CN113207996A - Agar-based high-solubility milk ice cream and preparation method thereof - Google Patents
Agar-based high-solubility milk ice cream and preparation method thereof Download PDFInfo
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- CN113207996A CN113207996A CN202110548692.3A CN202110548692A CN113207996A CN 113207996 A CN113207996 A CN 113207996A CN 202110548692 A CN202110548692 A CN 202110548692A CN 113207996 A CN113207996 A CN 113207996A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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Abstract
The invention discloses agar-based high-solubility milk ice cream and a preparation method thereof, and the formula comprises, by mass, 10-13% of skimmed milk powder, 9-12% of white granulated sugar, 20-24% of cream, 0.1-0.3% of guar gum, 0.05-0.15% of carrageenan, 0.05-0.15% of locust bean gum, 0.05-0.15% of instant agar, and the balance of water. Preferably, 12% of the skim milk powder by mass; 11% of white granulated sugar; 23% of cream; 2% of guar gum; 0.1 percent of carrageenan; 0.1% of locust bean gum; 0.1 percent of instant agar. This patent is used agar to ice cream stable system for the first time, has given the more abundant taste of ice cream, has improved the anti-solubility of ice cream simultaneously.
Description
Technical Field
The invention belongs to the technical field of ice cream preparation, and particularly relates to agar-based high-insolubility milk ice cream and a preparation method thereof.
Background
The ice cream is a frozen food with expanded volume, which is prepared by using drinking water, milk powder, cream (or vegetable oil), sugar and the like as main raw materials and adding a proper amount of food additives through the processes of mixing, sterilizing, homogenizing, aging, freezing, hardening and the like, and has fine, smooth and cool mouthfeel. .
At present, most ice creams on the market adopt hydrophilic colloids such as guar gum, carrageenan and locust bean gum as a stabilizing system, but most of the ice creams on the market have poor anti-solubility, and particularly the ice cream taken out of a refrigerator in summer is dissolved quickly. Therefore, the search for a new ice cream system with better anti-solubility is demanded by the vast consumers.
The agar is of good qualityThe seaweed is refined and purified by a scientific method by using the seaweed such as natural gelidium amansii, gracilaria verrucosa, laver and the like as raw materialsNatural polymerThe polysaccharide substance belongs to plants with the highest content of soluble dietary fiber, has extremely low calorie, is easy to feel full, and has the functions of reducing blood pressure and cholesterol, preventing colorectal cancer and the like.
Because agar has a better sizing effect, but the effect of the agar in an ice cream stabilizing system is not researched at present, the agar is applied to the ice cream system for the first time, the mouthfeel of the ice cream is improved, and the insolubility of the ice cream can be obviously improved.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides the agar-based high-solubility milk ice cream and the preparation method thereof.
The technical scheme is as follows: in order to achieve the purpose, the invention relates to an ice cream formula which comprises, by mass, 10-13% of skimmed milk powder, 9-12% of white granulated sugar, 20-24% of cream, 0.1-0.3% of guar gum, 0.05-0.15% of carrageenan, 0.05-0.15% of locust bean gum, 0.05-0.15% of instant agar, 0.2% of glycerol monostearate and the balance of water.
Preferably, 12% of the skim milk powder by mass; 11% of white granulated sugar; 23% of cream; 2% of guar gum; 0.1 percent of carrageenan; 0.1% of locust bean gum; 0.1% of instant agar and 0.2% of glycerin monostearate.
As another aspect of the present invention, the present invention provides a method for making ice cream, comprising the steps of,
(1) heating water in a proportioning tank and adding the skimmed milk powder; (2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat; (3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization; (4) cooling the sterilized sample and then aging at low temperature; (5) freezing and beating the aged sample; (6) placing the stirred and expanded sample at low temperature for hardening; (7) and (3) placing the finished product in a refrigeration house for refrigeration, wherein the heating temperature in the steps (1) and (2) is 75 ℃, the circulating heat preservation time is 30min, the homogenizing temperature in the step (3) is 65-70 ℃, the homogenizing pressure is 24MPa, the sterilization temperature is 95 ℃, the sterilization time is 300s, the cooling temperature in the step (4) is 20 ℃, the aging temperature is 2-4 ℃, the time is 4-24h, the freezing and beating temperature in the step (5) is-4-6 ℃, the expansion rate is 70-100%, the hardening temperature in the step (6) is-20-40 ℃, and the process is terminated when the central temperature of the product reaches-18 ℃.
The invention has the following beneficial effects: this patent is used agar to ice cream stable system for the first time, has given the more abundant taste of ice cream, has improved the anti-solubility of ice cream simultaneously.
Detailed Description
The present invention will be further described below.
The ice cream products were prepared according to table 1, but the resistance to dissolution was relatively poor and the mouthfeel was also relatively poor; the method comprises the following specific steps:
according to the 6 groups of experiments, the No. 2 and No. 3 ice cream samples are thicker and have stronger ice crystal feeling after entering the mouth; 4. the air inflation rate is lower, the inlet is harder, but the ice crystal feeling at the inlet is less in the ice cream whipping process of the No. 5 sample; no. 1 sample and No. 6 sample have normal mouthfeel, have no obvious ice crystal feeling, but are easy to melt. Subsequent experiments will therefore be established on the basis of samples No. 1 and No. 6 with agar replacing part of the colloid.
The first embodiment is as follows:
the raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.1% of guar gum, 0.05% of carrageenan, 0.05% of locust bean gum, 0.05% of instant agar, 0.2% of glycerol monostearate and the balance of water. .
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
In the steps 1 and 2, the heating temperature is 75 ℃, the circulating heat preservation time is 30min, the homogenizing temperature in the step 3 is 65-70 ℃, the homogenizing pressure is 24MPa, the sterilization temperature is 80 +/-5 ℃, the sterilization time is 30s, the cooling temperature in the step 4 is 20 ℃, the aging temperature is 2-4 ℃, the time is 4-24h, the freezing and whipping temperature in the step 5 is-4-6 ℃, the expansion rate is 70-100%, and the hardening temperature in the step 6 is-20 to-40 ℃ until the central temperature of the product reaches-18 ℃.
The second embodiment:
the raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.05% of carrageenan, 0.05% of locust bean gum, 0.05% of instant agar, 0.2% of glycerol monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
The third embodiment is as follows:
the raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.3% of guar gum, 0.05% of carrageenan, 0.05% of locust bean gum, 0.05% of instant agar, 0.2% of glycerol monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
The fourth embodiment is as follows:
the raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.05% of locust bean gum, 0.05% of instant agar, 0.2% of glycerol monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
The fifth embodiment:
the raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.15% of carrageenan, 0.05% of locust bean gum, 0.05% of instant agar, 0.2% of glycerol monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
The sixth implementation case:
the raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.05% of instant agar, 0.2% of glycerol monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Example seven raw material formula: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.15% of locust bean gum, 0.05% of instant agar, 0.2% of glyceryl monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Example eight raw material formulas: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glyceryl monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Example nine
The raw material formula is as follows: 10% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.15% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Example ten raw material formulas: 12% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Example eleven raw material formula: 13% of skim milk powder, 9% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Example twelve raw material formulas: 12% of skim milk powder, 11% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Thirteen embodiment
The raw material formula is as follows: 12% of skim milk powder, 12% of white granulated sugar, 20% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Fourteen implementation cases
The raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 22% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Fifteen embodiments
The raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 24% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Sixteen embodiments
The raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 23% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.1% of instant agar, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Comparative example one:
the raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 23% of cream, 0.3% of guar gum, 0.1% of carrageenan, 0.1% of locust bean gum, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Comparative example two:
the raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 23% of cream, 0.2% of guar gum, 0.2% of carrageenan, 0.1% of locust bean gum, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Comparative example three:
the raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 23% of cream, 0.2% of guar gum, 0.1% of carrageenan, 0.2% of locust bean gum, 0.2% of glycerin monostearate and the balance of water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Comparative example four: (Pasjia ice cream compound stabilizer)
The raw material formula is as follows: 12% of skim milk powder, 11% of white granulated sugar, 23% of cream and compound stabilizer
Extulse 254, balance water.
1. The method comprises the following steps: weighing, proportioning → stirring and melting → constant volume → homogenizing → sterilizing → cooling and aging → frozen stirring and beating → hardening → refrigeration
2. Description of the procedure
(1) Heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization
(4) Cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
The ice cream prepared in the above examples and comparative examples were subjected to a taste test: selecting 20 persons for participation, wherein the age is between 20 and 45 years old; the taste test is divided into 8 problems, which are respectively: overall preference, hardness preference, sweetness preference, fatty taste preference, viscosity preference, ice crystal preference, greasy taste preference and uniformity preference; there are 5 options under each question, very dislike, less like, general, more like, very like, with scores of 1, 2, 3, 4, 5, respectively; the scores of the individual questions are summed to obtain an average preference score.
The results of the mouth feel test are shown in Table 2.
Table 2 taste evaluation of ice cream prepared in examples and comparative examples
The ice creams prepared according to examples 14, 15 and 16 of the present invention had the highest overall score and the best mouthfeel as assessed by mouthfeel and investigated by the participants.
The representative examples 6, 8, 9 and 15 with better taste test performance and comparative examples 1, 2, 3 and 4 are selected to carry out the ice cream anti-solubility test.
20g of ice cream stored at-20 ℃ were weighed into a 37 ℃ incubator and the weight of ice cream melted was measured every 20 min.
TABLE 3 comparison of melting Rate of Ice cream made in examples and comparative examples
As can be seen from Table 3, the examples have good solubility resistance, and it is obvious that agar plays a certain role in an ice cream system, and agar forms a stable three-dimensional reticular gel structure, so that the collapse of ice cream can be effectively prevented, the solubility resistance is improved, and the melting speed of the ice cream is reduced.
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (3)
1. The agar-based high-solubility milk ice cream is characterized in that: the formula of the medicine comprises the following components,
by mass, 10-13% of skim milk powder, 9-12% of white granulated sugar, 20-24% of cream, 0.1-0.3% of guar gum, 0.05-0.15% of carrageenan, 0.05-0.15% of locust bean gum, 0.05-0.15% of instant agar, 0.2% of glycerol monostearate and the balance of water.
2. The agar-based, highly resistant milk ice cream of claim 1, wherein: 12% of skim milk powder by mass; 11% of white granulated sugar; 23% of cream; 2% of guar gum; 0.1 percent of carrageenan; 0.1% of locust bean gum; 0.1 percent of instant agar.
3. The method of making agar-based milk ice cream with high resistance to dissolution of claim 1, wherein: comprises the following steps of (a) carrying out,
(1) heating water in a proportioning tank and adding the skimmed milk powder;
(2) circularly heating the reconstituted milk, adding cream, adding a mixture of white granulated sugar and a stabilizer, and circularly preserving heat;
(3) quantifying the feed liquid in the dosing tank, homogenizing the quantified semi-finished product, and performing pasteurization;
(4) cooling the sterilized sample and then aging at low temperature;
(5) freezing and beating the aged sample;
(6) placing the stirred and expanded sample at low temperature for hardening;
(7) placing the finished product in a refrigeration house for refrigeration
Wherein the heating temperature in the steps (1) and (2) is 75 ℃, the circulating heat preservation time is 30min, the homogenizing temperature in the step (3) is 65-70 ℃, the homogenizing pressure is 24MPa, the sterilization temperature is 95 ℃, the sterilization time is 300s, the cooling temperature in the step (4) is 20 ℃, the aging temperature is 2-4 ℃, the time is 4-24h, the freezing and whipping temperature in the step (5) is-4-6 ℃, the expansion rate is 70-100%, the hardening temperature in the step (6) is-20 to-40 ℃, and the process is terminated when the central temperature of the product reaches-18 ℃.
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| CN114052115A (en) * | 2021-11-29 | 2022-02-18 | 内蒙古伊利实业集团股份有限公司 | Method for preventing grease precipitation in long-time continuous production process of ice cream |
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| CN104920779A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Method for preparing yoghourt ice-cream |
| CN106578321A (en) * | 2015-10-20 | 2017-04-26 | 毕骅 | Pulp ice cream and making method thereof |
| CN109527185A (en) * | 2018-12-27 | 2019-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen stabilizer, puff and preparation method containing frozen |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104920779A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Method for preparing yoghourt ice-cream |
| CN106578321A (en) * | 2015-10-20 | 2017-04-26 | 毕骅 | Pulp ice cream and making method thereof |
| CN109527185A (en) * | 2018-12-27 | 2019-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen stabilizer, puff and preparation method containing frozen |
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| CN114052115A (en) * | 2021-11-29 | 2022-02-18 | 内蒙古伊利实业集团股份有限公司 | Method for preventing grease precipitation in long-time continuous production process of ice cream |
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