CN116195673B - Frozen beverage with inverse density ordering and preparation method thereof - Google Patents
Frozen beverage with inverse density ordering and preparation method thereof Download PDFInfo
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- CN116195673B CN116195673B CN202111453112.9A CN202111453112A CN116195673B CN 116195673 B CN116195673 B CN 116195673B CN 202111453112 A CN202111453112 A CN 202111453112A CN 116195673 B CN116195673 B CN 116195673B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 235000013361 beverage Nutrition 0.000 title claims description 14
- 239000000463 material Substances 0.000 claims abstract description 176
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 162
- 235000013336 milk Nutrition 0.000 claims abstract description 118
- 239000008267 milk Substances 0.000 claims abstract description 118
- 210000004080 milk Anatomy 0.000 claims abstract description 118
- 238000007710 freezing Methods 0.000 claims abstract description 80
- 230000008014 freezing Effects 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 16
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 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
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 8
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 8
- 239000000679 carrageenan Substances 0.000 claims abstract description 8
- 229920001525 carrageenan Polymers 0.000 claims abstract description 8
- 229940113118 carrageenan Drugs 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 8
- 239000000711 locust bean gum Substances 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 8
- 235000008939 whole milk Nutrition 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 6
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 6
- 239000003240 coconut oil Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 6
- 239000001259 polydextrose Substances 0.000 claims abstract description 6
- 229940035035 polydextrose Drugs 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 94
- 230000032683 aging Effects 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 22
- 239000011265 semifinished product Substances 0.000 claims description 19
- 238000007599 discharging Methods 0.000 claims description 13
- 239000000845 maltitol Substances 0.000 claims description 13
- 235000010449 maltitol Nutrition 0.000 claims description 13
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 13
- 229940035436 maltitol Drugs 0.000 claims description 13
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000004386 Erythritol Substances 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- 235000019414 erythritol Nutrition 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229940009714 erythritol Drugs 0.000 claims description 7
- 235000020603 homogenised milk Nutrition 0.000 claims description 6
- 235000020191 long-life milk Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000012527 feed solution Substances 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 229960001855 mannitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 230000002431 foraging effect Effects 0.000 claims 2
- 239000002002 slurry Substances 0.000 claims 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 238000002347 injection Methods 0.000 claims 1
- 239000007924 injection Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 description 30
- 230000000052 comparative effect Effects 0.000 description 16
- 230000001007 puffing effect Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 230000008093 supporting effect Effects 0.000 description 12
- 238000011049 filling Methods 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 108010046377 Whey Proteins Proteins 0.000 description 8
- 102000007544 Whey Proteins Human genes 0.000 description 8
- 238000001816 cooling Methods 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 239000005862 Whey Substances 0.000 description 7
- 239000013078 crystal Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 235000013570 smoothie Nutrition 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 235000021092 sugar substitutes Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000061457 Solanum nigrum Species 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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
- 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
- A23G9/327—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
- A23G9/40—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- 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 provides a frozen drink with inverse density ordering and a preparation method thereof. The frozen drink comprises water ice and milk; the water ice material comprises: 13-17% of sugar alcohol, 2.5-3.5% of polydextrose, 0.09-0.1% of locust bean gum, 0.04-0.06% of xanthan gum, 0.04-0.06% of carrageenan and the balance of water; the milk comprises: 65-70% of protein raw material, 14-18% of sugar alcohol, 4.5-5.5% of full-fat milk powder, 3.5-4.5% of maltodextrin, 4.5-5.5% of coconut oil, 0.5-0.55% of stabilizer and emulsifier and the balance of water; in the preparation process, the frozen drink with the reverse density ordering is prepared by pouring water ice material and then pouring milk material. The preparation of the anti-density frozen drink is realized by controlling the ingredients, the freezing process parameters, the pouring process parameters and the product structure.
Description
Technical Field
The invention discloses a reverse density frozen drink and a preparation method thereof, and belongs to the field of frozen drink processing.
Background
With the continuous promotion of health pursuit, ice cream is increasingly disfavored as a high-sugar, high-fat and high-energy food. In addition, most cup-shaped products currently adopt feed liquids with different tastes from high density to low density, and the creative form of the products is limited to a large extent.
The supporting capacity of the chocolate to milk materials can be enhanced by adding biscuit pieces or nut pieces on the water ice materials, and the quick-drying characteristic of the chocolate can be used for supporting the water ice materials and the milk materials. However, this method has problems such as increased cost and unsatisfactory taste.
Some traditional processes adopt a method of thoroughly freezing and hardening low-density water ice materials and then filling milk materials, but the process not only can deteriorate the taste of the water ice materials, but also can increase the production cost due to secondary freezing, and increase the complexity of products.
Disclosure of Invention
The invention aims to break through the existing routine in frozen beverage industry and provide frozen beverage ordered according to inverse density and a preparation method thereof.
In order to achieve the above purpose, the invention provides a preparation method of a frozen drink with inverse density ordering, wherein the raw materials of the frozen drink comprise water ice and milk;
wherein, the water ice material comprises the following components in percentage by weight: 13-17% (preferably 14-16%) of sugar alcohol, 2.5-3.5% of polydextrose, 0.09-0.1% of locust bean gum, 0.04-0.06% of xanthan gum, 0.04-0.06% of carrageenan and the balance of water; preferably, the water ice has a density of 1.067-1.069g/cm 3 The method comprises the steps of carrying out a first treatment on the surface of the Preferably, the solid content of the water ice is 33.0-37.4%;
the milk comprises the following components in percentage by weight: 65-70% of protein raw material, 14-18% of sugar alcohol, 4.5-5.5% of full-fat milk powder, 3.5-4.5% of maltodextrin, 4.5-5.5% of coconut oil, 4.5-5.5% of jam, 0.5-0.55% of stabilizer and emulsifier, and the balance of water; preferably, the density of the milk material is 1.098-1.100g/cm 3 。
According to a specific embodiment of the invention, preferably, in the preparation process, water ice is poured first, and milk is poured again, so that the frozen drink with the inverse density ordering is prepared.
According to the concrete embodiment of the invention, the pipeline is easy to be blocked when the ice state is formed due to the fact that the freezing point of the water ice is too high, the contact surface with the milk material is easy to melt and cannot achieve a good supporting effect, the freezing machine is easy to be caused when the ice state is formed due to the fact that the freezing point of the water ice is too low, and a large amount of energy consumption is caused; the freezing point of the milk can be significantly changed by controlling the fat content of the product. Wherein, sugar alcohol in the water ice material and the milk material can be common sugar alcohol such as maltitol, erythritol and the like, and sugar alcohol in the milk material preferably comprises 11-13% of maltitol and 3-5% of erythritol.
According to a specific embodiment of the present invention, the freezing point of the water ice is generally-0.5 to 0 ℃ when no sugar substitute material is added, whereas the present invention adjusts the freezing point of the water ice to-2.2 to-2.5 ℃ by using sugar alcohol and sugar substitute material.
According to a specific embodiment of the present invention, the freezing point of the milk is typically-1.4 ℃ to-0.8 ℃, and the present invention adjusts the freezing point of the milk to-0.6 ℃ to-0.4 ℃ by controlling the fat content of the product.
According to the concrete embodiment of the invention, the weight of the milk material can be reduced by improving the puffing rate, and the density and the weight are reduced by mixing the feed liquid and air, so that the supporting pressure of the water ice material at the lower layer is reduced, and the milk material is prevented from excessively extruding the water ice material. Preferably, the puffing rate of the milk material in the freezing process is 80-85%, the weight of the milk material with the low puffing rate is increased, and the taste of the milk material with the high puffing rate is poor.
According to a specific embodiment of the present invention, the top of the water ice, which can be poured at the bottom, is tapered, i.e., generally conical in shape as a whole, by adjusting the filling speed and height. By changing the pouring technological parameters, the milk material is poured on the water ice material, the cone formed by the water ice material is firstly flattened, a stable layered structure is formed, as shown in fig. 1, the pressed cone structure is ac=10 cm, the closer to the top (namely, the point D), the larger the stress is, and the stress under the action of the self-balancing axisymmetric force F only meets the Bessel equation: from the milk density and the filling volume available force F, it was calculated that water ice was sufficient to support the upper milk when α=70°, β=20°. Thus, preferably, after pouring, the top of the water ice forms a cone (preferably conical) with a vertical cross-sectional apex angle of 140 ° -140 ° (preferably 140 ° -170 °), i.e. α -angle in fig. 1 of 70 °, if the angle is too large, the supporting force is weak, the cone cannot flatten out, the product is unsightly and the top milk is easily concentrated at the bottom of the cup. After the water ice material and the upper milk material form a relatively stable layered structure, the frozen drink is frozen, so that the high-density feed liquid can be prevented from extruding the low-density feed liquid.
According to a specific embodiment of the present invention, preferably, in the water ice, the sugar alcohol includes one or a combination of two or more of erythritol, maltitol, mannitol, xylitol, more preferably maltitol.
According to a specific embodiment of the present invention, preferably, in the milk material, the protein material includes one or a combination of two or more of skim milk powder, whole milk powder, whey powder (desalted whey powder, non-desalted whey powder, modified whey powder, etc.), whey protein powder, plant isolated protein, etc.
According to a specific embodiment of the present invention, preferably, in the milk mass, the stabilizing agent comprises locust bean gum 0.1% -0.15%, guar gum 0.05% -0.1%, carrageenan 0.05% -0.1%.
According to a specific embodiment of the present invention, preferably, in the milk material, the emulsifier comprises 0.15% -0.3% of mono-and diglycerides.
According to a specific embodiment of the present invention, preferably, the water ice further contains 1-20% of jam.
According to a specific embodiment of the invention, preferably, the milk product further comprises jam 4.5-5.5%.
According to particular embodiments of the present invention, preferably, the jam is a common jam, including, but not limited to, strawberry jam, bayberry jam, apple jam, and the like, in water ice and milk.
According to a specific embodiment of the invention, preferably, the outlet mouth of the pouring device is 6-8cm from the bottom of the container when pouring the water ice, and the air inlet pressure is 1.2-1.5MPa.
According to a specific embodiment of the invention, preferably, the pouring device has a discharge mouth at a distance of 11-14cm from the bottom of the container and an air inlet pressure of 0-0.7MPa when pouring the milk.
According to a specific embodiment of the present invention, preferably, the water ice is prepared by:
mixing: the various raw materials of the water ice material are mixed to obtain water ice material liquid, and the water ice material liquid is preferably prepared in the following way: adding other raw materials of the water ice material into water at 55-65 ℃, and stirring and mixing for 15-25min to obtain water ice material liquid;
sterilizing: sterilizing the water ice material liquid, wherein the sterilization temperature is preferably 80-85 ℃ and the sterilization time is 15-20s;
homogenizing: homogenizing the sterilized water ice material liquid, preferably under the condition of no pressurization;
aging: aging the homogenized water ice material liquid, namely slowly cooling, wherein the aging time is preferably controlled to be 2-4 hours;
and (3) congealing: freezing the homogenized water ice material liquid, wherein the discharging temperature of the freezing is preferably below-1 ℃, more preferably between-1 ℃ and-2 ℃, and no air is introduced in the freezing process, namely no puffing is performed; the water ice material is too low in the ejection of compact temperature of congealing machine, and the pipeline is easily blocked by big ice crystal, and ejection of compact temperature is too high, can't play the state of supporting milk material.
And (3) pouring: pouring the frozen water ice material liquid to obtain a semi-finished product, wherein the discharge nozzle of the pouring device is preferably 6-8cm away from the bottom of the container, and the air inlet pressure is 1.2-1.5MPa; by controlling the pouring technological parameters, the water ice material can be made to be conical at the top end after being fully paved at the bottom of the container; the water ice filling height, speed is too high or too low, which can lead the water ice not to form a cone shape and not balance the upper pressure, so that the condition that milk material presses the lower water ice layer occurs, and the filling speed is preferably controlled to be 1640-2050cm 3 A/min; preferably, the filling height of the water ice is 40-50mm;
freezing: freezing the semi-finished product, preferably by tunnel freezing, at a temperature of less than or equal to-32deg.C (preferably-38deg.C to-40deg.C) for 20-30min.
According to a specific embodiment of the present invention, preferably, the milk is prepared by:
mixing: the various raw materials of the milk material are mixed to obtain milk material liquid, and the milk material liquid is preferably prepared in the following way: adding other raw materials of milk into water at 55-65deg.C, stirring and mixing for 15-25min to obtain milk feed liquid;
sterilizing: sterilizing the milk feed liquid, preferably at 80-85deg.C for 15-20s;
homogenizing: homogenizing the sterilized milk feed liquid, preferably in a secondary homogenization mode, wherein the primary homogenization pressure is 230bar to 250bar, and the secondary homogenization pressure is 45bar to 55bar;
aging: aging, namely slowly cooling, the homogenized milk material liquid to enable the protein and fat globules to form a stable cross-linked structure, so that the flavor is improved, and preferably, the aging time is controlled to be 6-10 hours;
and (3) congealing: freezing the aged milk feed solution, preferably with a puffing rate of 80-85%, more preferably with a freezing air inlet pressure of 8.5-9.7bar, further preferably with a discharge temperature of-18deg.C or below (preferably-18deg.C to-22deg.C); the problem that the discharging hardness and the weight of the discharging are increased and the lower water ice material is extruded due to the fact that the discharging temperature of the milk material is too low, the discharging is easy to melt and increase the weight, the lower water ice material is extruded, and the problem of discharging the congealing given by the application is controlled;
and (3) pouring: pouring the frozen milk material liquid onto a semi-finished product formed by pouring water ice material to obtain frozen beverage, wherein the discharge nozzle of the pouring device is preferably 11-14cm away from the bottom of the container, and the air inlet pressure is 0.5-0.8MPa; by changing the pouring technological parameters, the top end cone can be flattened when milk materials are paved on water ice materials; the milk material is poured at too high a speed, and the impact force generated will destroy the underlying water ice material supporting structure, so that the underlying water ice material supporting structure is controlled in a proper range provided by the invention; preferably, the milk is poured at a speed of 1513-1740cm 3 A/min; preferably, the milk has a filling height of 28-36mm;
freezing: freezing the frozen drink preferably adopts a tunnel freezing mode, the temperature is less than or equal to minus 32 ℃ (preferably minus 38 ℃ to minus 40 ℃) and the time is 20-30min, and the freezing rate of the product is improved by controlling the freezing hardening time, so that the water ice material can form a support for the puffed milk material, and the deformation of the product is prevented.
According to the invention, the state of the feed liquid of the water ice material can be changed by changing the congealing process parameters, so that the water ice material is semi-fluid and is in a smoothie state at low temperature, and small-particle ice crystals are contained; by increasing the amount of small ice crystals in the water ice material, the supporting effect of the water ice material on the upper high-density feed liquid is increased, the supporting capacity of the high-density milk material is improved, and the melting speed of the upper-layer puffed milk material is slowed down, so that the feed liquids with different densities are not easy to mix together.
The invention optimizes the homogenization process parameters, such as the elevation of homogenization pressure, reduces the grain size of the fat globules, has positive effect on the elevation of the expansion rate in the freezing stage, and can play a certain auxiliary role in changing the freezing point of milk. Meanwhile, the aging process parameters are optimized, such as aging time is prolonged, so that the crosslinking degree of fat globules and proteins can be improved, the method has a positive effect on improving the puffing rate in the freezing stage, and meanwhile, a certain auxiliary effect on changing the freezing point of milk materials can be achieved.
The invention also provides a frozen drink with reverse density ordering prepared by the method. The frozen drink is preferably ice cream.
The sugar alcohol is used for reducing the freezing point of the water ice material in the burdening stage, so that the ice sand state of the low-temperature water ice material in the subsequent frozen part is ensured, meanwhile, the pipeline blockage caused by large ice crystals is not easy to occur, and the water ice material can form a top cone shape after the pouring is finished; sugar alcohol is used in the burdening stage to reduce the freezing point of milk materials, and simultaneously the sugar alcohol is combined with the following steps of homogenization, aging, freezing and the like to control the puffing rate of feed liquid, reduce the weight and avoid squeezing the water ice materials in the pouring process.
According to the invention, by adjusting the freezing process parameters in the freezing stage, the water ice material is in a smoothie state at low temperature, so that the supporting capacity of the high-density milk material is improved, and the melting speed of the upper-layer puffed milk material can be slowed down.
The invention enables the top of the bottom water ice material to form a small cone shape by adjusting the filling speed and the height in the filling stage. The falling speed of the milk material is controlled, so that the milk material can be flattened and tapered and a stable layered structure is formed when the milk material is poured into the upper layer of the water ice material.
The invention controls the freezing hardening time of the water ice material and the milk material in the freezing stage, so that the water ice material can support the puffed milk material.
The method can prepare frozen drinks with different tastes and states on each layer by controlling ingredients (sugar alcohol, ice cream liquid fat ratio, water ice solid content and the like), freezing process parameters, pouring process parameters and product structures, and the characteristics of keeping different states of each structure at the same temperature by utilizing the freezing point are utilized to present multi-layer frozen drinks.
Drawings
Fig. 1 is a schematic view of a cone formed at the top after water ice pouring.
Figure 2 is a surface view of an ice cream prepared according to the method of the present invention.
Figure 3 is a longitudinal section of an ice cream prepared according to the method of the present invention.
Fig. 4 is a surface view of an ice cream prepared according to the method of the present invention.
Fig. 5 is a longitudinal section of an ice cream prepared according to the method of the present invention.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a reverse density ice cream and a preparation method thereof, wherein the raw material components of the reverse density ice cream are as follows (in percentage by weight):
water ice material: maltitol (14%) +jam (19%) +polydextrose (2.5%) +locust bean gum (0.09%) +xanthan gum (0.04%) +carrageenan (0.04%) +water complements 100%;
milk material: protein raw material (65%, skim milk powder+desalted whey powder) +maltitol (11%) +erythritol (3%) +full fat milk powder (4.5%) +maltodextrin (3.5%) +coconut oil (4.5%) +jam (4.5%) +stabilizer+emulsifier (0.5%) +water make up to 100%.
The preparation method of the anti-density ice cream comprises the following steps:
1. the water ice material process comprises the following steps:
adding other raw materials of the water ice material into water at 55-65 ℃, and stirring and mixing for 15-25min to obtain water ice material liquid;
sterilizing: sterilizing the water ice material liquid at 80-85 ℃ for 15-20s;
homogenizing: homogenizing the sterilized water ice material liquid under the condition of no pressurization;
aging: slowly cooling the homogenized water ice material liquid, and controlling the aging time to be 2-4 hours;
and (3) congealing: freezing the aged water ice material liquid, wherein the discharging temperature of the frozen water ice material liquid is-1 ℃, and air inlet and puffing are not carried out in the freezing process;
and (3) pouring: pouring the frozen water ice material liquid to obtain a semi-finished product, wherein a discharge nozzle of the pouring equipment is 6cm away from the bottom of the container, and the air inlet pressure is 1.2MPa;
freezing: freezing the semi-finished product by adopting a tunnel freezing mode, wherein the temperature is between 38 ℃ below zero and 40 ℃ below zero for 20 to 30 minutes;
warehousing; and (5) putting the frozen semi-finished product into a refrigeration house for standby.
2. The milk material process comprises the following steps:
mixing: adding other raw materials of milk into water at 55-65deg.C, stirring and mixing for 15-25min to obtain milk feed liquid;
sterilizing: sterilizing the milk material liquid at 80-85deg.C for 15-20s;
homogenizing: homogenizing the sterilized milk material liquid in a secondary homogenizing mode, wherein the primary homogenizing pressure is 230bar to 250bar, and the secondary homogenizing pressure is 45bar to 55bar;
aging: slowly cooling the homogenized milk material liquid, and controlling the aging time to be 6 hours;
and (3) congealing: freezing the aged milk material liquid, wherein the puffing rate is 85%, and the discharging temperature of the frozen milk material liquid is-18 ℃;
and (3) pouring: pouring the frozen milk material liquid onto a semi-finished product formed by pouring water ice material to obtain frozen beverage, wherein the discharge nozzle of the pouring device is 11cm away from the bottom of the container, and the air inlet pressure is 0.5MPa;
freezing: freezing the frozen beverage by tunnel freezing at-38deg.C to-40deg.C for 20-30min;
and (5) warehousing: an inverse density ice cream is obtained.
Example 2
The embodiment provides a reverse density ice cream and a preparation method thereof, wherein the raw material components of the reverse density ice cream are as follows (in percentage by weight):
water ice material: maltitol (16%) +jam (1%) +polydextrose (3.5%) +locust bean gum (0.1%) +xanthan gum (0.06%) +carrageenan (0.06%) +water complements 100%;
milk material: protein raw material (70%, skim milk powder+desalted whey powder) +maltitol (13%) +erythritol (5%) +full fat milk powder (5.5%) +maltodextrin (4.5%) +coconut oil (5.5%) +jam (5.5%) +stabilizer+emulsifier (0.55%) +water make up to 100%.
The preparation method of the anti-density ice cream comprises the following steps:
1. the water ice material process comprises the following steps:
adding other raw materials of the water ice material into water at 55-65 ℃, and stirring and mixing for 15-25min to obtain water ice material liquid;
sterilizing: sterilizing the water ice material liquid at 80-85 ℃ for 15-20s;
homogenizing: homogenizing the sterilized water ice material liquid under the condition of no pressurization;
aging: slowly cooling the homogenized water ice material liquid, and controlling the aging time to be 2-4 hours;
and (3) congealing: freezing the aged water ice material liquid, wherein the discharging temperature of the frozen water ice material liquid is-2 ℃, and air inlet and puffing are not carried out in the freezing process;
and (3) pouring: pouring the frozen water ice material liquid to obtain a semi-finished product, wherein a discharge nozzle of the pouring equipment is 8cm away from the bottom of the container, and the air inlet pressure is 1.5MPa;
freezing: freezing the semi-finished product by adopting a tunnel freezing mode, wherein the temperature is between 38 ℃ below zero and 40 ℃ below zero for 20 to 30 minutes;
warehousing; and (5) putting the frozen semi-finished product into a refrigeration house for standby.
2. The milk material process comprises the following steps:
mixing: adding other raw materials of milk into water at 55-65deg.C, stirring and mixing for 15-25min to obtain milk feed liquid;
sterilizing: sterilizing the milk material liquid at 80-85deg.C for 15-20s;
homogenizing: homogenizing the sterilized milk material liquid in a secondary homogenizing mode, wherein the primary homogenizing pressure is 230bar to 250bar, and the secondary homogenizing pressure is 45bar to 55bar;
aging: slowly cooling the homogenized milk material liquid, and controlling the aging time to be 10 hours;
and (3) congealing: freezing the aged milk material liquid, wherein the puffing rate is 80%, and the discharging temperature of the frozen milk material liquid is-22 ℃;
and (3) pouring: pouring the frozen milk material liquid onto a semi-finished product formed by pouring water ice material to obtain frozen beverage, wherein the discharge nozzle of the pouring device is 14cm away from the bottom of the container, and the air inlet pressure is 0.8MPa;
freezing: freezing the frozen beverage by tunnel freezing at-38deg.C to-40deg.C for 20-30min;
and (5) warehousing: an inverse density ice cream is obtained.
Example 3
The embodiment provides a reverse density ice cream and a preparation method thereof, wherein the raw material components of the reverse density ice cream are as follows (in percentage by weight):
water ice material: maltitol (15%) +jam (20%) +polydextrose (3%) +locust bean gum (0.1%) +xanthan gum (0.05%) +carrageenan (0.05%) +water complements 100%;
milk material: protein raw material (67.5%, skim milk powder+desalted whey powder) +maltitol (12%) +erythritol (4%) +full fat milk powder (5%) +maltodextrin (4%) +coconut oil (5%) +jam (4%) +stabilizer+emulsifier (0.525%) +water make up to 100%.
The preparation method of the anti-density ice cream comprises the following steps:
1. the water ice material process comprises the following steps:
adding other raw materials of the water ice material into water at 55-65 ℃, and stirring and mixing for 15-25min to obtain water ice material liquid;
sterilizing: sterilizing the water ice material liquid at 80-85 ℃ for 15-20s;
homogenizing: homogenizing the sterilized water ice material liquid under the condition of no pressurization;
aging: slowly cooling the homogenized water ice material liquid, and controlling the aging time to be 2-4 hours;
and (3) congealing: freezing the aged water ice material liquid, wherein the discharging temperature of the frozen water ice material liquid is-1.5 ℃, and air inlet and puffing are not carried out in the freezing process;
and (3) pouring: pouring the frozen water ice material liquid to obtain a semi-finished product, wherein a discharge nozzle of the pouring equipment is 7cm away from the bottom of the container, and the air inlet pressure is 1.4MPa;
freezing: freezing the semi-finished product by adopting a tunnel freezing mode, wherein the temperature is between 38 ℃ below zero and 40 ℃ below zero for 20 to 30 minutes;
warehousing; and (5) putting the frozen semi-finished product into a refrigeration house for standby.
2. The milk material process comprises the following steps:
mixing: adding other raw materials of milk into water at 55-65deg.C, stirring and mixing for 15-25min to obtain milk feed liquid;
sterilizing: sterilizing the milk material liquid at 80-85deg.C for 15-20s;
homogenizing: homogenizing the sterilized milk material liquid in a secondary homogenizing mode, wherein the primary homogenizing pressure is 230bar to 250bar, and the secondary homogenizing pressure is 45bar to 55bar;
aging: slowly cooling the homogenized milk material liquid, and controlling the aging time to be 8 hours;
and (3) congealing: freezing the aged milk material liquid, wherein the puffing rate is 80%, and the discharging temperature of the frozen milk material liquid is-20 ℃;
and (3) pouring: pouring the frozen milk material liquid onto a semi-finished product formed by pouring water ice material to obtain frozen beverage, wherein the discharge nozzle of the pouring device is 12cm away from the bottom of the container, and the air inlet pressure is 0.65MPa;
freezing: freezing the frozen beverage by tunnel freezing at-38deg.C to-40deg.C for 20-30min;
and (5) warehousing: an inverse density ice cream is obtained.
Comparative example 1
This comparative example provides an ice cream which differs from example 1 in that: the maltitol of the water ice of example 1 was replaced with white sugar or maltitol was reduced. Otherwise, the same as in example 1 was conducted.
The product prepared by the method cannot meet the requirement of 0 sucrose, the water ice material cannot meet the freezing discharge temperature of-1 to-2 ℃, a pipeline with an excessively high freezing point is frozen, and normal production cannot be realized.
Comparative example 2
This comparative example provides an ice cream having the same composition as in example 2.
This comparative example differs from example 2 in that: the expansion rate of the milk material is less than 80%, the distance between the pouring nozzle and the cup bottom is more than 14cm, and the air inlet pressure is more than 0.8MPa. Other preparation steps and parameters were the same as in example 2.
In the ice cream preparation process, the impact force in the milk filling process is too large, the lower water ice support is damaged, and the upper milk and the water ice are not obviously layered.
Comparative example 3
This comparative example provides an ice cream having the same composition as in example 3.
This comparative example differs from example 3 in that: the distance between the water ice filling nozzle and the cup bottom is more than 8cm or less than 6cm, and the air inlet pressure is less than 1.2MPa or more than 1.5MPa. Other preparation procedures and parameters are the same as in example 3
In the ice cream preparation process, the water ice center cannot form a cone with stronger supporting force, the lower water ice support is destroyed after milk is poured, and the upper milk and the water ice are not obviously layered.
The ice cream prepared in examples 1-3 and comparative examples 1-3 were tested for taste, mouthfeel, and layering, in particular in the following manner:
taste, mouthfeel: and screening 20 sensory evaluation personnel by Minitab attribute consistency analysis, and scoring according to a percentage.
Layering condition: the cup-shaped products were separated longitudinally, and whether the water ice and the milk materials had clear and obvious layering was observed, and the more obvious the layering line was, the higher the score was, and the 100 minutes were full.
The experimental results are shown in table 1:
table 1:
| project | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Taste of | 81 | 84 | 83 | / | 84 | 82 |
| Mouthfeel of the product | 88 | 88 | 90 | / | 81 | 87 |
| Layering situation | 85 | 89 | 87 | / | 60 | 65 |
As can be seen from the contents of table 1: the ice cream obtained in examples 1-3 had a taste similar to that of comparative examples 2, 3, and a taste significantly better than that of comparative example 2 and slightly better than that of comparative example 3, but comparative examples 2, 3 were the case where water ice and milk were mixed, the water ice did not form a good support for the milk, and examples 1-3 did not have delamination.
Figure 2 is a surface view of an ice cream prepared according to the method of the present invention. Figure 3 is a longitudinal section of an ice cream prepared according to the method of the present invention. Fig. 4 is a surface view of an ice cream prepared according to the method of the present invention. Fig. 5 is a longitudinal section of an ice cream prepared according to the method of the present invention.
As can be seen from fig. 3 and 5: the milk material just flattens the cone formed by the water ice material, but the water ice material also forms good support for the milk material.
Claims (31)
1. A preparation method of a frozen drink with inverse density ordering, wherein the raw materials of the frozen drink comprise water ice and milk;
in weight percentThe composition of the water ice material comprises: 13-17% of sugar alcohol, 2.5-3.5% of polydextrose, 0.09-0.1% of locust bean gum, 0.04-0.06% of xanthan gum, 0.04-0.06% of carrageenan, 1-20% of jam and the balance of water; the density of the water ice material is 1.067-1.069g/cm 3 The method comprises the steps of carrying out a first treatment on the surface of the The solid content of the water ice material is 33.0-37.4%;
the milk comprises the following components in percentage by weight: 65-70% of protein raw material, 14-18% of sugar alcohol, 4.5-5.5% of full-fat milk powder, 3.5-4.5% of maltodextrin, 4.5-5.5% of coconut oil, 0.5-0.55% of stabilizer and emulsifier and the balance of water; the stabilizer comprises 0.1-0.15% of locust bean gum, 0.05-0.1% of guar gum and 0.05-0.1% of carrageenan; the emulsifier comprises 0.15% -0.3% of mono-diglycerol fatty acid ester; the density of the milk material is 1.098-1.100g/cm 3 The method comprises the steps of carrying out a first treatment on the surface of the The expansion rate of the milk material in the process of freezing is 80-85%;
in the preparation process, firstly, injecting water ice material, and then injecting milk material to prepare the frozen drink with reverse density ordering;
wherein, when injecting water ice, the discharge nozzle of the injection device is 6cm to 8cm away from the bottom of the container, and the air inlet pressure is 1.2MPa to 1.5MPa;
when milk is poured, the discharge nozzle of the pouring device is 11cm to 14cm away from the bottom of the container, and the air inlet pressure is 0.5MPa to 0.8MPa.
2. The preparation method according to claim 1, wherein the freezing point of the water ice is-2.2 ℃ to-2.5 ℃.
3. The preparation method according to claim 1 or 2, wherein the freezing point of the milk material is-0.6 ℃ to-0.4 ℃.
4. The preparation method according to claim 1, wherein after pouring, the top of the water ice is formed into a cone shape with a vertical cross-sectional apex angle of 140 °.
5. The preparation method according to claim 4, wherein the apex angle of the longitudinal section of the cone is 140 ° -170 °.
6. The method of claim 4, wherein the taper is conical.
7. The method according to claim 1, wherein the sugar alcohol comprises one or a combination of two or more of erythritol, maltitol, mannitol, and xylitol.
8. The preparation method according to claim 1, wherein the milk material further comprises jam 4.5-5.5%.
9. The preparation method of claim 1, wherein the water ice is prepared by:
mixing: mixing various raw materials of the water ice material to obtain water ice material liquid;
sterilizing: sterilizing the water ice material liquid;
homogenizing: homogenizing the sterilized water ice material liquid;
aging: aging the homogenized water ice material liquid;
and (3) congealing: freezing the aged water ice material liquid;
and (3) pouring: pouring the frozen water ice material liquid to obtain a semi-finished product;
freezing: freezing the semi-finished product.
10. The preparation method according to claim 9, wherein the mixing of the water ice material liquid is performed in the following manner: adding other raw materials of the water ice material into water at 55-65 ℃, and stirring and mixing for 15-25min to obtain the water ice material liquid.
11. The preparation method according to claim 9, wherein the sterilization temperature for sterilizing the water ice feed solution is 80-85 ℃ for 15-20s.
12. The preparation method according to claim 9, wherein the sterilized water-ice slurry is homogenized under non-pressurized conditions.
13. The preparation method according to claim 9, wherein the aging time for aging the homogenized water ice slurry is controlled to be 2 to 4 hours.
14. The preparation method according to claim 9, wherein the discharging temperature for freezing the aged water ice feed liquid is below-1 ℃, and no air is introduced during the freezing process.
15. The preparation method according to claim 14, wherein the discharge temperature for the congealing of the aged water ice feed liquid is-1 ℃ to-2 ℃.
16. The preparation method according to claim 9, wherein the pouring speed of the frozen water ice material liquid is controlled to be 1640-2050cm 3 /min。
17. The preparation method according to claim 9, wherein the pouring height of the frozen water ice feed liquid is 40-50mm.
18. The preparation method according to claim 9, wherein the semi-finished product is frozen by tunnel freezing at a temperature of-38 ℃ to-40 ℃ for 20-30min.
19. The preparation method according to claim 9, wherein the milk is prepared by:
mixing: mixing various raw materials of milk to obtain milk feed liquid;
sterilizing: sterilizing the milk material liquid;
homogenizing: homogenizing the sterilized milk material liquid;
aging: aging the homogenized milk feed liquid;
and (3) congealing: freezing the aged milk feed liquid;
and (3) pouring: pouring the frozen milk material liquid onto a semi-finished product formed by pouring water ice material to obtain a frozen drink;
freezing: freezing the frozen beverage.
20. The preparation method according to claim 19, wherein the mixing of the milk feed liquid is performed in the following manner: adding other raw materials of milk into water at 55-65deg.C, stirring and mixing for 15-25min to obtain milk feed liquid.
21. The preparation method as claimed in claim 19, wherein the sterilization temperature for sterilizing the milk feed liquid is 80-85 ℃ for 15-20s.
22. The preparation method according to claim 19, wherein the homogenization of the sterilized milk feed liquid is performed by a secondary homogenization method, wherein the primary homogenization pressure is 230bar to 250bar, and the secondary homogenization pressure is 45bar to 55bar.
23. The production method according to claim 19, wherein the aging time for aging the homogenized milk feed liquid is controlled to be 6 to 10 hours.
24. The preparation method according to claim 19, wherein the congealing inlet air pressure for congealing the aged milk feed liquid is 8.5-9.7bar.
25. The method according to claim 19, wherein the discharge temperature for the congealing of the aged milk feed liquid is-18 ℃ or lower.
26. The method according to claim 25, wherein the discharge temperature for the congealing of the aged milk feed liquid is from-18 ℃ to-22 ℃.
27. The method of claim 19, wherein the coagulated milk material liquid has a pouring rate of 1513-1740 cm 3 /min。
28. The method of claim 19, wherein the frozen milk feed liquid has a fill height of 28-36mm.
29. The preparation method of claim 19, wherein the frozen beverage is frozen by tunnel freezing at a temperature of less than or equal to-32 ℃ for 20-30min.
30. The method of claim 29, wherein the frozen beverage is frozen at a temperature of-38 ℃ to-40 ℃.
31. An inverse density ordered frozen drink prepared by the method of claim 1.
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