CN111802503A - Compound emulsion stabilizer for ice cream and preparation method thereof - Google Patents
Compound emulsion stabilizer for ice cream and preparation method thereof Download PDFInfo
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- CN111802503A CN111802503A CN202010726824.2A CN202010726824A CN111802503A CN 111802503 A CN111802503 A CN 111802503A CN 202010726824 A CN202010726824 A CN 202010726824A CN 111802503 A CN111802503 A CN 111802503A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 67
- 239000000839 emulsion Substances 0.000 title claims abstract description 38
- 239000003381 stabilizer Substances 0.000 title claims abstract description 37
- 150000001875 compounds Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 38
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 38
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 38
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 20
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 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 abstract description 12
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 239000000661 sodium alginate Substances 0.000 claims abstract description 12
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 12
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 10
- 229960004853 betadex Drugs 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 102000011632 Caseins Human genes 0.000 claims abstract description 7
- 108010076119 Caseins Proteins 0.000 claims abstract description 7
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 7
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 6
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 4
- 239000006185 dispersion Substances 0.000 claims description 36
- 239000007788 liquid Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 13
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 230000004048 modification Effects 0.000 claims description 6
- 238000012986 modification Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 5
- 230000026731 phosphorylation Effects 0.000 claims description 5
- 238000006366 phosphorylation reaction Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 238000004945 emulsification Methods 0.000 abstract description 4
- 238000005187 foaming Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 3
- 230000006641 stabilisation Effects 0.000 abstract description 2
- 238000011105 stabilization Methods 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000009044 synergistic interaction Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 230000007547 defect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
A compound emulsion stabilizer for ice cream and a preparation method thereof are prepared from the following raw materials in parts by mass: 10-15 parts of egg white protein powder, 15-20 parts of soybean phospholipid, 10-15 parts of sodium caseinate, 12-16 parts of sodium alginate, 25-40 parts of colloidal microcrystalline cellulose and 8-12 parts of beta-cyclodextrin, and the components are heated, dissolved, compounded, homogenized and spray-dried to prepare the ice cream emulsion stabilizer powder product. The emulsion stabilizer for the ice cream can exert the synergistic interaction of the emulsification, stabilization and foaming functions of compound components, so that the ice cream has a unique network structure, the product is assisted to be formed, and the aging time of the ice cream is shortened; the high and low temperature resistance can prevent the formation of large ice crystals; the foaming capacity of the ice cream mixture in the freezing process is improved, the internal structure of the ice cream can be effectively changed, and the ice cream is prevented from agglomerating and caking; endows the product with delicate and sweet taste, and improves the quality of the ice cream.
Description
Technical Field
The invention belongs to the field of food additives, and relates to a preparation method of an emulsion stabilizer for ice cream.
Background
The ice cream is made up by using drinking water, milk product, cream, egg product and edible sugar as main raw material, adding some food additives of flavouring material, emulsion stabilizing agent and colouring agent, mixing, sterilizing, homogenizing, cooling, ageing-forming, puffing, filling mould and hardening. The ice cream is a cool and delicious emulsified food, and is popular to people in hot summer and cold winter. In recent years, due to the increasing dietary requirements of people, in order to enrich the variety of ice cream better and make people taste more delicious and healthy ice cream, the processing technology of ice cream is also improving continuously.
The emulsion stabilizer plays an important role in the selection of ice cream raw materials, the determination of process parameters and the guarantee of product quality. During the preparation of ice cream, the role of the emulsion stabilizer includes: 1) the viscosity of the ice cream slurry is improved, the interfacial tension of an air-water interface and an oil-water interface in the ice cream slurry is reduced, the separation of a dispersion phase and a dispersion medium is avoided, and the ice cream slurry is kept stable. 2) In the freezing process, the emulsion stabilizer is helpful to delay the increase of particle ice crystals, avoid the generation of ice slag and ensure that the ice cream product has fine and smooth mouthfeel. 3) Improve the elasticity and the strength of the ice cream network structure, and enable the ice cream to have certain melting resistance. 4) Reduce the loss of the flavor of the ice cream and form the internal structure and appearance shape of different types of ice cream.
However, the existing ice cream emulsion stabilizer in the market has poor emulsification and synergistic effect of stability and foamability among different compound components; meanwhile, different components in the emulsion stabilizer are mostly physically mixed among powders, and the maximum efficacy of the emulsion stabilizer is difficult to exert without emulsification homogenization treatment. Therefore, in order to achieve good application effect, the addition amount is generally higher, the production cost is increased, and the taste and the product quality of the ice cream are also influenced.
Disclosure of Invention
Aiming at the defects and defects of the prior art, the invention provides the compound emulsion stabilizer for the ice cream and the preparation method thereof.
The invention is realized by the following technical scheme.
The invention relates to a compound emulsion stabilizer for ice cream, which is characterized by comprising the following components in parts by mass: 10-15 parts of egg white protein powder, 15-20 parts of soybean phospholipid, 10-15 parts of sodium caseinate, 12-16 parts of sodium alginate, 25-40 parts of colloidal microcrystalline cellulose and 8-12 parts of beta-cyclodextrin.
The colloidal microcrystalline cellulose is a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose, wherein the sodium carboxymethyl cellulose accounts for 20% by mass.
Further, the microcrystalline cellulose contains 50-60% of water.
Further, the carboxymethyl cellulose is a low viscosity type FL 100.
Furthermore, the egg white protein powder is subjected to phosphorylation modification treatment on egg white protein through microwave assistance, so that the emulsibility and the emulsion stability of the protein powder are improved.
The invention relates to a preparation method of a compound emulsion stabilizer for ice cream, which comprises the following steps.
(1) Preparing microcrystalline cellulose into 5-10% dispersion liquid by using purified water according to mass components, and homogenizing for 2 times under the ultrahigh pressure of 60-80 MPa; meanwhile, sodium carboxymethylcellulose is heated and dissolved by pure water according to the mass components to prepare hydrosol with the mass fraction of 2.5%, and then the hydrosol is mixed with the microcrystalline cellulose dispersion liquid to obtain colloidal microcrystalline cellulose dispersion liquid.
(2) Weighing the components according to massβAnd (2) mixing cyclodextrin and sodium alginate with the colloidal microcrystalline cellulose dispersion liquid obtained in the step (1), stirring, and fully and uniformly mixing.
(3) Weighing other components according to the formula proportion, adding the dispersion system obtained in the step (2), continuously stirring and mixing to obtain a compound additive dispersion liquid, and heating to 60 ℃.
(4) And (4) carrying out spray drying on the compound additive dispersion liquid obtained in the step (3), wherein the air inlet temperature of a spray dryer is 180 ℃, the air outlet temperature is 90 ℃, the temperature in a tower is 108 ℃, and drying to obtain the emulsion stabilizer powder product for the ice cream.
Compared with the prior art, the invention has the remarkable advantages and beneficial effects that: the emulsion stabilizer is prepared by emulsifying and homogenizing all components and then spraying and drying, the components are mixed more uniformly, and the additives can better play the synergistic effect of emulsification, stability and foaming. (1) The egg white protein powder, the phospholipid and the beta-cyclodextrin can form a long-term stable emulsion for ice cream with high oil content, so that the melting resistance of the ice cream is improved, the ice cream has a unique network structure, the product forming can be assisted, and the aging time of the ice cream is shortened; (2) the colloidal microcrystalline cellulose can maintain the uniformity of an emulsifying system, and can further improve the effects of melting resistance, foam stabilization, shrinkage reduction and the like of the ice cream; (3) sodium alginate is used as a stabilizer, plays a role in absorbing water, can prevent large ice crystals from forming in the freezing process of the ice cream, and can keep the soft, loose and fine texture of the ice cream; (4) the sodium caseinate can improve the emulsifying effect of the mixture in the process of congealing the ice cream, enhance the foaming and foam stabilizing functions, improve the internal organization structure of the ice cream, and prevent the ice cream from agglomerating, caking and the like.
In a word, the invention can exert the advantages of the compound components, has better using effect, can reduce the addition amount and save the cost; meanwhile, the quality of the ice cream can be obviously improved, and the ice cream is endowed with delicate and sweet taste.
Detailed Description
The invention will be further illustrated by the following examples.
Example 1.
A compound emulsion stabilizer for ice cream comprises the following components by mass: 10 parts of egg white protein powder, 20 parts of soybean lecithin, 15 parts of sodium caseinate, 12 parts of sodium alginate, 25 parts of colloidal microcrystalline cellulose (a mixture containing microcrystalline cellulose and sodium carboxymethylcellulose, wherein the sodium carboxymethylcellulose accounts for 20 percent) and 8 parts of beta-cyclodextrin.
Wherein the microcrystalline cellulose contains 60% of water; the carboxymethyl cellulose is low-viscosity FL 100; the egg white protein powder is subjected to phosphorylation modification treatment on egg white protein through microwave assistance.
The preparation method comprises the following operation steps.
(1) Preparing microcrystalline cellulose into 5% dispersion liquid by using purified water according to mass components, and homogenizing for 2 times at ultrahigh pressure of 60 MPa; meanwhile, sodium carboxymethylcellulose is heated and dissolved by pure water according to the mass components to prepare hydrosol with the mass fraction of 2.5%, and then the hydrosol is mixed with the microcrystalline cellulose dispersion liquid to obtain colloidal microcrystalline cellulose dispersion liquid.
(2) Weighing beta-cyclodextrin and sodium alginate according to the mass components, mixing with the colloidal microcrystalline cellulose dispersion liquid obtained in the step (1), and stirring for 30 min to fully and uniformly mix.
(3) Weighing other components according to the formula proportion, adding the dispersion system obtained in the step (2), continuously stirring and mixing to obtain a compound additive dispersion liquid, and heating to 60 ℃.
(4) And (4) carrying out spray drying on the compound additive dispersion liquid obtained in the step (3), wherein the air inlet temperature of a spray dryer is 180 ℃, the air outlet temperature is 90 ℃, the temperature in a tower is 108 ℃, and drying to obtain the emulsion stabilizer powder product for the ice cream.
Example 2.
A compound emulsion stabilizer for ice cream comprises the following components in parts by mass: 12 parts of egg white protein powder, 18 parts of soybean lecithin, 10 parts of sodium caseinate, 14 parts of sodium alginate, 30 parts of colloidal microcrystalline cellulose (a mixture containing microcrystalline cellulose and sodium carboxymethylcellulose, wherein the sodium carboxymethylcellulose accounts for 20 percent) and 10 parts of beta-cyclodextrin.
The microcrystalline cellulose contains 50% of water, and the carboxymethyl cellulose is low-viscosity FL 100; the egg white protein powder is subjected to phosphorylation modification treatment on egg white protein through microwave assistance.
The preparation method comprises the following operation steps.
(1) Preparing microcrystalline cellulose into 7.5% dispersion liquid by using purified water according to mass components, and homogenizing for 2 times at ultrahigh pressure of 70 MPa; meanwhile, sodium carboxymethylcellulose is heated and dissolved by pure water according to the mass components to prepare hydrosol with the mass fraction of 2.5%, and then the hydrosol is mixed with the microcrystalline cellulose dispersion liquid to obtain colloidal microcrystalline cellulose dispersion liquid.
(2) Weighing beta-cyclodextrin and sodium alginate according to the mass components, mixing with the colloidal microcrystalline cellulose dispersion liquid obtained in the step (1), and stirring for 30 min to fully and uniformly mix.
(3) Weighing other components according to the formula proportion, adding the dispersion system obtained in the step (2), continuously stirring and mixing to obtain a compound additive dispersion liquid, and heating to 60 ℃.
(4) And (4) carrying out spray drying on the compound additive dispersion liquid obtained in the step (3), wherein the air inlet temperature of a spray dryer is 180 ℃, the air outlet temperature is 90 ℃, the temperature in a tower is 108 ℃, and drying to obtain the emulsion stabilizer powder product for the ice cream.
Example 3.
A compound emulsion stabilizer for ice cream comprises the following components by mass: 15 parts of egg white protein powder, 15 parts of soybean phospholipid, 15 parts of sodium caseinate, 16 parts of sodium alginate, 30 parts of microcrystalline cellulose and 12 parts of beta-cyclodextrin.
Wherein the microcrystalline cellulose contains 60% of water; the carboxymethyl cellulose is low-viscosity FL 100; the egg white protein powder is subjected to phosphorylation modification treatment on egg white protein through microwave assistance.
The preparation method comprises the following operation steps.
(1) Preparing microcrystalline cellulose into dispersion liquid with the mass fraction of 10% by using purified water according to mass components, and homogenizing for 2 times at the ultrahigh pressure of 80 MPa; meanwhile, sodium carboxymethylcellulose is heated and dissolved by pure water according to the mass components to prepare hydrosol with the mass fraction of 2.5%, and then the hydrosol is mixed with the microcrystalline cellulose dispersion liquid to obtain colloidal microcrystalline cellulose dispersion liquid.
(2) Weighing beta-cyclodextrin and sodium alginate according to the mass components, mixing with the colloidal microcrystalline cellulose dispersion liquid obtained in the step (1), and stirring for 30 min to fully and uniformly mix.
(3) Weighing other components according to the formula proportion, adding the dispersion system obtained in the step (2), continuously stirring and mixing to obtain a compound additive dispersion liquid, and heating to 60 ℃.
(4) And (4) carrying out spray drying on the compound additive dispersion liquid obtained in the step (3), wherein the air inlet temperature of a spray dryer is 180 ℃, the air outlet temperature is 90 ℃, the temperature in a tower is 108 ℃, and drying to obtain the emulsion stabilizer powder product for the ice cream.
Example 4. An application example of the compound emulsion stabilizer.
The ice cream and the production method thereof comprise the following raw materials by weight: 12% of whole milk powder, 6% of cream, 10% of white granulated sugar, 0.6% of emulsion stabilizer, 0.1% of essence and the balance of water.
After various ingredients are added, heating, pasteurization, homogenization, cooling, aging and congealing are carried out according to the conventional process, then packaging is carried out, and then the finished ice cream product is obtained by quick freezing.
The ice cream compound emulsion stabilizer of different examples of the invention and the traditional ice cream emulsion stabilizer (30% of monoglyceride + 30% of sucrose ester + 40% of guar gum) are respectively adopted for making ice cream, and the expansion rate, melting rate, mouthfeel and the like of the ice cream are compared, as shown in table 1.
Table 1 comparison of the properties associated with different emulsion stabilizer ice creams.
As shown in Table 1, compared with the traditional ice cream emulsion stabilizer, the ice cream prepared by using the ice cream composite emulsion stabilizer disclosed by the invention has obvious advantages in indexes such as expansion rate, melting rate, viscosity, mouthfeel and the like, and well solves the defects of poor mouthfeel, poor melting resistance, low expansion rate and the like in ice cream production.
The foregoing merely represents preferred embodiments of the invention, which are described in some detail and detail, and therefore should not be construed as limiting the scope of the invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (5)
1. A compound emulsion stabilizer for ice cream is characterized by comprising the following components in parts by mass: 10-15 parts of egg white protein powder, 15-20 parts of soybean phospholipid, 10-15 parts of sodium caseinate, 12-16 parts of sodium alginate, 25-40 parts of colloidal microcrystalline cellulose and 8-12 parts of beta-cyclodextrin;
the colloidal microcrystalline cellulose is a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose, wherein the sodium carboxymethyl cellulose accounts for 20% by mass.
2. The built emulsion stabilizer for ice cream as claimed in claim 1, wherein the microcrystalline cellulose contains 50-60% of water.
3. The compound emulsion stabilizer for ice cream as claimed in claim 1, wherein said carboxymethyl cellulose is low viscosity type FL 100.
4. The compound emulsion stabilizer for ice cream as claimed in claim 1, wherein the egg white protein powder is subjected to phosphorylation modification treatment by microwave assistance.
5. The preparation method of the compound emulsion stabilizer for the ice cream, which is disclosed by claim 1, is characterized by comprising the following steps of:
(1) preparing microcrystalline cellulose into 5-10% dispersion liquid by using purified water according to mass components, and homogenizing for 2 times under the ultrahigh pressure of 60-80 MPa; simultaneously, heating and dissolving sodium carboxymethylcellulose with purified water according to mass components to prepare hydrosol with the mass fraction of 2.5%, and mixing the hydrosol with microcrystalline cellulose dispersion liquid to obtain colloidal microcrystalline cellulose dispersion liquid;
(2) weighing the components according to massβMixing cyclodextrin and sodium alginate with the colloidal microcrystalline cellulose dispersion liquid obtained in the step (1), stirring, and fully and uniformly mixing;
(3) weighing other components according to the formula proportion, adding the dispersion system obtained in the step (2), continuously stirring and mixing to obtain a compound additive dispersion liquid, and heating to 60 ℃;
(4) and (4) carrying out spray drying on the compound additive dispersion liquid obtained in the step (3), wherein the air inlet temperature of a spray dryer is 180 ℃, the air outlet temperature is 90 ℃, and the temperature in the spray dryer is 108 ℃ and drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010726824.2A CN111802503B (en) | 2020-07-26 | 2020-07-26 | Compound emulsion stabilizer for ice cream and preparation method thereof |
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| CN112715736A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
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