CN116114782A - Low-fat ice cream with tremella polysaccharide as fat substitute and preparation method thereof - Google Patents
Low-fat ice cream with tremella polysaccharide as fat substitute and preparation method thereof Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses low-fat ice cream with tremella polysaccharide as a fat substitute and a preparation method thereof. The low-fat ice cream is prepared from the following raw materials in percentage by mass: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0 weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 13 to 15 weight percent of sucrose, 0.15 to 0.25 weight percent of monoglyceride, 2.5 to 3.5 weight percent of maltodextrin, 0.08 to 0.12 weight percent of xanthan gum, 0.02 to 0.03 weight percent of carrageenan, 0.04 to 0.06 weight percent of sodium chloride and 57 to 65 weight percent of deionized water. The low-fat ice cream has the advantages of high expansion rate, good melting resistance and small ice crystals, and can meet the requirements of consumers on low-fat products and improve the quality of the low-fat ice cream.
Description
Technical Field
The invention belongs to the technical field of ice cream preparation, and particularly relates to low-fat ice cream and a preparation method thereof.
Technical Field
Conventional ice cream formulations have high concentrations of sugar and fat that provide calories in the ice cream. However, increasing health and nutrition concerns have driven the development of low fat and low calorie product markets, as ingestion of these products reduces the risk of obesity and cardiovascular disease. However, reducing the fat content in ice cream, while reducing its calories, can result in larger ice crystals, a rough mouthfeel, and a substantial reduction in eating quality. According to the united states Food and Drug Administration (FDA) specifications, fat substitutes may be food additives or substances with GRAS declaration ("recognized safety"). The fat substitute not only can reduce the total heat of ice cream and prevent the excessive heat from being converted into fat, and has the function of health and slimming, but also can improve some organoleptic properties of low-fat ice cream. Major fat substitutes currently on the market include protein-based fat substitutes and carbohydrate-based fat substitutes. In contrast to protein-based fat substitutes, carbohydrates can form gel-like structures by absorbing water to mimic fat, thereby creating creamy lubricity in the food. Thus, the carbohydrate-based fat substitute is selected to improve the quality of low-fat ice cream.
Tremella is a natural fungus substance with homology of medicine and food, and tremella polysaccharide is considered as a prebiotic, and can play a role in modifying nutrition of ice cream. The tremella polysaccharide structure contains a large number of hydroxyl groups, is easy to combine with casein with negative electricity, and can enhance the coagulability of ice cream; in addition, the tremella polysaccharide and the protein are easy to form hydrogen bonds, the three-dimensional network structure of the protein can be enhanced, more water molecules can be contained, and therefore the hardness of the ice cream is reduced, and the melting rate of the ice cream is increased. It is also more important that the polysaccharide plays an important role in reducing ice crystal formation in polysaccharide-ice interactions and in the hydration perturbation of the polysaccharide, thereby improving the mouthfeel and quality of low-fat ice cream.
Cellulose is the most widely distributed biopolymer in nature and the most abundant, and has the characteristics of good biocompatibility, biodegradability, reproducibility, low cost and the like. The cellulose nanocrystals are nanofiber particles with high crystallinity, high aspect ratio and high surface charge, have larger axial appearance and higher dimensional variability, can control the morphology, the size and the surface characteristics of the solution, provide a theoretical basis for the application of microfluidics, and can also improve the fineness of the taste of the low-fat ice cream. The cellulose nanocrystals can be mixed with oil phase under the action of microjet, and an interfacial film is deposited around lipid droplets coated with protein to delay the oxidation of grease; the cellulose nanocrystals resist digestion in vivo, reduce the absorption and utilization rate of ice cream fat in vivo, and supplement the fat substitution of tremella polysaccharide.
Patent CN 107624946A discloses a preparation method of pineapple-flavored low-fat yoghourt, which takes enzymolysis modified starch and acetate starch as thickening agents and adds pineapple juice to prepare the pineapple-flavored low-fat yoghourt. However, the starch modification process in the method is complicated and long in time consumption, and is not suitable for industrial development. Patent CN 110742171A provides a preparation method of low-calorie low-fat ice cream, which comprises the steps of removing pectin from crude fibers of shaddock peel, performing steam explosion treatment, performing enzymolysis, adding starch, performing enzymolysis again, and finally adding cream, sucrose and a stabilizer to prepare the low-calorie low-fat ice cream. But without the addition of milk powder or milk, the low calorie low fat ice cream lacks milk flavor. In addition, the enzyme is easy to inactivate, has small applicability and has certain limitation on industrial development.
Disclosure of Invention
The invention aims at the problems of low expansion rate, poor melting resistance, rough taste and large ice crystals of low-fat ice cream, and provides the low-fat ice cream with high expansion rate, good melting resistance and small ice crystals, which can meet the requirements of consumers on low-fat products and improve the quality of the low-fat ice cream.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
in a first aspect, the invention provides a low-fat ice cream with tremella polysaccharide as a fat substitute, which is prepared from the following raw materials in percentage by mass: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0wt weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 13 to 15 weight percent of sucrose, 0.15 to 0.25 weight percent of monoglyceride, 2.5 to 3.5 weight percent of maltodextrin, 0.08 to 0.12 weight percent of xanthan gum, 0.02 to 0.03 weight percent of carrageenan, 0.04 to 0.06 weight percent of sodium chloride and 57 to 65 weight percent of deionized water.
Preferably, the mass content of each raw material is as follows: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0wt weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 14 weight percent of sucrose, 0.2 weight percent of monoglyceride, 3 weight percent of maltodextrin, 0.1 weight percent of xanthan gum, 0.025 weight percent of carrageenan, 0.05 weight percent of sodium chloride and the balance of deionized water.
In a second aspect, the invention provides a preparation method of low-fat ice cream with tremella polysaccharide as a fat substitute, the ice cream comprises the following raw materials in percentage by mass: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0 weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 13 to 15 weight percent of sucrose, 0.15 to 0.25 weight percent of monoglyceride, 2.5 to 3.5 weight percent of maltodextrin, 0.08 to 0.12 weight percent of xanthan gum, 0.02 to 0.03 weight percent of carrageenan, 0.05 to 0.07 weight percent of sodium chloride and 57 to 65 weight percent of deionized water; the preparation method comprises the following steps:
(1) Mixing skimmed milk powder with deionized water, and heating to 40-55deg.C to obtain adjuvant 1;
(2) Mixing tremella polysaccharide powder, sucrose, monoglyceride, maltodextrin, xanthan gum and carrageenan dry material uniformly, and stirring to obtain an auxiliary material 2;
(3) Adding sodium chloride into cellulose nanocrystals, and stirring for 20-120 min to obtain adjuvant 3;
(4) Homogenizing the auxiliary material 3 in 12-16kpsi microjet for three times to obtain auxiliary material 4;
(5) Mixing butter with the auxiliary material 4, and stirring for 2-5min by a high-speed shearing stirrer to prepare a cellulose nanocrystal stable oil-in-water emulsion auxiliary material 5;
(6) Mixing adjuvants 1, 2, 5 to obtain mixture, stirring for 4-6min, heating to 60-70deg.C, homogenizing under 18-20Mpa with high pressure homogenizer;
(7) Sterilizing and cooling the homogenized mixed slurry, and standing at 0-4deg.C for 12-24 hr;
(8) Freezing the aged ice cream slurry in an ice cream machine for 15-20min, and discharging when the temperature is less than or equal to-10 ℃ to prepare soft frozen ice cream;
(9) And (5) canning the soft frozen ice cream, and putting the soft frozen ice cream into an environment of-18 to-20 ℃ to obtain the hard ice cream.
Preferably, the mass content of each raw material is as follows: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0wt weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 14 weight percent of sucrose, 0.2 weight percent of monoglyceride, 3 weight percent of maltodextrin, 0.1 weight percent of xanthan gum, 0.025 weight percent of carrageenan, 0.05 weight percent of sodium chloride and the balance of deionized water.
The tremella polysaccharide is used as a fat substitute, so that the fat content is reduced, and the quality performances of ice cream such as expansion rate, melting resistance and the like are improved; and then, cellulose nanocrystals are deposited to form a film around the lipid droplets coated with the protein, so that the speed and degree of lipid digestion are reduced. The invention has better application prospect in the dairy products for reducing fat.
The invention has the advantages and the beneficial effects that:
(1) The invention utilizes cellulose nanocrystals to play a role in delaying lipid digestion; in addition, emulsion droplets are reduced under the pressure of high-pressure microjet, so that the emulsion droplets are more stably and uniformly distributed in the solution, and the stability and uniformity of the solution are improved. The microfluidic cellulose nanocrystals reduced particle size values from 2.25 μm to 1.64 μm compared to untreated cellulose nanocrystals.
Specifically, the nano cellulose crystal is dietary fiber, and has resistance to hydrolysis of digestive enzymes in human intestinal tracts and resistance to hydrolysis of digestive enzymes in human intestinal tracts; on the other hand, the presence of dietary fiber promotes fat coalescence and binding, thereby minimizing the total accessible area of bile salts and lipases, and reducing lipid digestion. More importantly, nanocellulose crystals deposit as an interfacial film around protein-coated lipid droplets, delaying lipid digestion. Research has shown that smaller droplets are advantageous for improving stability or for modulating the functional properties of the emulsion. The morphology and size of the cellulose nanocrystals are easily controlled, and the formation of emulsion droplets is reproducible, so that it is feasible to stabilize solutions by reducing the cellulose nanocrystals. High pressure microfluidics is a novel high energy homogenization technique that can effectively reduce and control the size of food carrying systems. The material is sent into an oscillation reactor by high pressure, so that the material is subjected to a series of effects of shearing and crushing, oscillation, high-speed impact, puffing and the like, and the purpose of reducing liquid drops of the cellulose nano crystal material is realized.
(2) The tremella polysaccharide is used for replacing fat in the low-fat ice cream, so that the problems of low water activity, expansion rate and melting resistance of the low-fat ice cream are greatly improved, and the color and luster of the low-fat ice cream are not adversely affected. Compared with low-fat ice cream, the water activity of the low-fat ice cream added with tremella polysaccharide is obviously reduced, the expansion rate is obviously improved, the melting rate is obviously reduced, the viscosity value is obviously improved, the color is not obviously changed, but the whiteness of the ice cream is increased by adding tremella polysaccharide.
Specifically, tremella polysaccharide not only contains uronic acid and hydroxyl, but also can generate hydrogen bond with hydrogen ions to play a role in water retention; and the flexible chains of the tremella polysaccharide are mutually interwoven to form a stable space structure, so that the water retention property can be enhanced. Furthermore, tremella polysaccharide is negatively charged, belonging to anionic polysaccharide; at isoelectric points, casein shows positive charges, which tend to produce electrostatic interactions, forming firm protein-polysaccharide complexes that enhance the melt resistance of ice cream. The protein-polysaccharide compound can fill the three-dimensional network of the proteins in the ice cream, so that the structural stability of the ice cream is greatly improved, and the problem that low-fat ice cream is easy to collapse is further solved. In addition, due to the gel effect of the tremella polysaccharide, the viscosity of the slurry is increased, so that the low-fat ice cream has a taste similar to that of full-fat ice cream and has the effect of simulating fat. More importantly, in the process of congealing, due to the existence of polysaccharide, the milk powder fat is agglomerated around the bubbles to enable the bubbles to be more uniform and stable, so that the expansion rate of the ice cream is increased, and meanwhile, the expansion property of the bubbles of the ice cream influences the heat conduction effect, so that the melting rate of the ice cream is reduced.
(3) The invention utilizes the inhibiting effect of tremella polysaccharide on ice crystal formation to ensure that the low-fat ice cream achieves soft mouthfeel. In addition, the rheological properties of tremella polysaccharides stabilize the food substance and, through interaction with them, produce a freeze stabilization of the food ingredient. The ice crystal size was significantly reduced compared to low fat ice cream without tremella polysaccharide.
Specifically, tremella polysaccharides reduce ice crystal generation in two ways. The tremella polysaccharide promotes hydration of polymer chains and participates in interfacial water-ice interactions, reducing the growth rate of ice crystals by changing diffusion properties. In addition, tremella polysaccharides provide sufficient micro-viscosity and steric hindrance to the solution to retard water diffusion to the crystal interface, thus reducing ice crystal formation. Both mechanisms reduce ice crystals in the ice cream, thereby improving the taste and quality of the ice cream. The tremella polysaccharide has good water retention, oil retention and emulsion stability, can effectively improve the dispersibility of ice cream mixture, reduce the surface tension of grease in ice cream, and improve the stability of ice cream; in addition, protein-polysaccharide interactions affect the diameter, aggregation, microstructure and phase behavior of casein micelles, also contributing to improved stability of the ice cream mix.
(III) description of the drawings
FIG. 1 is a process flow diagram of a conventional ice cream;
FIG. 2 is a process flow diagram of the low fat ice cream of the present invention;
FIG. 3 is an expansion ratio value for various embodiments of the present invention;
FIG. 4 is a graph of melting rate values for various embodiments of the present invention;
FIG. 5 is a cryo-electron-microscope image of a different embodiment of the present invention;
FIG. 6 shows lipid digestibility of various embodiments of the present invention.
(IV) concrete implementation method
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions will be further clearly and completely described by examples. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The tremella polysaccharide used in the examples was purchased from the Hangzhou mushroom biotechnology Co., ltd, the cellulose nanocrystals were purchased from the Tianjin wood-fine, the skim milk powder was derived from New Zealand skim milk powder, and the cream was Anjia cream.
Example 1:
(1) Uniformly mixing 9wt% of milk powder with 61.475wt% of water, and heating to 55 ℃ to obtain auxiliary material 1;
(2) Uniformly mixing and stirring 0.05wt% of tremella polysaccharide powder, 14wt% of sucrose, 0.2wt% of monoglyceride, 3wt% of maltodextrin, 0.1wt% of xanthan gum and 0.025wt% of carrageenan dry material to prepare auxiliary material 2;
(3) Adding 0.05wt% sodium chloride into 0.1wt% cellulose nanocrystals, and stirring for 30min to obtain an auxiliary material 3;
(4) Homogenizing the auxiliary material 3 in 12kpsi micro-jet for three times to obtain auxiliary material 4;
(5) Mixing 12wt% of cream with the auxiliary material 4, and stirring for 2min by using a high-speed shearing stirrer to prepare a cellulose nanocrystal stable oil-in-water emulsion auxiliary material 5;
(6) Mixing adjuvants 1, 2, 5 to obtain mixture, stirring for 5min, heating to 65deg.C, homogenizing under 18Mpa with a high pressure homogenizer;
(7) Sterilizing and cooling the homogenized mixed slurry, and standing for 18h at 4 ℃;
(8) Freezing the aged ice cream slurry in ice cream machine for 15min, and discharging when the temperature reaches-10deg.C to obtain soft frozen ice cream.
(9) And canning the soft frozen ice cream, and placing the soft frozen ice cream into a refrigerator at the temperature of minus 18 ℃ to obtain the hard ice cream.
Example 2:
(1) Uniformly mixing 10wt% of milk powder with 61.425wt% of water, and heating to 55 ℃ to obtain auxiliary material 1;
(2) Uniformly mixing and stirring 0.2wt% of tremella polysaccharide powder, 14w t% of sucrose, 0.2wt% of monoglyceride, 3wt% of maltodextrin, 0.1wt% of xanthan gum and 0.025wt% of carrageenan dry material to prepare auxiliary material 2;
(3) Adding 0.05wt% sodium chloride into 1wt% cellulose nanocrystals, and stirring at high speed for 30min to obtain auxiliary material 3;
(4) Homogenizing the auxiliary material 3 in a 14kpsi micro-jet for three times to obtain an auxiliary material 4;
(5) Mixing 10wt% of cream with the auxiliary material 4, and stirring for 2min by a high-speed shearing stirrer to prepare a cellulose nanocrystal stable oil-in-water emulsion auxiliary material 5;
(6) Mixing adjuvants 1, 2, 5 to obtain mixture, stirring for 5min, adding to 65deg.C, homogenizing under 18Mpa with a high pressure homogenizer;
(7) Sterilizing and cooling the homogenized mixed slurry, and standing for 18h at 4 ℃;
(8) Freezing the aged ice cream slurry in ice cream machine for 15min, and discharging when the temperature reaches-10deg.C to obtain soft frozen ice cream.
(9) And canning the soft frozen ice cream, and placing the soft frozen ice cream into a refrigerator at the temperature of minus 18 ℃ to obtain the hard ice cream.
Example 3:
(1) Uniformly mixing 10wt% of milk powder with 60.375wt% of water, and heating to 55 ℃ to obtain auxiliary material 1;
(2) Uniformly mixing and stirring 0.25wt% of tremella polysaccharide powder, 14wt% of sucrose, 0.2wt% of monoglyceride, 3wt% of maltodextrin, 0.1wt% of xanthan gum and 0.025wt% of carrageenan dry material to prepare auxiliary material 2;
(3) Adding 0.05wt% sodium chloride into 2wt% cellulose nanocrystals, and stirring at high speed for 30min to obtain auxiliary material 3;
(4) Homogenizing the auxiliary material 3 in a 14kpsi micro-jet for three times to obtain an auxiliary material 4;
(5) Mixing 10wt% of cream with the auxiliary material 4, and stirring for 2min by a high-speed shearing stirrer to prepare a cellulose nanocrystal stable oil-in-water emulsion auxiliary material 5;
(6) Mixing adjuvants 1, 2, 5 to obtain mixture, stirring for 5min, adding to 65deg.C, homogenizing under 18Mpa with a high pressure homogenizer;
(7) Sterilizing and cooling the homogenized mixed slurry, and standing for 18h at 4 ℃;
(8) Freezing the aged ice cream slurry in ice cream machine for 15min, and discharging when the temperature reaches-10deg.C to obtain soft frozen ice cream.
(9) And canning the soft frozen ice cream, and placing the soft frozen ice cream into a refrigerator at the temperature of minus 18 ℃ to obtain the hard ice cream.
Comparative example 1
(1) Uniformly mixing 10wt% of milk powder with 62.625wt% of water, and heating to 55 ℃ to obtain auxiliary material 1;
(2) Uniformly mixing and stirring 14wt% of sucrose, 0.2wt% of monoglyceride, 3wt% of maltodextrin, 0.1wt% of xanthan gum and 0.025wt% of carrageenan dry material to prepare auxiliary material 2;
(3) Mixing 10wt% of cream with the auxiliary material 2 and 0.05wt% of sodium chloride, and stirring for 2min by a high-speed shearing stirrer to prepare an oil-in-water emulsion auxiliary material 3 with stable cellulose nanocrystals;
(4) Mixing adjuvants 1 and 3 to obtain mixture, stirring for 5min, adding to 65deg.C, homogenizing under 18Mpa with high pressure homogenizer;
(5) Sterilizing and cooling the homogenized mixed slurry, and standing for 18h at 4 ℃;
(6) Freezing the aged ice cream slurry in ice cream machine for 15min, and discharging when the temperature reaches-10deg.C to obtain soft frozen ice cream.
(7) And canning the soft frozen ice cream, and placing the soft frozen ice cream into a refrigerator at the temperature of minus 18 ℃ to obtain the hard ice cream.
Example 5
Steps (1) - (5) referring to example 1, only the micro-jet pressure of step (4) was varied to obtain a cellulose nanocrystal stabilized oil-in-water emulsion adjuvant 5. The emulsion was tested for particle size and the experimental results are shown in the following table:
TABLE 1 particle size values of adjuvant 5 treated at different pressures for microfluidics
| Treatment mode | Particle size (mum) |
| Untreated process | 2.25±0.01 a |
| 12kpsi | 1.88±0.01 b |
| 13kpsi | 1.75±0.01 c |
| 14kpsi | 1.64±0.01 d |
| 15kpsi | 1.62±0.01 d |
| 16kpsi | 1.61±0.01 d |
The size of the particle size affects the solubility and uniformity of the solution. The maximum reduction in particle size by 0.64 μm compared to the absence of the microfluidic treatment indicates that the microfluidic is effective in reducing particle size. The difference between the particle sizes of the auxiliary material 5 is not significant from 14kpsi without pressure, and the energy consumption is saved, so that 14kpsi is selected.
Characterization of the ice cream prepared in examples 1-3 and comparative example 1:
1. texture and color are the primary factors affecting the consumer. The viscosity and color difference values of the ice cream prepared in examples and comparative examples were measured using a rheometer and a color difference meter, respectively. The results are shown in Table 2:
TABLE 2 viscosity and color values for ice cream of different examples
As can be seen from table 2, the viscosity value of the low-fat ice cream to which tremella polysaccharide was added was significantly increased. The viscosity value of example 1 was increased by 142mpa.s and examples 2 and 3 were increased by 160 and 275mpa.s, respectively, as compared to the untreated ice cream of comparative example 1. The color was not significantly changed and the L was increased, which indicates that the addition of tremella polysaccharide increased the whiteness of the ice cream, and had a positive effect on the ice cream.
2. The overrun is an important indicator for evaluating the texture, the resistance to thawing and the organoleptic properties of ice cream. The expansion ratio was measured with reference to the PRC industry standard SB/T10012-92, and the results are shown in FIG. 3. The results show that compared with the comparative example, the ice cream expansion rate of the tremella polysaccharide is obviously improved, but when the tremella polysaccharide concentration is 2.0wt%, the maximum expansion rate is (78.89 +/-1.25)%, which is 2.45 times that of the tremella polysaccharide without. As the mass concentration of tremella polysaccharide increases, the air intake increases, and the expansion rate of ice cream is continuously increased, probably because as the mass concentration of tremella polysaccharide increases, the viscosity of the slurry increases, the slurry inflation is increased, and the expansion rate of ice cream is further improved.
3. Melting rate: the melting rates of examples 1-3 and comparative example 1 were determined with reference to the PRC industry standard SB/T10012-92. The results are shown in FIG. 4. The result shows that the melting rate of the tremella polysaccharide without addition is maximum, and the melting rate is obviously reduced along with the increase of the mass concentration of the tremella polysaccharide. When the mass concentration of the tremella polysaccharide is 2.0wt%, the melting rate is (28.89 +/-0.57)%, the melting rate reaches the lowest value, and the melting resistance is highest, probably because the water retention capacity of the tremella polysaccharide and the cellulose nanocrystals is used for restricting the migration of water molecules, reducing the melting speed of ice crystals, delaying the melting of ice cream and improving the melting resistance of ice cream.
4. The ice-cream prepared in examples 1-3 and comparative example 1 was subjected to a freeze electron micrograph as shown in FIG. 5, and the results showed that the addition amount of polysaccharide had a significant effect on the microstructure of ice cream, and the ice crystal size was reduced from 35 μm to 30 μm or less. The blank sample (comparative example 1) had a loose microstructure and distinct white particles, probably because of the excessively small amounts of emulsifier and stabilizer added, the colloid was not well compatible with the milk powder particles, and the milk powder fat particles were not uniformly dispersed in the ice cream mix, causing milk fat to separate out, thus inhibiting the expansion rate of the ice cream. In examples 1 and 2, the microstructure of the ice cream was more ordered and dense as the mass concentration of tremella polysaccharide increased. The tremella polysaccharide can play a role in certain emulsification and stabilization, and can effectively improve the dispersibility of the ice cream mixture due to good water retention, oil retention and emulsion stability, reduce the surface tension of the oil in the ice cream, strengthen the mixture viscosity, improve the air mixing amount and control the formation speed and size of ice crystals, so that the ice cream has more orderly, smooth and compact texture.
5. Lipid digestibility: references [ Wan, L., li, L., harro, J.M., hoag, S.W., & gt
Lipid digestibility of the ice cream prepared in examples 1 to 3 and comparative example 1 was measured by the lipid digestibility measurement method in Shirtflift, M. (2020) In vitro gastrointestinal digestion of palm olein and palm stearin-in-water emulsions with different physical states and fat contents. Journal of Agricultural and Food Chemistry,2020, 68 (26), 7062-7071. Figure 6 lipid digestibility in the small intestine of low fat ice cream made in the different examples and comparative example 1. The results showed that the lipid digestibility of example 1 was reduced by 33.16%, the lipid digestibility of example 2 was reduced by 29.75%, and the lipid digestibility of example 3 was reduced by 37.15% as compared to the untreated ice cream of comparative example 1. This suggests that the presence of tremella polysaccharide and cellulose nanocrystals greatly reduced the rate of lipid digestion. The two reasons are that firstly, tremella polysaccharide is used as a fat substitute, so that the fat content of ice cream is reduced; secondly, more importantly, at the oil-water interface, cellulose nanocrystals are deposited around protein-coated lipid droplets to form a dense cellulose nanocrystal layer, the relatively thick nanocrystal layer limits the action of lipase molecules on lipids, and accumulation of free fatty acids on the surface of the oil droplets inhibits lipase activity and reduces lipolysis, thereby delaying lipid digestion and achieving the purpose of low fat.
Claims (3)
1. A low-fat ice cream with tremella polysaccharide as fat substitute is characterized in that: the low-fat ice cream is prepared from the following raw materials in percentage by mass: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0 weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 13 to 15 weight percent of sucrose, 0.15 to 0.25 weight percent of monoglyceride, 2.5 to 3.5 weight percent of maltodextrin, 0.08 to 0.12 weight percent of xanthan gum, 0.02 to 0.03 weight percent of carrageenan, 0.04 to 0.06 weight percent of sodium chloride and 57 to 65 weight percent of deionized water.
2. The low-fat ice cream with tremella polysaccharide as fat substitute of claim 1, wherein: the mass content of each raw material component is as follows: 0.05 to 0.3 weight percent of tremella polysaccharide, 0.1 to 2.0 weight percent of cellulose nanocrystals, 8 to 10 weight percent of skim milk powder, 9 to 12 weight percent of cream, 14 weight percent of sucrose, 0.2 weight percent of monoglyceride, 3 weight percent of maltodextrin, 0.1 weight percent of xanthan gum, 0.025 weight percent of carrageenan, 0.05 weight percent of sodium chloride and the balance of deionized water.
3. A method for preparing low-fat ice cream using tremella polysaccharide as fat substitute according to claim 1 or 2, comprising the following steps:
(1) Mixing skimmed milk powder with deionized water, and heating to 40-55deg.C to obtain adjuvant 1;
(2) Mixing tremella polysaccharide powder, sucrose, monoglyceride, maltodextrin, xanthan gum and carrageenan dry material uniformly, and stirring to obtain an auxiliary material 2;
(3) Adding sodium chloride into cellulose nanocrystals, and stirring for 20-120 min to obtain adjuvant 3;
(4) Homogenizing the auxiliary material 3 in 12-16kpsi microjet for three times to obtain auxiliary material 4;
(5) Mixing butter with the auxiliary material 4, and stirring for 2-5min by a high-speed shearing stirrer to prepare a cellulose nanocrystal stable oil-in-water emulsion auxiliary material 5;
(6) Mixing adjuvants 1, 2, 5 to obtain mixture, stirring for 4-6min, heating to 60-70deg.C, homogenizing under 18-20Mpa with high pressure homogenizer;
(7) Sterilizing and cooling the homogenized mixed slurry, and standing at 0-4deg.C for 12-24 hr;
(8) Freezing the aged ice cream slurry in an ice cream machine for 15-20min, and discharging when the temperature is less than or equal to-10 ℃ to prepare soft frozen ice cream;
(9) And (5) canning the soft frozen ice cream, and putting the soft frozen ice cream into an environment of-18 to-20 ℃ to obtain the hard ice cream.
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