CN112715736A - Ice cream and preparation method thereof - Google Patents
Ice cream and preparation method thereof Download PDFInfo
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- CN112715736A CN112715736A CN202011563341.1A CN202011563341A CN112715736A CN 112715736 A CN112715736 A CN 112715736A CN 202011563341 A CN202011563341 A CN 202011563341A CN 112715736 A CN112715736 A CN 112715736A
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- ice cream
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 199
- 238000002360 preparation method Methods 0.000 title claims abstract description 61
- 238000002156 mixing Methods 0.000 claims abstract description 135
- 238000003756 stirring Methods 0.000 claims abstract description 111
- 239000011259 mixed solution Substances 0.000 claims abstract description 80
- 230000032683 aging Effects 0.000 claims abstract description 61
- 235000013601 eggs Nutrition 0.000 claims abstract description 52
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 50
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 50
- 239000006071 cream Substances 0.000 claims abstract description 48
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 44
- 235000014103 egg white Nutrition 0.000 claims abstract description 44
- 210000000969 egg white Anatomy 0.000 claims abstract description 44
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 32
- 239000008267 milk Substances 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000001112 coagulating effect Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 83
- 230000008014 freezing Effects 0.000 claims description 83
- 239000000843 powder Substances 0.000 claims description 62
- 239000007788 liquid Substances 0.000 claims description 51
- 239000002994 raw material Substances 0.000 claims description 49
- 235000020185 raw untreated milk Nutrition 0.000 claims description 40
- 235000020183 skimmed milk Nutrition 0.000 claims description 36
- 235000021552 granulated sugar Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000003599 food sweetener Nutrition 0.000 claims description 15
- 239000003765 sweetening agent Substances 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 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 14
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 235000008939 whole milk Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 4
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 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 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 229960001462 sodium cyclamate Drugs 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000002002 slurry Substances 0.000 abstract description 64
- 230000000694 effects Effects 0.000 abstract description 18
- 230000035939 shock Effects 0.000 abstract description 9
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 description 37
- 238000001816 cooling Methods 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 23
- 238000004659 sterilization and disinfection Methods 0.000 description 21
- 238000005303 weighing Methods 0.000 description 18
- 239000003651 drinking water Substances 0.000 description 17
- 235000020188 drinking water Nutrition 0.000 description 17
- 238000004321 preservation Methods 0.000 description 17
- 230000032798 delamination Effects 0.000 description 11
- 239000007787 solid Substances 0.000 description 10
- 238000002844 melting Methods 0.000 description 9
- 230000008018 melting Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000013345 egg yolk Nutrition 0.000 description 6
- 239000013078 crystal Substances 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000013517 stratification Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000018102 proteins Nutrition 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
- 239000004576 sand Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of frozen drinks, and particularly provides an ice cream and a preparation method thereof, wherein the ice cream comprises the following steps: a first mixing step: separating eggs to obtain egg white and yolk, mixing the milk base material with the egg white, and stirring for the first time to obtain a first mixed solution; a second mixing step: mixing the first mixed solution with yolk and cream, and stirring for the second time to obtain ice cream slurry; the preparation method of the ice cream comprises the following steps: homogenizing ice cream slurry, sterilizing, aging, and coagulating; the ice cream slurry obtained by the method has excellent fluidity, is fine and smooth, is stable and uniform, is not easy to layer, and the ice cream prepared by the ice cream slurry has a stable structure and a good thermal shock resistance effect, the stable emulsibility is obviously improved, and the fluctuation stability period is obviously prolonged.
Description
Technical Field
The invention relates to the technical field of frozen drink preparation, in particular to ice cream and a preparation method thereof.
Background
The ice cream is a frozen beverage with expanded volume which is prepared by taking milk as a main raw material, adding food additives, mixing, sterilizing, homogenizing and the like. It is popular with consumers because of its rich nutrition and good taste.
The stable emulsifiability is an expression of the quality of ice cream and has a great influence on the structure of the final product. At present, the stable emulsibility of ice cream is generally improved by adding more stabilizing agent or thickening agent in the prior art, so that the prepared ice cream is stable in state and is not easy to generate quality defects of frost, shrinkage and ice crystal increase, such as xanthan gum, carrageenan, guar gum, sodium carboxymethylcellulose, gellan gum, konjac gum, locust bean gum and the like.
However, today people are increasingly paying attention to health, additives are becoming unhealthy pronouns in the eyes of consumers, and high-quality and additive-free products are becoming new demands for frozen drinks. While consumer acceptance of the product could certainly be improved if the use of additives could be reduced or avoided.
Disclosure of Invention
Therefore, the invention aims to overcome the defect that the ice cream in the prior art needs higher stable emulsibility and uses a larger amount of a stabilizer or a thickener, and further provides the ice cream and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the invention provides a preparation method of ice cream, which comprises the following steps:
a first mixing step: separating eggs to obtain egg white and yolk, mixing the milk base material with the egg white, and stirring for the first time to obtain a first mixed solution;
a second mixing step: mixing the first mixed solution with yolk and edible oil, and stirring for the second time to obtain a second mixed solution;
the preparation method of the ice cream comprises the following steps: homogenizing the second mixed solution, sterilizing, aging, and coagulating to obtain the final product; wherein the mass of the eggs accounts for 4-7% of the total mass of the ice cream raw materials
Further, the rotation speed of the first stirring is 700-800rpm, and the stirring time is 8-10 min.
Further, the rotation speed of the second stirring is 500-600rpm, and the stirring time is 8-10 min.
Further, in the homogenizing process, the total pressure is 190-290MPa, wherein the primary pressure is 150-200MPa, and the secondary pressure is 40-90 MPa.
Further, the mass of the edible oil accounts for 21-27% of the total mass of the ice cream raw material.
Preferably, the mass of the eggs accounts for 4-6% of the total mass of the ice cream raw materials.
Further, in the first mixing step, mixing is performed at a temperature of 30 ℃ or less.
Further, in the second mixing step, mixing is carried out at a temperature of 40 ℃ or less.
Further, the vegetable oil is selected from at least one of cream and coconut oil.
Further, the milk base material is selected from raw milk or liquid milk base material formed by mixing raw milk and/or water with at least one of whole milk powder, skimmed milk powder, whey powder and whey protein powder.
Further, the second mixed solution is mixed with a sweetener and/or milk powder and/or water for a third time before the preparation step of the ice cream.
Preferably, the third mixing is performed at a stirring speed <100 rpm. More preferably, the stirring speed is 20-80 rpm. Stirring until the sweetener and/or milk powder are dissolved.
Further, the mass ratio of the sweetening agent to the milk base material is 12-13: 40; and/or the mass ratio of the milk powder to the milk base material is 4-6: 40.
The sweetener is at least one selected from white granulated sugar, sucrose, fructose and syrup thereof, maltose and syrup thereof, glucose and syrup thereof, lactose, honey, sugar alcohol and synthetic sweetener; the synthetic sweetener is selected from at least one of sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
the milk powder is at least one selected from whole milk powder, skimmed milk powder, whey powder and whey protein powder.
Further, the sterilization is pasteurization, and the sterilization condition is that the temperature is 85-89 ℃ and the time is 30-60 s;
and/or the homogenization temperature is 65-75 ℃;
and/or the aging temperature is 0-6 ℃, and the aging time is 2-48 h;
and/or the temperature of the freezing outlet is-3 to-5 ℃.
The invention also provides the ice cream prepared by the preparation method.
Further, the ice cream comprises the following raw materials in parts by weight: 4-7 parts of eggs, 21-27 parts of edible oil and fat and 40-61 parts of milk base material.
Further comprises 12 to 13 weight parts of sweetener and/or 4 to 6 weight parts of milk powder and/or 0.05 to 0.2 weight part of essence.
Further, the ice cream comprises the following components in parts by weight based on 100 parts of the total mass of the ice cream raw materials: 4-7 parts of eggs, 21-27 parts of cream, 40 parts of milk base material, 12-13 parts of sweetener, 4-6 parts of milk powder and the balance of water.
The method also comprises the steps of filtering and preheating before sterilization, and when the aperture of the filter (the filtering hub) is smaller than 1.5mm (including 1.5mm), a filter screen is not additionally arranged; the aperture of the filter (the filtering 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 to 65-75 ℃. Also comprises a flavoring step, wherein essence is directly added, and then the mixture is stirred for 10-30 min.
It will be appreciated by those skilled in the art that the term "solids" as used herein refers to the term in the physical and chemical specification requirements of GB/T31114 ice cream. According to the scheme, an egg is matched with edible oil, particularly an egg is matched with thin cream, based on experimental comparison, deformation of various egg white liquids such as frozen egg white liquid, low-temperature pasteurized egg white liquid, sugared egg white liquid and the like is adopted; deformation of egg yolk liquid such as frozen egg yolk liquid, sugared egg yolk liquid, and low temperature pasteurized egg yolk liquid; and various cream modifications such as frozen cream, fermented cream, etc. to obtain the effects of the present invention, and the effects of the present invention obtained by fine adjustment of the process (stirring speed, homogenizing pressure) should be included in the scope of the patent protection.
The invention uses the raw materials for ingredients, which are added into ice cream, ice cream bar, ice sucker and slush which meet the national standard and are not limited in GB2760, so that the product can reach the desired properties in a low-temperature frozen state.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the ice cream provided by the invention comprises the steps of firstly mixing the milk base material with egg white, stirring for the first time to obtain a first mixed solution, then mixing the first mixed solution with egg yolk and edible oil, and stirring for the second time to obtain a second mixed solution (or called ice cream slurry); the inventor unexpectedly finds that by adopting the specific step-by-step feeding and mixing sequence, namely mixing the milk base material with the egg white firstly and then mixing with the egg yolk and the edible oil, and matching with a twice stirring process, the mass percent of eggs in the ice cream raw materials is controlled to be 4-7%, the obtained ice cream slurry has excellent fluidity, is fine and smooth, is stable and uniform and is not easy to layer, the ice cream prepared by the ice cream slurry has a stable structure and a good thermal shock resistance effect, a stabilizer does not need to be added, the stable emulsibility is obviously improved, and the fluctuation stabilization period is obviously prolonged.
(2) The preparation method of the ice cream provided by the invention controls the stirring rotating speed in the first stirring to be 700-800 rpm; the time is 8-10min, so that the milk base material and the egg white are uniformly foamed under stirring, the stirring speed and the stirring time are proper, a more stable material emulsification mixing system is favorably formed, more stable and fine foam is generated, the viscosity of the mixture is proper, the effect of adding and dispersing other materials on the next step is not influenced, the ice cream slurry has better uniformity and stability, and the stability of the ice cream structure is further improved.
(3) The preparation method of the ice cream provided by the invention adopts the stirring speed of 500-600rpm and controls the stirring time to be 8-10 min; the stirring speed and the stirring time are proper, so that the mixed material system can be prevented from thinning and layering, and the added materials can be dispersed more uniformly, so that the ice cream slurry has better fluidity and stability, and the stability of the ice cream structure is further improved.
(4) According to the preparation method of the ice cream, the homogeneous total pressure is controlled to be 200-240MPa, wherein the primary pressure is 150-200MPa, and the secondary pressure is 40-90MPa, so that the ice cream slurry has better fluidity and stability, and the stability of the ice cream structure is further improved.
(5) The preparation method of the ice cream provided by the invention comprises the following steps of taking the total mass of ice cream raw materials as 100 parts: 4-7 parts of eggs, 21-27 parts of cream, 40 parts of milk base material, 12-13 parts of sweetener, 4-6 parts of milk powder and the balance of water, wherein the mass of the cream accounts for 21-27% of the total mass of the ice cream raw materials, and the mass of the eggs accounts for 4-7% of the total mass of the ice cream raw materials; so that a more stable foam is formed during the second stirring, the ice cream slurry has better stability and fluidity, and the ice cream finally prepared has better structural stability.
(6) In the preparation method of the ice cream provided by the invention, in the first mixing step, the milk base material and the egg white are mixed at the temperature of less than or equal to 30 ℃; and/or in the second mixing step, the mixed solution and the cream are mixed at the temperature of less than or equal to 40 ℃, and the thermal deformation of the protein can be prevented by controlling the temperature of the step-by-step feeding and mixing.
(7) According to the preparation method of the ice cream provided by the invention, under the condition that no stabilizer is additionally added, the formed ice cream slurry has a relatively high expansion rate after being frozen, and the prepared ice cream has the characteristics of strong temperature change resistance effect, good structural stability, softness, refreshing, fine and smooth taste and quick melting; when consumers taste the product, the stability and uniformity of the product taste of different production dates and batches are guaranteed to the maximum extent, the stability of the product quality is guaranteed to the maximum extent in the shelf life storage process of the product, and the quality problems of frost formation, surface ice crystal precipitation, collapse and the like are avoided, so that the method has important significance in the whole life cycle management of the product.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Cream was purchased from Nestle, and had a fat content of 33% and a protein content of 1%.
Example 1
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature was 4 ℃ and the aging time was 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 40 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the embodiment has good, stable and uniform fluidity and the solid content is 30-31%. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, and has the characteristics of softness, refreshing and fast melting in the mouth.
Example 2
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature was 4 ℃ and the aging time was 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 60 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the embodiment has good, stable and uniform fluidity and the solid content is 30-31%. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, and has the characteristics of softness, refreshing and fast melting in the mouth.
Example 3
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 40 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 deg.C, and stirring for the first time to obtain a first mixed solution. Wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for the second time to obtain a second mixed solution, wherein the third stirring rotation speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the embodiment has good, stable and uniform fluidity and the solid content is 30-31%. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, and has the characteristics of softness, refreshing and fast melting in the mouth.
Example 4
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 60 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 deg.C, and stirring for the first time to obtain a first mixed solution. Wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: and adding white granulated sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the embodiment has good, stable and uniform fluidity and the solid content is 30-31%. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, and has the characteristics of softness, refreshing and fast melting in the mouth.
Example 5
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; whole milk powder: 50 kg; and (3) dilute cream: 210 kg; egg: 40 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 deg.C, and stirring for the first time to obtain a first mixed solution. Wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: then adding white granulated sugar and whole milk powder into the second mixed solution at the temperature of 40 ℃, stirring at 50rpm until the white granulated sugar and the whole milk powder are dissolved, adding water, and uniformly mixing to obtain ice cream slurry.
(4) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the embodiment has good, stable and uniform fluidity and the solid content is 30-31%. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, and has the characteristics of softness, refreshing and fast melting in the mouth.
Example 6
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 270 kg; egg: 40 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 deg.C, stirring for the first time to obtain a first mixed solution, mixing the first mixed solution and yolk, and stirring for the second time to obtain a mixed solution. Wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the embodiment has good, stable and uniform fluidity and the solid content is 30-31%. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, and has the characteristics of softness, refreshing and fast melting in the mouth.
Example 7
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 70 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 8
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: and adding white granulated sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 150MPa, the primary pressure is 110MPa, and the secondary pressure is 40 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 9
The embodiment provides ice cream which comprises the following raw materials: taking the total mass of the ice cream as 1000kg, the weight ratio of white granulated sugar: 100kg, cream: 240kg, egg: 50kg, and the balance being raw milk.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 25 deg.C, and stirring for the first time to obtain a first mixed solution, wherein the first stirring speed is 750rpm and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 30 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: homogenizing ice cream slurry, sterilizing, aging, and coagulating.
Wherein, in the homogenizing step, the homogenizing temperature is 65 ℃, the homogenizing pressure is set to be 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the holding time is 55 s. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 10
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 450rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 11
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 900rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 12
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for the second time at 400rpm for 9min to obtain a second mixed solution.
(4) A third mixing step: adding white granulated sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry;
(5) the preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 13
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for the second time at 700rpm for 9min to obtain a second mixed solution.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Example 14
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; coconut oil: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and coconut oil at 40 deg.C, and stirring for the second time to obtain a second mixed solution, wherein the second stirring rotation speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Comparative example 1
The comparative example provides an ice cream which, based on a total mass of the ice cream of 1000kg, comprises the following raw materials: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: mixing raw milk and whole egg liquid obtained by shelling eggs at the temperature of 30 ℃, and stirring for the first time to obtain a first mixed liquid. Wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the comparative example has good fluidity, but the feed liquid is not stable enough, is easy to stratify and is not uniform, and the solid content is 30-31%. The expansion rate of the ice cream made after freezing is not easy to control.
Comparative example 2
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) Mixing: mixing raw milk, whole egg liquid, cream, white granulated sugar and skimmed milk powder at 30 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(3) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the comparative example has good fluidity, but the stability of the material liquid is poor, the delamination is easy, and the solid content is 31-32%. The expansion rate of the ice cream made after freezing is not easy to control, and the taste is rough.
Comparative example 3
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 50 kg; locust bean gum: 1.0 kg; guar gum: 0.7 kg; xanthan gum: 0.3 kg; monoglyceride: 2.0 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: mixing raw milk, whole egg liquid, cream, white granulated sugar, skimmed milk powder, locust bean gum, guar gum, xanthan gum and monoglyceride at 30 deg.C, stirring at 50rpm to dissolve, adding water, and mixing to obtain ice cream slurry.
(3) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
The ice cream slurry prepared by the comparative example is viscous, has general, stable and uniform fluidity and contains 30-31% of solid content. The expansion rate after freezing is easy to control, and the prepared ice cream has stable structure and good thermal shock resistance effect, but does not have the characteristics of softness, refreshing and fast melting in the mouth, has thick and sticky mouthfeel, and has relatively poor flavor release.
Comparative example 4
The embodiment provides an ice cream, which comprises the following raw materials by weight, based on the total mass of the ice cream being 1000 kg: white granulated sugar: 125 kg; raw milk: 400 kg; and (3) skim milk powder: 50 kg; and (3) dilute cream: 240 kg; egg: 30 kg; essence: 1.0 kg; the balance of drinking water.
The preparation method comprises the following steps:
(1) standardizing the raw materials, and weighing according to the formula.
(2) A first mixing step: separating egg to obtain egg white and yolk, mixing raw milk and egg white at 30 ℃, and stirring for the first time to obtain a first mixed solution, wherein the rotation speed of the first stirring is 750rpm, and the time is 9 min.
(3) A second mixing step: mixing the first mixed solution with yolk and cream at 40 deg.C, and stirring for a second time to obtain a second mixed solution, wherein the second stirring speed is 550rpm and the time is 9 min.
(4) A third mixing step: adding white sugar and skimmed milk powder into the second mixed solution at 40 deg.C, stirring at 50rpm for dissolving, adding water, and mixing to obtain ice cream slurry.
(5) The preparation method of the ice cream comprises the following steps: filtering ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging, flavoring, and freezing.
Wherein, in the filtering step, the aperture of the filter is 1.5 mm. In the preheating step, the temperature of the feed liquid is heated to 68 ℃. In the homogenizing step, the homogenizing temperature is 68 deg.C, the homogenizing pressure is 200MPa, the primary pressure is 150MPa, and the secondary pressure is 50 MPa. The sterilization step comprises the following steps: the temperature is 87 +/-2 ℃, and the heat preservation time is 45 s. In the cooling step: the feed liquid temperature was cooled to 4 ℃. In the aging step: the temperature is 4 ℃ and the aging time is 24 hours. The flavoring step comprises: the essence is directly added, and stirred for 30min after the addition. Freezing: and executing the operation rules and parameter standards of the freezing machines with corresponding models. The expansion rate is 50 percent, and the outlet temperature of the freezing machine is-5 ℃.
Experimental example 1 Ice cream stability test
The ice cream slurry was prepared according to the methods of the above examples and comparative examples, and ice cream was prepared by a freezer, with a freezer exit temperature of-5 ℃, and the maximum expansion rate achieved when each set of ice cream slurry was formed into a stable discharge was examined.
Preparing ice cream slurry according to the method of each embodiment and the comparative example, preparing ice cream with the expansion rate of 40% by a freezing machine, then putting a plurality of groups of ice cream into a temperature fluctuation box, controlling the temperature of the temperature fluctuation box by an equipment system, reducing the temperature in the box from-5 ℃ to-22 ℃ every 8h, then increasing the temperature from-22 ℃ to-5 ℃, presenting cycle fluctuation, observing the appearance shape of each group of ice cream every 7 days and evaluating the taste, detecting the longest time for the ice cream to keep stable quality, namely the fluctuation stabilization cycle, wherein the longest time for keeping stable quality is the previous measurement time for the ice cream to start melting deformation and surface ice crystal precipitation in appearance shape or show sand grain feeling and ice crystal feeling in taste, and if the change appears in 28 th day, recording the longest time for keeping stable quality as 21 days, the test was performed weekly with a maximum time set at 8 weeks.
TABLE 1 puffing rate and fluctuation resistance test analysis table
| Item | Maximum expansion ratio (%) | Period of fluctuation stabilization (sky) |
| Example 1 | 105 | 56 |
| Example 2 | 101 | 56 |
| Example 3 | 102 | 56 |
| Example 4 | 102 | 56 |
| Example 5 | 103 | 56 |
| Example 6 | 106 | 56 |
| Example 7 | 56 | 28 |
| Example 8 | 58 | 42 |
| Example 9 | 43 | 28 |
| Example 10 | 61 | 42 |
| Example 11 | 63 | 35 |
| Example 12 | 71 | 42 |
| Example 13 | 49 | 42 |
| Example 14 | 51 | 28 |
| Comparative example 1 | 53 | 21 |
| Comparative example 2 | 47 | 21 |
| Comparative example 3 | 110 | 56 |
| Comparative example 4 | 52 | 21 |
As can be seen from the above table, the ice creams made according to examples 1-14 of the present invention all have an extended period of wave stability compared to comparative examples 1-2 and 4, where the ice creams made according to examples 1-6 have a significantly extended period of wave stability.
Experimental example 2 evaluation test of Stable emulsification Effect
Ice cream slurries were prepared according to the methods of the examples and comparative examples described above, and each ice cream slurry was measured out to 200ml using a measuring cylinder, and each ice cream slurry was left at 4 ℃ for 12 hours to observe the separation of layers, thereby evaluating the effect of stable emulsification. Evaluation was made in terms of whether or not delamination occurred as a whole, effect of delamination, and time for which delamination occurred, and the effect of delamination means no delamination (/), weak settling delamination (0), foam surface delamination (1), and strong intermediate band delamination (3), and stable emulsifiability evaluation (strong, medium, and poor) was made based on the above experimental observation, and the results are shown in table 2.
TABLE 2 Stable emulsifiability results table
| Item | Whether or not delamination occurs | Effect of stratification | Time of occurrence of stratification | Evaluation of Stable emulsification Property |
| Example 1 | Whether or not | / | / | High strength |
| Example 2 | Whether or not | / | / | High strength |
| Example 3 | Whether or not | / | / | High strength |
| Example 4 | Whether or not | / | / | High strength |
| Example 5 | Whether or not | / | / | High strength |
| Example 6 | Whether or not | / | / | High strength |
| Example 7 | Is that | 1 | 7h | In |
| Example 8 | Is that | 1 | 6h | In |
| Example 9 | Is that | 2 | 4h | Weak (weak) |
| Example 10 | Whether or not | / | / | High strength |
| Example 11 | Is that | 1 | 3h | In |
| Example 12 | Whether or not | / | / | High strength |
| Example 13 | Is that | 1 | 8h | In |
| Example 14 | Is that | 2 | 4h | Weak (weak) |
| Comparative example 1 | Is that | 2 | 3h | Weak (weak) |
| Comparative example 2 | Is that | 2 | 3h | Weak (weak) |
| Comparative example 3 | Whether or not | / | / | High strength |
| Comparative example 4 | Is that | 1 | 3h | Weak (weak) |
Where "/" indicates that no delamination occurred with 12h placement.
The data in the table above show that ice cream slurries prepared by the method of examples 1-14 according to the invention have significantly improved stable emulsifiability compared to the ice cream obtained after the egg-liquid separation treatment of comparative example 1, the cream added of comparative example 2 and the one-step mixing treatment of comparative example 3.
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 (14)
1. A preparation method of ice cream is characterized by comprising the following steps:
a first mixing step: separating eggs to obtain egg white and yolk, mixing the milk base material with the egg white, and stirring for the first time to obtain a first mixed solution;
a second mixing step: mixing the first mixed solution with yolk and edible oil, and stirring for the second time to obtain a second mixed solution;
the preparation method of the ice cream comprises the following steps: homogenizing the second mixed solution, sterilizing, aging, and coagulating to obtain the final product; wherein the mass of the eggs accounts for 4-7% of the total mass of the ice cream raw materials.
2. A method for preparing ice cream as claimed in claim 1, wherein the first stirring is performed at a speed of 700-800rpm for a period of 8-10 min.
3. A process for the preparation of ice cream as claimed in claim 1 or 2, wherein the second stirring is carried out at a speed of 500-600rpm for a period of 8-10 min.
4. A process for the preparation of ice cream according to any of claims 1-3, wherein the homogeneous total pressure is 190-290MPa, wherein the primary pressure is 150-200MPa and the secondary pressure is 40-90 MPa.
5. A process for the preparation of an ice cream according to any one of claims 1 to 4 wherein the edible fat or oil comprises 21 to 27% by weight of the total weight of the ice cream base.
6. A method of making ice cream according to any one of claims 1 to 5, wherein the edible oil or fat is selected from at least one of cream and coconut oil;
and/or the milk base material is selected from raw milk or liquid milk base material formed by mixing raw milk and/or water with at least one of whole milk powder, skimmed milk powder, whey powder and whey protein powder.
7. The method of any one of claims 1-6, further comprising mixing the second mixture with a sweetener and/or a milk powder and/or water a third time before the step of preparing the ice cream.
8. A process for the preparation of an ice cream according to claim 7, characterized in that the third mixing is carried out at a stirring speed <100 rpm; preferably at a speed of 20-80 rpm.
9. A method of making ice cream according to claim 7 or 8, wherein the sweetener is selected from at least one of white granulated sugar, sucrose, fructose and syrup thereof, maltose and syrup thereof, glucose and syrup thereof, lactose, honey, sugar alcohols and synthetic sweeteners; the synthetic sweetener is selected from at least one of sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
the milk powder is at least one selected from whole milk powder, skimmed milk powder, whey powder and whey protein powder.
10. A method of making ice cream according to any one of claims 7 to 9, wherein the mass ratio of sweetener to milk base is from 12 to 13: 40; and/or the mass ratio of the milk powder to the milk base material is 4-6: 40.
11. A process for the preparation of an ice cream according to any of claims 1 to 10, wherein the pasteurisation is carried out under conditions of 85-89 ℃ for 30-60 s;
and/or the homogenization temperature is 65-75 ℃;
and/or the aging temperature is 0-6 ℃, and the aging time is 2-48 h;
and/or the temperature of the freezing outlet is-3 to-5 ℃.
12. An ice cream made by the method of any one of claims 1 to 11.
13. The ice cream of claim 12, wherein the ice cream comprises the following raw materials in parts by weight: 4-7 parts of eggs, 21-27 parts of edible oil and fat and 40-61 parts of milk base material.
14. An ice cream according to claim 12 or 13, comprising, based on 100 parts total mass of the ice cream base: 4-7 parts of eggs, 21-27 parts of cream, 40 parts of milk base material, 10-13 parts of sweetener, 4-6 parts of milk powder and the balance of water.
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