CN112690360A - Ice cream and preparation method thereof - Google Patents
Ice cream and preparation method thereof Download PDFInfo
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- CN112690360A CN112690360A CN202011460412.5A CN202011460412A CN112690360A CN 112690360 A CN112690360 A CN 112690360A CN 202011460412 A CN202011460412 A CN 202011460412A CN 112690360 A CN112690360 A CN 112690360A
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- jam
- feed liquid
- ice cream
- white spirit
- stirring
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 239000000843 powder Substances 0.000 claims abstract description 42
- 239000006071 cream Substances 0.000 claims abstract description 38
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- 239000002994 raw material Substances 0.000 claims abstract description 23
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- 238000007710 freezing Methods 0.000 claims description 54
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- 230000032683 aging Effects 0.000 claims description 39
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
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- 239000005715 Fructose Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 244000183278 Nephelium litchi Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
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Images
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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the field of food, in particular to ice cream and a preparation method thereof. The ice cream is prepared from the following raw materials in percentage by mass: 10 to 20 percent of milk powder, 9 to 19 percent of sweetening agent, 3 to 5 percent of cream, 5 to 8 percent of vegetable oil, 0.3 to 0.5 percent of stabilizing agent, 5 to 15 percent of jam, 0.5 to 1.5 percent of white spirit and the balance of water. The ice cream has good melting resistance, no obvious protein particles, and good taste of the product wine and ice cream.
Description
Technical Field
The invention relates to the field of food, in particular to ice cream and a preparation method thereof.
Background
The ice cream belongs to frozen drinks, has unique taste, can provide people with cool and enjoying, particularly can prevent sunstroke and cool in summer, and has various ice cream products in recent years through innovation of raw materials and equipment, but needs to be improved.
White spirit is added into ice cream products, and due to the fact that the white spirit has an alcohol coagulation effect on protein, the protein deforms, and a protein network structure is damaged, so that the melting resistance of the products is poor; in addition, the frozen product has protein denatured granules and poor taste.
Disclosure of Invention
Therefore, the invention aims to solve the technical problems that the white spirit is added into the ice cream product in the prior art, and the protein is denatured and the network structure of the protein is damaged due to the alcohol coagulation effect of the white spirit on the protein, so that the product has poor melting resistance; in addition, the frozen product has the defects of protein denaturation particles and poor taste. Thereby providing the ice cream which has good melting resistance, no obvious protein particles and good matching taste of the wine flavor and the ice cream and the preparation method thereof.
The ice cream is prepared from the following raw materials in percentage by mass: 10 to 20 percent of milk powder, 9 to 19 percent of sweetening agent, 3 to 5 percent of cream, 5 to 8 percent of vegetable oil, 0.3 to 0.5 percent of stabilizing agent, 5 to 15 percent of jam, 0.5 to 1.5 percent of white spirit and the balance of water.
Optionally, the stabilizer is prepared from the following raw materials in percentage by mass: 35-55% of monoglyceride and diglyceride fatty acid ester, 5-10% of guar gum, 805-10% of tween, 15-20% of carrageenan, 10-20% of sodium alginate and 5-10% of locust bean gum.
Optionally, the ice cream is prepared from the following raw materials in percentage by mass: 15% of milk powder, 15% of sweetening agent, 3.2% of cream, 5% of vegetable oil, 0.3% of stabilizing agent, 15% of jam, 1.5% of white spirit and the balance of water; the stabilizer is prepared from the following raw materials in percentage by mass: 55% of mono-diglycerol fatty acid ester, 10% of guar gum, 805% of tween, 15% of carrageenan, 10% of sodium alginate and 5% of locust bean gum; or the like, or, alternatively,
16.5% of milk powder, 10% of sweetening agent, 3% of cream, 7% of vegetable oil, 0.5% of stabilizing agent, 10% of jam, 1% of white spirit and the balance of water; the stabilizer is prepared from the following raw materials in percentage by mass: 35% of monoglyceride and diglyceride fatty acid ester, 5% of guar gum, tween 8010%, 20% of carrageenan, 20% of sodium alginate and 10% of locust bean gum; or the like, or, alternatively,
17% of milk powder, 12% of sweetening agent, 4% of cream, 6% of vegetable oil, 0.4% of stabilizing agent, 5% of jam, 0.5% of white spirit and the balance of water; the stabilizer is prepared from the following raw materials in percentage by mass: 45% of monoglyceride and diglyceride fatty acid ester, 7% of guar gum, 808% of tween, 18% of carrageenan, 15% of sodium alginate and 7% of locust bean gum; or the like, or, alternatively,
11% of milk powder, 17.6% of sweetening agent, 5% of cream, 8% of vegetable oil, 0.4% of stabilizing agent, 8% of jam, 1% of white spirit and the balance of water; the stabilizer is prepared from the following raw materials in percentage by mass: 42% of monoglyceride and diglyceride fatty acid ester, 8% of guar gum, 807% of tween, 17% of carrageenan, 18% of sodium alginate and 8% of locust bean gum.
Optionally, the white spirit is solid-state white spirit, and the alcoholic strength is 38-42 degrees; optionally, the alcohol content is 38 degrees, 39 degrees, 40 degrees, 41 degrees or 42 degrees; the mass ratio of the white spirit to the jam is 1: 10.
Optionally, the milk powder consists of whole milk powder and skim milk powder; the mass ratio of the whole milk powder to the skim milk powder is (1-2) to (2-1); the cream is a thin cream with 35-40% of fat content.
Optionally, the sweetener comprises one or more of white granulated sugar, maltose syrup, fructose, glucose and oligosaccharide;
optionally, the vegetable oil comprises one or more of coconut oil, soybean oil, peanut oil, linseed oil, rapeseed oil or olive oil; more preferably coconut oil;
the jam comprises one or more of coconut jam, strawberry jam, mango jam, Hami melon jam, honeydew melon jam, pineapple jam, white peach jam, grape jam and litchi jam.
A preparation method of the ice cream comprises the following steps:
1) weighing milk powder, a stabilizer, a sweetening agent, vegetable oil, cream and water, and uniformly mixing to obtain a feed liquid A; preheating, homogenizing, sterilizing and cooling the feed liquid A;
2) adding white spirit and strawberry jam into the cooling liquid obtained in the step 1), and stirring to obtain mixed feed liquid;
3) aging and freezing the mixed liquid.
Optionally, step 2) is to weigh the jam and the white spirit, and mix them uniformly to obtain a material liquid B;
3) and (4) uniformly mixing the cooled feed liquid A and the cooled feed liquid B, and then aging and freezing.
Optionally, the ice cream is obtained by molding, quick freezing and packaging.
Optionally, the specific steps of obtaining the feed liquid B in step 2) are as follows: and (3) dropwise adding the white spirit into the jam in proportion while stirring, wherein the stirring speed is 200-300 r/s, and after the addition is finished, continuously stirring for 10-20 minutes.
Optionally, the speed of adding the white spirit dropwise is 5 mL/s-10 mL/s.
Optionally, the process for obtaining the feed liquid in step 1) a specifically comprises: dispersing stabilizer with melted vegetable oil and butter uniformly, heating to 55-60 deg.C (optionally 55 deg.C, 57 deg.C or 58 deg.C), stirring for more than 20 min (optionally 20 deg.C, 22 deg.C or 24 deg.C), and mixing uniformly to obtain oil phase material liquid;
heating water to 50-60 deg.C (optionally 50 deg.C, 55 deg.C or 60 deg.C), adding the rest materials, stirring for more than 21 min (optionally 21 min, 22 min or 23 min), and mixing to obtain water phase material liquid;
mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a feed liquid A;
the preheating temperature in the step 1) is 65-75 ℃ (optionally 65 ℃, 67 ℃, 70 ℃ or 75 ℃); the homogenizing pressure is 130-160bar (optionally 130bar, 140bar or 150 bar); the sterilization condition is 85-90 deg.C (85 deg.C, 87 deg.C or 90 deg.C), 1-3 min (optionally 1 min or 2 min); the temperature after cooling is 0-6 deg.C (optionally 0 deg.C, 2 deg.C, 3 deg.C, 4 deg.C, 5 deg.C or 6 deg.C).
Optionally, the temperature of aging is 2 ℃ to 6 ℃ (optionally 2 ℃, 4 ℃ or 6 ℃) for 4 hours to 48 hours (optionally 4 hours, 24 hours or 48 hours); the freezing temperature is 3-5 ℃ below zero.
The technical scheme of the invention has the following advantages:
1. the invention provides an ice cream which is prepared from the following raw materials in percentage by mass: 10 to 20 percent of milk powder, 9 to 19 percent of sweetening agent, 3 to 5 percent of cream, 5 to 8 percent of vegetable oil, 0.3 to 0.5 percent of stabilizing agent, 5 to 15 percent of jam, 0.5 to 1.5 percent of white spirit and the balance of water. The ice cream has good melting resistance, no obvious protein particles, and good taste of the product wine and ice cream.
2. The invention provides an ice cream stabilizer which is prepared from the following raw materials in percentage by mass: 35-55% of monoglyceride and diglyceride fatty acid ester, 5-10% of guar gum, 805-10% of tween, 15-20% of carrageenan, 10-20% of sodium alginate and 5-10% of locust bean gum. By adding the stabilizer into the product, the emulsifying property of the product is improved, the hydrogen bond bonding strength between the protein and water is enhanced, and the protein denaturation is well reduced.
3. A preparation method of the ice cream comprises the following steps: 1) weighing milk powder, a stabilizer, a sweetening agent, vegetable oil, cream and water, and uniformly mixing to obtain a feed liquid A; preheating, homogenizing, sterilizing and cooling the feed liquid A; 2) adding white spirit and strawberry jam into the cooling liquid obtained in the step 1), and stirring to obtain mixed feed liquid; 3) aging and freezing the mixed liquid. The ice cream prepared by the method has good melting resistance, and the product has good wine taste and ice cream matching taste.
4. The invention provides a preparation method of ice cream, which comprises the following steps: 1) weighing milk powder, a stabilizer, a sweetening agent, vegetable oil, cream and water, and uniformly mixing to obtain a feed liquid A; preheating, homogenizing, sterilizing and cooling the feed liquid A; 2) weighing jam and Chinese liquor, and mixing uniformly to obtain feed liquid B; 3) and (4) uniformly mixing the cooled feed liquid A and the cooled feed liquid B, and aging and freezing. In the method, the material liquid B formed by mixing the jam and the white spirit is mixed with the material liquid A formed by other raw materials (milk powder, a stabilizer, a sweetening agent, vegetable oil and cream), so that the white spirit is well dispersed, and the protein denaturation caused by local uneven mixing can be avoided.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is an illustration of an experiment of the present invention; the results of the melting resistance of examples 1-3 are from left to right;
FIG. 2 is an illustration of an experiment of the present invention; the melt resistance results of comparative example 4 and example 5 are from left to right.
Detailed Description
In the following examples and comparative examples: the cream is the cream separated from the raw milk, and the percentage content of the fat in the cream is 35-40%.
Example 1
Firstly, the formula of the ice cream product (1000 kg is measured):
6% of white granulated sugar, 10% of whole milk powder, 5% of skim milk powder, 3.2% of cream, 5% of coconut oil, 9% of maltose syrup, 0.3% of a stabilizer, 15% of strawberry jam, 1.5% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 55% of mono-diglycerol fatty acid ester, 10% of guar gum, 805% of tween, 15% of carrageenan, 10% of sodium alginate and 5% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 38 degrees.
Secondly, the preparation method of the ice cream comprises the following steps:
1. ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 55 ℃. Stirring for 20 minutes, and uniformly mixing to form oil phase feed liquid.
Water-phase material melting: heating water to 55 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 21 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 65 ℃, and homogenizing under the homogenizing pressure of 130 bar.
3. And (3) sterilization: after the first feed liquid is homogenized, sterilizing at 90 ℃ for 1 minute;
4. and (3) cooling: the first feed solution was cooled to 0 ℃.
5. Mixing jam and white spirit: and (3) dropwise adding white spirit into the strawberry jam at the speed of 5 mL/s, wherein the mass ratio of the white spirit to the strawberry jam is 1:10, stirring, controlling the rotating speed at 250 r/s, and stirring for 10 minutes after the addition is finished to obtain a second feed liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooled first feed liquid obtained in the step (4), and stirring for 10 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6) at the aging temperature of 2 ℃ for 4 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-3 ℃.
9. Forming, quick-freezing and packaging: and then filling by a filling machine, quickly freezing and packaging.
Example 2
Firstly, the product formula (1000 kg) of the ice cream is as follows:
7% of white granulated sugar, 8.5% of whole milk powder, 8% of skim milk powder, 3% of cream, 7% of coconut oil, 3% of maltose syrup, 0.5% of a stabilizer, 10% of strawberry jam, 1% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 35% of monoglyceride and diglyceride fatty acid ester, 5% of guar gum, 8010% of tween, 20% of carrageenan, 20% of sodium alginate and 10% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 39 degrees.
Secondly, the preparation method comprises the following steps:
1. ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 57 ℃. Stirring for 22 min, and mixing to obtain oil phase material liquid.
Water-phase material melting: heating water to 50 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 23 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 67 ℃, and homogenizing under the homogenizing pressure of 140 bar.
3. And (3) sterilization: after homogenization, the mixture was sterilized at 85 ℃ for 2 minutes.
4. And (3) cooling: the feed solution was cooled to 6 ℃.
5. Mixing jam and white spirit: and (3) dropwise adding white spirit into the strawberry jam at the speed of 5 mL/s, stirring, controlling the rotation speed at 200 r/s, and stirring for 15 minutes after the addition is finished to obtain a second material liquid.
6. And (3) secondary feeding: and (4) adding the mixture of the white spirit and the strawberry jam into the cooled first feed liquid obtained in the step (4), and stirring for 15 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6) at the aging temperature of 6 ℃ for 48 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-4 ℃.
9. Forming, quick-freezing and packaging: and then filling by a filling machine, quickly freezing and packaging.
Example 3
Firstly, the product formula (1000 kg) of the ice cream is as follows:
8% of white granulated sugar, 7% of whole milk powder, 10% of skim milk powder, 4% of cream, 6% of coconut oil, 4.1% of maltose syrup, 0.4% of stabilizer, 5% of strawberry jam, 0.5% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 45% of monoglyceride and diglyceride fatty acid ester, 7% of guar gum, 808% of tween, 18% of carrageenan, 15% of sodium alginate and 7% of locust bean gum;
the white spirit is solid white spirit, and the alcoholic strength is 42 degrees.
Preparation method of ice cream
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 58 ℃. Stirring for 24 min, and mixing to obtain oil phase material liquid.
Water-phase material melting: heating water to 60 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 22 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 70 ℃, and homogenizing under the homogenizing pressure of 150 bar.
3. And (3) sterilization: after the first feed liquid is homogenized, sterilizing at 87 ℃ for 2 minutes;
4. and (3) cooling: the first feed solution was cooled to 4 ℃.
5. Mixing jam and white spirit: adding white spirit into the strawberry jam at a speed of 5 mL/s, wherein the mass ratio of the white spirit to the strawberry jam is 1:10, stirring at a rotation speed of 300 r/s, and stirring for 20 minutes after the addition is finished to obtain a second feed liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooling liquid obtained in the step (4), and stirring for 20 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6) at the aging temperature of 4 ℃ for 24 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-5 ℃.
9. Forming, quick-freezing and packaging: then filling by a filling machine, quick freezing and packaging.
Example 4
Firstly, the product formula (1000 kg) of the ice cream is as follows:
10% of white granulated sugar, 5% of whole milk powder, 6% of skim milk powder, 5% of cream, 8% of coconut oil, 7.6% of maltose syrup, 0.4% of stabilizer, 8% of strawberry jam, 1% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 42% of monoglyceride and diglyceride fatty acid ester, 8% of guar gum, 807% of tween, 17% of carrageenan, 18% of sodium alginate and 8% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 38 degrees.
Preparation method of ice cream
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 60 ℃. Stirring for 23 min, and mixing to obtain oil phase material liquid.
Water-phase material melting: heating water to 60 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 24 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 75 ℃, and homogenizing under the homogenizing pressure of 160 bar.
3. And (3) sterilization: after the first feed liquid is homogenized, sterilizing at 88 ℃ for 3 minutes;
4. and (3) cooling: the first feed solution was cooled to 3 ℃.
5. Mixing jam and white spirit: adding Chinese liquor into strawberry jam at a speed of 10 mL/s, stirring at a rotation speed of 280 rpm, and stirring for 13 min after the addition is finished to obtain a second material liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooled first feed liquid obtained in the step (4), and stirring for 18 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6) at the aging temperature of 5 ℃ for 36 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-5 ℃.
9. Forming, quick-freezing and packaging: then filling by a filling machine, quick freezing and packaging.
Example 5
Firstly, the formula of the ice cream product (1000 kg is measured):
7% of white granulated sugar, 8.5% of whole milk powder, 8% of skim milk powder, 3% of cream, 7% of coconut oil, 3% of maltose syrup, 0.5% of a stabilizer, 10% of strawberry jam, 1% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 35% of monoglyceride and diglyceride fatty acid ester, 5% of guar gum, 8010% of tween, 20% of carrageenan, 20% of sodium alginate and 10% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 40 degrees.
Second, preparation method
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 57 ℃. Stirring for 22 min, and mixing to obtain oil phase material liquid.
Water-phase material melting: heating water to 50 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 23 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 67 ℃, and homogenizing under the homogenizing pressure of 140 bar.
3. And (3) sterilization: after the first feed liquid is homogenized, sterilizing at 85 ℃ for 2 minutes;
4. and (3) cooling: the feed solution was cooled to 6 ℃.
5. And (3) secondary feeding: and (4) respectively adding the white spirit and the strawberry jam into the cooling liquid obtained in the step (4), and stirring for 15 minutes to obtain a mixed material liquid.
6. Aging: and (5) aging the mixed material liquid in the step (5), wherein the aging temperature is 6 ℃, and the aging time is 48 hours.
7. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-4 ℃.
8. Forming, quick-freezing and packaging: and then filling, quick-freezing and packaging by using a filling machine.
Comparative example 1 (the difference from example 1 is mainly that the addition amount of white spirit is increased to 1.8%)
Firstly, the formula of the ice cream product (1000 kg is measured):
6% of white granulated sugar, 10% of whole milk powder, 5% of skim milk powder, 3.2% of cream, 5% of coconut oil, 8.7% of maltose syrup, 0.3% of stabilizer, 15% of strawberry jam, 1.8% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 55% of mono-diglycerol fatty acid ester, 10% of guar gum, 805% of tween, 15% of carrageenan, 10% of sodium alginate and 5% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 38 degrees.
Second, preparation method
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 55 ℃. Stirring for 20 minutes, and uniformly mixing to form oil phase feed liquid.
Water-phase material melting: heating water to 55 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 21 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 65 ℃, and homogenizing under the homogenizing pressure of 130 bar.
3. And (3) sterilization: and (3) sterilizing the first feed liquid after the first feed liquid is homogenized at the temperature of 90 ℃ for 1 minute.
4. And (3) cooling: the first feed solution was cooled to 0 ℃.
5. Mixing jam and white spirit: and (3) dropwise adding white spirit into the strawberry jam at a dropping speed of 5 mL/s, stirring, controlling the rotating speed at 250 revolutions/s, and stirring for 10 minutes after the addition is finished to obtain a second material liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooling liquid obtained in the step (4), and stirring for 10 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6) at the aging temperature of 2 ℃ for 4 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-3 ℃.
9. Forming, quick-freezing and packaging: then filling by a filling machine, quick freezing and packaging.
Comparative example 2 (the main difference from example 3 is that the addition amount of white spirit is reduced to 0.3%)
Firstly, the formula of the ice cream product (1000 kg is measured):
8% of white granulated sugar, 7% of whole milk powder, 10% of skim milk powder, 4% of cream, 6% of coconut oil, 4.3% of maltose syrup, 0.4% of stabilizer, 5% of strawberry jam, 0.3% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 45% of monoglyceride and diglyceride fatty acid ester, 7% of guar gum, 808% of tween, 18% of carrageenan, 15% of sodium alginate and 7% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 42 degrees.
Second, preparation method
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 58 ℃. Stirring for 24 min, and mixing to obtain oil phase material liquid.
Water-phase material melting: heating water to 60 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 22 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 70 ℃, and homogenizing under the homogenizing pressure of 150 bar.
3. And (3) sterilization: after the first feed liquid is homogenized, sterilizing at 87 ℃ for 2 minutes;
4. and (3) cooling: the first feed solution was cooled to 4 ℃.
5. Mixing jam and white spirit: and (3) dropwise adding white spirit into the strawberry jam at a speed of 5 mL/s, stirring, controlling the rotation speed at 300 revolutions/s, and stirring for 20 minutes after the addition is finished to obtain a second material liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooled first feed liquid obtained in the step (4), and stirring for 20 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6), wherein the aging temperature is 4 ℃, and the aging time is 24 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-5 ℃.
9. Forming, quick-freezing and packaging: then filling by a filling machine, quick freezing and packaging.
Comparative example 3 (the main difference from example 1 is that no locust bean gum is added)
Firstly, the formula of the ice cream product (1000 kg is measured):
6% of white granulated sugar, 10% of whole milk powder, 5% of skim milk powder, 3.2% of cream, 5% of coconut oil, 9% of maltose syrup, 0.3% of a stabilizer, 15% of strawberry jam, 1.5% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 55% of monoglyceride and diglyceride fatty acid ester, 10% of guar gum, 805% of tween, 20% of carrageenan, 10% of sodium alginate and 0% of locust bean gum. The white spirit is solid white spirit, and the alcoholic strength is 38 degrees.
Second, preparation method
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 55 ℃. Stirring for 20 minutes, and uniformly mixing to form oil phase feed liquid.
Water-phase material melting: heating water to 55 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 21 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 65 ℃, and homogenizing under the homogenizing pressure of 130 bar.
3. And (3) sterilization: and (3) sterilizing the first feed liquid after homogenizing, wherein the sterilization temperature is 90 ℃, and the sterilization time is 1 minute.
4. And (3) cooling: the first feed solution was cooled to 0 ℃.
5. Mixing jam and white spirit: adding Chinese liquor into strawberry jam at a speed of 5 mL/s, wherein the mass ratio of Chinese liquor to strawberry jam is 1:10, stirring at a rotation speed of 250 r/s, and stirring for 10 min after the addition to obtain a second feed liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooled first feed liquid obtained in the step (4), and stirring for 10 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6), wherein the aging temperature is 2 ℃, and the aging time is 4 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-3 ℃.
9. Forming, quick-freezing and packaging: and then filling, quick-freezing and packaging by using a filling machine.
Comparative example 4 (the main difference from example 2 is that the percentage of monoglyceride added in the stabilizer is reduced to 30%)
Firstly, the formula of the ice cream product (1000 kg is measured):
7% of white granulated sugar, 8.5% of whole milk powder, 8% of skim milk powder, 3% of cream, 7% of coconut oil, 3% of maltose syrup, 0.5% of a stabilizer, 10% of strawberry jam, 1% of white spirit and the balance of water; the contents are all in percentage by mass.
The stabilizer is prepared from the following raw materials in percentage by mass: 30% of monoglyceride and diglyceride fatty acid ester, 10% of guar gum, tween 8010%, 20% of carrageenan, 20% of sodium alginate and 10% of locust bean gum.
The white spirit is solid white spirit, and the alcoholic strength is 39 degrees.
Second, preparation method
1. Ingredients
Oil-phase material dissolving: the stabilizer is uniformly dispersed with melted vegetable oil and cream, and then heated to 57 ℃. Stirring for 22 min, and mixing to obtain oil phase material liquid.
Water-phase material melting: heating water to 50 deg.C, and adding syrup, white sugar and the rest materials. Stirring for 23 min, and mixing to obtain water phase material liquid.
Then mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a first feed liquid.
2. Preheating and homogenizing: preheating the mixed first feed liquid to 67 ℃, and homogenizing under the homogenizing pressure of 140 bar.
3. And (3) sterilization: after the first feed liquid is homogenized, sterilizing at 85 ℃ for 2 minutes;
4. and (3) cooling: the batch was cooled to 6 ℃.
5. Mixing jam and white spirit: adding white spirit into the strawberry jam at a speed of 5 mL/s, wherein the mass ratio of the white spirit to the strawberry jam is 1:10, stirring at a rotation speed of 200 r/s, and stirring for 15 minutes after the addition is finished to obtain a second feed liquid.
6. And (3) secondary feeding: and (4) adding the second feed liquid into the cooled first feed liquid obtained in the step (4), and stirring for 15 minutes to obtain a mixed feed liquid.
7. Aging: and (4) aging the mixed material liquid in the step (6), wherein the aging temperature is 6 ℃, and the aging time is 48 hours.
8. Freezing: and (4) freezing the aged feed liquid by using a freezing machine, and controlling the discharging temperature to be-4 ℃.
9. Forming, quick-freezing and packaging: and then filling, quick-freezing and packaging by using a filling machine.
Examples of the experiments
1. Flavor and taste evaluation standard and melting resistance qualification standard
Evaluation criteria of flavor and mouthfeel: 60 persons skilled in the art tasted and smelled the products of examples and comparative examples, with 1-3 being poor, 4-6 being poor, and 7-10 being better, and averaged after scoring.
Melt resistance: and (3) placing the product on an 8-mesh sieve at the temperature of 25-27 ℃ to observe the melting and dripping conditions of the product, judging that the product meets the requirements if no melting and dripping phenomena occur in 30 minutes or more, and judging that the product is unqualified if the melting and dripping phenomena occur in 30 minutes or less.
2. Results
The products of each example and comparative example were placed on an 8-mesh sieve at 25-27 ℃ and observed for melting and dripping, and the results of the melt resistance at 40 minutes are shown in FIG. 1 or 2; FIG. 1 shows the results of the melting resistance of examples 1 to 3 from left to right; fig. 2 shows the melt resistance results of comparative example 4 and example 5 from left to right, and the melt resistance pictures of other examples and comparative examples are not listed.
The flavor, mouthfeel scores, and melting and dripping time of the products for each of the examples and comparative examples are shown in the table below.
TABLE 1
As can be seen from the above table, in the second feeding step of example 5, "the white spirit and the strawberry jam are respectively added to the cooling liquid obtained in step 4, and stirred for 15 minutes to obtain a mixed liquid", the steps of "mixing jam and white spirit" in examples 1 to 4 are not included, the taste and flavor score are lower than those in examples 1 to 4, and the melting and dripping phenomena occur earlier than those in examples 1 to 4. In addition, compared with the examples, the flavor, mouthfeel and melting resistance of the comparative example are mainly shown as follows: the product of comparative example 1 has poor mouthfeel and poor melt resistance; comparative example 2 the characteristic flavor of the product was not obvious and the product was weak in vinosity; the product of comparative example 3 has poor mouthfeel, particles and poor melting resistance; the product of comparative example 4 had poor mouthfeel and poor product melt resistance.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. The ice cream is characterized by being prepared from the following raw materials in percentage by mass: 10 to 20 percent of milk powder, 9 to 19 percent of sweetening agent, 3 to 5 percent of cream, 5 to 8 percent of vegetable oil, 0.3 to 0.5 percent of stabilizing agent, 5 to 15 percent of jam, 0.5 to 1.5 percent of white spirit and the balance of water.
2. The ice cream of claim 1,
the stabilizer is prepared from the following raw materials in percentage by mass: 35-55% of monoglyceride and diglyceride fatty acid ester, 5-10% of guar gum, 805-10% of tween, 15-20% of carrageenan, 10-20% of sodium alginate and 5-10% of locust bean gum.
3. The ice cream of claim 1 or 2, wherein the white spirit is solid-state white spirit, and the alcoholic strength is 38-42 degrees; preferably, the alcoholic strength is 38 degrees, 39 degrees, 40 degrees, 41 degrees or 42 degrees; the mass ratio of the white spirit to the jam is 1: 10.
4. An ice cream as claimed in any one of claims 1 to 3, wherein the milk powder consists of whole milk powder and skim milk powder; the mass ratio of the whole milk powder to the skim milk powder is (1-2) to (2-1); the cream is a thin cream with 35-40% of fat content.
5. An ice cream as claimed in any of claims 1 to 4, wherein the sweetener comprises one or more of white granulated sugar, maltose syrup, fructose, glucose, oligosaccharides;
or, the vegetable oil comprises one or more of coconut oil, soybean oil, peanut oil, linseed oil, rapeseed oil or olive oil; more preferably coconut oil;
the jam comprises one or more of coconut jam, strawberry jam, mango jam, Hami melon jam, honeydew melon jam, pineapple jam, white peach jam, grape jam and litchi jam.
6. A method of making an ice cream as claimed in any one of claims 1 to 5, comprising the steps of:
1) weighing milk powder, a stabilizer, a sweetening agent, vegetable oil, cream and water, and uniformly mixing to obtain a feed liquid A; preheating, homogenizing, sterilizing and cooling the feed liquid A;
2) adding white spirit and strawberry jam into the cooling liquid obtained in the step 1), and stirring to obtain mixed feed liquid;
3) aging and freezing the mixed liquid.
7. The preparation method of the ice cream according to claim 6, wherein the step 2) is to weigh the jam and the white spirit, and mix them uniformly to obtain a material liquid B;
3) and (4) uniformly mixing the cooled feed liquid A and the cooled feed liquid B, and then aging and freezing.
8. The preparation method of the ice cream according to claim 7, wherein the step 2) of obtaining the material liquid B comprises the following specific steps: dropwise adding the white spirit into the jam in proportion while stirring, wherein the stirring speed is 200-; optionally, the speed of adding the white spirit dropwise is 5 mL/s-10 mL/s.
9. A method for preparing ice cream according to any one of claims 6 to 8, wherein the feed solution of step 1) A is obtained by: dispersing stabilizer with melted vegetable oil and butter uniformly, heating to 55-60 deg.C, stirring for more than 20 min, and mixing uniformly to form oil phase feed liquid;
heating water to 50-60 deg.C, adding milk powder and sweetener, stirring for more than 21 min, and mixing to obtain water phase material liquid;
mixing the water phase feed liquid and the oil phase feed liquid, and stirring for 20-30 minutes to obtain a feed liquid A;
optionally, the preheating temperature in the step 1) is 65-75 ℃; the homogenizing pressure is 130-160 bar; sterilizing at 85-90 deg.C for 1-3 min; the temperature after cooling is 0-6 ℃.
10. A process for the preparation of ice cream according to any one of claims 6 to 9, wherein the ageing is at a temperature of from 2 ℃ to 6 ℃ for a period of from 4 hours to 48 hours; the freezing temperature is 3-5 ℃ below zero.
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| CN111374215A (en) * | 2018-12-28 | 2020-07-07 | 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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| CN111374215B (en) * | 2018-12-28 | 2023-06-20 | 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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| CN114343048B (en) * | 2021-12-31 | 2024-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream material and preparation process thereof |
| CN116508875A (en) * | 2022-01-24 | 2023-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated ice cream and preparation method thereof |
| CN115316487A (en) * | 2022-09-16 | 2022-11-11 | 江苏洁涵食品有限公司 | Avocado ice cream and preparation method thereof |
| CN115836705A (en) * | 2022-12-05 | 2023-03-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Alcohol-containing high-milk-solid frozen beverage and preparation method thereof |
| CN115836705B (en) * | 2022-12-05 | 2024-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage containing alcohol and high milk solids and preparation method thereof |
| CN115918767A (en) * | 2022-12-12 | 2023-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated ice cream and preparation method and application thereof |
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