CN114343048B - Ice cream material and preparation process thereof - Google Patents
Ice cream material and preparation process thereof Download PDFInfo
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- CN114343048B CN114343048B CN202111666885.5A CN202111666885A CN114343048B CN 114343048 B CN114343048 B CN 114343048B CN 202111666885 A CN202111666885 A CN 202111666885A CN 114343048 B CN114343048 B CN 114343048B
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 49
- 239000000463 material Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 25
- 239000003765 sweetening agent Substances 0.000 claims abstract description 25
- 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 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 13
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 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 description 29
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 29
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 29
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 26
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- 235000005979 Citrus limon Nutrition 0.000 claims description 16
- 244000131522 Citrus pyriformis Species 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000001509 sodium citrate Substances 0.000 claims description 16
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 16
- 235000008939 whole milk Nutrition 0.000 claims description 16
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 15
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 15
- 239000000194 fatty acid Substances 0.000 claims description 15
- 229930195729 fatty acid Natural products 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 229960001462 sodium cyclamate Drugs 0.000 claims description 15
- 239000000230 xanthan gum Substances 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 15
- 229940082509 xanthan gum Drugs 0.000 claims description 15
- 235000010493 xanthan gum Nutrition 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 10
- 235000013365 dairy product Nutrition 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 30
- 239000000203 mixture Substances 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 238000005457 optimization Methods 0.000 abstract description 5
- 239000002253 acid Substances 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 17
- 239000003925 fat Substances 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000013310 margarine Nutrition 0.000 description 10
- 239000003264 margarine Substances 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000013078 crystal Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 239000004519 grease Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Abstract
The invention discloses an ice cream material and a preparation process thereof, wherein the ice cream material comprises sweetener, protein and fat; the protein content is 0.5-1.5wt%, the fat content is 2.0-5.0wt%, the sweetener content is 15-35wt%, and the sweetener comprises white granulated sugar, high fructose syrup, maltose syrup and glucose in the mass ratio of (10-14) to (2-6) to (2-5) to (1.5-3); the total solids content of the frost material is 19-35wt%. According to the invention, through optimization of raw materials, particularly through optimization of the composition and the proportion of the sweetener, the frost material which is not adhered to the ball striking device is effectively provided, the ice cream ball is easier to scoop at the temperature of-12 ℃, the ice cream ball obtained by scooping has better forming effect, and the spherical gram weight difference between scooping is small, so that the purpose of uniform scooping can be achieved, and the effect is obvious.
Description
Technical Field
The invention relates to the technical field of frozen drinks, in particular to an ice cream material and a preparation process thereof.
Background
The frozen drink comprises drinking water, dairy products, sweeteners, fruits, beans, edible oil and fat and the like which are taken as main raw materials, a proper amount of spice, coloring agent, stabilizer, emulsifying agent and the like are added, and the frozen drink is prepared by the procedures of batching, sterilization, freezing, packaging and the like; including ice cream, popsicle, slush, popsicle, edible ice, sweet ice, and the like.
For ice cream, two selling modes are adopted in the market, namely, independently split-charging and selling, and one is to form frozen and firm ice cream materials, and the ice cream is transferred to an ice cream store in the current production and selling state, and the manual ice cream ball-serving machine is adopted for manual ball-serving and selling.
If manual ball playing and selling are carried out, there is a possibility that frost materials adhere to the manual ice cream ball playing device, so that the ball playing molding effect is affected, and the same ball playing person adopts the same ball playing device, so that the problem of obvious difference of gram weights of balls can be solved, and the selling is greatly affected.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects of adhesion of the ball striking device and uneven taking amount when the conventional ice cream is sold by hand, so as to provide the frost material which is not adhered to the ball striking device and is easier to uniformly scoop and the preparation process thereof.
For this purpose, the invention provides the following technical scheme:
an ice cream comprising sweetener, protein and fat; including sweeteners, proteins and fats; the high-efficiency and low-calorie sweet potato granule is characterized in that the protein content is 0.5-1.5wt%, the fat content is 2.0-5.0wt%, the sweetener content is 15-35wt%, and the sweetener comprises white granulated sugar, high fructose syrup, maltose syrup and glucose in the mass ratio of (10-14) to (2-6) to (2-5) to (1.5-3);
the total solids content of the frost material is 19-35wt%.
The sweetener content is 15.5-28wt%;
and/or the protein content is 0.8-1.2wt%;
and/or, the fat content is 2.0-2.5wt%;
and/or the total solids content is 25-30wt%.
Preferably, the sweetener also comprises sodium cyclamate, and the content of the sodium cyclamate is 0.02-0.03wt%.
The invention also includes at least one of a stabilizer, an emulsifier, an acidity regulator, and a salt.
The stabilizer at least comprises sodium carboxymethyl cellulose, wherein the content of the sodium carboxymethyl cellulose is 0.06-0.12wt%; preferably, the stabilizer also comprises xanthan gum, and the content of the xanthan gum is 0.04-0.08wt%.
The emulsifier is a mono-di-glycerol fatty acid ester (GMS), and the mono-di-glycerol fatty acid ester (GMS) meets the standard of GB 1886.65; the content of the emulsifier is 0.1-0.2wt%, namely the content of the mono-diglycerol fatty acid ester is 0.1-0.2wt%.
The acidity regulator is sodium citrate, and the content of the sodium citrate is 0.04-0.08wt%; the acidity regulator also comprises lemon juice, preferably concentrated lemon juice, which meets the GB31121 standard, and the amount of the concentrated lemon juice is 0.3-0.6wt%.
The salt is sea salt, and the content of the sea salt is 0.02-0.04wt%.
The protein is from dairy products, the dairy products are full-fat milk powder, and the dosage of the full-fat milk powder is 3-5wt%; the fat is from dairy products and edible oil products, wherein the edible oil products account for 70-95 wt% of the total fat.
A method of preparing an ice cream, comprising: the ice cream material is prepared and molded by adopting the proportion of the ice cream material.
The preparation and molding process comprises the following steps: firstly, proportioning according to the proportioning requirement, homogenizing, sterilizing, cooling, aging, mixing colors and scenting, and then freezing and forming;
preferably, the homogenizing pressure is more than or equal to 130bar; more preferably, the homogenization temperature is 65℃and the pressure is 130 to 150bar;
preferably, the sterilization temperature is 85-100 ℃, and the heat preservation time is 30-60s; more preferably, the sterilization temperature is 87+/-2 ℃;
preferably, the aging temperature is 6 ℃ and the time is 2-24 hours;
preferably, the temperature of a discharge hole in the process of freezing is-2 to-8 ℃.
The technical scheme of the invention has the following advantages:
1. the invention provides an ice cream material which comprises sweetener, protein and fat; the protein content is 0.5-1.5wt%, the fat content is 2.0-5.0wt%, the sweetener content is 15-35wt%, and the sweetener comprises white granulated sugar, high fructose syrup, maltose syrup and glucose in the mass ratio of (10-14) to (2-6) to (2-5) to (1.5-3); the total solids content of the frost material is 19-35wt%. According to the invention, through optimization of raw materials, particularly through optimization of the composition and the proportion of the sweetener, the frost material which is not adhered to the ball striking device is effectively provided, the ice cream ball is easier to scoop at the temperature of-12 ℃, the ice cream ball obtained by scooping has better forming effect, and the spherical gram weight difference between scooping is small, so that the purpose of uniform scooping is achieved, and the effect is obvious.
2. The ice cream material provided by the invention is characterized in that the content of the sweetener is further optimized to be 15.5-28wt%, and the combination mass ratio of the sweetener is (10-14) to (2-6) to (2-5) to (1.5-3) of white granulated sugar, high fructose syrup, maltose syrup and glucose; through the optimization of the conditions, not only can the precipitation of sugar crystals be avoided, but also excellent combined sweetness is formed under the composition, the sweetness retention time can last about 90 seconds, the sweetness intensity presents weak-strong-weak sweetness, and no residual sweetness exists in the mouth after eating; the sweetener can improve bad peculiar smell, such as porridge cooking smell and the like, and has obvious effect.
3. The composition of the milk powder and the grease is further optimized, namely the protein is from a dairy product, the dairy product is full-fat milk powder, the fat is from a dairy product and an edible grease product, and the edible grease product accounts for 70-95% of the total fat; the combination of the sweetener, the protein and the fat endows the product with special aromatic taste, achieves more excellent mouthfeel and obtains higher sensory evaluation results.
4. The invention provides an ice cream material, which further optimizes the types of sodium carboxymethyl cellulose in a stabilizer, and preferably adopts acid-resistant sodium carboxymethyl cellulose, wherein the acid-resistant sodium carboxymethyl cellulose is prepared by 30 percent of cellulose and 50 percent of sodium hydroxide through a certain process, the sodium carboxymethyl cellulose content is 96 percent, and the aqueous solution viscosity with the mass percent of 1 percent is more than or equal to 4800 (mPa.s); through the selection of the acid-resistant sodium carboxymethyl cellulose, the freezing decay point can be reduced, the size of ice crystal particles can be reduced, and the effect is more excellent.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the result of scoring the sensory overall preference in experimental example 1 of the present invention.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
The dairy product adopted in the following examples is full-fat milk powder, the fat is more than or equal to 30%, and the protein is more than or equal to 24%;
the acid-resistant sodium carboxymethyl cellulose adopted in the invention is sodium carboxymethyl cellulose with the content of 96% prepared by 30% cellulose and 50% sodium hydroxide, and the viscosity of an aqueous solution with the mass fraction of 1% is more than or equal to 4800 (mPa.s); the acid-resistant sodium carboxymethyl cellulose used in this example was CMC model FL100 manufactured by weiyi.
Example 1:
the frost material comprises the following raw materials in mass: 12% of white granulated sugar, 4% of high fructose syrup, 3.8% of maltose syrup, 2.5% of glucose powder, 4% of whole milk powder, 3% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglycerol fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
The raw materials have a solid content of 26.5%, a protein content of 1.2% and a fat content of 2.4%.
The preparation process of the frost material comprises the following steps: raw material standardization, raw material mixing, homogenization, sterilization, cooling, aging, color mixing and freezing. Wherein,
(1) Raw material standardization:
accurately weighing water, sweetener, full-fat milk powder, grease, stabilizer and the like for standby according to the formula standard of the frost material.
(2) Mixing the raw materials:
uniformly dispersing stabilizer and emulsifier with white sugar or oil, adding together, dissolving the solid with small amount of hot water above 90deg.C before homogenizing, adding into aging tank, directly adding liquid, stirring while slowly adding, and stirring for at least 30 min.
(3) Homogenizing: the temperature was 65℃and the pressure 140bar.
(4) Sterilizing: sterilizing at 85deg.C, and maintaining for 60s.
(5) And (3) cooling: cooled to 6 ℃.
(6) Aging: acid regulation is carried out in the aging procedure, firstly, sodium citrate is dissolved well, and the mixture is added into the feed liquid and stirred for 15min; then slowly adding the concentrated lemon juice and stirring while adding; after stirring uniformly, aging for 24 hours at 6 ℃.
(7) Color and aroma are mixed.
(8) And (3) congealing: the feed liquid is pumped into a congealer from an aging tank, and air-tight defrosting is adopted, and the outlet temperature of the congealer is-2 ℃.
Example 2:
the frost material comprises the following raw materials in mass: 10% of white granulated sugar, 2% of fructose syrup, 2% of maltose syrup, 1.5% of glucose powder, 3% of whole milk powder, 2% of margarine, 0.3% of concentrated lemon juice, 0.06% of acid-resistant sodium carboxymethyl cellulose, 0.04% of xanthan gum, 0.1% of mono-diglycerol fatty acid ester, 0.04% of sodium citrate, 0.02% of sodium cyclamate, 0.02% of sea salt and the balance of water.
The raw materials have a solid content of 19.3%, a protein content of 0.9% and a fat content of 2.0%.
The preparation process is the same as in example 1.
Example 3:
the frost material comprises the following raw materials in mass: 14% of white granulated sugar, 6% of high fructose syrup, 5% of maltose syrup, 3% of glucose powder, 5% of whole milk powder, 5% of margarine, 0.6% of concentrated lemon juice, 0.12% of acid-resistant sodium carboxymethylcellulose, 0.08% of xanthan gum, 0.17% of mono-diglycerol fatty acid ester, 0.08% of sodium citrate, 0.03% of sodium cyclamate, 0.04% of sea salt and the balance of water.
The raw materials have 34.4% of solid content, 1.5% of protein content and 5.0% of fat content.
The preparation process is the same as in example 1.
Example 4
The frost material comprises the following raw materials in mass: 12% of white granulated sugar, 4% of high fructose syrup, 3.8% of maltose syrup, 2.5% of glucose powder, 4.2% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglycerol fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
The raw materials have a solid content of 24%, a protein content of 0.5% and a fat content of 3.6%.
The preparation process is the same as in example 1.
Example 5
The frost material comprises the following raw materials in mass: 12% of white granulated sugar, 4% of high fructose syrup, 3.8% of maltose syrup, 2.5% of glucose powder, 4% of whole milk powder, 3% of coconut oil, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglycerol fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
The raw materials have a solid content of 26.3%, a protein content of 1.2% and a fat content of 3.0%.
The preparation process is the same as in example 1.
Example 6
The frost material comprises the following raw materials in mass: 12% of white granulated sugar, 4% of fructose-glucose syrup, 3.8% of maltose syrup, 2.5% of glucose powder, 4% of whole milk powder, 2% of coconut oil, 2% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglyceride fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
The raw material had a solids content of 27.5%, a protein content of 1.2% and a fat content of 4%.
The preparation process is the same as in example 1.
Example 7:
the difference between this example and example 1 is that the composition of the raw materials in this comparative example is different, and specifically, in this example, conventional sodium carboxymethyl cellulose is used instead of acid-resistant sodium carboxymethyl cellulose.
Comparative example 1:
the difference between this comparative example and example 1 is that the composition of the raw materials in this comparative example is different, specifically, the raw materials include, in mass: 20% of white granulated sugar, 4% of whole milk powder, 3% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglycerol fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
Comparative example 2:
the difference between this comparative example and example 1 is that the composition of the raw materials in this comparative example is different, specifically, the raw materials include, in mass: 18% of white granulated sugar, 4% of high fructose syrup, 4% of whole milk powder, 3% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglyceride fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
Comparative example 3:
the difference between this comparative example and example 1 is that the composition of the raw materials in this comparative example is different, specifically, the raw materials include, in mass: 20% of high fructose syrup, 3.8% of maltose syrup, 2.5% of glucose powder, 4% of whole milk powder, 3% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethylcellulose, 0.06% of xanthan gum, 0.15% of mono-diglycerol fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
Comparative example 4:
the difference between this comparative example and example 1 is that the composition of the raw materials in this comparative example is different, specifically, the raw materials include, in mass: 20% of maltose syrup, 2.5% of glucose powder, 4% of full-fat milk powder, 3% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglyceride fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
Comparative example 5:
the difference between this comparative example and example 1 is that the composition of the raw materials in this comparative example is different, specifically, the raw materials include, in mass: 25% of glucose powder, 4% of whole milk powder, 3% of margarine, 0.4% of concentrated lemon juice, 0.09% of acid-resistant sodium carboxymethyl cellulose, 0.06% of xanthan gum, 0.15% of mono-diglycerol fatty acid ester, 0.06% of sodium citrate, 0.025% of sodium cyclamate, 0.03% of sea salt and the balance of water.
Experimental example 1:
1. manual ice cream balling machine balling experiment
The ice cream feed liquid prepared in examples 1-3 and comparative examples 1-5 was subjected to the same freezing procedure (closed air defrosting) to prepare 2L barrel ice, and after industrial freezing (-18 ℃), the product was frozen firmly; performing a rolling sequence, namely performing an ice cream store in which a sales process is currently performed, placing the ice cream store in an environment of-12 ℃ for 2 hours, and performing a ball playing test by using a manual ice cream ball-playing device with a size and a diameter of 5 cm; the test content comprises ice cream adhesion condition, ball forming effect and spherical gram weight difference on an ice cream ball striking device, and meanwhile, whether sugar precipitation exists in the ice cream or not is observed; the method for acquiring the spherical gram weight difference comprises the following steps: taking 10 ice cream balls formed by ball playing, weighing, and obtaining the difference value between the maximum value and the minimum value. The results are shown in Table 1 below.
TABLE 1
The detection result shows that: the invention effectively provides the frost material which does not adhere to the ball striking device, and the ice cream ball is easier to scoop under the condition of-12 ℃, and the ice cream ball obtained by scooping has better molding effect, and the ball gram weight difference between scooping for a plurality of times is small, so that the purpose of uniform scooping is achieved, and the effect is obvious.
2. Sensory evaluation
The ice cream samples prepared in examples 1 and 4-6 above were subjected to sensory evaluation from the tissue state, mouthfeel and flavor, as follows: 50 persons of internal panelists were selected to score overall preference from five dimensions of milk flavor, ice feel, smoothness, mouthfeel, overall flavor according to the 9-point scale shown in table 2, and the scoring results are shown in fig. 1.
TABLE 2
As can be seen from the results of FIG. 1, the fat used in the present invention was a set of desirable fat-and-oil formulations, wherein 70% of the fat was selected from edible fat-and-oil products and 30% of the fat was the highest in sensory score.
3. Freezing decay Point test
The products of examples 1-3 and example 7 were subjected to the detection of the freezing decay point and the average size of ice crystals in frozen drinks, and the detection results are shown in Table 3.
TABLE 3 Table 3
| Freezing decay point | Average ice crystal size in frozen beverages | |
| Example 1 | -5℃ | 45m |
| Example 2 | -6℃ | 50um |
| Example 3 | -6℃ | 51um |
| Example 7 | -10℃ | 70um |
As is clear from the above Table 3, the order of arrangement from small to large in the ice crystal particle size comparison is example 1 < example 2 < example 3 < example 7; the experimental results show that: the acid-resistant sodium carboxymethyl cellulose is sodium carboxymethyl cellulose prepared from 30% of cellulose and 50% of sodium hydroxide, wherein the sodium carboxymethyl cellulose content is 96%, and the aqueous solution viscosity of 1% by mass is more than or equal to 4800 (mPa.s). The use of the acid-resistant sodium carboxymethyl cellulose can reduce the freezing decay point and the ice crystal particle size.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (15)
1. An ice cream comprising sweetener, protein and fat; the high-efficiency and low-calorie sweet potato granule is characterized in that the protein content is 0.5-1.5wt%, the fat content is 2.0-5.0wt%, the sweetener content is 15-35wt%, and the sweetener comprises white granulated sugar, high fructose syrup, maltose syrup and glucose in the mass ratio of (10-14) to (2-6) to (2-5) to (1.5-3);
the total solids content of the frost material is 19-35wt%.
2. An ice cream according to claim 1, wherein the sweetener content is 15.5-28wt%;
and/or the protein content is 0.8-1.2wt%;
and/or, the fat content is 2.0-2.5wt%;
and/or the total solids content is 25-30wt%.
3. An ice cream as claimed in claim 2, wherein the sweetener further comprises sodium cyclamate, and wherein the sodium cyclamate is present in an amount of 0.02-0.03wt%.
4. An ice cream as claimed in claim 1, further comprising at least one of a stabilizer, an emulsifier, an acidity regulator and a salt.
5. An ice cream according to claim 4, wherein said stabilizer comprises at least sodium carboxymethylcellulose, said sodium carboxymethylcellulose being present in an amount of 0.06-0.12% by weight.
6. An ice cream according to claim 5, wherein said stabilizer further comprises xanthan gum, and the content of xanthan gum is 0.04-0.08wt%.
7. An ice cream as claimed in claim 4, wherein the content of said emulsifier is 0.1-0.2wt%, and said emulsifier is a mono-di-glycerin fatty acid ester.
8. An ice cream as claimed in claim 4, wherein the acidity regulator is sodium citrate, and the sodium citrate content is 0.04-0.08wt%.
9. An ice cream as claimed in claim 8, wherein the acidity regulator further comprises concentrated lemon juice in an amount of 0.3-0.6wt%.
10. An ice cream as claimed in claim 4, wherein the salt is sea salt, and the sea salt content is 0.02-0.04wt%.
11. An ice cream according to any one of claims 4 to 10, wherein the protein is derived from a dairy product which is a whole milk powder in an amount of 3 to 5% by weight; the fat is from dairy products and edible oil products, wherein the edible oil products account for 70-95 wt% of the total fat.
12. A method for preparing an ice cream, comprising: a method of preparing a shaped ice cream according to any one of claims 1 to 11.
13. The method according to claim 12, wherein the process of preparation molding is: firstly, proportioning according to the proportioning requirement, homogenizing, sterilizing, cooling, aging, mixing colors and scenting, and then freezing and forming.
14. The method according to claim 13, wherein the homogenizing pressure is 130bar or more;
the sterilization temperature is 85-100 ℃, and the heat preservation time is 30-60s;
the aging temperature is 6 ℃ and the time is 2-24 hours;
the temperature of a discharge hole during the freezing is-2 to-8 ℃.
15. The method according to claim 14, wherein the homogenizing temperature is 65 ℃ and the pressure is 130 to 150bar;
the sterilization temperature is 87+/-2 ℃.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN106578320A (en) * | 2016-12-07 | 2017-04-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN112690360A (en) * | 2020-12-11 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN106578320A (en) * | 2016-12-07 | 2017-04-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN112690360A (en) * | 2020-12-11 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
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