CN114158643B - High-fiber low-fat ice cream powder and application thereof - Google Patents
High-fiber low-fat ice cream powder and application thereof Download PDFInfo
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- CN114158643B CN114158643B CN202111411002.6A CN202111411002A CN114158643B CN 114158643 B CN114158643 B CN 114158643B CN 202111411002 A CN202111411002 A CN 202111411002A CN 114158643 B CN114158643 B CN 114158643B
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- ice cream
- fiber low
- fat ice
- cream powder
- fat
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- 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
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Abstract
The invention discloses a high-fiber low-fat ice cream powder and application thereof, wherein the high-fiber low-fat ice cream powder is prepared by mixing raw materials such as full-fat milk powder, whey protein powder, white granulated sugar, glucose, polydextrose, inulin, isomaltooligosaccharide IMO500 and the like, and is used for preparing high-fiber low-fat ice cream by mixing with water according to a proportion and refrigerating. The invention adds water-soluble dietary fiber components in reasonable proportion, and uses the polydextrose, inulin and isomaltooligosaccharide IMO500 in specific proportion, so that the prepared ice cream has high expansion rate and good organoleptic properties, 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 deeply favored by young people, is delicious and summer-heat relieving, and is easy to be fattened and even causes health problems such as hyperglycemia, hyperlipidemia, high cholesterol and the like due to the characteristics of low protein content, high fat content and the like. With the improvement of the living standard of people and the transformation of consumption concepts, the demands of people for novel ice cream with various varieties, unique taste and nutrition and health care functions are gradually increased.
The existing ice cream powder mostly contains vegetable oil powder or vegetable fat powder, and the vegetable fat powder is also called creamer, is a product taking refined vegetable oil or hydrogenated vegetable oil, casein and the like as main raw materials, has the effects of flavoring and perfuming, and ensures that the prepared ice cream has fine and smooth taste and mellow milk taste. Studies have shown that partial hydrogenation of vegetable oils is actually a process of changing unsaturated fatty acids of vegetable oils into saturated or semi-saturated state, in which trans fatty acids are produced, which can increase low density lipoproteins in human blood, decrease high density lipoproteins, induce arteriosclerosis, and increase the risk of heart disease, cerebrovascular accident.
The water-soluble dietary fiber is a fiber type which can be dissolved in water, has viscosity, can absorb a large amount of water in intestinal tracts, and keeps feces in a soft state. The water-soluble fiber can effectively promote the propagation of intestinal probiotics, regulate the microecological balance of the intestinal canal, can be combined with cholic acid and discharged along with excrement, is favorable for reducing cholesterol, reduces the risks of diseases such as heart diseases, hypertension and the like caused by high cholesterol, and is a leading product in the current health-care food industry. However, the water-soluble dietary fibers are various in variety and include polydextrose, inulin, fructo-oligosaccharide, isomaltooligosaccharide, lactose oligosaccharide, xylooligosaccharide, soybean oligosaccharide, carboxymethyl cellulose, etc.
The existing high-fiber ice cream powder has unreasonable selection and proportion of fiber-forming components, 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 become poor, and the expansion rate and the sensory properties 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, and the high-fiber low-fat ice cream powder is prepared by optimizing the proportion, so that the purposes that the prepared ice cream has high expansion rate and good organoleptic properties and can be beneficial to cardiovascular and intestinal health are achieved;
in order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the high-fiber low-fat ice cream powder comprises the following raw materials 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 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 carboxymethyl cellulose, xanthan gum, guar gum, carrageenan, locust bean gum and hydroxypropyl starch.
As another limitation, the raw materials also comprise 0.5 to 0.8 weight part of edible essence.
Wherein, the raw materials of the active ingredients of the edible essence comprise: edible glucose, corn starch, lactose, whey powder, silicon dioxide, anhydrous butter, decanoic 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 cooled to prepare the high-fiber low-fat type ice cream.
As a further limitation, the high-fiber low-fat ice cream powder and water are mixed according to the weight ratio of 1:2.3-2.5.
As another limitation, the stirring speed is 500-800 rpm/min, the stirring time is 5-10 min, and the hydration is kept stand for 15-30 min.
As still another limitation, the temperature of the refrigerating reserve tank is 3-6 ℃, the temperature of the refrigerating tank is minus 5-minus 10 ℃, and the hardness parameter is 3-6.
By adopting the technical scheme, compared with the prior art, the invention has the following technical progress:
(1) According to the invention, by adding three water-soluble dietary fibers of polydextrose, inulin and isomaltooligosaccharide IMO500 in a reasonable proportion into the ice cream powder formula, the prepared high-fiber low-fat ice cream has high expansion rate and good sensory properties, and is beneficial to cardiovascular and intestinal health;
the polydextrose is an effective prebiotic, can reduce the blood sugar level, has no sweetness, also improves the solid content in the ice cream, increases the viscosity of the raw materials, and improves the stability of the ice cream;
inulin increases ice cream stability, reduces and controls formation of coarse ice crystals, also replaces part of functions of vegetable fat powder, vegetable fat powder and sugar, and is beneficial to cardiovascular health without changing mouthfeel;
the isomaltose hypgather IMO500 is a functional polysaccharide prepared by taking corn starch as a raw material and carrying out the isomerization of enzymes, can promote the proliferation of bifidobacteria 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 retention capacity, improves the taste of the ice cream, can reduce the freezing point of ice cream raw materials, and slows down the low-temperature crystallization speed;
(2) The high-fiber low-fat ice cream powder does not contain vegetable fat powder or vegetable fat powder, 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 delicious, has a dense taste and a firm tissue state by mutually complementing the nutritional components among the components and combining the preparation process parameters suitable for the invention;
the high-fiber low-fat ice cream powder has the advantages of wide raw material sources, low price and simple preparation method, and is suitable for industrial production of high-fiber low-fat ice cream powder and preparation of high-fiber low-fat ice cream.
Detailed Description
The invention will now be described in further detail by way of specific examples, which are to be understood as illustrative only and not limiting.
EXAMPLES 1-5 preparation method of high fiber Low fat Ice cream
Examples 1-5 each prepared a high fiber low fat ice cream comprising the following steps, performed in sequence:
firstly, preparing high-fiber low-fat ice cream powder
Weighing the raw materials adopted in examples 1-5 according to the types and the amounts in Table 1, and uniformly mixing to obtain corresponding high-fiber low-fat ice cream powder F1-F5;
wherein sodium carboxymethylcellulose, xanthan gum, guar gum, carrageenan, locust bean gum and hydroxypropyl starch are marked as a, b, c, d, e and f in sequence;
the edible essence is milk powder essence purchased from Faman company, and the model is E-1921257.
Table 1 raw materials table for high fiber low fat ice cream powder of examples 1-5
In Table 1, the ratio of 1 is the ratio of polydextrose, inulin and isomaltooligosaccharide IMO 500.
(II) preparing high-fiber low-fat ice cream
Taking 10kg of the high-fiber low-fat ice cream powder F1 and 23kg of water (the weight ratio is 1:2.3), and stirring in a stirrer at the rotating speed of 500rpm/min for 6min and the standing time of hydration of 18min to obtain a mixed material;
pouring the mixed materials into an ice cream machine, setting the temperature of a reserve cylinder of the ice cream machine to be 3 ℃, setting the temperature of a refrigerating cylinder to be-10 ℃ and setting the hardness parameter to be 3 until the ice cream machine finishes a progress bar to obtain high-fiber low-fat ice cream, and marking the obtained high-fiber low-fat ice cream as B1; the hardness parameter of the ice cream obtained by detection is 3-6;
the high-fiber low-fat ice creams of examples 2-5 (corresponding to the marks B2-B5) were prepared in essentially the same manner, the different examples differing only in the adjustment of the process parameters, see in particular Table 2.
Table 2 table of process parameters for high fiber low fat ice cream of examples 2-5
Example 6 expansion Rate of high fiber Low fat Ice cream powder
The expansion rate of ice cream refers to the expansion rate of ice cream when the mixture is cooled, air is mixed in the ice cream to form tiny bubbles, the volume of the ice cream is increased, and the increased volume percentage is the expansion rate of the ice cream. The expansion of the ice cream solvent can lead the mixed raw materials to obtain an excellent tissue state after being frozen, so that the ice cream is more soft and has more palatable quality than the unexpanded or insufficiently expanded ice cream. The expansion rate of ice cream is an extremely important index for measuring the quality of ice cream, and the optimal expansion rate of the ice cream is 90-100%.
(S1) setting a control group: ice cream C1-C5 was prepared in substantially the same manner as in example 1, except that the ratio of the polydextrose, inulin and isomaltooligosaccharide IMO500 was different in relation to the ratio 1, as shown in table 3;
TABLE 3 Table of parameters of dietary fibers for ice cream C1-C5
(S2) calculating the expansion ratio: according to the volume of the weighed mixed materials with the same weight and the volume of the ice cream with the same weight, the puffing rates 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＝(V 1 -V 2 )/V 2 ×100％
wherein X is the expansion rate;
V 1 the volume of ice cream is equal to the weight, L;
V 2 is of the same weightMixing the volume of the raw materials in an amount L;
(S3) concrete results are shown in the following table:
TABLE 4 calculation results of expansion ratio
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 overall expansion rate, so that the ice cream prepared by the high-fiber low-fat ice cream powder has lower softness and softness, and has higher expansion rate.
Example 7 sensory evaluation of high fiber Low fat Ice cream
As an evaluation group, 30 individuals were selected, sensory evaluation was performed on the high-fiber low-fat ice creams B1 to B5 and the ice creams C1 to C5 according to the sensory evaluation criteria for ice cream shown in Table 5, and the average value (rounded integer) of the evaluation results was counted, as shown in Table 6.
Table 5 ice cream sensory evaluation criteria
TABLE 6 sensory evaluation results of ice cream
The results in Table 6 show that the overall sensory evaluation of ice cream C1-C5 was poorer than that of the high-fiber low-fat ice creams B1-B5 prepared by the 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 isomaltooligosaccharide IMO500 according to the specific proportion of 8-10:2-5:1 has better color, aroma, sweetness and tissue state.
It should be noted that the above-mentioned embodiments are merely preferred embodiments of the present invention, and are not intended to limit the invention in any way, and any person skilled in the art may make any changes or modifications to the equivalent embodiments without departing from the technical spirit of the claims, and any simple modifications, equivalent changes and modifications to the above-mentioned embodiments are still within the scope of the claims.
Claims (7)
1. The high-fiber low-fat ice cream powder is characterized by comprising the following raw materials 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 compound stabilizer;
the dietary fiber is prepared by mixing polydextrose, inulin and isomaltooligosaccharide IMO500 in a weight ratio of 8-10:2-5:1;
mixing the raw materials to obtain high-fiber low-fat ice cream powder;
the compound stabilizer is at least one of sodium carboxymethyl cellulose, xanthan gum, guar gum, carrageenan, locust bean gum and hydroxypropyl starch.
2. The high-fiber low-fat ice cream powder according to claim 1, wherein the raw materials further comprise 0.5-0.8 parts by weight of edible essence.
3. Use of the high-fiber low-fat ice cream powder according to any one of claims 1-2, characterized in that the high-fiber low-fat ice cream powder is used for preparing high-fiber low-fat ice cream.
4. Use of the high fiber low fat ice cream powder according to claim 3, wherein the high fiber low fat ice cream powder is mixed with water, stirred, and then hydrated and cooled for preparing the high fiber low fat ice cream.
5. The use of the high-fiber low-fat ice cream powder according to claim 4, wherein the high-fiber low-fat ice cream powder and water are mixed according to a weight ratio of 1:2.3-2.5.
6. The use of the high-fiber low-fat ice cream powder according to claim 3 or 4, wherein the stirring speed is 500-800 rpm/min for 5-10 min;
and standing for 15-30 min.
7. The use of the high-fiber low-fat ice cream powder according to claim 3 or 4, wherein the temperature of the refrigerated reserve tank is 3-6 ℃, the temperature of the refrigerated tank is-5-10 ℃, and the hardness parameter is 3-6.
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| IL185058A0 (en) * | 2006-08-21 | 2008-01-20 | Unilever Plc | Frozen confections |
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| WO2008003123A1 (en) * | 2006-07-03 | 2008-01-10 | Montec International Limited | Modified fat frozen dessert |
| EP1891863A1 (en) * | 2006-08-21 | 2008-02-27 | Unilever Plc | Low sugar frozen confections |
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