CN116210795B - Cheese ice cream and preparation method thereof - Google Patents
Cheese ice cream and preparation method thereof Download PDFInfo
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- CN116210795B CN116210795B CN202111459118.7A CN202111459118A CN116210795B CN 116210795 B CN116210795 B CN 116210795B CN 202111459118 A CN202111459118 A CN 202111459118A CN 116210795 B CN116210795 B CN 116210795B
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 74
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 26
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 12
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 12
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 12
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 22
- 239000008158 vegetable oil Substances 0.000 claims description 22
- 230000032683 aging Effects 0.000 claims description 20
- 229920002774 Maltodextrin Polymers 0.000 claims description 18
- 239000005913 Maltodextrin Substances 0.000 claims description 18
- 229940035034 maltodextrin Drugs 0.000 claims description 18
- 239000003381 stabilizer Substances 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 17
- 235000008939 whole milk Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 11
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 239000006084 composite stabilizer Substances 0.000 claims description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 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 description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 9
- 235000010413 sodium alginate Nutrition 0.000 claims description 9
- 239000000661 sodium alginate Substances 0.000 claims description 9
- 229940005550 sodium alginate Drugs 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 12
- 108090000623 proteins and genes Proteins 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002245 particle Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 18
- 238000001816 cooling Methods 0.000 description 11
- 238000010521 absorption reaction Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- A23G9/40—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
- 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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing 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
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)
- Dairy Products (AREA)
Abstract
The invention relates to the field of foods, in particular to cheese ice cream and a preparation method thereof. The raw materials of the cheese ice cream comprise 15-30wt% of cheese and 0.5-1.0wt% of compound emulsifying salt; the composite emulsifying salt comprises the following components in percentage by mass (0.5-2): (0.5-2): sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate of (1-3). The cheese ice cream provided by the invention has the advantages of 13-16.5wt% of fat content, 6-9.6wt% of protein content, expansion rate of over 50%, good product meltability resistance, no obvious protein particles, good taste and outstanding cheese flavor.
Description
Technical Field
The invention relates to the field of foods, in particular to cheese ice cream and a preparation method thereof.
Background
Ice cream belongs to frozen beverage, and has unique taste for consumers to enjoy ice, especially summer heat prevention and cooling; in recent years, ice cream products have come out in a large variety through innovation of raw materials and equipment, but there is still a need for improvement.
Currently, cheese is often added to ice cream products; however, as protein in cheese is easy to denature, the net structure of the protein is destroyed, the emulsifying effect of the product is poor, the product absorbs oil in the aging process, the expansion rate of the product is low, and the taste of the product is poor; in addition, the frozen product has protein denatured particles and sand feel.
In view of this, the present invention has been made.
Disclosure of Invention
The invention aims to provide cheese ice cream with higher expansion rate, and the research and development difficulty is mainly that the high cheese content and the high expansion rate of the product are difficult to be compatible, namely: if the cheese is added in a high amount, the expansion rate of the product is low, and the taste is poor; if the cheese content is low, the product expansion rate is ideal, but the cheese flavor is poor. After the key factors influencing the effects are explored and optimized, the invention provides cheese ice cream and a preparation method thereof.
Specifically, the first object of the invention is to provide a preparation method of cheese ice cream, which comprises the following raw materials of 15-30wt% of cheese and 0.5-1.0wt% of compound emulsifying salt;
the composite emulsifying salt comprises the following components in percentage by mass (0.5-2): (0.5-2): sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate of (1-3).
The invention discovers that the expansion rate of the ice cream product is further improved on the basis of ensuring the high cheese content of the ice cream product through the scheme.
The composite emulsifying salt is added into cheese, so that cheese protein can be fully emulsified, the emulsifying property of an ice cream product is improved, and the expansion rate of the product is improved.
Preferably, the composite emulsifying salt comprises the following components in percentage by mass: 1:2 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate.
Preferably, the raw materials further comprise 0.5-1.5wt% of a compound stabilizer;
The composite stabilizer comprises the following components in percentage by mass (7-11): (3-9): (4-8) a mono-di-glycerol fatty acid ester, carrageenan and sodium alginate.
The invention also discovers that the composite stabilizer can further improve the emulsification property of the protein, improve the hydrogen bond bonding strength between the protein and water, ensure that the protein of the product forms a network structure, ensure that the aging process of the product does not absorb oil or water, play a role in promoting the subsequent freezing process, and simultaneously, the expansion rate of the obtained product is better and the thawing resistance is better.
The person skilled in the art can set up other functional components in the formulation and parameters in the process according to common general knowledge, which can achieve effects comparable to those described above for the present invention. However, there are also more preferable technical solutions concerning other components and parameters, and for this purpose, the present invention has been further studied and the following preferable solutions have been obtained.
Preferably, the cheese is cheddar cheese; compared with other cheeses, cheddar cheese is selected as a raw material, and the cheese flavor of the obtained ice cream product is stronger.
Further, the fat content of the cheese is 30-35wt% and the protein content is 25-30wt%; the use of the cheese described above ensures that the fat and protein content of the ice cream product is maintained at a preferred level.
Preferably, the raw materials further comprise 5-8wt% of vegetable oil;
Further, the vegetable oil is one or more selected from coconut oil, soybean oil, peanut oil, linseed oil, rapeseed oil and olive oil; the vegetable oil can ensure that the unsaturated fatty acid content of the ice cream product is kept at a better level, and the product is more nutritious.
Still further, the vegetable oil is canola oil.
Preferably, the raw materials further comprise 5-10wt% of full-fat milk powder, 3-5wt% of maltodextrin, 8-12wt% of white granulated sugar and 42-55wt% of water.
The invention also discovers that the components are additionally added into the raw materials, so that the ice cream product has better taste and does not influence the expansion rate of the product.
The person skilled in the art may combine the above schemes according to common knowledge and may further choose to add other adjuvants (e.g. flavor adjuvants) to obtain a preferred embodiment of the invention.
As a preferable scheme of the invention, the raw materials of the cheese ice cream comprise the following components in parts by weight:
42-55 parts of water, 8-12 parts of white granulated sugar, 15-30 parts of cheese, 5-10 parts of whole milk powder, 5-8 parts of vegetable oil, 3-5 parts of maltodextrin, 0.5-1.0 part of compound emulsifying salt and 0.5-1.5 parts of compound stabilizer;
Wherein the composite emulsifying salt comprises the following components in percentage by mass (0.5-2): (0.5-2): sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate of (1-3); the composite stabilizer comprises the following components in percentage by mass (7-11): (3-9): (4-8) a mono-di-glycerol fatty acid ester, carrageenan and sodium alginate.
As a preferred embodiment of the invention, the raw materials of the cheese ice cream comprise the following components in percentage by mass:
42-55wt% of water, 8-12wt% of white granulated sugar, 15-30wt% of cheese, 5-10wt% of whole milk powder, 5-8wt% of vegetable oil, 3-5wt% of maltodextrin, 0.5-1.0wt% of compound emulsifying salt and 0.5-1.5wt% of compound stabilizer;
Wherein the composite emulsifying salt comprises the following components in percentage by mass (0.5-2): (0.5-2): sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate of (1-3); the composite stabilizer comprises the following components in percentage by mass (7-11): (3-9): (4-8) a mono-di-glycerol fatty acid ester, carrageenan and sodium alginate.
Preferably, the preparation method comprises the following steps:
s1, mixing composite emulsifying salt, cheese and part of water to obtain a first mixture;
S2, mixing the whole milk powder, maltodextrin, white granulated sugar, vegetable oil, a compound stabilizer and the rest of water to obtain a second mixture;
S3, mixing the first mixture and the second mixture, and homogenizing, sterilizing, aging and freezing.
The invention also discovers that the emulsification effect can be further improved by the preparation method, and the expansion rate of the product can be further improved;
The cheese protein can be fully emulsified by adopting a specific mixing mode, so that the subsequent aging and freezing processes can be smoothly carried out.
Preferably, in the step S1, the mixing is carried out at 80-85 ℃ and 1000-1500rpm for 10-15min; the mixing under the above conditions is beneficial to improving the emulsification effect.
Further, in the step S1, the composite emulsifying salt, the cheese and part of water are mixed for 10-15min at 80-85 ℃ and 1000-1500rpm, and then cooled to 50-60 ℃ to obtain a first mixture.
Preferably, the viscosity of the first mixture is 4000-8000CP.
Preferably, in the step S2, the rest water is heated to 50-60 ℃, and then full-fat milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer are added, and the mixture is stirred uniformly to obtain a second mixture.
Preferably, in step S3, the mixing is performed at 50-60℃for 15-20min.
Preferably, in step S3, the homogenization is performed at 65-75deg.C and 130-160 bar.
Preferably, in the step S3, the sterilization is performed at 85-90 ℃ for 1-3min.
In accordance with common knowledge, the person skilled in the art can sterilize the material and then age the material after it has cooled to (or near) the aging temperature.
Preferably, in step S3, the aging is carried out at 2-6℃for 4-48 hours.
Preferably, in the step S3, before aging, the viscosity of the mixture is controlled to be below 400CP, so that the problems of oil absorption and water absorption of the product in the aging process can be effectively avoided.
In the invention, the congealing property and the expansion rate of the product can be controlled by controlling the viscosity of the first mixture to 4000-8000CP and the viscosity of the mixture before aging to be below 400CP, and meanwhile, the obtained product has both taste and texture stability.
As a preferred embodiment of the present invention, the preparation method comprises the steps of:
(1) Mixing the composite emulsifying salt, cheese and part of water at 80-85 ℃ and 1000-1500rpm for 10-15min, and then cooling to 50-60 ℃ to obtain a first mixture;
the viscosity of the first mixture is 4000-8000CP;
(2) Heating the rest water to 50-60 ℃, then adding full-fat milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer, and uniformly stirring to obtain a second mixture;
(3) Mixing the first mixture and the second mixture at 50-60 ℃ for 15-20min to obtain a mixture;
(4) Homogenizing the mixture at 65-75deg.C and 130-160 bar;
(5) Sterilizing the homogenized mixture at 85-90deg.C for 1-3min, and cooling the mixture to 2-6deg.C; at this time, the viscosity of the mixture is 400CP or less;
(6) Aging the mixture obtained in the step (5) at 2-6 ℃ for 4-48 hours, and then performing congealing at-3 to-5 ℃.
A second object of the present invention is to provide a cheese ice cream, which is produced by the above-described production method.
Preferably, the fat content of the cheese ice cream is 13-16.5wt% and the protein content is 6-9.6wt%.
Based on the scheme, the beneficial effects of the invention are as follows:
The cheese ice cream provided by the invention has the advantages of 13-16.5wt% of fat content, 6-9.6wt% of protein content, expansion rate of over 50%, good product meltability resistance, no obvious protein particles, good taste and outstanding cheese flavor.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
To further facilitate the comparison, the same batch of cheese was used in the following examples, having a fat content of 33wt% and a protein content of 28wt%.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
The embodiment provides a cheese ice cream, which comprises the following raw materials:
42 weight percent of water, 12 weight percent of white granulated sugar, 30 weight percent of cheese, 5 weight percent of full-fat milk powder, 5 weight percent of vegetable oil, 3.5 weight percent of maltodextrin, 1.0 weight percent of compound emulsifying salt and 1.5 weight percent of compound stabilizer;
Wherein, the composite emulsifying salt comprises the following components in percentage by mass: 1:2 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate; the composite stabilizer comprises the following components in percentage by mass: 3:6, mono-di-glycerol fatty acid ester, carrageenan and sodium alginate.
The preparation method comprises the following steps:
(1) Mixing the composite emulsifying salt, cheese and part of water at 80 ℃ and 1500rpm for 10min, and then cooling to 50 ℃ to obtain a first mixture;
the viscosity of the first mixture is 8000CP;
(2) Heating the rest water to 50 ℃, then adding full-fat milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer, and stirring for 21min to obtain a second mixture;
(3) Mixing the first mixture and the second mixture at 50 ℃ for 15min to obtain a mixture;
(4) Homogenizing the mixture at 75deg.C under 130 bar;
(5) Sterilizing the homogenized mixture at 90 ℃ for 1min, and then cooling the mixture to 2 ℃; at this time, the viscosity of the mixture was 400CP;
(6) Aging the mixture obtained in the step (5) for 4 hours at the temperature of 2 ℃, and then performing congealing at the temperature of-3 ℃;
(7) And (3) filling and molding the frozen mixture, and then quick-freezing and packaging.
Example 2
The embodiment provides a cheese ice cream, which comprises the following raw materials:
47wt% of water, 11wt% of white granulated sugar, 23.7wt% of cheese, 8wt% of full-fat milk powder, 5.5wt% of vegetable oil, 3wt% of maltodextrin, 0.8wt% of compound emulsifying salt and 1.0wt% of compound stabilizer;
wherein, the composite emulsifying salt comprises the following components in percentage by mass: 1:2 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate; the composite stabilizer comprises the following components in percentage by mass: 9:4, a mono-diglyceride fatty acid ester, carrageenan and sodium alginate.
The preparation method comprises the following steps:
(1) Mixing the composite emulsifying salt, cheese and part of water at 85 ℃ and 1300rpm for 12min, and then cooling to 60 ℃ to obtain a first mixture;
The viscosity of the first mixture is 6002CP;
(2) Heating the rest water to 60 ℃, then adding full-fat milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer, and stirring for 23min to obtain a second mixture;
(3) Mixing the first mixture and the second mixture at 60 ℃ for 15min to obtain a mixture;
(4) Homogenizing the mixture at 75deg.C under 140 bar;
(5) Sterilizing the homogenized mixture at 85 ℃ for 2min, and then cooling the mixture to 6 ℃; at this time, the viscosity of the mixture was 332CP;
(6) Aging the mixture obtained in the step (5) at 6 ℃ for 48 hours, and then performing congealing at-4 ℃;
(7) And (3) filling and molding the frozen mixture, and then quick-freezing and packaging.
Example 3
The embodiment provides a cheese ice cream, which comprises the following raw materials:
55wt% of water, 8wt% of white granulated sugar, 15wt% of cheese, 10wt% of full-fat milk powder, 6wt% of vegetable oil, 5wt% of maltodextrin, 0.5wt% of compound emulsified salt and 0.5wt% of compound stabilizer;
Wherein, the composite emulsifying salt comprises the following components in percentage by mass: 1:2 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate; the composite stabilizer comprises the following components in percentage by mass: 6:5, a mono-diglyceride fatty acid ester, carrageenan and sodium alginate.
The preparation method comprises the following steps:
(1) Mixing the composite emulsifying salt, the cheese and part of water at 82 ℃ and 1200rpm for 13min, and then cooling to 58 ℃ to obtain a first mixture;
The viscosity of the first mixture is 4000CP;
(2) Heating the rest water to 58 ℃, then adding full-fat milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer, and stirring for 22min to obtain a second mixture;
(3) Mixing the first mixture and the second mixture for 15min at 58 ℃ to obtain a mixture;
(4) Homogenizing the mixture at 75deg.C under 150 bar;
(5) Sterilizing the homogenized mixture at 87 ℃ for 2min, and then cooling the mixture to 4 ℃; at this time, the viscosity of the mixture was 300CP;
(6) Aging the mixture obtained in the step (5) for 24 hours at 4 ℃, and then performing congealing at-5 ℃;
(7) And (3) filling and molding the frozen mixture, and then quick-freezing and packaging.
Example 4
The embodiment provides a cheese ice cream, which comprises the following raw materials:
49wt% of water, 10wt% of white granulated sugar, 20wt% of cheese, 7.6wt% of full-fat milk powder, 8wt% of vegetable oil, 4wt% of maltodextrin, 0.6wt% of compound emulsifying salt and 0.8wt% of compound stabilizer;
Wherein, the composite emulsifying salt comprises the following components in percentage by mass: 1:2 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate; the composite stabilizer comprises the following components in percentage by mass of 8.4:3.6:8, a mono-diglyceride fatty acid ester, carrageenan and sodium alginate.
The preparation method comprises the following steps:
(1) Mixing the composite emulsifying salt, the cheese and part of water at 83 ℃ and 1000rpm for 15min, and then cooling to 55 ℃ to obtain a first mixture;
the viscosity of the first mixture is 5000CP;
(2) Heating the rest water to 55 ℃, adding full-fat milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer, and stirring for 24min to obtain a second mixture;
(3) Mixing the first mixture and the second mixture at 55 ℃ for 15min to obtain a mixture;
(4) Homogenizing the mixture at 75deg.C under 160 bar;
(5) Sterilizing the homogenized mixture at 88 ℃ for 3min, and then cooling the mixture to 5 ℃; at this time, the viscosity of the mixture was 352CP;
(6) Aging the mixture obtained in the step (5) at 5 ℃ for 36 hours, and then performing congealing at-4 ℃;
(7) And (3) filling and molding the frozen mixture, and then quick-freezing and packaging.
Comparative example 1
This comparative example provides a cheese ice cream which differs from example 1 only in that in the preparation process, step (1): the rotational speed of the mixing exceeds 1500rpm.
The obtained product has an expansion rate of 20% and poor taste.
Comparative example 2
This comparative example provides a cheese ice cream which differs from example 2 only in that the composite stabilizer comprises, in the raw materials, a mass ratio of 4:6:10, a mono-di-glycerol fatty acid ester, carrageenan and sodium alginate.
The obtained product has oil absorption, expansion rate of 20% and poor taste during aging.
Comparative example 3
This comparative example provides cheese ice cream differing from example 3 only in that the amount of white sugar added in the raw material was 9wt%, the amount of cheese added was 12wt%, and the amount of vegetable oil added was 8wt%.
The cheese flavor of the resulting product is poor.
Comparative example 4
This comparative example provides a cheese ice cream differing from example 4 only in that the amount of maltodextrin added to the starting material was 4.3wt% and the amount of the complex emulsifying salt added was 0.3wt%.
The obtained product has poor melt resistance.
Comparative example 5
This comparative example provides a cheese ice cream differing from example 3 only in that the amount of the complex emulsifying salt added was 0.4wt% and the amount of the complex stabilizer added was 0.6wt% in the raw material.
The obtained product has protein particles, and has the advantages of water absorption, oil absorption, poor taste and poor thawing resistance in the aging process.
Comparative example 6
This comparative example provides a cheese ice cream which differs from example 3 only in that in the raw materials, the complex emulsifying salt comprises a mass ratio of 1:1:1 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate.
The obtained product has protein particles, poor taste and poor thawing resistance.
Comparative example 7
This comparative example provides a cheese ice cream that differs from example 3 only in that in the starting material sodium hexametaphosphate was replaced with sodium tripolyphosphate and sodium citrate with potassium citrate.
Comparative example 8
This comparative example provides a cheese ice cream which differs from example 3 only in that in the starting material, the mono-di-glycerol fatty acid ester is replaced by a phospholipid and the carrageenan is replaced by xanthan gum.
Test examples
1. The melting resistance, the first mix viscosity, the mix viscosity before aging, and the expansion rate of the cheese ice cream in examples and comparative examples were measured as follows:
(1) The measuring method comprises the following steps:
the method for testing the fusion resistance comprises the following steps: placing a sample to be tested on a grid platform at 20-25 ℃ for 30 minutes to observe dissolution; according to 30 minutes as a judging standard, more than 30 minutes meet the product requirements, and less than 30 minutes do not meet the product requirements;
the viscosity test method comprises the following steps: the BROOKFIELD viscometer is used, the rotating speed is l00 r/min, the temperature of a sample to be measured is adjusted to room temperature, the torque is 10-100%, and the measuring time is 30s;
the expansion rate test formula: expansion ratio = [ (volume of ice cream-volume of ingredients)/(volume of ingredients ] ×100%).
(2) The test results are shown in Table 1.
TABLE 1
2. The flavor and taste of the cheese ice cream of examples and comparative examples were examined, and the specific procedures were as follows:
Please 20 trained developers perform sensory evaluation on the cheese ice cream, and score the flavor and taste of the product according to a 10-point scoring test (1-3 score is poor, 4-6 score is poor, and 7-10 score is good); the results are shown in Table 2.
TABLE 2
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (7)
1. The preparation method of the cheese ice cream is characterized by comprising the following raw materials in percentage by mass:
42-55wt% of water, 8-12wt% of white granulated sugar, 15-30wt% of cheese, 5-10wt% of whole milk powder, 5-8wt% of vegetable oil, 3-5wt% of maltodextrin, 0.5-1.0wt% of compound emulsifying salt and 0.5-1.5wt% of compound stabilizer;
The composite emulsifying salt comprises the following components in percentage by mass: 1:2 sodium hexametaphosphate, sodium citrate, and dipotassium hydrogen phosphate;
the composite stabilizer comprises the following components in percentage by mass (7-11): (3-9): (4-8) a mono-di-glycerol fatty acid ester, carrageenan and sodium alginate;
The preparation method comprises the following steps:
s1, mixing composite emulsifying salt, cheese and part of water to obtain a first mixture;
S2, mixing the whole milk powder, maltodextrin, white granulated sugar, vegetable oil, a compound stabilizer and the rest of water to obtain a second mixture;
s3, mixing the first mixture and the second mixture, and homogenizing, sterilizing, aging and freezing;
In the step S1, the mixing is carried out for 10-15min at the temperature of 80-85 ℃ and the rpm of 1000-1500 rpm; the viscosity of the first mixture is 4000-8000CP;
The fat content of the cheese ice cream is 13-16.5 wt%, the protein content is 6-9.6 wt%, and the expansion rate is more than 50%.
2. The method of making according to claim 1, wherein the cheese is cheddar cheese.
3. The method of claim 2, wherein the cheese has a fat content of 30-35wt% and a protein content of 25-30wt%.
4. A method according to any one of claims 1 to 3, wherein the vegetable oil is selected from one or more of coconut oil, soybean oil, peanut oil, linseed oil, rapeseed oil and olive oil.
5. A method according to any one of claims 1 to 3, wherein in step S2, the remaining part of water is heated to 50-60 ℃, and then full cream milk powder, maltodextrin, white granulated sugar, vegetable oil and a compound stabilizer are added, and after being stirred uniformly, a second mixture is obtained.
6. A process according to any one of claims 1 to 3, wherein in step S3:
The mixing is carried out at 50-60 ℃ for 15-20min; and/or the number of the groups of groups,
The homogenization is carried out at 65-75 ℃ and 130-160 bar; and/or the number of the groups of groups,
Sterilizing at 85-90deg.C for 1-3min; and/or the number of the groups of groups,
The aging is carried out for 4-48 hours at the temperature of 2-6 ℃; and/or the number of the groups of groups,
The viscosity of the mixture is controlled to be 400CP or less before the aging.
7. Cheese ice cream, characterized in that it is produced by the preparation method according to any one of claims 1 to 6.
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