And (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃ and the heat preservation time is 45s.
And (3) cooling: the feed solution temperature was cooled to 0 ℃.
Aging: the temperature is 0 ℃ and the aging time is 24 hours.
And (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, and stirring for at least 25min until stirring is uniform.
And (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 40 percent, and the outlet temperature of the congealer is minus 5 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good, stable and uniform fluidity, the viscosity at 4 ℃ is 880CPS, and the total solid content is 30-31wt%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
The zero-puffing frozen drink composition comprises the following specific components in 1000kg of total mass:
white granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps:
the process comprises the following steps: raw material standardization, weighing, feeding 1 (raw milk and cream), feeding 2 (white granulated sugar, stabilizing emulsifier, skim milk powder and essence), feeding 3 (cheese), mixing, constant volume (raw milk supplement), filtering, preheating, homogenizing, pasteurization, cooling, aging, flavoring and freezing.
Feeding 1: the weighed raw milk and cream are put into a high-speed mixer, and the temperature is controlled to 55 ℃.
Feeding 2: mixing the stable emulsifier and white granulated sugar uniformly, putting into a high-speed mixer, adding skimmed milk powder and pigment together, mixing uniformly, and controlling the temperature to be 50 ℃.
And (3) feeding: the cheese raw material is divided into fragments smaller than 5X 5cm, and the fragments are put into a high-speed mixer, and the temperature is controlled to be 65 ℃.
Constant volume: according to the planned batching amount, adding raw milk to a target value, and after the feed liquid in the tank is uniformly stirred, carrying out a sequence conversion;
and (3) filtering: the filtration is carried out by using a filter with a 1.5mm diameter filter hub.
Preheating and homogenizing: executing the operating rules and parameter standards of the corresponding model of the pasteurizer, the plate heat exchanger and the homogenizer; the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 112bar and the secondary pressure was 28bar.
Sterilizing: the temperature is 87+/-2 ℃, and the heat preservation time is 50s;
and (3) cooling: cooling the feed liquid to 0 ℃;
aging: aging for 36 hours at 0 ℃;
and (3) flavoring: dissolving solid water-soluble essence with small amount of boiled water above 90deg.C, adding liquid water-soluble essence directly, stirring for 25min until stirring;
and (3) congealing: and executing the operation rules and parameter standards of the corresponding model of the condenser. The puffing rate is 0, and the outlet temperature of the congealer is minus 5 ℃.
Through repeated experiments, surprisingly, the obtained feed liquid has good stability, low free water content, viscosity of 3610CPS at 4 ℃ and solid content of 40-41wt%. After zero puffing congealing, the shape retention effect is good, smooth and uniform, no hard spots are generated, the cheese has the characteristics of strong sense of solid materials and thick and solid taste similar to real cheese, the homogenization effect of the feed liquid can be affected by high-temperature fat accumulation, the feed liquid is unstable, and slight layering exists during aging.
Preparation of ice cream
Combining the high-expansion frozen drink freezing composition and the zero-expansion frozen drink freezing composition through a former, cutting and quick-freezing to obtain the frozen drink.
Comparative example 1
The comparative example provides an ice cream, the composition and preparation method of which are as follows:
material 1 (puffing ratio=0, 1000 kg)
White granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 50kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: the procedure of example 1 was repeated except that the rate of freeze-drying and puffing was zero;
the material 1 obtained by the formula and the process has good fluidity, stability and uniformity, and the solid content is 30-31%. But the ice cream is uneven after zero puffing congealing, the stability is poor, and the hard spots are obvious.
Material 2 (puffing ratio=0, 1000 kg)
White granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: example 1;
The obtained material 2 has good stability, low free water content and 40-41% of solid content. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
The quick-frozen material 1 and the quick-frozen material 2 have small taste contrast and cannot show a large contrast taste effect.
Comparative example 2
The comparative example provides an ice cream, the composition and preparation method of which are as follows:
material 1 (puffing rate 40%,1000 kg)
White granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 50kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: the procedure of example 1 was repeated except that the rate of freeze-drying and puffing was zero;
the material 1 obtained by the formula and the process has good fluidity, stability and uniformity, and the solid content is 30-31%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
Material 2 (puffing rate 40%,1000 kg)
White granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: example 1;
the obtained material 2 has good stability, low free water content and 40-41% of solid content. After 40% of expansion rate is frozen, the shape-retaining effect is good, the cheese is smooth and uniform, has no hard spots, and has the characteristics of fast melting in an inlet, and no real thick and solid taste of cheese.
The quick-frozen material 1 and the quick-frozen material 2 have small taste contrast and cannot show a large contrast taste effect.
Comparative example 3
The comparative example provides an ice cream, the composition and preparation method of which are as follows:
material 1 (puffing rate 40%,1000 kg)
White granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 75kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1;
the material 1 obtained by the formula and the process has good fluidity, stability and uniformity, and the solid content is 33-34%. The puffing rate after freezing is easy to control, and has the characteristics of softness, refreshing taste and quick melting in the mouth.
Material 2 (puffing ratio=0, 1000 kg)
White granulated sugar: 130kg; raw milk: 250kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1;
the obtained material 2 has good stability and 37-39% of solid content by the formula and the process. But has the characteristics of high free water content, uneven hard spots, strong tastiness and no real thick and solid taste of cheese after freezing at a zero puffing rate.
The quick-frozen material 1 and the quick-frozen material 2 have small taste contrast and cannot show a large contrast taste effect.
Comparative example 4
The comparative example provides an ice cream, the composition and preparation method of which are as follows:
material 1 (puffing rate 40%,1000 kg)
White granulated sugar: 150kg; raw milk: 250kg; skimmed milk powder: 80kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glycerol monostearate: 2.0kg; sodium alginate: 2.0kg; essence: 1.0kg; the balance of drinking water.
The preparation process comprises the following steps: as in example 1;
the material 1 obtained by the formula and the process has good fluidity, stability and uniformity, and the solid content is 35-37%. But the ice cream after puffing and congealing is fine, smooth and tasteless and has strong creamy feel.
Material 2 (puffing ratio=0, 1000 kg)
White granulated sugar: 130kg; skimmed milk powder: 75kg; cream: 400kg; cheese: 20kg; locust bean gum: 1.0kg; glycerol monostearate: 1.5kg; guar gum: 1.5kg; xanthan gum: 0.5kg; essence: 1.0kg; the rest is raw milk.
The preparation process comprises the following steps: example 1;
the obtained material 2 has good stability, low free water content and 40-41% of solid content. After zero puffing congealing, the shape-retaining effect is good, smooth and uniform, no hard spots are generated, and the cheese has the characteristics of strong sense of solid materials and thick and solid mouthfeel similar to real cheese.
The quick-frozen material 1 and the quick-frozen material 2 have small taste contrast and cannot show a large contrast taste effect.
Comparative example 5
The comparative example provides an ice cream, the composition and preparation method of which are as follows:
the composition and preparation were the same as in example 1, except that the puffing rate of material 2 was 5%.
Experimental example
The formulations and the process methods according to examples 1-13 and comparative examples 1-6, wherein the puffing rates set by the materials 1 in each example and comparative example are the same, and the prepared ice cream is placed in a freezer at-18 ℃ for 24 hours for test evaluation and is divided into sensory evaluation and hardness difference detection, wherein the sensory evaluation items are taste contrast, sensory experience and comprehensive evaluation.
1. Sensory evaluation: the number of people is 100, the independent taste contrast degree is selected from the strong contrast degree of the material 1 and the material 2 in the evaluation product, and the distribution proportion of the number of people is analyzed; sensory evaluation of the materials 1 and 2 is carried out according to personal preference from the taste, the flavor and the apparent state, the indexes are fully divided into 10 points, and the average value is obtained; the comprehensive evaluation is carried out from the overall evaluation of the taste contrast degree, the sense organs and the target realization state, the index is divided into 10 minutes, and the average value is obtained.
The results are shown in Table 1, and it can be seen that the ice cream obtained in examples 1-12 has obvious taste contrast, and the sensory evaluation of materials 1 and 2 is normal, and the overall characteristic of the ice cream with large contrast is presented; the mouthfeel contrast of comparative examples 1-5 was weaker, and the effect of total solids difference, bulking rate and free water content on the characterization characteristics of the product was also reflected from different angles of mouthfeel and taste, hard spots on the surface of the product, etc.
Table 1 evaluation table
2. And (3) hardness difference detection: simulating the condition of occluding products at the same temperature, detecting the hardness of the products, using a TPA texture analyzer, adopting a shearing experiment probe, analyzing the hardness difference of ice cream prepared from two materials, and specifically setting the following parameters:
mode: a TPA mode; speed before test: 1.0mm/s; speed of: 1.0mm/s; post test speed: 1.0mm/s; distance: 30mm; departure type: auto-100g.
The results are shown in Table 2, and it can be seen that the hardness difference of the ice cream obtained in the examples is large, and the characterization characteristic of large overall taste contrast of the product is reflected; the ice cream obtained in comparative examples 1, 2 and 5 has small hardness difference, and reflects the characterization characteristic of small overall taste contrast of the product; the ice cream obtained in comparative examples 3 and 4 was also relatively poor in hardness, but had problems of mouthfeel, stability and uniformity, and hard spots; meanwhile, the hardness of the ice cream is obviously high when the ice cream is puffed at low speed, and the hardness of the ice cream is low when the ice cream is puffed at high speed.
Table 2 hardness test analysis table
Note that: material 1 refers to the puffed frozen beverage composition in the examples of the present invention; material 2 refers to the zero expansion frozen drink composition in the example of the invention.
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. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.
Claims (10)
1. A frozen beverage, characterized by comprising a high-expansion frozen beverage composition and a zero-expansion frozen beverage composition;
the Gao Penghua frozen drink composition comprises the following components in parts by weight,
30-40 parts of dairy product;
13-15 parts of sugar base material;
1.5-2.5 parts of egg liquid;
6-10 parts of cream;
0.4-0.6 part of stabilizing emulsifier;
0-0.1 part of essence;
pigment 0-0.1 part;
35-45 parts of water;
the zero-puffing frozen drink composition comprises the following components in parts by weight,
80-86 parts of dairy product;
13-15 parts of sugar base material;
1-4 parts of cheese;
0.4-0.6 part of stabilizing emulsifier;
0-0.1 part of essence;
pigment 0-0.1 part;
the preparation method of the frozen drink comprises the following steps:
preparing a high-expansion frozen drink freezing composition and a zero-expansion frozen drink freezing composition respectively;
combining the high-expansion frozen drink freezing composition with the zero-expansion frozen drink freezing composition, cutting, and quick-freezing to obtain the frozen drink;
the total solid content of the zero-puffing frozen drink composition is 40-44wt%;
the stabilizing emulsifier of the Gao Penghua frozen drink consists of locust bean gum, glyceryl monostearate and sodium alginate in a weight ratio of 0.8-1.2:1.5-2.5:1.5-2.5;
the expansion rate of the Gao Penghua frozen drink composition is more than or equal to 40 percent.
2. The frozen drink according to claim 1, characterized in that the Gao Penghua frozen drink composition and the zero-expansion frozen drink composition differ by more than 8wt%.
3. Frozen drink according to claim 1 or 2, characterized in that the frozen drink comprises more than two layers, wherein the Gao Penghua frozen drink composition and the zero-expansion frozen drink composition are alternately arranged.
4. Frozen drink according to claim 1, characterized in that the Gao Penghua frozen drink composition has a total solids content of 30-34 wt-%.
5. The frozen drink according to claim 1, wherein the dairy product in the Gao Penghua frozen drink composition is at least one of whole milk powder, skim milk powder, whey protein isolate, condensed milk, raw milk, concentrated milk, and skim milk;
the sugar base material is at least one of white granulated sugar, maltose syrup, high fructose corn syrup, fructose, maltose, glucose, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame.
6. Frozen drink according to claim 5, characterized in that the dairy product consists of raw milk, skimmed milk powder, whey powder; the weight ratio of the three is 20-30:3-8:0.5-2.
7. The frozen drink according to claim 1, wherein the dairy product in the zero expansion frozen drink composition is at least one of cream, whole milk powder, skim milk powder, whey protein isolate, condensed milk, raw milk, concentrated milk, skim milk;
the sugar base material is at least one of white granulated sugar, maltose syrup, high fructose corn syrup, sucrose, fructose, maltose, glucose, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
The stabilizing emulsifier consists of locust bean gum, glyceryl monostearate, guar gum and xanthan gum.
8. The frozen drink according to claim 7, characterized in that the dairy product consists of raw milk, skimmed milk powder, cream; the weight ratio of the three is 27-44:7-8:35-45;
and/or the weight ratio of locust bean gum, glyceryl monostearate, guar gum and xanthan gum in the stabilizing emulsifier is 0.8-1.2:1.3-1.8:1.3-1.8:0.3-0.8.
9. A method of preparing a frozen drink according to any one of claims 1 to 8, comprising the steps of:
preparation of high-puffing frozen drink composition
The preparation method comprises the steps of carrying out standardized treatment and weighing on raw materials, carrying out first mixing treatment on water, egg liquid and liquid dairy products, adding sugar base materials, stable emulsifying agents and solid dairy products, carrying out second mixing treatment, adding cream for carrying out third mixing treatment, and then carrying out constant volume, filtering, homogenizing, sterilizing, cooling, ageing, flavoring and freezing treatment to obtain a high-expansion frozen drink composition;
preparation of zero-puffing frozen drink composition
The method comprises the steps of carrying out standardization treatment and weighing on raw materials, carrying out primary mixing treatment on a liquid dairy product and a cream, adding a sugar base material, a stable emulsifier and a solid dairy product, carrying out secondary mixing treatment, adding cheese for tertiary mixing treatment, and then carrying out constant volume, filtration, homogenization, sterilization, cooling, ageing, flavoring and freezing treatment to obtain a zero-puffing frozen drink composition;
The preparation method of the zero-puffing frozen drink composition comprises the following steps of adopting liquid cow milk for volume fixing;
preparation of frozen beverage
Combining the high-expansion frozen drink freezing composition with the zero-expansion frozen drink freezing composition, cutting, and quick-freezing to obtain the frozen drink.
10. The method of preparing frozen drink according to claim 9, wherein in the step of preparing the Gao Penghua frozen drink composition, the temperature of the first mixing treatment is controlled to be equal to or less than 30 ℃, the temperature of the second mixing treatment is controlled to be equal to or less than 40 ℃, and the temperature of the third mixing treatment is controlled to be equal to or less than 60 ℃;
in the preparation step of the zero-puffing frozen drink composition, the temperature of the first mixing treatment is controlled to be 40-50 ℃, the temperature of the second mixing treatment is controlled to be less than or equal to 50 ℃, and the temperature of the third mixing treatment is controlled to be less than or equal to 65 ℃;
the method further comprises the step of adding pigment in the second mixing treatment step;
the expansion rate is controlled to be more than or equal to 40% in the preparation step of the Gao Penghua frozen drink composition;
the homogenizing temperature is 65-75 ℃;
the homogenizing pressure is 130-150bar, wherein the primary homogenizing pressure is 104-120bar, and the secondary homogenizing pressure is 26-30bar;
the sterilization temperature is 87+/-2 ℃ and the sterilization time is 30-60s;
The aging temperature is 0-6 ℃ and the aging time is 2-48 hours;
the outlet temperature of the congealer is-4 to-6 ℃.
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| CN116195672A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing compound sweetener and preparation method thereof |
| CN116195673B (en) * | 2021-11-30 | 2024-02-13 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage with inverse density ordering and preparation method thereof |
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