CN116406731A - Preparation method of low-fat zero-trans low-saturated fatty acid ice cream - Google Patents
Preparation method of low-fat zero-trans low-saturated fatty acid ice cream Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
Abstract
The invention discloses a preparation method of low-fat zero-trans low-saturated fatty acid ice cream, which comprises the steps of adding a small molecular emulsifier into vegetable oil, heating and stirring to completely dissolve the small molecular emulsifier, and then cooling to form gelled grease; the obtained gelled grease is whipped and aerated to form aerated stabilized foam oil; mixing solid grease with gelled grease or aerated stabilized foam oil; dissolving skimmed milk powder, sucrose and carrageenan in water, heating and stirring to dissolve completely; slowly adding the grease phase into the mixed water phase, shearing to obtain coarse emulsion, and homogenizing the coarse emulsion to obtain a homogenized feed liquid; cooling and aging the homogenized feed liquid to obtain aged mature feed liquid; and then performing freezing forming and hardening to obtain the ice cream. The novel structured foam grease is used for partially or completely replacing anhydrous butter in the ice cream, so that the saturated fatty acid content of the product is reduced, the novel structured grease is better applied, and the quality and the nutritional value of the ice cream are ensured.
Description
Technical Field
The invention belongs to the technical field of grease products, and particularly relates to a preparation method of low-fat zero-trans low-saturated fatty acid ice cream.
Background
Most of the special-purpose fats (solid or semi-solid fats such as margarine and shortening) for food industry use hydrogenated oils as the main component, which inevitably contain a large amount of saturated and trans fatty acids. Numerous studies have shown that excessive intake of saturated, trans-fat increases the incidence of cardiovascular disease and metabolic syndrome, jeopardizing human health. Therefore, by constructing non-hydrogenated, zero-trans and low-saturated fatty acid products through different strategies, the requirements of the food industry and modern consumption are met, and the reduction of health risk factors has become a hot spot of concern in the food field.
The supermolecular gelation assembly of vegetable oils to form gelled fats with rheological properties similar to solid/semi-solid fats is a new strategy to construct low fat, zero trans and low saturated fatty acid solid fats to replace traditional fats if micro-or millimeter-sized air bubbles are simultaneously introduced into the gelled fats to form stable aerated foam fats. In aqueous foams, the strong adsorption of the surfactant at the interface reduces the higher air-water surface tension, whereas typical nonaqueous phase surface tension is very low. Thus, nonaqueous phase foams are difficult to stabilize compared to aqueous phase foams. The small molecule emulsifier can form crystal particles, which can be used as an interface stabilizing factor, can form a stable interface structure at an oil-gas interface to inhibit coalescence and destabilization of bubbles, such as monoglyceride, long-chain fatty alcohol and the like, are commercially available, have good environmental tolerance, can still maintain good stability or reversibility even when the temperature, pH value and ionic strength of a bulk phase are greatly changed, and have wide food application range.
Ice cream is used as a frozen product and is a complex food colloid system in which fat globules, air bubbles and ice crystals are dispersed in a protein, polysaccharide dispersed solution. The system is required to remain relatively stable under static conditions while some destabilization occurs during whipping to provide the desired structure of the system. The ice cream has rich nutrition, fine taste and aromatic flavor. As consumers recognize that the etiology of certain chronic diseases (obesity, cardiovascular disease, cancer, etc.) is related to the amount and type of fat ingested, modern diets also gradually tend to evolve toward a healthy diet of low fat. In order to meet the dietary needs of consumers, the development of low-fat ice cream has been a corollary trend. Commercial ice cream typically comprises 10-12% fat, and some premium ice creams even contain 12-16% fat. And the common fat in ice cream is traditional plastic grease such as anhydrous butter, palm oil, natural butter and the like, and the saturated fat content is high, even trans fatty acid exists, so that the health of human beings is endangered. Therefore, there is a need to develop a fat substitute for ice cream formulations that reduces the fat content of food products.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art.
One of the purposes of the invention is to provide a preparation method of low-fat zero-trans low-saturated fatty acid ice cream, which takes a small molecular emulsifier and liquid vegetable oil as main raw materials to prepare structured foam grease which is stably stored for an ultra-long time under normal temperature conditions, does not contain trans fatty acid, and has reduced saturated fatty acid content, and the novel structured foam grease is used for partially or completely replacing anhydrous butter in the ice cream, so that the saturated fatty acid content of the product is reduced, the novel structured grease is better applied, and meanwhile, the quality and the nutritional value of the ice cream are ensured.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of low-fat zero-trans low-saturated fatty acid ice cream, which comprises the following steps,
adding a small molecular emulsifier into vegetable oil, heating and stirring to completely dissolve the small molecular emulsifier, and cooling to form gelled grease; the obtained gelled grease is whipped and aerated to form aerated stabilized foam oil;
mixing solid grease with the gelled grease or the aerated stable foam oil to keep the total content of fat to be 10%, and heating and uniformly mixing to obtain a grease phase;
dissolving skimmed milk powder, sucrose and carrageenan in water, heating and stirring to dissolve completely to obtain mixed water phase;
slowly adding the grease phase into the mixed water phase, shearing to obtain coarse emulsion, and homogenizing the coarse emulsion to obtain homogenized feed liquid;
cooling the homogenized feed liquid for aging to obtain aged mature feed liquid;
and (3) performing freezing forming and hardening on the aged and mature feed liquid to obtain the ice cream.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the small molecular emulsifier is one of molecular distillation monoglyceride and mono-diglyceride, and the addition amount of the small molecular emulsifier is 4-6% of the mass of the vegetable oil.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the vegetable oil is one or more of soybean oil, rapeseed oil, peanut oil, sunflower seed oil, wheat germ oil, rice bran oil, corn oil, linseed oil and olive oil.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: heating and stirring, wherein the heating temperature is 75-80 ℃, and the stirring time is 20-50 min; the cooling is carried out to form gelled grease, the cooling temperature is 18-22 ℃, and the cooling time is 6-24 h.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the stirring and aerating device is a kitchen stirrer, the stirring speed is 8000-15000 rpm, and the aerating time is 3-12 min.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the solid grease is anhydrous butter; the mass ratio of the solid grease to the gelled grease or the aerated stable foam oil is 0-1: 1.
as a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the heating and stirring are carried out until the mixture is completely dissolved, and the temperature is 40-50 ℃.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the coarse emulsion is obtained by shearing, and shearing is carried out for 2min at 10000 r/min; homogenizing the coarse emulsion for 2 times under 20 MPa.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: and (3) aging, namely cooling to 2-4 ℃ and aging for 4-12 hours.
As a preferred embodiment of the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream, the invention comprises the following steps: the frozen molding is carried out, and quick freezing is carried out for 30 to 40 minutes at the temperature of minus 25 ℃ to minus 30 ℃; the hardening is carried out at-18 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the novel structured oil stable-state oil gel and oil foam product obtained by the invention has low fat content, does not contain trans fatty acid, has low saturated fatty acid content, light and smooth texture, light taste and light burden on human body, has the characteristics of low fat, health and no burden, is quite suitable for health trend, and can bring more choices to consumers. The novel structured grease is used for partially or completely replacing traditional plastic fat in ice cream, the prepared ice cream is low in heat, free of trans-fat and low in saturated fat content, and meanwhile, the texture of the ice cream is kept fine, smooth, and more nutritional and healthy.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
FIG. 1 is a polarization chart showing the aerated stabilized foam grease obtained in examples 1 to 6 of the present invention after being stored at normal temperature for 45 days;
FIG. 2 is an external view showing the aerated stabilized foam grease obtained in examples 1 to 4 of the present invention after being stored at normal temperature for 45 days;
FIG. 3 is an apparent view of low-fat ice cream pastes obtained in examples 7 to 12 of the present invention.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Unless otherwise indicated, all starting materials used in the examples were commercially available.
The test method adopted by the embodiment of the invention comprises the following steps:
and (5) observing by a polarized light microscope: the microstructure of the oil foam was observed and photographed using a polarized light microscope equipped with a charge-coupled device digital camera. A small amount of freshly prepared oil foam was applied to the slide and carefully covered with a cover slip to prevent structural damage. All samples were observed at 20 x 10 and 50 x 10 magnifications, a number of representative areas were selected and normal and polarized light images were acquired under the same area, respectively. The ice crystal distribution in ice cream was observed using a microscope equipped chill table while the chill table temperature was set at-5 ℃.
Rheological behavior determination: using a flow provided with a water bath temperature control systemThe rheometer was used to determine the rheological properties of the oil foam. A plate with a diameter of 40mm is selected as a clamp, and the distance between the plate and the objective table is 1000 mu m. The recorded shear rate ranges from 0.1 to 100 seconds -1 The viscosity of the sample changes. Furthermore, the oil foam was tested by time scanning at low and high shear rates alternately (0.1 s first -1 Shearing for 500s and then 10s -1 Shearing for 300s, finally 0.1s -1 Shear 500 s) and its thixotropic recovery ability was investigated. The fluid behavior index n and the consistency coefficient K of the emulsion were fitted simultaneously using the Herschel-bulk model. The Herschel-Bulkley equation is: τ=τ 0 +Kγ n Wherein τ is the shear stress, τ 0 Is the yield stress, gamma is the shear rate, K is the consistency coefficient, and n is the fluid behavior index.
Melting rate determination: putting the hardened ice cream on a copper mesh, placing a beaker below the copper mesh, melting the ice cream at room temperature (25 ℃), recording the mass of a melted sample in the beaker every 10min within 0-90 min, and making a curve of the melting mass and time. While the sample was monitored for shape change during thawing in photographic form to assess its ability to retain shape.
Hardness measurement: immediately after hardening the ice cream at-18 ℃ for one week, it was removed and its hardness was measured using a texture measuring instrument. The test speed was 2mm/s and the measurement distance was 25mm, and the probe used was of the TA10 type.
Determination of the foaming Rate: weighing an aluminum cup of a pre-whipping sample with a certain sample loading volume and recording the mass of the aluminum cup as a; then, at each fixed whipping time, the oil foam was filled into the sample cup and the surface was smoothed, and the mass was recorded as b by weighing it. The foaming rate was calculated as follows: foaming ratio (%) =a/b×100, where: a is the mass (g) of the oil gel before whipping and b is the total mass (g) of the oil foam after whipping.
Determination of trans-fat and saturated fat contents: the gas chromatograph is adopted for testing, the parameters are set as follows, and the temperature rise program is as follows: the temperature is raised to 200 ℃ at the speed of 5 ℃/min after 0-3 min is 130 ℃, and then is raised to 220 ℃ at the speed of 2 ℃/min for 3min, the split ratio is 20, and the flow rate of the chromatographic column is 1.8mL/min.
The storage modulus value measuring method comprises the following steps: and measuring the rheological property of the system by using a rheometer. The clamp is a 40mm flat plate, and the distance between the flat plate and the objective table is 1000 mu m. The storage modulus value of the sample in the linear viscoelastic region is obtained through strain scanning, and the test conditions are as follows: the frequency is 1Hz, the stress is 0.01-100Pa, and the temperature is 20 ℃.
The oil leakage rate measuring method comprises the following steps: the freshly obtained samples were loaded into 200mL measuring cylinders at the same height and stored at room temperature (24 ℃), and the amount of liquid oil leaking from the lowest layer during storage was observed and the percentage of the volume to the total loading was recorded as the oil leakage rate.
Example 1
(1) Gel grease preparation: heating 5% of palmitic acid monoglyceride in 300g of soybean oil at 75deg.C under stirring for 30min to dissolve completely, cooling at 20deg.C, and standing for 24 hr to obtain gel oil;
(2) Whipping and aerating for 8min under 8000rpm of kitchen stirrer to form aerated stable foam grease.
Example 2
The procedure of example 1 was followed except that 5% of the monoglyceride palmitate was changed to 9% of the monoglyceride stearate, soybean oil was changed to corn oil, and the procedure was as in example 1.
Example 3
The procedure of example 1 was followed except that the soybean oil in step (1) was changed to sunflower seed oil.
Example 4
(1) Gel grease preparation: heating and stirring 7% of mono-diglyceride in 300g of rice bran oil at 75deg.C for 30min to dissolve completely, cooling at 20deg.C, and standing for 24 hr to obtain gel oil;
(2) Whipping with kitchen stirrer at 10000rpm for 8min to form aerated stable foam grease.
Example 5
(1) Gel grease preparation: heating 8% polyglycerol fatty acid ester in 300g corn oil at 80deg.C under stirring for 40min to dissolve completely, cooling at 20deg.C, and standing for 24 hr to obtain gel oil;
(2) Whipped for 7min at 70000rpm with kitchen stirrer to form aerated stable foam grease.
Example 6
The procedure of example 4 was followed except that the corn oil in step (1) was changed to rapeseed oil.
The aerated stabilized foam grease obtained in examples 1 to 6 was tested, and the test results are shown in table 1.
TABLE 1
As can be seen from the data in Table 1, the high foaming rate foam grease stabilized by a certain amount of small molecule emulsifier has excellent stability when stored at normal temperature, the storage time can reach 45 days, the foaming rate is not obviously reduced during the storage, the fine and firm texture is maintained, and the storage modulus values of examples 1-4 are even increased to a certain extent. From the oil leakage rate, examples 2 and 3 still had an oil leakage rate of 0 after 45 days of storage.
Thus, as in examples 1-4, the higher foaming rate, lower oil leakage rate and suitable modulus values are more suitable for low fat ice cream preparation than the polyglyceryl fatty acid ester groups, the higher foaming rate is beneficial for the formation and uniform distribution of bubbles in the ice cream, and the structural stability will promote the formation of a stable fat network structure of the ice cream slurry.
The content of trans-fat and saturated fat contained in the aerated stabilized foam grease obtained in examples 1 to 6 was measured by a gas chromatograph. Through tests, the trans-fatty acid content of the aerated stabilized foam grease obtained by stabilizing the small molecular emulsifying agent and the liquid vegetable oil in examples 1-6 is 0, and the aerated stabilized foam grease does not contain trans-fatty acid and meets the requirements of healthy diet of consumers.
Comparative example 1
The procedure of example 1 was followed except that 5% of the monoglyceride palmitate was changed to 3% of the monoglyceride palmitate in step (1).
The product of comparative example 1 was tested and found to be incapable of forming soft spikes, i.e., having a texture of a firm structured grease, when the small molecule emulsifier was used in a low amount. And when stored at normal temperature, oil leakage is easy to occur, and the oil leakage rate reaches 52% after being stored for 1 week.
Comparative example 2
The procedure of example 1 was followed except that the 5% of the monoglyceride palmitate in step (1) was changed to 11% of the monoglyceride palmitate.
The product obtained in the comparative example 2 is tested, and the foam grease formed by the product is coarse in texture, does not have fine texture, is large in pore space, has a modulus value reaching 5423Pa, and is high in hardness when the dosage of the small molecular emulsifier is too high, so that the product is not beneficial to practical application.
Example 7
The embodiment provides a preparation method of low-fat ice cream, which comprises the following specific steps:
(1) Accurately weighing 55g of skimmed milk powder, dissolving 70g of sucrose and 1g of carrageenan in 324g of water, and fully heating and stirring at 45 ℃ until the powder is completely dissolved to obtain a mixed water phase;
(2) Mixing 25g of solid grease anhydrous butter with 25g of gel grease obtained in the step (1) of the example 1, and heating and uniformly mixing at 50 ℃ to obtain a grease phase;
(3) Slowly adding the grease phase obtained in the step (2) into the mixed water phase obtained in the step (1), wherein the total mass is 500g, shearing for 2min at 10000r/min by adopting a high-speed disperser to obtain coarse emulsion, homogenizing by adopting a high-pressure homogenizer, and homogenizing for 2 times under 20MPa to obtain homogenized feed liquid;
(4) Cooling the homogenized feed liquid obtained in the step (3) to 4 ℃ and then aging for 12 hours to obtain aged mature feed liquid;
(5) Placing the aged mature feed liquid obtained in the step (4) into an ice cream congealer for rapid congealing and forming under the condition of-25 ℃ for quick freezing for 40min to obtain ice cream;
(6) Hardening the low-fat ice cream obtained in the step (5) at-18 ℃.
Example 8
The embodiment provides a preparation method of low-fat ice cream, which comprises the following specific steps:
(1) Accurately weighing 55g of skimmed milk powder, dissolving 70g of sucrose and 1g of carrageenan in 324g of water, and fully heating and stirring at 45 ℃ until the powder is completely dissolved to obtain a mixed water phase;
(2) Slowly adding 50g of gel grease obtained in the step (1) in the example 1 into the mixed water phase obtained in the step (1), shearing for 2min at 10000r/min by using a high-speed disperser to obtain coarse emulsion, homogenizing by using a high-pressure homogenizer, and homogenizing for 2 times under 20MPa to obtain homogenized feed liquid;
the remaining steps remain the same as in example 7.
Example 9
The embodiment provides a preparation method of low-fat ice cream, which comprises the following specific steps:
(1) Accurately weighing 55g of skimmed milk powder, dissolving 70g of sucrose and 1g of carrageenan in 324g of water, and fully heating and stirring at 45 ℃ until the powder is completely dissolved to obtain a mixed water phase;
(2) Mixing 25g of solid grease anhydrous butter with 25g of aerated stabilized foam grease obtained in example 2, and heating and uniformly mixing at 50 ℃ to obtain a grease phase;
(3) Slowly adding the grease phase obtained in the step (3) into the mixed water phase obtained in the step (2), wherein the total mass is 500g, shearing for 2min at 10000r/min by adopting a high-speed disperser to obtain coarse emulsion, homogenizing by adopting a high-pressure homogenizer, and homogenizing for 2 times under 20MPa to obtain homogenized feed liquid;
(4) Cooling the homogenized feed liquid obtained in the step (3) to 4 ℃ and then aging for 12 hours to obtain aged mature feed liquid;
(5) Placing the aged mature feed liquid obtained in the step (4) into an ice cream congealer for rapid congealing and forming under the condition of-25 ℃ for quick freezing for 40min to obtain ice cream;
(6) Hardening the low-fat ice cream obtained in the step (5) at-18 ℃.
Example 10
The embodiment provides a preparation method of low-fat ice cream, which comprises the following specific steps:
(1) Accurately weighing 55g of skimmed milk powder, dissolving 70g of sucrose and 1g of carrageenan in 324g of water, and fully heating and stirring at 45 ℃ until the powder is completely dissolved to obtain a mixed water phase;
(2) Slowly adding 50g of the aerated and stabilized foam grease obtained in the embodiment 2 into the mixed water phase obtained in the step (1), shearing for 2min at 10000r/min by using a high-speed disperser to obtain coarse emulsion, homogenizing by using a high-pressure homogenizer, and homogenizing for 2 times under 20MPa to obtain homogenized feed liquid;
the remaining steps remain the same as in example 9.
Example 11
The embodiment provides a preparation method of low-fat ice cream, which comprises the following specific steps:
step (2) of adjustment example 7 was as follows: 25g of solid grease anhydrous butter was mixed with 25g of the gel grease obtained in step (1) of example 4. The remaining steps remain the same as in example 7.
Example 12
The embodiment provides a preparation method of low-fat ice cream, which comprises the following specific steps:
step (2) of adjustment example 9 is as follows: mixing 25g of solid grease anhydrous butter with 25g of aerated stabilized foam grease obtained in example 5, and heating and uniformly mixing at 50 ℃; the remainder remained the same as in example 9.
Examples 7 to 12 give values of the consistency coefficient (K) and the flow behavior index (n) of the aged mature feed liquid as shown in Table 2.
TABLE 2
As can be seen from the data in table 2, the flow index values of all emulsions were 0< n <1, which suggests that all emulsions can be classified as physical gels, while being pseudoplastic fluids. Examples 9 and 12 have lower flow index values and highest consistency coefficients K, which indicate that the small molecular emulsifier crystals of the foam grease per se form a firm gas-in-oil structure to promote the crystals to exist in the emulsified fat globules and puncture interfaces in a large part, promote the coalescence of the fat globules and promote the formation of a more adhesive network structure of the ice cream. The foam grease-based ice cream slurry has the advantages that the resistance of an emulsifying system to deformation is enhanced due to the high degree of coalescence of fat globules, so that the static stability is enhanced.
The performance index pairs of the ice cream obtained in examples 7-12 and a commercially available ice cream product of a certain brand are shown in Table 3.
TABLE 3 Table 3
As can be seen from the data in table 3, the novel structured grease oleogel and foam grease prepared in examples 1 to 6 of the present invention replace the conventional plastic fat in ice cream, can significantly reduce the heat of ice cream, and the ice cream slurry is stable after 2 days of storage, has smaller ice crystals and smooth and fine texture.
Emulsions of different fat types undergo shear destabilization of the fat globules during whipping congelation, and the degree of destabilization affects the overrun, hardness and melting rate. Different small molecule emulsifier based gel greases, foam greases, when substituted for 50% anhydrous butter, produced ice cream with texture and characteristics very similar to 100% anhydrous butter, as in examples 7, 9, 11 and 12. However, the monoglyceride-based gel-type fat and the foam-type fat are better than the monoglyceride-diglyceride-type and the polyglycerol fatty acid ester-based structured-type fat and the foam-type fat in ice cream. In addition, example 9 performed best in appearance, as the structural strength of the structured fat increased with increasing concentration of small molecule emulsifier, favoring the formation of a complete fat globule network structure that replaced the anhydrous butter resulting in an ice cream with improved quality. In contrast, when the anhydrous butter in examples 8 and 10 was 100% substituted, the resulting ice cream bubbles were larger in size because of severe partial coalescence or aggregation, resulting in promotion of formation of large ice crystals in the exposed large area aqueous phase, higher hardness, reduced number of bubbles, and some degree of reduction in fineness.
The invention takes the micromolecular emulsifying agent and the liquid vegetable oil as main raw materials to prepare the structured foam grease which is stably stored for a long time under normal temperature, does not contain trans fatty acid, and reduces the content of saturated fatty acid, and the novel structured foam grease is used for partially or completely replacing anhydrous butter in ice cream, so that the content of saturated fatty acid in the product is reduced, the novel structured grease is better applied, and the quality and the nutritional value of the ice cream are ensured.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (10)
1. A preparation method of low-fat zero-trans low-saturated fatty acid ice cream is characterized by comprising the following steps: comprising the steps of (a) a step of,
adding a small molecular emulsifier into vegetable oil, heating and stirring to completely dissolve the small molecular emulsifier, and cooling to form gelled grease; the obtained gelled grease is whipped and aerated to form aerated stabilized foam oil;
mixing solid grease with the gelled grease or the aerated stable foam oil to keep the total content of fat to be 10%, and heating and uniformly mixing to obtain a grease phase;
dissolving skimmed milk powder, sucrose and carrageenan in water, heating and stirring to dissolve completely to obtain mixed water phase;
slowly adding the grease phase into the mixed water phase, shearing to obtain coarse emulsion, and homogenizing the coarse emulsion to obtain homogenized feed liquid;
cooling the homogenized feed liquid for aging to obtain aged mature feed liquid;
and (3) performing freezing forming and hardening on the aged and mature feed liquid to obtain the ice cream.
2. The method for preparing the low-fat zero-trans low-saturated fatty acid ice cream according to claim 1, wherein the method comprises the following steps: the small molecular emulsifier is one of molecular distillation monoglyceride and mono-diglyceride, and the addition amount of the small molecular emulsifier is 4-6% of the mass of the vegetable oil.
3. A process for the preparation of low-fat zero-trans low-saturated fatty acid ice cream according to claim 1 or 2, characterized in that: the vegetable oil is one or more of soybean oil, rapeseed oil, peanut oil, sunflower seed oil, wheat germ oil, rice bran oil, corn oil, linseed oil and olive oil.
4. A method of preparing low fat zero trans low saturated fatty acid ice cream as claimed in claim 3, wherein: heating and stirring, wherein the heating temperature is 75-80 ℃, and the stirring time is 20-50 min; the cooling is carried out to form gelled grease, the cooling temperature is 18-22 ℃, and the cooling time is 6-24 h.
5. A method for preparing low-fat zero-trans low-saturated fatty acid ice cream according to any one of claims 1, 2 and 4, characterized in that: the stirring and aerating device is a kitchen stirrer, the stirring speed is 8000-15000 rpm, and the aerating time is 3-12 min.
6. The method for preparing the low-fat zero-trans low-saturated fatty acid ice cream according to claim 5, wherein the method comprises the following steps: the solid grease is anhydrous butter; the mass ratio of the solid grease to the gelled grease or the aerated stable foam oil is 0-1: 1.
7. the method for preparing the low-fat zero-trans low-saturated fatty acid ice cream according to claim 6, wherein the method comprises the following steps: the heating and stirring are carried out until the mixture is completely dissolved, and the temperature is 40-50 ℃.
8. A method of preparing low fat zero trans low saturated fatty acid ice cream according to any one of claims 1, 2, 4, 6, 7, wherein: the coarse emulsion is obtained by shearing, and shearing is carried out for 2min at 10000 r/min; homogenizing the coarse emulsion for 2 times under 20 MPa.
9. The method for preparing the low-fat zero-trans low-saturated fatty acid ice cream according to claim 8, wherein the method comprises the following steps: and (3) aging, namely cooling to 2-4 ℃ and aging for 4-12 hours.
10. A method for preparing low-fat zero-trans low-saturated fatty acid ice cream according to any one of claims 1, 2, 4, 6, 7 and 9, characterized in that: the frozen molding is carried out, and quick freezing is carried out for 30 to 40 minutes at the temperature of minus 25 ℃ to minus 30 ℃; the hardening is carried out at-18 ℃.
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