CN116235893B - Semi-flowing slurry, preparation process and application thereof, and ice cream - Google Patents

Semi-flowing slurry, preparation process and application thereof, and ice cream Download PDF

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Publication number
CN116235893B
CN116235893B CN202111484092.1A CN202111484092A CN116235893B CN 116235893 B CN116235893 B CN 116235893B CN 202111484092 A CN202111484092 A CN 202111484092A CN 116235893 B CN116235893 B CN 116235893B
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semi
slurry
ice cream
syrup
flowing
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CN116235893A (en
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赵福诗
靳宝红
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a semi-flowing slurry, a preparation process and application thereof, and ice cream, wherein the semi-flowing slurry comprises syrup, solid supplement and auxiliary materials, wherein the syrup content is more than or equal to 80wt% and the total solid content is more than or equal to 70wt%. The invention can reduce the freezing point of the semi-flowing slurry, so that the semi-flowing slurry can still keep the semi-flowing state at the freezing state of-16 ℃, can be applied to frozen drinks, increases the interestingness of the frozen drinks and enriches the taste.

Description

Semi-flowing slurry, preparation process and application thereof, and ice cream
Technical Field
The invention relates to the field of frozen drinks, in particular to semi-flowing slurry, a preparation process and application thereof, and ice cream.
Background
The frozen drink is prepared by taking drinking water, dairy products, sweeteners, fruits, beans, edible oil and fat and the like as main raw materials, adding proper amount of spices, colorants, stabilizers, emulsifying agents and the like, and carrying out the procedures of batching, sterilization, freezing, packaging and the like. Including ice cream, popsicle, slush, popsicle, edible ice, sweet ice, and the like.
In order to enrich the taste and the interestingness, the existing frozen beverage is designed with a multi-layer structure from inside to outside or from top to bottom, for example: an ice cream with a sticky bean bag disclosed in CN106107011A, a preparation method and a system thereof, a frozen drink disclosed in CN108065021A and a preparation method thereof, and a five-layer colored line ice cream disclosed in CN111418698A and a preparation method thereof and the like.
In the frozen drink with the multilayer structure, each layer is in a solid state in a frozen state, and has limited taste and interestingness. In order to improve taste and interest, it is desirable to develop a feed liquid that remains semi-fluid in a frozen state, but the prior art does not have a formulation composition suitable for use in a frozen beverage in a semi-fluid state based on the limitations of the freezing point of the feed liquid.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defect that the formula composition of the semi-flowing state slurry suitable for frozen drinks does not exist in the prior art, so as to provide the semi-flowing slurry, the preparation process and the application thereof, and the ice cream.
A semi-fluid slurry comprises syrup, solid supplement and auxiliary materials, wherein the syrup content is more than or equal to 80wt% and the total solid content is more than or equal to 70wt%.
The content of the syrup is 80-90 wt%.
The auxiliary material comprises a viscosity reducer, wherein the viscosity reducer is citric acid fatty glyceride.
The content of the viscosity reducer is more than or equal to 0.1wt percent, preferably 0.15wt percent to 0.5wt percent, and more preferably 0.15wt percent to 0.25wt percent.
The solid supplement is cocoa, preferably the cocoa is cocoa powder or/and cocoa mass.
The auxiliary materials also comprise pigment and/or essence.
The pigment is caramel color; the addition amount of the pigment is 0.1-0.3wt%;
And/or the addition amount of the essence is 0.2-0.4wt%.
A method of preparing a semi-mobile slurry comprising:
Mixing: uniformly mixing the raw materials except essence at 65-75 ℃ to obtain a mixture;
Sterilizing: sterilizing the mixture at 87+/-2 ℃;
and (3) heat preservation: preserving the heat of the sterilized slurry at 50-60 ℃;
And (3) flavoring: adding essence, and mixing.
The application of the semi-flowing slurry in frozen drinks.
An ice cream comprising an ice cream outer layer and a flowing centre formed inside the ice cream outer layer using a semi-flowing slurry as described above.
The outer surface of the ice cream outer layer is also provided with a chocolate layer.
The technical scheme of the invention has the following advantages:
1. According to the semi-flowing slurry, the syrup with the weight percent of more than or equal to 80 percent is added, and the solid content of more than or equal to 70 percent, so that the freezing point of the semi-flowing slurry can be reduced, the semi-flowing slurry can still keep the semi-flowing state at the freezing state of minus 16 ℃, the semi-flowing slurry can be applied to frozen drinks, the interestingness of the frozen drinks is improved, and the taste is enriched.
2. The semi-mobile slurry provided by the invention has high sweetness due to the fact that more syrup is contained, and the taste requirement is not met, and in order to reduce the sweetness, the solid supplement is preferably selected to be cocoa, so that the effects of increasing the solid content and reducing the freezing point can be achieved, meanwhile, the sweetness can be effectively reduced, and the taste requirement is met.
3. In the semi-flowing slurry provided by the invention, the solid content is high, and the additive can be used as a solid supplement, so that the problem of high viscosity exists, and the process production is not facilitated. The inventor finds that the citric acid fatty glyceride can be added into the slurry as a viscosity reducer, so that the viscosity index of the slurry can be effectively reduced, and the industrial mass production is facilitated.
4. The viscosity of the slurry is most suitable when the addition amount of the citric acid fatty glyceride is preferably 0.15-0.25%, so that the effects of reducing the viscosity and saving the cost are achieved. When the addition amount is more than 2.5%, the viscosity of the slurry is not obviously reduced, and the cost is obviously increased when the addition amount is continuously increased; when the addition amount is less than 0.15%, the slurry viscosity is larger, which is not beneficial to industrialized mass production.
Detailed Description
Example 1
An ice cream comprises a three-layer structure, which is sequentially composed of semi-flowing slurry, an ice cream outer layer and a chocolate layer from inside to outside.
Wherein, the semi-flowing slurry is 1000kg, and the composition is as follows: malt syrup: 450kg, high fructose syrup: 400kg of cocoa powder: 143kg, citric acid fatty acid glyceride: 2kg, caramel color: 2kg of essence for food: 3.0kg.
The ice cream outer layer is 1000kg, and comprises the following components: raw milk: 200kg, white granulated sugar: 140kg, cream: 80kg, coconut oil: 70kg of skimmed milk powder: 40kg, stabilizing emulsifier: 4.5kg of essence for food: 1.0kg, the balance of drinking water.
The chocolate layer is 1000kg and comprises the following components: 700kg of chocolate and 300kg of coconut oil.
The preparation process of the ice cream with the three-layer structure comprises the following steps:
(1) The preparation of the slurry for the ice cream outer layer, which is prepared by adopting the processes of mixing, homogenizing, sterilizing, aging and flavoring of the conventional ice cream slurry, is not repeated here.
(2) The preparation process of the semi-mobile slurry is as follows:
mixing: according to the composition and the proportion of the semi-flowing slurry, uniformly mixing the raw materials at 70 ℃ to obtain a mixture;
Sterilizing: sterilizing the mixture at 87+/-2 ℃ for 60 seconds;
and (3) heat preservation: preserving the heat of the sterilized slurry at 50-60 ℃;
and (3) flavoring: adding the materials into a heat preservation tank according to the required quantity of the formula, and uniformly mixing.
The solids content of the semi-mobile slurry in this example: 75.7%.
(3) Preparation of chocolate layer slurry: mixing chocolate and oleum Cocois uniformly, and maintaining the temperature of the slurry at 40+ -3deg.C.
(4) The preparation method of the ice cream with the three-layer structure comprises the following specific processes:
Pouring the slurry of the ice cream outer layer to form an ice cream outer layer with hollow inside, sucking semi-flowing slurry, pouring the semi-flowing slurry into the hollow part of the ice cream outer layer at 54 ℃, pouring the slurry of the ice cream outer layer again to seal the tail of the ice cream, inserting a skewer, coating the slurry of the chocolate layer, hardening, demolding, packaging and warehousing.
Example 2
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
Malt syrup: 400kg of high fructose syrup: 400kg of cocoa powder: 194kg, citric acid fatty acid glyceride: 1.8kg, caramel color: 2kg of essence for food: 2.2kg.
The solids content of the semi-mobile slurry in this example: 76.6%.
Example 3
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
malt syrup: 500kg, high fructose syrup: 400kg of cocoa powder: 93kg, citric acid fatty acid glyceride: 1.5kg, caramel color: 2kg of essence for food: 3.5kg.
The solids content of the semi-mobile slurry in this example: 74.6%.
Example 4
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
Malt syrup: 425kg, high fructose syrup: 425kg, cocoa powder: 143kg, citric acid fatty acid glyceride: 2.5kg, caramel color: 2kg of essence for food: 2.5kg.
The solids content of the semi-mobile slurry in this example: 75.7%.
Example 5
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
malt syrup: 450kg, high fructose syrup: 400kg of cocoa mass: 143kg, citric acid fatty acid glyceride: 5kg, caramel color: 2kg of essence for food: 3kg.
The solids content of the semi-mobile slurry in this example: 75.6%.
Example 6
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
malt syrup: 400kg of high fructose syrup: 550kg, cocoa mass: 43kg, citric acid fatty acid glyceride: 2kg, caramel color: 2kg of essence for food: 3kg.
The solids content of the semi-mobile slurry in this example: 74.6%.
Example 7
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
malt syrup: 450kg, high fructose syrup: 400kg of cocoa mass: 143kg, citric acid fatty acid glyceride: 0.5kg, caramel color: 2kg of essence for food: 4.5kg.
The solids content of the semi-mobile slurry in this example: 75.6%.
Comparative example 1
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
Malt syrup: 400kg of high fructose syrup: 200kg of cocoa powder: 393kg, citric acid fatty acid glyceride: 2kg, caramel color: 2kg of essence for food: 3kg of
The solids content of the semi-mobile slurry in this example: 79.1%.
Comparative example 2
The only difference from example 1 is the formulation of the semi-flowable slurry, which in this example is as follows:
Malt syrup: 400kg of high fructose syrup: 200kg of cocoa powder: 153kg, citric acid fatty acid glyceride: 2kg, caramel color: 2kg of essence for food: 3kg, drinking water: 240kg.
The solids content of the semi-mobile slurry in this example: 57.5%.
Test example 1
The semi-fluid slurries obtained in examples and comparative examples were subjected to viscosity, sweetness and freezing point detection as follows:
And (3) viscosity detection: the viscosity was measured using a rotary viscometer at 25℃and 60rpm on a number 3 spindle;
Sweet feel measurement: 60 product development engineers working in dairy products (including normal temperature milk, milk beverage, cheese, yoghourt and frozen beverage) industry for more than 3 years are selected, and sample sweetness is subjected to taste estimation, wherein the sweetness value corresponds to the sweetness of white granulated sugar in 100g/L white granulated sugar solution.
Freezing point measurement: determining the freezing point temperature value of a slurry sample, wherein the freezing point temperature refers to the temperature at which the slurry begins to solidify, for example: at a freezing point temperature of 12, this indicates that the slurry begins to freeze at-12 ℃.
The detection results obtained by the above detection method are shown in table 1 below.
TABLE 1
As can be seen from the above results, the freezing point temperature values of the examples are similar and higher than 16, whereas the freezing point temperature values of comparative examples 1 and 2 are significantly lower than 16. The following is indicated: the slurry in the formula of the comparative example can be solidified into a solid state when being applied to frozen drinks, but the formula of the embodiment of the invention can still keep a semi-flowing state in a frozen state at-16 ℃, thereby increasing the interestingness of the frozen drinks and enriching the taste.
Meanwhile, as is clear from the above examples and comparative examples, when the addition amount of citric acid fatty acid glyceride in the formulation is 2% by weight, the requirement of the production process on the viscosity can be satisfied, and when the addition amount of citric acid fatty acid glyceride is 5% by weight, the process production is not significantly promoted, and only the cost is increased, so the formulation of example 5 is not recommended from the viewpoint of cost. In the sauce formula in the example 6, the syrup content is 95%, the addition amount of the cocoa liquid block is small, and the sauce is strong in sweet feeling and is not suitable for eating. In example 7, the addition amount of citric acid fatty glyceride was small, the viscosity of the sauce was high, and when the sauce was added, the sauce was easily drawn, causing bad sensory and the sauce was low.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.

Claims (10)

1. The semi-mobile slurry is characterized by comprising syrup, a solid supplement and auxiliary materials, wherein the syrup content is more than or equal to 80wt% and the total solid content is more than or equal to 70%;
The auxiliary material comprises a viscosity reducer, wherein the viscosity reducer is citric acid fatty glyceride; the content of the viscosity reducer is more than or equal to 0.1wt%;
the solid supplement is cocoa.
2. A semi-mobile slurry according to claim 1, wherein the syrup is present in an amount of 80wt% to 90wt%.
3. A semi-mobile slurry according to claim 1, wherein the viscosity reducer is present in an amount of 0.15wt% to 0.5wt%.
4. A semi-mobile slurry according to claim 3, wherein the viscosity reducer is present in an amount of 0.15wt% to 0.25wt%.
5. A semi-flowable slurry as claimed in claim 1 or claim 2 wherein the cocoa is cocoa powder or/and cocoa mass.
6. A semi-flowable slurry as claimed in claim 1 or claim 2 wherein the adjuvant further comprises a pigment and/or a flavour.
7. A semi-mobile slurry according to claim 6, wherein said color is caramel color; the addition amount of the pigment is 0.1-0.3wt%;
And/or the addition amount of the essence is 0.2-0.4wt%.
8. A method of preparing a semi-mobile slurry according to any one of claims 1-7, comprising:
Mixing: uniformly mixing the raw materials except essence at 65-75 ℃ to obtain a mixture;
Sterilizing: sterilizing the mixture at 87+/-2 ℃;
and (3) heat preservation: preserving the heat of the sterilized slurry at 50-60 ℃;
And (3) flavoring: adding essence, and mixing.
9. Use of a semi-fluid slurry according to any one of claims 1-7 or a semi-fluid slurry prepared by the method of preparation according to claim 8 in frozen drinks.
10. An ice cream comprising an ice cream outer layer, a flowing centre provided inside the ice cream outer layer and formed from a semi-flowing paste according to any one of claims 1 to 7, and a chocolate layer provided on the outer surface of the ice cream outer layer.
CN202111484092.1A 2021-12-07 2021-12-07 Semi-flowing slurry, preparation process and application thereof, and ice cream Active CN116235893B (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077882A (en) * 2017-12-18 2018-05-29 南宁纵联科技有限公司 A kind of method that functional form seasoning syrup is prepared using biological fermentation process

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2155495C1 (en) * 1999-09-30 2000-09-10 Деньгин Аркадий Федорович Ice-cream production method
CN105454620A (en) * 2014-08-07 2016-04-06 内蒙古伊利实业集团股份有限公司 Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof
CN110301520A (en) * 2018-03-27 2019-10-08 内蒙古伊利实业集团股份有限公司 A kind of Italian type ice cream and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077882A (en) * 2017-12-18 2018-05-29 南宁纵联科技有限公司 A kind of method that functional form seasoning syrup is prepared using biological fermentation process

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