CN113439796A - Spray-dried soft ice cream non-dairy creamer and preparation method thereof - Google Patents
Spray-dried soft ice cream non-dairy creamer and preparation method thereof Download PDFInfo
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- CN113439796A CN113439796A CN202110564527.7A CN202110564527A CN113439796A CN 113439796 A CN113439796 A CN 113439796A CN 202110564527 A CN202110564527 A CN 202110564527A CN 113439796 A CN113439796 A CN 113439796A
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- ice cream
- spray
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- dairy creamer
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 28
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title description 2
- 239000007787 solid Substances 0.000 claims abstract description 15
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 102000011632 Caseins Human genes 0.000 claims abstract description 10
- 108010076119 Caseins Proteins 0.000 claims abstract description 10
- 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 abstract description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 10
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 10
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 10
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 10
- 239000000230 xanthan gum Substances 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 10
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 10
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 238000004904 shortening Methods 0.000 claims abstract description 7
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 7
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 7
- 239000001587 sorbitan monostearate Substances 0.000 claims abstract description 7
- 235000011076 sorbitan monostearate Nutrition 0.000 claims abstract description 7
- 229940035048 sorbitan monostearate Drugs 0.000 claims abstract description 7
- 238000004945 emulsification Methods 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 239000000839 emulsion Substances 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 239000012071 phase Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000008346 aqueous phase Substances 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 230000003116 impacting effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims 2
- 230000001007 puffing effect Effects 0.000 abstract description 7
- 239000013078 crystal Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 abstract description 3
- 239000005913 Maltodextrin Substances 0.000 abstract description 3
- 229940035034 maltodextrin Drugs 0.000 abstract description 3
- 239000003381 stabilizer Substances 0.000 abstract description 3
- 239000002002 slurry Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a spray-dried soft ice cream non-dairy creamer which is prepared by shortening, sodium caseinate, sodium hexametaphosphate, sorbitan monostearate, mono-diglycerol fatty acid ester, silicon dioxide, xanthan gum, sodium carboxymethylcellulose, milk essence and the balance of glucose syrup; the premixed raw materials are directly added into the non-dairy creamer formula for emulsification, the structure of the premixed raw materials is uniformly sheared by a homogenizer and then is sprayed into the solid non-dairy creamer by a spray drying mode, so that the problem that maltodextrin, a stabilizer, an emulsifier and essence need to be premixed is solved, the non-dairy creamer after being sprayed can be directly fed into an ice cream machine to directly prepare a finished product, the non-dairy creamer of the finished product soft ice cream has high puffing rate, no ice crystal in taste, smooth and silky mouthfeel and strong plasticity, the quality aspects of flavor, puffing, mouthfeel and the like are improved, and a new idea is provided for the soft ice cream processing technology.
Description
Technical Field
The invention relates to a spray-dried soft ice cream non-dairy creamer and a manufacturing method thereof.
Background
The soft ice cream is one of the most popular leisure drinks for consumers as a variety of common ice cream, the main raw materials of the soft ice cream at home and abroad at present are soft ice cream powder and soft ice cream slurry, the soft ice cream slurry has the defects of short shelf life, inconvenient storage and transportation conditions and the like, so that the soft ice cream powder is mostly used as the main raw material for most of home and abroad, various raw materials are required to be processed, compounded and mixed in the traditional soft ice cream powder, the variety and complexity of the raw materials are greatly increased, and a net-shaped structure is not formed between the raw materials by physical mixing, so that the problems of insufficient flavor, low expansion rate, rough mouthfeel and the like exist.
Disclosure of Invention
In view of the above, the present invention aims to provide a spray-dried soft ice cream creamer which has a high puffing rate, no ice crystal in taste, soft and smooth taste, and strong plasticity, and a corresponding manufacturing method.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a spray-dried soft ice cream non-dairy creamer is prepared from the following raw materials in percentage by weight: 15% of shortening, 3.0% of sodium caseinate, 0.5% of sodium hexametaphosphate, 0.5% of sorbitan monostearate, 1.0% of mono-diglycerol fatty acid ester, 0.2% of silicon dioxide, 0.3% of xanthan gum, 0.3% of sodium carboxymethylcellulose, 0.1% of milk essence and the balance of glucose syrup.
Further, the concentration of the glucose syrup is 73%.
A method for preparing a non-dairy creamer of spray-dried soft ice cream comprises the following steps:
1) adding sodium hexametaphosphate, sodium carboxymethylcellulose, xanthan gum and sodium caseinate into a high-speed mixing tank, then adding purified water according to the weight ratio of 1:10 of the sodium hexametaphosphate, the sodium carboxymethylcellulose, the xanthan gum and the sodium caseinate, and stirring to prepare an aqueous phase solution for later use;
3) filling shortening oil into an oil metering tank, adding sorbitan monostearate and mono-diglycerol fatty acid ester, and stirring until the emulsifier is completely dissolved in the oil to prepare an oil phase solution for later use;
4) sequentially adding glucose syrup, water phase solution, oil phase solution, and milk essence into the comprehensive emulsification tank to obtain 60% emulsion, and mixing and emulsifying at 60-75 deg.C to obtain emulsion;
5) introducing the emulsion prepared in the step (4) into a homogenizer, generating strong shearing, impacting and cavitation effects under high pressure, and sequentially carrying out homogenization treatment twice to obtain fat globules with ultra-fine fineness;
6) sterilizing the emulsion subjected to homogenization treatment in the step 5 by a scraper sterilizer, wherein the temperature is controlled to be 80-95 ℃;
7) feeding the emulsion subjected to the sterilization treatment in the step 6 into a spray drying tower, and preparing the emulsion into solid powder for later use under the conditions that the air inlet temperature is controlled to be 150-180 ℃, the air outlet temperature is controlled to be 70-100 ℃, the temperature in the tower is 70-100 ℃, and the vacuum degree in the tower is-80-200 Pa;
8) and (3) cooling the solid powder prepared in the step (7) by a fluidized bed, controlling the temperature of a first-stage fan to be 55-65 ℃, controlling the temperature of a second-stage fan to be 45-55 ℃, controlling the temperature of a third-stage fan to be 35-45 ℃, controlling the temperature of a fourth-stage fan to be 20-30 ℃, cooling the solid powder under the condition of gradual cooling, uniformly mixing the solid powder with the added silicon dioxide by a vibrating screen, and finally packaging to obtain a finished product.
Further, in step 5, the first homogenizing pressure of the homogenizing furnace is 22-24Mpa, and the second homogenizing pressure of the homogenizing furnace is 28-30 Mpa.
The technical effects of the invention are mainly reflected in the following aspects: the premixed raw materials are directly added into the non-dairy creamer formula for emulsification, the structure of the premixed raw materials is uniformly sheared by a homogenizer and then is sprayed into the solid non-dairy creamer by a spray drying mode, so that the problem that maltodextrin, a stabilizer, an emulsifier and essence need to be premixed is solved, the non-dairy creamer after being sprayed can be directly fed into an ice cream machine to directly prepare a finished product, the non-dairy creamer of the finished product soft ice cream has high puffing rate, no ice crystal in taste, smooth and silky mouthfeel and strong plasticity, the quality aspects of flavor, puffing, mouthfeel and the like are improved, and a new idea is provided for the soft ice cream processing technology.
Detailed Description
The embodiments of the present invention are described in further detail to make the technical solutions of the present invention easier to understand and master.
A spray-dried soft ice cream non-dairy creamer is prepared from the following raw materials in percentage by weight: 15% of shortening, 3.0% of sodium caseinate, 0.5% of sodium hexametaphosphate, 0.5% of sorbitan monostearate, 1.0% of mono-diglycerol fatty acid ester, 0.2% of silicon dioxide, 0.3% of xanthan gum, 0.3% of sodium carboxymethylcellulose, 0.1% of milk essence and the balance of glucose syrup.
Further, the concentration of the glucose syrup is 73%.
A method for preparing a non-dairy creamer of spray-dried soft ice cream comprises the following steps:
1) adding sodium hexametaphosphate, sodium carboxymethylcellulose, xanthan gum and sodium caseinate into a high-speed mixing tank, then adding purified water according to the weight ratio of 1:10 of the sodium hexametaphosphate, the sodium carboxymethylcellulose, the xanthan gum and the sodium caseinate, and stirring to prepare an aqueous phase solution for later use;
3) filling shortening oil into an oil metering tank, adding sorbitan monostearate and mono-diglycerol fatty acid ester, and stirring until the emulsifier is completely dissolved in the oil to prepare an oil phase solution for later use;
4) sequentially adding glucose syrup, water phase solution, oil phase solution, and milk essence into the comprehensive emulsification tank to obtain 60% emulsion, and mixing and emulsifying at 60-75 deg.C to obtain emulsion;
5) introducing the emulsion prepared in the step (4) into a homogenizer, generating strong shearing, impacting and cavitation effects under high pressure, and sequentially carrying out homogenization treatment twice to obtain fat globules with ultra-fine fineness;
6) sterilizing the emulsion subjected to homogenization treatment in the step 5 by a scraper sterilizer, wherein the temperature is controlled to be 80-95 ℃;
7) feeding the emulsion subjected to the sterilization treatment in the step 6 into a spray drying tower, and preparing the emulsion into solid powder for later use under the conditions that the air inlet temperature is controlled to be 150-180 ℃, the air outlet temperature is controlled to be 70-100 ℃, the temperature in the tower is 70-100 ℃, and the vacuum degree in the tower is-80-200 Pa;
8) and (3) cooling the solid powder prepared in the step (7) by a fluidized bed, controlling the temperature of a first-stage fan to be 55-65 ℃, controlling the temperature of a second-stage fan to be 45-55 ℃, controlling the temperature of a third-stage fan to be 35-45 ℃, controlling the temperature of a fourth-stage fan to be 20-30 ℃, cooling the solid powder under the condition of gradual cooling, uniformly mixing the solid powder with the added silicon dioxide by a vibrating screen, and finally packaging to obtain a finished product.
Further, in step 5, the first homogenizing pressure of the homogenizing furnace is 22-24Mpa, and the second homogenizing pressure of the homogenizing furnace is 28-30 Mpa.
The technical effects of the invention are mainly reflected in the following aspects: the premixed raw materials are directly added into the non-dairy creamer formula for emulsification, the structure of the premixed raw materials is uniformly sheared by a homogenizer and then is sprayed into the solid non-dairy creamer by a spray drying mode, so that the problem that maltodextrin, a stabilizer, an emulsifier and essence need to be premixed is solved, the non-dairy creamer after being sprayed can be directly fed into an ice cream machine to directly prepare a finished product, the non-dairy creamer of the finished product soft ice cream has high puffing rate, no ice crystal in taste, smooth and silky mouthfeel and strong plasticity, the quality aspects of flavor, puffing, mouthfeel and the like are improved, and a new idea is provided for the soft ice cream processing technology.
The above are only typical examples of the present invention, and besides, the present invention may have other embodiments, and all the technical solutions formed by equivalent substitutions or equivalent changes are within the scope of the present invention as claimed.
Claims (4)
1. The spray-dried soft ice cream non-dairy creamer is characterized by being prepared from the following raw materials in percentage by weight: 15% of shortening, 3.0% of sodium caseinate, 0.5% of sodium hexametaphosphate, 0.5% of sorbitan monostearate, 1.0% of mono-diglycerol fatty acid ester, 0.2% of silicon dioxide, 0.3% of xanthan gum, 0.3% of sodium carboxymethylcellulose, 0.1% of milk essence and the balance of glucose syrup.
2. A spray-dried soft cream creamer according to claim 1, wherein: the concentration of the glucose syrup was 73%.
3. A process for the manufacture of a spray-dried soft ice cream creamer according to claims 1-2, comprising the steps of:
1) adding sodium hexametaphosphate, sodium carboxymethylcellulose, xanthan gum and sodium caseinate into a high-speed mixing tank, then adding purified water according to the weight ratio of 1:10 of the sodium hexametaphosphate, the sodium carboxymethylcellulose, the xanthan gum and the sodium caseinate, and stirring to prepare an aqueous phase solution for later use;
3) filling shortening oil into an oil metering tank, adding sorbitan monostearate and mono-diglycerol fatty acid ester, and stirring until the emulsifier is completely dissolved in the oil to prepare an oil phase solution for later use;
4) sequentially adding glucose syrup, water phase solution, oil phase solution, and milk essence into the comprehensive emulsification tank to obtain 60% emulsion, and mixing and emulsifying at 60-75 deg.C to obtain emulsion;
5) introducing the emulsion prepared in the step (4) into a homogenizer, generating strong shearing, impacting and cavitation effects under high pressure, and sequentially carrying out homogenization treatment twice to obtain fat globules with ultra-fine fineness;
6) sterilizing the emulsion subjected to homogenization treatment in the step 5 by a scraper sterilizer, wherein the temperature is controlled to be 80-95 ℃;
7) feeding the emulsion subjected to the sterilization treatment in the step 6 into a spray drying tower, and preparing the emulsion into solid powder for later use under the conditions that the air inlet temperature is controlled to be 150-180 ℃, the air outlet temperature is controlled to be 70-100 ℃, the temperature in the tower is 70-100 ℃, and the vacuum degree in the tower is-80-200 Pa;
8) and (3) cooling the solid powder prepared in the step (7) by a fluidized bed, controlling the temperature of a first-stage fan to be 55-65 ℃, controlling the temperature of a second-stage fan to be 45-55 ℃, controlling the temperature of a third-stage fan to be 35-45 ℃, controlling the temperature of a fourth-stage fan to be 20-30 ℃, cooling the solid powder under the condition of gradual cooling, uniformly mixing the solid powder with the added silicon dioxide by a vibrating screen, and finally packaging to obtain a finished product.
4. A process for the manufacture of a spray-dried soft cream creamer according to claim 3, wherein: in step 5, the first homogenizing pressure of the homogenizing furnace is 22-24MPa, and the second homogenizing pressure of the homogenizing furnace is 28-30 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110564527.7A CN113439796A (en) | 2021-05-24 | 2021-05-24 | Spray-dried soft ice cream non-dairy creamer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110564527.7A CN113439796A (en) | 2021-05-24 | 2021-05-24 | Spray-dried soft ice cream non-dairy creamer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113439796A true CN113439796A (en) | 2021-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110564527.7A Pending CN113439796A (en) | 2021-05-24 | 2021-05-24 | Spray-dried soft ice cream non-dairy creamer and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN103652277A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Hawthorn soft ice cream powder |
| CN106417877A (en) * | 2016-08-31 | 2017-02-22 | 安徽达诺乳业有限公司 | Domestic soft ice cream powder |
| CN106578329A (en) * | 2016-12-14 | 2017-04-26 | 山东天骄生物技术有限公司 | Preparation method of handmade ice cream powder |
| CN111264672A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Milk-flavored soft ice cream slurry and preparation method thereof |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
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2021
- 2021-05-24 CN CN202110564527.7A patent/CN113439796A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652277A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Hawthorn soft ice cream powder |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN106417877A (en) * | 2016-08-31 | 2017-02-22 | 安徽达诺乳业有限公司 | Domestic soft ice cream powder |
| CN106578329A (en) * | 2016-12-14 | 2017-04-26 | 山东天骄生物技术有限公司 | Preparation method of handmade ice cream powder |
| CN111264672A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Milk-flavored soft ice cream slurry and preparation method thereof |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
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Application publication date: 20210928 |
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