CN114158643A - High-fiber low-fat ice cream powder and application thereof - Google Patents
High-fiber low-fat ice cream powder and application thereof Download PDFInfo
- Publication number
- CN114158643A CN114158643A CN202111411002.6A CN202111411002A CN114158643A CN 114158643 A CN114158643 A CN 114158643A CN 202111411002 A CN202111411002 A CN 202111411002A CN 114158643 A CN114158643 A CN 114158643A
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- Prior art keywords
- ice cream
- fiber
- fat
- cream powder
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses high-fiber low-fat ice cream powder and application thereof, and the high-fiber low-fat ice cream powder is prepared by mixing raw materials such as whole milk powder, whey protein powder, white granulated sugar, glucose, polydextrose, inulin, isomaltose hypgather IMO500 and the like, and is used for preparing high-fiber low-fat ice cream by mixing with water in proportion and refrigerating. The water-soluble dietary fiber component with reasonable proportion is added, and the polydextrose, the inulin and the isomaltooligosaccharide IMO500 with specific proportion are applied, so that the prepared ice cream has high expansion rate and good sensory property, and is beneficial to cardiovascular and intestinal health. The invention is suitable for preparing the high-fiber low-fat ice cream.
Description
Technical Field
The invention belongs to the technical field of ice cream processing, and relates to ice cream powder, in particular to high-fiber low-fat ice cream powder and application thereof.
Background
The ice cream is a summer heat relieving food which is well liked by young people, and is delicious and capable of relieving summer heat, and the ice cream is easy to become fat after being eaten for a long time due to the characteristics of low protein content, high fat content and the like, and even brings health problems of hyperglycemia, hyperlipidemia, hypercholesterolemia and the like. Along with the improvement of living standard and the transformation of consumption concept, the demand of people on novel ice cream with various varieties, unique taste and nutrition and health care functions is gradually increased.
The existing ice cream powder mostly contains vegetable oil powder or vegetable fat powder, the vegetable fat powder is also called as creamer, and the product which takes refined vegetable oil or hydrogenated vegetable oil, casein and the like as main raw materials has the effects of enhancing flavor and adding fragrance, so that the prepared ice cream has fine and smooth mouthfeel and mellow milk taste. Research shows that partial hydrogenation of vegetable oil is actually a process of changing unsaturated fatty acid of vegetable oil into saturated or semi-saturated state, trans fatty acid is produced in the process, and the trans fatty acid can increase low-density lipoprotein in human blood, reduce high-density lipoprotein, induce angiosclerosis and increase the risk of heart disease and cerebrovascular accident.
The water-soluble dietary fiber is a fiber type which can be dissolved in water, has viscosity, and can absorb a large amount of water in intestinal tracts to keep the excrement in a soft state. The water-soluble fiber can effectively promote the propagation of beneficial bacteria in the intestinal tract and regulate the microecological balance of the intestinal tract, can be combined with cholic acid and discharged along with excrement, is beneficial to reducing cholesterol, reduces the risk of heart diseases, hypertension and other diseases derived from high cholesterol, and is a leading product in the current health-care food industry. However, the water-soluble dietary fibers are various in types, including polydextrose, inulin, fructo-oligosaccharide, isomalto-oligosaccharide, lacto-oligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, carboxymethyl cellulose and the like.
The fiber-forming components of the existing high-fiber ice cream powder are selected and proportioned unreasonably, so that the prepared ice cream has high hardness and low expansion rate, and meanwhile, the requirements of consumers on nutrition and low fat cannot be met; after the protein content is increased and the fat content is reduced, ice crystals in the ice cream become large, the taste and flavor are deteriorated, and the expansion rate and the sensory characteristics are affected.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide the high-fiber low-fat ice cream powder and the application thereof, the high-fiber low-fat ice cream powder is prepared by optimizing the proportion, so that the purposes of high expansion rate and good sensory property of the prepared ice cream and benefiting the cardiovascular and intestinal health are achieved;
in order to achieve the purpose, the invention adopts the technical scheme that:
the high-fiber low-fat ice cream powder comprises the following raw materials of active ingredients in parts by weight:
32-38 parts of whole milk powder, 8-10 parts of whey protein powder, 20-25 parts of white granulated sugar, 8-10 parts of glucose, 15-25 parts of dietary fiber and 1-2 parts of a compound stabilizer;
wherein the dietary fiber is formed by mixing polydextrose, inulin and isomaltooligosaccharide IMO500 in a weight ratio of 8-10: 2-5: 1;
mixing the raw materials to obtain the high-fiber low-fat ice cream powder.
As a limitation, the compound stabilizer is at least one of sodium carboxymethylcellulose, xanthan gum, guar gum, carrageenan, locust bean gum and hydroxypropyl starch.
As another limitation, the raw materials also comprise 0.5-0.8 part by weight of edible essence.
Wherein, the raw materials for forming the effective components of the edible essence comprise: edible glucose, corn starch, lactose, whey powder, silicon dioxide, anhydrous butter, capric acid, delta-decalactone, delta-dodecalactone, 3-hydroxy-2-butanone, vanillin and ethyl maltol.
The invention also provides an application of the high-fiber low-fat ice cream powder, and the high-fiber low-fat ice cream powder is used for preparing high-fiber low-fat ice cream.
As a limitation, the high-fiber low-fat type ice cream powder is mixed with water, stirred, hydrated and refrigerated to prepare the high-fiber low-fat type ice cream.
The high-fiber low-fat ice cream powder is further limited to be mixed with water according to the weight ratio of 1: 2.3-2.5.
As another limitation, the rotation speed of stirring is 500-800 rpm/min, the time is 5-10 min, and the hydration is standing for 15-30 min.
As another limitation, the temperature of the refrigerating storage cylinder is 3-6 ℃, the temperature of the refrigerating cylinder is-5 to-10 ℃, and the hardness parameter is 3-6.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
(1) according to the invention, the ice cream powder formula is added with three water-soluble dietary fibers including polydextrose, inulin and isomaltooligosaccharide IMO500 in a reasonable ratio, so that the prepared high-fiber low-fat ice cream has high expansion rate and good organoleptic properties, and is beneficial to cardiovascular and intestinal health;
the polydextrose is an effective prebiotic, can reduce the blood sugar level, has no sweetness, improves the solid content in the ice cream, increases the viscosity of the raw material and improves the stability of the ice cream;
inulin increases the stability of ice cream, reduces and controls the formation of coarse ice crystals, and also replaces the functions of part of vegetable oil fat powder, non-dairy creamer and sugar, thereby being beneficial to cardiovascular health without changing the mouthfeel;
the isomaltooligosaccharide IMO500 is functional polysaccharide prepared from corn starch by enzyme isomerization, can promote proliferation of Bacillus bifidus, and is beneficial to intestinal health; the ice cream does not depend on insulin, does not increase the blood sugar level, has higher viscosity and water binding capacity, improves the taste of the ice cream, and simultaneously can reduce the freezing point of ice cream raw materials and slow down the low-temperature crystallization speed;
(2) the high-fiber low-fat ice cream powder does not contain vegetable fat powder or non-dairy creamer, the contained whey protein powder provides high-quality milk protein, the requirements of consumers on nutrition and low fat are met, and the prepared ice cream has natural frankincense gas, is sweet and palatable, has thick mouthfeel and firm tissue state by combining the preparation process parameters applicable to the invention through mutual complementation of nutritional ingredients among the components;
the high-fiber low-fat ice cream powder has wide raw material sources, low price and simple preparation method, and is suitable for industrial production of the high-fiber low-fat ice cream powder and preparation of high-fiber low-fat ice cream.
Detailed Description
The present invention is further illustrated by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.
EXAMPLES 1-5 preparation of high-fiber, Low-fat Ice cream
Examples 1-5 a high fiber, low fat ice cream was prepared, respectively, comprising the following steps performed in sequence:
(I) preparing high-fiber low-fat ice cream powder
The raw materials adopted in the examples 1-5 are weighed according to the types and the dosage in the table 1 one by one, and are uniformly mixed to obtain the corresponding high-fiber low-fat type ice cream powder F1-F5;
wherein, the sodium carboxymethylcellulose, the xanthan gum, the guar gum, the carrageenan, the locust bean gum and the hydroxypropyl starch are marked as a, b, c, d, e and f in sequence;
the edible essence is milk powder essence available from Falman company, and has model number of E-1921257.
TABLE 1 raw materials of high-fiber low-fat ice cream powders of examples 1 to 5
In Table 1, the relationship 1 is the relationship between polydextrose, inulin and isomaltooligosaccharide IMO 500.
(II) preparation of high-fiber low-fat ice cream
Mixing the above 10kg high fiber low fat type ice cream powder F1 and 23kg water (weight ratio is 1:2.3), stirring at 500rpm/min for 6min, and standing for hydration for 18min to obtain mixed material;
pouring the mixed material into an ice cream machine, setting the temperature of a storage cylinder of the ice cream machine to be 3 ℃, the temperature of a refrigeration cylinder to be-10 ℃ and the hardness parameter to be 3, preparing the high-fiber low-fat ice cream by the ice cream machine after the ice cream machine finishes a progress bar, and marking the obtained high-fiber low-fat ice cream to be B1; detecting that the hardness parameter of the prepared ice cream is 3-6;
the high fiber, low fat ice cream of examples 2-5 (corresponding to the labels B2-B5) were prepared in substantially the same manner, with the only difference being the adjustment of the processing parameters, see Table 2.
TABLE 2 high fiber, low fat ice cream processing parameters table of examples 2-5
EXAMPLE 6 overrun of high-fiber and Low-fat Ice cream powder
The overrun of ice cream is the overrun of ice cream in which air is mixed into ice cream as fine bubbles during cooling of the mix, and the volume percentage of the increase is the overrun of ice cream. The expansion of the ice cream solvent can lead the mixed raw materials to obtain an excellent tissue state after being frozen, and lead the quality of the ice cream to be palatable and softer than that of ice cream which does not expand or does not expand enough. The expansion rate of the ice cream is an extremely important index for measuring the quality of the ice cream, and the most suitable expansion rate of the cream ice cream is 90-100 percent.
(S1) setting a control group: ice cream C1-C5 was prepared in substantially the same manner as in example 1, differing only in the relation of proportions 1, i.e. the ratio between polydextrose, inulin and isomaltooligosaccharide IMO500 was different, as shown in Table 3;
TABLE 3 Ice cream C1-C5 dietary fiber parameter table
(S2) calculating the expansion ratio: according to the weighed volume of the mixed materials with the same weight and the weighed volume of the ice cream with the same weight, the expansion ratios of the high-fiber low-fat ice cream B1-B5 and the ice cream C1-C5 are respectively calculated according to the following formulas:
X＝(V1-V2)/V2×100％
wherein X is the expansion ratio;
V1the volume of the ice cream is L under the same weight;
V2the volume of the mixed raw materials under the same weight, L;
(S3) the specific results are in the following table:
TABLE 4 expansion ratio calculation results Table
The results show that compared with the high-fiber low-fat ice cream B1-B5 prepared by the invention, the ice cream C1-C5 has lower expansion rate as a whole, so the softness and the softness are lower, and the ice cream prepared by the high-fiber low-fat ice cream powder has higher expansion rate.
EXAMPLE 7 organoleptic evaluation of high fiber, Low fat Ice cream
The sensory evaluation of the high-fiber, low-fat type ice cream B1-B5 and the ice cream C1-C5 was performed by selecting 30 persons as a panel, and the results were statistically evaluated on the average (rounded results) according to the sensory evaluation criteria for ice cream shown in Table 5, as shown in Table 6.
TABLE 5 sensory evaluation criteria for Ice cream
TABLE 6 sensory evaluation of Ice cream
The results in table 6 show that the overall sensory evaluation of ice cream C1-C5 was poorer compared to the high fiber, low fat ice cream B1-B5 prepared in accordance with the present invention, wherein the scores of ice cream C4 and ice cream C5 were below 80; the result shows that the high-fiber low-fat ice cream prepared by the polydextrose, the inulin and the isomaltose hypgather IMO500 according to the specific ratio of 8-10: 2-5: 1 has good color, aroma, sweetness and tissue state.
It should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in other forms, and any person skilled in the art may use the above-mentioned technical content as a teaching to make changes or modifications to the equivalent embodiments with equivalent changes, but all those simple changes, equivalent changes and modifications made to the above-mentioned embodiments without departing from the technical spirit of the present invention, and still all those embodiments are within the scope of the present invention as claimed in the claims.
Claims (8)
1. The high-fiber low-fat ice cream powder is characterized by comprising the following raw materials of active ingredients in parts by weight:
32-38 parts of whole milk powder, 8-10 parts of whey protein powder, 20-25 parts of white granulated sugar, 8-10 parts of glucose, 15-25 parts of dietary fiber and 1-2 parts of a compound stabilizer;
wherein the dietary fiber is formed by mixing polydextrose, inulin and isomaltooligosaccharide IMO500 in a weight ratio of 8-10: 2-5: 1;
mixing the raw materials to obtain the high-fiber low-fat ice cream powder.
2. The high-fiber low-fat ice cream powder according to claim 1, wherein the compound stabilizer is at least one of sodium carboxymethylcellulose, xanthan gum, guar gum, carrageenan, locust bean gum and hydroxypropyl starch.
3. The high-fiber low-fat ice cream powder according to claim 1 or 2, wherein the raw material further comprises 0.5 to 0.8 parts by weight of a flavoring essence.
4. Use of a high fiber, low fat ice cream powder according to any one of claims 1 to 3 for the preparation of a high fiber, low fat ice cream.
5. The use of the high fiber low fat ice cream powder according to claim 4, wherein said high fiber low fat ice cream powder is mixed with water, stirred, rehydrated and refrigerated for the preparation of high fiber low fat ice cream.
6. The use of the high fiber low fat type ice cream powder according to claim 5, wherein the high fiber low fat type ice cream powder is mixed with water in a weight ratio of 1: 2.3-2.5.
7. The use of the ice cream powder with high fiber and low fat according to claim 4 or 5, wherein the stirring speed is 500-800 rpm/min for 5-10 min;
and the hydration is kept still for 15-30 min.
8. The application of the high-fiber low-fat ice cream powder as claimed in claim 4 or 5, wherein the temperature of the refrigerating storage tank is 3-6 ℃, the temperature of the refrigerating tank is-5-10 ℃, and the hardness parameter is 3-6.
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| US20080044521A1 (en) * | 2006-08-21 | 2008-02-21 | Conopco Inc., D/B/A Unilever | Frozen confections |
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