CN114946992A - Ice cream with high lactose content and preparation method thereof - Google Patents
Ice cream with high lactose content and preparation method thereof Download PDFInfo
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- CN114946992A CN114946992A CN202110199103.5A CN202110199103A CN114946992A CN 114946992 A CN114946992 A CN 114946992A CN 202110199103 A CN202110199103 A CN 202110199103A CN 114946992 A CN114946992 A CN 114946992A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
Abstract
The invention relates to an ice cream with high lactose content and a preparation method thereof. The ice cream with high lactose content is prepared from the following raw materials: 400-600 parts by weight of raw milk; 40-150 parts by weight of white granulated sugar; 0-80 parts by weight of skim milk powder; 30-80 parts by weight of glucose; 200-350 parts by weight of cream; 10-20 parts of egg yolk liquid and 1-8 parts of emulsion stabilizer, wherein the ice cream contains 3.0-4.2% by weight of lactose. By controlling the lactose content in the ice cream and/or by controlling the speed of the stirrer blade in the freezing step of preparing the ice cream, the crystallization of lactose in the ice cream is inhibited or significantly reduced, thereby obtaining ice cream with stable quality and controllable quality and high lactose content.
Description
Technical Field
The invention relates to the technical field of food, in particular to ice cream with high lactose content and a preparation method thereof.
Background
With the development of the ice cream industry, particularly the continuous emergence of electric merchant net red products, the quality requirements of consumers on ice cream are higher and higher. At present, a lot of high-quality ice cream uses raw milk to replace drinking water in a formula. Raw milk contains protein, fat, minerals, lactose, water and the like, wherein the lactose content is up to 4.7 percent, and is one of high-content components in the milk. The ice cream is added with high-content raw milk, so that the ice cream is rich in nutrient components, namely lactose.
One quarter of the total calories in cow's milk are from lactose. In addition to supplying energy to the human body, lactose also has physiological significance different from that of other sugars. Lactose is not digested and absorbed in human stomach and can directly reach intestinal tract, and in the intestinal tract of human body, lactose is easily decomposed into glucose and galactose which are easily absorbed by lactase. Galactose is one of the glycolipid components constituting brain and nerve tissues, is important for the development of infant intelligence, and promotes the production of cerebroside and mucopolysaccharide. Lactose can promote the generation of some lactic acid bacteria in human intestinal tract, inhibit the growth of putrefying bacteria, and promote intestinal peristalsis. Since the generation of lactic acid is beneficial to the absorption of calcium and other substances and can prevent rickets, the lactose in the food is not only a source of human heat energy, but also a beneficial nutritional component.
Lactose is present in both alpha and beta forms, with corresponding proportions of approximately 40% and 60%. When lactose is in supersaturated solution, alpha-lactose is crystallized out. In solution, the two forms of lactose will reach equilibrium. When a certain amount of alpha-lactose is crystallized, a certain amount of beta-lactose is converted into the alpha-lactose form, so that the two forms keep a certain proportion relation in the solution, and the characteristic of converting beta-lactose into alpha-lactose is called the optical rotation variability of lactose. Due to this property of lactose, in the unfrozen phase of the ice cream, beta-lactose is continuously converted to alpha-lactose, resulting in crystallization out, which gives the ice cream a gritty or granular feel during the sale. This situation arises in many brands of high lactose ice cream and is a problem for the industry. This has led many ice cream manufacturers to have to reduce the shelf life of the ice cream to ensure that the product is mouthfeel stable.
In order to solve the problem of lactose crystallization of the high-lactose ice cream in the shelf life, the invention improves the aspects of raw material formula and/or production process of the ice cream.
Disclosure of Invention
It is an object of the present invention to provide an ice cream with a high lactose content in which lactose crystallisation is inhibited or significantly reduced. Further, it is an object of the present invention to provide a method for preparing said high lactose ice cream.
In one aspect, the invention provides an ice cream with high lactose content, which is prepared from the following raw materials:
400-600 parts by weight of raw milk; 40-150 parts by weight of white granulated sugar; 0-80 parts by weight of skim milk powder; 30-80 parts by weight of glucose; 200-350 parts by weight of cream; 10-20 parts of egg yolk liquid and 1-8 parts of emulsion stabilizer, wherein the ice cream contains 3.0-4.2% by weight of lactose.
Optionally, the ice cream is prepared from raw materials comprising the following components:
480-540 parts by weight of raw milk; 60-100 parts by weight of white granulated sugar; 40-60 parts by weight of skimmed milk powder; 40-60 parts by weight of glucose; 250-300 parts by weight of cream; 12-18 parts of egg yolk liquid; 3-5 parts by weight of an emulsion stabilizer.
Optionally, the lactose content in the ice cream is 3.5-4.2 wt%.
Optionally, the ice cream further comprises 0.5-1.8 parts by weight of flavoring essence.
Optionally, the ice cream further comprises an edible pigment.
Optionally, the emulsion stabilizer is at least one selected from the group consisting of molecular distillation monoglyceride, guar gum, carrageenan, xanthan gum, and locust bean gum.
In another aspect, the present invention provides a method of making the high lactose ice cream described above, comprising:
mixing raw milk, white granulated sugar, skim milk powder, glucose, cream, yolk liquid and an emulsion stabilizer, and performing homogenization treatment to obtain a homogenized mixture;
sterilizing the homogenized mixture;
cooling the sterilized mixture;
aging the cooled mixture;
mixing the aged mixture with optional edible essence;
freezing the aged mixture or the mixture mixed with the edible essence;
forming the congealed mixture to obtain a formed object;
quickly freezing the formed product to obtain the ice cream with high lactose content,
wherein, in the freezing process step, the speed of the scraper of the stirrer is controlled to be below 650 times/min.
Optionally, homogenizing at a temperature of 70-75 ℃ and a pressure of 130-180 bar; and preferably, the sterilization treatment is performed at a temperature of 85 to 90 ℃ for 25 to 32 seconds.
Optionally, mixing the raw materials at a temperature of 60 ℃ to 65 ℃; and preferably, aging at a temperature of 2 to 5 ℃ for 12 to 24 hours.
Optionally, in the freezing process step, the speed of the stirrer scraper is controlled to be 300-650 times/min.
Advantageous effects
The invention inhibits or obviously reduces the lactose crystallization in the ice cream by controlling the lactose content in the ice cream and/or controlling the speed of the scraper of the stirrer in the freezing step of preparing the ice cream, thereby obtaining the ice cream with stable quality and controllable quality and high lactose content.
Detailed Description
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the invention are all the raw materials and equipment which are commonly used in the field if not specifically stated, and the method used in the invention is all the conventional method in the field if not specifically stated. In the present invention, unless otherwise specified, parts by weight and percentages refer to parts by weight and% by weight.
According to an embodiment of the invention, an ice cream with high lactose content is provided, which is prepared from the following raw materials: 400-600 parts by weight of raw milk; 40-150 parts by weight of white granulated sugar; 0-80 parts by weight of skim milk powder; 30-80 parts by weight of glucose; 200-350 parts by weight of cream; 10-20 parts of egg yolk liquid and 1-8 parts of emulsion stabilizer, wherein the ice cream contains 3.0-4.2% of lactose by weight.
Optionally, in the step of freezing for preparing the ice cream, the stirrer blade speed is controlled to be 650 times/min or less, more preferably 620 times/min or less, even more preferably 600 times/min or less. The term "agitator blade speed" as used herein refers to the product of the number of all agitator blades multiplied by the number of revolutions of the agitator. For example, when the stirrer has 2 blades, the rotation speed of the stirrer is 300 revolutions per minute, and the stirrer blade speed is 600 revolutions per minute.
In ice cream products with high lactose content, problems with lactose crystallisation tend to occur with improper control. This can affect the mouthfeel and quality of the ice cream. According to the invention, the lactose crystallization in the ice cream is inhibited or remarkably reduced by controlling the lactose content in the ice cream product or controlling the speed of the scraper of the stirrer in the step of freezing for preparing the ice cream, so that the ice cream with high lactose content and stable and controllable quality is obtained. Preferably, the lactose content in the ice cream product is controlled to be 3.0-4.2 wt%, and the stirrer scraper speed in the freezing step of preparing the ice cream is controlled to be 300-650 times/min, so that the lactose crystallization in the ice cream can be more obviously inhibited or reduced.
The mechanism of lactose crystallization in solution is as follows. First, the driving force for lactose crystallization is the degree of supersaturation of lactose in liquid water. If the concentration of lactose is higher than the solubility concentration of lactose in the liquid phase of the ice cream, a supersaturation of lactose will result. The greater the supersaturation, the greater the driving force for lactose crystallization. Secondly, the driving of lactose crystallization during ice cream storage and transportation is embodied in two aspects: on one hand, the solubility of lactose is reduced along with the reduction of the temperature, and the lactose in the liquid phase of the ice cream is supersaturated; on the other hand, in the process of low-temperature storage and transportation, the liquid phase viscosity of the ice cream is higher, the molecular mobility is lower, and the ice cream also has a great inhibition effect on lactose crystallization. Based on these mutual constraints, the formulation design and temperature control of high-lactose ice cream are very critical to the problem of controlling lactose crystallization. But changing the existing cold chain temperature will add significant cost. Therefore, according to the lactose crystallization principle, the invention mainly researches from the aspects of raw material formula and congealing technology so as to solve the lactose crystallization problem in the ice cream.
In particular, during the production of ice cream, the stirring in the freezing step promotes the nucleation of lactose in the ice cream by adding energy, accelerating the crystallization of lactose, which increases the appearance of the gritty or granular mouthfeel of the ice cream. The present invention also addresses the problem of lactose crystallisation in high lactose ice cream from a manufacturing process perspective. After research, the addition amount of lactose in the ice cream formula is designed to be 3.0-4.2 wt%; and/or in the step of freezing for preparing the ice cream, the speed of the stirrer blade is controlled to be 650 times/min or less, and ice cream with good mouthfeel and excellent quality can be obtained because the lactose crystallization in the ice cream is inhibited or remarkably reduced.
In addition, as the solubility of lactose decreases with temperature, the solubility decreases. Ice cream storage and transportation temperatures are typically around-18 ℃. In consideration of the extreme low temperature and the outlet temperature of the freezing machine in the storage and transportation process, the temperature of 6 ℃ below zero is designed as the formula design temperature for controlling the lactose crystallization. The design formula of the lactose adding amount in the formula is as follows:
lactose addition in the formula-lactose solubility x at-6 ℃ [ ice crystal content at-6 ℃ ]
The solubility of the lactose is 8-10% at the temperature of-6 ℃ (the solubility degree is slightly different according to different raw material compositions of the ice cream). Typically 33% to 67% of the water is frozen during the freezing process of ice cream (depending on the composition of the ice cream material, the degree of freezing will vary slightly). The addition amount of lactose in the ice cream formula can be calculated to be 0.64-4.2 wt%, preferably 1.0-4.2 wt%, and even preferably 2.0-4.2 wt%. In order to prepare high quality ice cream with high lactose content, the addition amount of lactose in the ice cream formula is more preferably 3.0-4.2 wt%, and even more preferably 3.5-4.2 wt%.
Ice cream with a lactose content above 3.0% is called high lactose ice cream. Some ice creams with special flavor requirements are difficult to avoid with high lactose. High lactose ice cream becomes a supersaturated solution when cooled below saturation temperature. In this case, if the cooling operation is relatively slow, crystals do not precipitate, and the solubility of lactose is not higher than the solubility of lactose. The ice cream cooling process is divided into two stages, wherein the first stage is a freezing stage, and the second stage is a quick-freezing stage. Of these two cooling processes, the freezing process requires stirring of the ice cream. If the stirring is vigorous, this will result in the crystallisation of lactose from the ice cream. The final experimental results of the present invention show that in the freezing step of preparing the ice cream, the speed of the stirrer blade is controlled to be 650 times/min or less, and ice cream with good taste and excellent quality can be obtained because the problem of lactose crystallization is suppressed or significantly reduced.
Optionally, the ice cream is prepared from the following ingredients: 480-540 parts by weight of raw milk; 60-100 parts by weight of white granulated sugar; 40-60 parts by weight of skimmed milk powder; 40-60 parts by weight of glucose; 250-300 parts by weight of cream; 12-18 parts of egg yolk liquid; 3-5 parts by weight of an emulsion stabilizer.
Optionally, the lactose content of the ice cream is 3.2-4.2 wt%, more preferably 3.5-4.2 wt%, even more preferably 3.6-4.2 wt%.
Optionally, the ice cream further comprises 0.5-1.8 parts by weight of flavoring essence. The flavorants may be commercially available flavorants including, but not limited to, vanilla, milk, strawberry, chocolate, and the like.
Optionally, the ice cream further comprises a food coloring. In order to impart a colorful appearance to the ice cream, the ice cream may use food colors. The food color may be any food color commercially available, including but not limited to lemon yellow, sunset yellow, amaranth, brilliant blue, and the like.
Optionally, the emulsion stabilizer is at least one selected from the group consisting of molecular distillation monoglyceride, guar gum, carrageenan, xanthan gum, and locust bean gum.
Raw milk, white granulated sugar, powdered skim milk, glucose, cream, and egg yolk liquid used in the present invention may be commonly used raw materials in dairy products, such as commercially available raw materials.
The present invention provides a method of making the high lactose ice cream described above comprising: mixing raw milk, white granulated sugar, skim milk powder, glucose, cream, yolk liquid and an emulsion stabilizer, and homogenizing to obtain a homogenized mixture; sterilizing the homogenized mixture; cooling the sterilized mixture; aging the cooled mixed material; mixing the aged mixture with optional edible essence; freezing the aged mixture or the mixture mixed with the edible essence; forming the frozen material to obtain a formed object; and (3) quickly freezing the formed product to obtain the ice cream with high lactose content, wherein in the freezing process step, the speed of a stirrer scraper is less than 650 times per minute.
Optionally, the homogenization treatment is carried out at a temperature of 70 to 75 ℃ and at a pressure of 130 to 180 bar. For example, the homogenization treatment is carried out at 72 ℃ and at a pressure of 150 bar. Optionally, the sterilization treatment is carried out at a temperature of 85-90 ℃ for 25-32 seconds. For example, the sterilization treatment is performed at a temperature of 88 ℃ for 30 seconds.
Alternatively, the raw materials are mixed at a temperature of 60 ℃ to 65 ℃. For example, the raw materials are mixed at a temperature of 62 ℃. Optionally, the aging treatment is carried out for 12-24 hours at the temperature of 2-5 ℃. For example, aging at a temperature of 4 deg.C for 18 hours.
Optionally, in the freezing process step, the stirrer scraper speed is 620 times/min or less, more preferably 600 times/min or less, and even more preferably 300 to 650 times/min.
According to the invention, the lactose crystallization in the ice cream is inhibited or remarkably reduced by controlling the lactose content in the ice cream and/or controlling the scraper speed of the stirrer in the freezing process of preparing the ice cream, so that the ice cream with high lactose content and stable and controllable quality is obtained.
Examples
The following examples are only for illustrating the technical solutions of the present invention and should not be construed as limiting the scope of the present invention.
The raw materials used in the examples of the present invention and the comparative examples were: raw milk, white granulated sugar, skim milk powder, glucose, cream, egg yolk liquid, xanthan gum (emulsion stabilizer) and edible essence are common raw materials which can be purchased in the market.
Lactose content test and lactose crystallization (granule mouthfeel) test in the ice cream of the invention
1. Measurement of lactose content
The lactose content of the ice cream according to the invention was tested by the first method (high performance liquid chromatography) of the national standard GB 5009.8-2016.
2. Lactose crystallization (granule mouthfeel) test
The invention adopts a microscope detection mode to test lactose crystal particles in the ice cream (namely, a particle taste test).
(1) Sampling
Samples were taken from the upper, middle and lower three layers of the sample, respectively (placed in an incubator at-15 ℃ C. before sampling). A small amount of the ice cream stick is scraped and placed in the center of the glass slide each time, the glass slide is covered, and the ice cream stick is lightly pressed to ensure that the collected samples are uniformly distributed. And the microscopic detection is completed within five minutes (the influence on the detection result caused by long-time standing at room temperature is avoided).
(2) Microscopic examination
Three measurements of 40, 100 and 400 times were performed using a combination of a 10-fold eyepiece and 4, 10 and 40-fold objectives, respectively.
The sampled samples were observed in their entirety at a magnification of 40 times using a 10-fold eyepiece and a 4-fold objective lens to see whether or not aggregates in a crystalline state were present. If yes, measuring the size and saving the screenshot (step A).
The sample was observed at 100 x magnification using a 10 x eyepiece and a 10 x objective. If crystal aggregates appear in the step A, the found crystal aggregates can be directly amplified by 100 times, then the internal structure tissues of the crystal aggregates can be further observed, the size is measured, and the screenshots are stored. If no crystalline aggregates are found in step A, the collected sample is further observed in its entirety at a magnification of 100 times, and if finer crystalline aggregates are present. If so, the size is measured and the screen shot taken (step B).
The sample was observed at 400 x magnification using a 10 x eyepiece and a 40 x objective. If crystal aggregates appear in the step B, the found crystal aggregates can be directly amplified by 400 times, then the internal structure tissues of the crystal aggregates can be further observed, the size is measured, and the screenshots are stored. If it is not found, since the magnification is sufficiently large at this time, it is difficult to observe whether or not the aggregation is in a crystalline state, and further overall observation of the sample is not necessary (step C).
(3) And (3) judging a test result:
judging the granular sensation caused by lactose crystallization: when obvious crystal state aggregates appear, the measured size is more than or equal to 1000 mu m, and when the imaging light is changed by adjusting the fine focal helix at the upper and lower positions, the outline of the crystal state aggregates basically does not change, the crystal state aggregates and the laminated state aggregates are still clearly visible, and the granular feeling of the ice cream is judged to be caused by lactose crystal particles.
(ii) judging that the granular sensation is not caused by lactose crystallization: a. if the measured size is less than 1000 μm, judging that the granular sensation is not caused by lactose crystallization; b. if the measured size is larger than or equal to 1000 mu m, but the imaging light changes due to the fact that fine quasi-focal helices are adjusted up and down, the imaging effect is fuzzy, and the outline is bright and dark along with the change of the light, the granular sensation caused by the lactose crystal particles is judged not to be generated.
Preparation example of Ice cream
According to the raw material formulation of each example in the following table 1, the raw materials were weighed and mixed at a temperature of 62 ℃ to obtain a mixed material. Homogenization was carried out at a temperature of 72 ℃ and a pressure of 150 bar, resulting in a homogenized mixture. The homogenized mixture was kept at 85 + -5 deg.C for 30 seconds for sterilization to obtain a sterilized mixture. And cooling the sterilized mixture to 5 ℃, and stirring once every 15-20 minutes in the cooling process to reduce the gelling phenomenon to obtain the cooled material. And (3) ageing the cooled material at the temperature of 5 ℃ for 18 hours to obtain an aged mixture. And mixing the aged mixture with edible essence or edible pigment, and stirring for 25 minutes to obtain a mixture. The mix was subjected to a freezing treatment during which stirring was carried out at a stirrer blade speed of 600 times/min. The frozen material is obtained by controlling the freezing discharge temperature to be-6.5 to-4.5 ℃ and the expansion rate to be 70 percent. And discharging the frozen material through a forming device to obtain a formed object. And inserting the formed product into chopsticks, and quickly freezing the formed product through a quick freezing tunnel at the temperature of minus 30 ℃ for 15 to 20 minutes to prepare the ice cream with high lactose content in the embodiment or the comparative example.
Examples 1 to 8 and comparative examples 1 to 3
The ice creams of examples 1-8 and comparative examples 1-3 were prepared as described in the ice cream preparation example above and according to the raw material formulation shown in table 1 below, respectively.
TABLE 1 formulation of Ice cream base for each example and comparative example
As can be seen from table 1 above, when the lactose content in the ice cream is below 4.2 wt%, an ice cream without a granular mouthfeel can be obtained; when the lactose content of the ice cream is greater than or equal to 4.5 wt%, the ice cream may exhibit a granular mouthfeel due to lactose crystallization. Furthermore, although no granular mouthfeel occurs when the lactose content in the ice cream is below 3.0 wt.%, for example 1.0 wt.%, the ice cream flavour is poor because of the low lactose content in the ice cream.
Example 9
To investigate the effect of stirrer blade speed on lactose crystallisation in ice cream during congealing, the inventors prepared different ice creams in the preparation of an ice cream formulation of the formulation shown in example 5 using different stirrer blade speeds as shown in table 2 below, respectively, and tested the particulate mouthfeel of the ice cream after storage frozen at-18 ℃ for a period of time.
TABLE 2 granular mouthfeel test of ice cream prepared with different stirrer scraper speeds during freezing
As can be seen from the above Table 2, when 650 times/min or less were used in the freezing process, no granular mouthfeel appeared even after 12 months of freezing at-18 ℃; when stirrer blade speeds of greater than 650/min, for example 800/min, are used during the congealing process, problems with particulate mouthfeel due to lactose crystallization can occur.
By combining the above embodiments, it can be known that when the lactose content in the high-lactose ice cream is controlled to be less than 4.2 wt%, and the speed of the stirrer blade in the congealing process is controlled to be less than 650 times/min, the problem of granular mouthfeel caused by lactose crystallization in the high-lactose ice cream can be inhibited or remarkably reduced.
Possibility of industrial application
According to the invention, the lactose crystallization in the ice cream is inhibited or remarkably reduced by controlling the content of lactose in the ice cream and/or controlling the speed of a stirrer scraper in the process of freezing for preparing the ice cream, so that the ice cream with high lactose content and stable and controllable quality is obtained.
Claims (10)
1. An ice cream with high lactose content is prepared by the following raw materials:
400-600 parts by weight of raw milk; 40-150 parts by weight of white granulated sugar; 0-80 parts by weight of skim milk powder; 30-80 parts by weight of glucose; 200-350 parts by weight of cream; 10-20 parts of egg yolk liquid and 1-8 parts of emulsion stabilizer, wherein the ice cream contains 3.0-4.2% by weight of lactose.
2. An ice cream according to claim 1, wherein the ice cream is prepared from raw materials comprising:
480-540 parts by weight of raw milk; 60-100 parts by weight of white granulated sugar; 40-60 parts by weight of skimmed milk powder; 40-60 parts by weight of glucose; 250-300 parts by weight of cream; 12-18 parts of egg yolk liquid; 3-5 parts by weight of an emulsion stabilizer.
3. An ice cream as claimed in claim 1 or claim 2, wherein the lactose content of the ice cream is from 3.5 to 4.2% by weight.
4. An ice cream as claimed in claim 1 or claim 2, further comprising 0.5 to 1.8 parts by weight of a flavouring essence.
5. An ice cream according to claim 1 or claim 2, further comprising food coloring.
6. An ice cream as claimed in claim 1 or claim 2, wherein the emulsion stabiliser is at least one selected from the group consisting of molecularly distilled monoglyceride, guar gum, carrageenan, xanthan gum and locust bean gum.
7. A process for preparing the high lactose ice cream of any one of claims 1 to 6, comprising:
mixing raw milk, white granulated sugar, skim milk powder, glucose, cream, yolk liquid and an emulsion stabilizer, and homogenizing to obtain a homogenized mixture;
sterilizing the homogenized mixture;
cooling the sterilized mixture;
aging the cooled mixture;
mixing the aged mixture with optional edible essence;
freezing the aged mixture or the mixture mixed with the edible essence;
forming the frozen mixture to obtain a formed object;
quickly freezing the formed product to obtain the ice cream with high lactose content,
wherein, in the freezing process step, the speed of the scraper of the stirrer is controlled to be below 650 times/min.
8. A method according to claim 7, characterized in that the homogenization is carried out at a temperature of 70-75 ℃ and a pressure of 130-180 bar; and preferably, the sterilization treatment is performed at a temperature of 85 to 90 ℃ for 25 to 32 seconds.
9. The method according to claim 7 or 8, characterized in that the raw materials are mixed at a temperature of 60-65 ℃; and preferably, the aging treatment is carried out at a temperature of 2 to 5 ℃ for 12 to 24 hours.
10. The method according to claim 7 or 8, wherein the stirrer blade speed is controlled to be 300 to 650 times/min in the freezing process step.
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| CN108185402A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of compound emulsion thickener and include its soft ice cream size |
| CN112189750A (en) * | 2019-07-08 | 2021-01-08 | 内蒙古伊利实业集团股份有限公司 | Ice cream slurry or ice cream product, preparation method and application thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104621330A (en) * | 2015-03-02 | 2015-05-20 | 光明乳业股份有限公司 | Ice cream milk paste and preparation method and soft ice cream 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 |
| CN108185402A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of compound emulsion thickener and include its soft ice cream size |
| CN112189750A (en) * | 2019-07-08 | 2021-01-08 | 内蒙古伊利实业集团股份有限公司 | Ice cream slurry or ice cream product, preparation method and application thereof |
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