CN1792211B - 冰冻甜点及其生产方法 - Google Patents
冰冻甜点及其生产方法 Download PDFInfo
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- CN1792211B CN1792211B CN2005101358306A CN200510135830A CN1792211B CN 1792211 B CN1792211 B CN 1792211B CN 2005101358306 A CN2005101358306 A CN 2005101358306A CN 200510135830 A CN200510135830 A CN 200510135830A CN 1792211 B CN1792211 B CN 1792211B
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Classifications
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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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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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
- A23G9/32—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
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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
- A23G9/32—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- 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
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Abstract
提供了一种每100g冰冻甜点中总能量为150至350kcal(628至1460kJ)的冰冻甜点.该冰冻甜点含有脂肪与碳水化合物,碳水化合物含有游离糖,脂肪含有饱和脂肪酸.脂肪、碳水化合物、饱和脂肪及游离糖中的每一种均为冰冻甜点提供特定数量的能量.在不损失可口程度的情况下,甜点具有获得了改善的食品要素的营养均衡.此外还提供了一种合适的生产冰冻甜点的生产方法,该生产方法包括生成一个含有葡萄糖当量为20至40DE的葡萄糖浆的预混合物,然后冷冻该预混合物以形成冰冻甜点。
Description
技术领域
本发明涉及诸如冰淇淋及雪糕这样的冰冻甜点.更特别地,本发明涉及营养均衡的冰冻甜点.
发明背景
诸如冰淇淋、雪糕及冰糕这样的冰冻甜点是大众化的便利食品.这类冰点含有均衡饮食所必需的绝大多数食品要素(比如,脂肪、碳水化合物与蛋白)。然而遗憾的是,传统冰冻甜点中的这些要素很不均衡,为了维持全面的均衡摄取,消费者必须在饮食的其它方面进行补偿.
试图配制其中食品要素具有更高健康均衡性的冰冻甜点,许多先前的尝试都集中在降低甜点中总脂肪含量和/或饱和脂肪含量方面.例如,JP 57 036944A中公开的冰淇淋由于添加了含有较低含量饱和脂肪的液体油(譬如,红花油)而获得了改善的营养特性.
尽管这类产品会具有良好的口味并能帮助消费者在饮食中维持脂肪的健康均衡,但为了补偿由于除去脂肪所造成的口味损失,一般这类产品均含有比例不当的碳水化合物.特别地,这类产品经常含有以游离糖的形式存在的大量碳水化合物.
限制健康饮食中游离糖含量的重要性最近为WHO/FAO联合专家委员会所高度重视(参见“Diet,nutrition and the prevention ofchronic diseases”-Report of a Joint WHO/FAO Expert Consultation,WHO Technical Report Series916,WHO,Geneva,2003).因此,制造商已提供那些宣称没有添加糖的冰冻甜点.无一例外的是,糖被大量不可消化的复合糖和/或糖醇所取代.例如,Edy′sTMGrand Ice Cream(Oakland,CA,USA)在一种“没有加糖”的口号下所生产的巧克力风味冰冻甜点,其中糖被麦芽糖糊精、葡聚糖(polydextrose)、山梨醇和甘油的混合物所替代。
遗憾的是,使用不可消化的复合糖和/或糖醇来取代游离糖会降低产品中的能量含量,而且同含糖产品相比,经常表现出劣质的味道与风味.而且,诸如葡聚糖这样的高分子量糖类会导致甜点硬度不当,这样更加降低了可口程度.
我们意识到,仍然存在对于在不损失其可口程度的情况下而食品要素的营养均衡获得改善的这类冰冻甜点的需求.这样的产品适于日常食用,和/或作为可提供营养活性物质的营养上中性的基质。
我们已经发现,通过提供一种具有特定总能量含量的、并且其中食品要素所提供的能量是可控的冰冻甜点,可以实现此目标.
试验与定义
冰冻甜点
在本申请中,术语“冰冻甜点”指以冰冻状态(即,其中食品温度低于0℃的条件,优选地为其中食品中含有大量冰的条件)食用的具有甜味的加工食品.冰冻甜点的典型实施例包括冰淇淋、冰糕及雪糕.
总能量
冰冻甜点的总能量(E)定义为100g冰冻甜点中食品要素代谢能的总和.它可以使用式1来计算:
其中cj是100g甜点中食品要素j的质量,fj是食品要素j的热量转换因子.
食品要素
在本申请中,食品要素由下述组成:
●脂肪——饱和的、单不饱和及多不饱和脂肪酸.脂肪酸通常以酯的形式存在(譬如,甘油单酯/二酯/三酯)。
●碳水化合物——可消化的糖类(单糖、二糖及含有α糖苷键的复合糖,譬如,绝大多数来源于淀粉的复合糖)、不可消化的糖类(非淀粉类复合糖及抗性淀粉)与糖醇(赤藻糖醇(erythritol)、阿糖醇、甘油、木糖醇、山梨糖醇、甘露醇、乳糖醇、麦芽糖醇、异麦芽酚及聚糖醇(polyglycitol));和
●蛋白质.
热量转换因子
食品要素的热量转换因子列于表1中.
表1
对于表1中未列出的不可消化的糖类,热量转换因子可以容易地从制造商处获得.作为选择,因子可以通过分析及比较食材与排泄物中的组分与燃烧热来确定(参见D.A.T.Southgate and J.V.G.A.Durnin,″Calorie conversion factors.An experimental reassessment of thefactors used in the calculation of the energy value of human diets″,British Journal of Nutrition,1970,24,pp.517-535).
游离糖
在本申请中,术语“游离糖”与“Diet,nutrition and the preventionof chronic diseases”-Report of a Joint WHO/FAO Expert Consultation,WHO Technical Report Series916,WHO,Geneva,2003中的定义相同.这样游离糖是所有由制造商、厨师或消费者加入的单糖或二糖,以及天然存在的、来源于蜂蜜、糖浆及果汁的糖.游离糖不包括天然存在的、来源于水果或奶的糖.
复合糖
在本申请中,术语“复合糖”指聚合度(DP)至少为3的寡糖及多糖.
碳水化合物分子量
包含糖和/或糖醇的混合物的碳水化合物的平均分子量,通过平均分子量数<M>n来确定(式2).这里wi为糖或糖醇i的质量,Mi为糖或糖醇i的摩尔质量,Ni为摩尔质量为Mi的糖或糖醇i的摩尔数.
葡萄糖浆(在某些时候或称“玉米糖浆”)是来源于淀粉的复合多组分可消化的糖类,葡萄糖当量(dextrose equivalent,DE)是常用的工业划分方法。由于它们是复合的混合物,其平均分子量<M>n的数目可通过式3(Journal of Food Engineering,33(1997)221-226)进行计算:
膨胀率
膨胀率由式4确定:
在大气压力下进行测定.
发明的简要描述
第一方面,本发明提供了一种总能量为每100g冰冻甜点150至350kcal(628至1460kJ)的冰冻甜点;该冰冻甜点含有脂肪与碳水化合物,碳水化合物含有游离糖,脂肪含有饱和脂肪酸;而且其中:
●冰冻甜点总能量的15至40%由脂肪提供;
●冰冻甜点总能量中低于15%的部分由饱和脂肪酸提供;
●冰冻甜点总能量的55至75%由碳水化合物提供;并且
●冰冻甜点总能量中低于17%的部分由游离糖提供;
发现这样的冰冻甜点与传统的冰点同样可口,并能健康均衡地提供脂肪、饱和脂肪、碳水化合物及游离糖.为了达到最佳口味,每100g产品中的总能量含量至少为160kcal(669kJ)是优选的,每100g产品中的总能量含量为170至300kcal(711至1260kJ)是更优选的.
为了优化食品要素的均衡,能量组成在下述范围内是优选的:
●冰冻甜点总能量中低于15%,更优选低于10%的部分由游离糖提供;和/或
●冰冻甜点总能量的15%至30%由脂肪提供;和/或
●冰冻甜点总能量中低于12%,更优选低于10%的部分由饱和脂肪酸提供。
在一个特别优选的实施方案中,冰冻甜点也含有均衡含量的蛋白质.优选地,蛋白质提供了冰冻甜点总能量的至少10%.同样优选地,不超过15%的冰冻甜点总能量由蛋白质提供.
为了使脂肪能够为甜点提供稳定性及可加工性,优选地,甜点含有一定量的饱和脂肪.特别地,优选饱和脂肪酸至少提供冰冻甜点总能量的5%.
在本发明中适用的脂肪包括动物脂肪(诸如乳脂)与植物油(诸如椰子油、棕榈油、葵花籽油、红花油、菜籽油及豆油)及其混合物。
为了最大程度实现冰冻甜点的可口程度及稳定性,优选地,脂肪的量高于冰冻甜点重量的0.5%,更优选地为高于3%.同样优选地,脂肪的量低于冰冻甜点重量的10%,更优选地为低于8%.
在本发明中适用的蛋白质包括诸如乳蛋白、鸡蛋蛋白及明胶这样的动物蛋白,以及诸如大豆蛋白这样的植物蛋白.特别优选的是具有出众的滋味、热稳定性及表面活性的乳蛋白.乳蛋白的合适来源包括奶、浓缩奶、奶粉、乳清、乳清粉及乳清蛋白浓缩物/分离物.为了便于冰冻甜点加工过程中的乳化及通风,优选地,蛋白质的含量高于冰冻甜点重量的1%,更优选地为高于2%.不过考虑到在冰冻甜点冷冻过程中脂肪出现不稳定的情况,同样优选地,蛋白质的含量低于冰冻甜点重量的8%,更优选地为低于6%.
为了使碳水化合物提供相对较高比例的能量,优选地,冰冻甜点至少含有占冰冻甜点重量为20%的碳水化合物,更优选地为至少25%.为了防止冰冻甜点变得过甜,也为了避免甜点的冰点降低到能妨碍在甜点中形成期望数量的冰的程度,同样优选地,碳水化合物的含量低于冰冻甜点重量的50%,更优选地为低于45%.
碳水化合物可适量含有一些可食用的糖类和/或糖醇.不过为了提供最佳可口程度,并避免与某些糖醇及不可消化的糖类相关的异味及消化问题,优选地,碳水化合物主要由可消化的糖类组成.特别地,优选碳水化合物包含占碳水化合物重量至少70%,更优选地至少90%,进一步更优选地至少99%的可消化的糖类.
一种优选的糖类是乳糖,尤其是作为奶固形物的组分进行添加时更是如此.这是因为乳糖具有相对较低的分子量,因此可提供优越的冰点降低,并且不出现过甜现象,也不被计入不健康的游离糖中(当作为奶固形物的组分进行添加时).因此优选地,乳糖在冰冻甜点中至少占有其重量的3%,更优选地为至少4%.不过为了避免乳糖结晶,优选地,乳糖占冰冻甜点的重量低于9%,更优选地为低于8%。
为了提供消费者所喜爱的具有传统甜味的甜点,含有一定的游离糖是优选的.占冰冻甜点重量为1至8%的量是适量的,优选地为2.5至5%.适合的单糖包括葡萄糖(右旋糖)、半乳糖以及,尤其是果糖——由于其具有相对较高的甜度.合适的二糖包括蔗糖和麦芽糖.
为了弥补所使用的游离糖的相对较低的浓度,特别优选地,碳水化合物至少含有占冰冻甜点重量为10%的复合糖,更优选地为至少15%.不过为了避免甜点变得过硬,同样优选地,所用的复合糖占冰冻甜点的重量低于40%,更优选地为低于30%.
复合糖由于其相对较高的分子量会导致冰淇淋变硬并且口味不佳.特别地,已发现碳水化合物作为一个整体,其平均分子量不高于650g mol-1是优选的,更优选地为不超过600g mol-1,最优选地为不超过575g mol-1.不过令人惊讶的是,已发现使用平均分子量为350g mol-1至650g mol-1的糖类,优选地为400g mol-1至575g mol-1,所获得的产品具有完全合意的口味——尤其是在甜度与硬度方面。
复合糖的一个方便来源是葡萄糖浆——因为这种糖浆能够同时提供游离糖及可消化的复合糖.DE范围在20至40DE的葡萄糖浆是特别优选的,因为它们不会为糖类带来过高的分子量,同时仍可为冰冻甜点提供足够水平的甜度与能量.DE范围在22至34的葡萄糖浆是特别优选的.适合的葡萄糖浆固体的量占冰冻甜点重量的18至45%,优选地为20%至40%,更优选地为22至35%.所含游离糖占葡萄糖浆干重8至30%,优选地为10%至25%的葡萄糖浆是最便利的。
如果冰冻甜点中含有不可消化的糖类,那么优选的不可消化的糖类包括低聚果糖、菊粉、葡聚糖、抗性淀粉及其混合物.
葡聚糖是D-葡萄糖与山梨醇及柠檬酸随机结合的浓缩聚合物.在聚合物中主要是1,6-糖苷键.葡聚糖在人小肠肠道中不被消化,其代谢能(热量转换因子)为1.0kcal(4.2kJ)g-1.在Danisco公司它以商品名LitesseTM出售.葡聚糖具有约为2500的相对较高的分子量.
抗性淀粉是不能被人体消化的食物淀粉或者淀粉衍生物.有四组主要的抗性淀粉:RS1、RS2、RS3及RS4.RS1是物理隐蔽性淀粉,譬如包埋在种子中的淀粉.RS2淀粉为颗粒状淀粉.例子包括香蕉、高直链淀粉.RS3淀粉为高度退化的(retrograded)淀粉,譬如挤压谷物.RS4是化学修饰的淀粉.抗性淀粉的代谢能(热量转换因子)为1.6kcal(6.7kJ)g-1.抗性淀粉在National Starch公司已经商品化,其商品名为NoveloseTM及Hi-maizeTM.
低聚果糖与菊粉均在ORAFTI公司分别以商品名RaftliloseTM及RaftilineTM出售.菊粉和低聚果糖由以β(2-1)键相连接的果糖单元所构成的直链组成,末端经常带有一个葡萄糖基.低聚果糖是由掬粉通过部分酶解获得的.菊粉含有由多达60个果糖单元构成的链.低聚果糖具有2至7个果糖单元.菊粉的代谢能(热量转换因子)为1.2kcal(5.0kJ)g-1,低聚果糖的代谢能(热量转换因子)为2kcal(8.4kJ)g-1.低聚果糖由于其低分子量以及因此带来的高冰点降低能力而成为本发明中不可消化的糖类的最优选的来源.
根据本发明,冰冻组分还可以含有诸如阿斯巴特、糖精、丁磺氨K(acesulfame K)、阿力甜(alitame)、索马甜(thaumatin)、甜蜜素(cyclamate)、甘草甜味料、蛇菊苷、新桔皮苷、三氯蔗糖(sucralose)、应乐果甜蛋白(monellin)及纽甜(neotame)这样的人工甜味剂.不过已经发现,将甜点的能量维持在上述指定的范围内,就可以根据本发明配制出可口的冰冻甜点而无需添加人工甜味剂.因此,为了避免异味,特别优选地,冰冻甜点基本上不含人工甜味剂.优选地,冰冻甜点含有所提供的甜度与少于0.5%,更优选地少于0.01%蔗糖所提供的甜度相当的人工甜味剂的量。
优选地,本发明的冰冻甜点含有冰.因此,冰冻甜点优选含有占冰冻甜点重量至少40%,更优选地至少50%,进一步优选地至少55%的水。
根据本发明的一个优选实施方案,冰冻甜点是加气的.膨胀率范围为50至150%,优选地为70至130%.
冰冻甜点也可以含有稳定剂.适合的稳定剂包括他拉胶、瓜耳胶、刺槐豆胶、角叉莱聚糖、明胶、藻酸盐、羧甲基纤维素、黄原胶及果胶中的一种或多种.
本发明所提供的冰冻甜点可以在不影响食品摄入均衡的情况下让消费者每日都能愉悦享受流行食品.不过,本发明的冰冻甜点也可以用于以减轻体重或者体重控制计划为目标的方法中.该方法包括对个体施用本发明的冰冻甜点的步骤.
本发明的冰冻甜点也可以稳定提供用来释放营养活性物质的营养上中性的基质.因此在一个优选实施方案中,冰冻甜点使用一种或多种营养活性物质来强化营养..营养活性物质可以是矿物质、维生素、益生菌、益生素(pro-biotic)、抗氧化剂、精油、植物甾醇、食欲抑制剂、或者生物活性肽.
在本发明的另一个方面中,提供了生产冰冻甜点的生产方法,该生产方法包括以下步骤:
(i)生成一种包括多种成份的预混合物,这些成份包括葡萄糖当量在20至40DE范围之内的葡萄糖浆,葡萄糖浆含有固化物,并且葡萄糖浆固化物占预混合物重量的18至45%;然后
(ii)冷冻获得的预混合物以形成冰冻甜点。
该生产方法考虑到在碳水化合物成份为最低的情况下生产出游离糖与复合糖含量均衡的冰冻甜点.因此优选地,该生产方法所生产的冰冻甜点的总能量中有55至75%由碳水化合物提供;并且冰冻甜点总能量中低于17%的部分由游离糖提供。更优选地,游离糖提供的冰冻甜点总能量中低于15%,最优选地为低于10%的部分.因此该生产方法也适合于生产本发明中的冰冻甜点,如上文所述。
优选地,葡萄糖浆的DE范围为22至34.游离糖含量优选占葡萄糖浆干重8至30%,更优选10至25%的葡萄糖浆.
同样,葡萄糖浆固化物的量占预混合物重量20至40%是优选的,更优选地为22至35%。
发明的详细描述
本发明将通过参考下述非限制性实施例进行进一步描述.
实施例
该实施例展示了7种配方及一种依据本发明的生产方法.
材料
冰冻甜点通过使用以下材料进行配制:
-脱脂奶粉(SMP)由Meadow Foods公司(York,UK)提供,其中含50%(w/w)的可消化的糖类(乳糖),35%(w/w)的蛋白质及1%(w/w)的奶脂,其余为粉末及水分。
-纯化并结晶的蔗糖由Tate and Lyle公司(London,UK)提供.
-乳化剂为Danisco公司(Babard,Denmark)提供的GrinstedTMMono-Di HP60,其中含有98%(w/w)的饱和脂肪.
-刺槐豆胶(LBG)为Degussa Texturant Systems公司(France)提供的Viscogum FA,其中水分含量低于10%.
-棕榈油由Gargill Brocklebank公司(Merseyside,UK)提供,其中饱和脂肪酸含量为51%.
-菜籽油由Gargill Brocklebank公司(Merseyside,UK)提供,其中饱和脂肪酸含量为8%.
-低DE葡萄糖浆为由Cerestar公司(France)提供的C*DryTM GL01924,其DE为28,水分含量为4%(w/w).在干燥基础上,葡萄糖浆固化物含有14%(w/w)的游离糖(含有3%的葡萄糖及11%的麦芽糖)及86%(w/w)可消化的复合糖(含有16.5%的麦芽三糖及69.5%的更高级的糖类).
-高DE葡萄糖浆为由Cerestar公司(France)提供的C*PurTM01934,其DE为38,水分含量为3%(w/w).在干燥基础上,葡萄糖浆固化物含有34%(w/w)的游离糖(含有1%的葡萄糖及33%的麦芽糖)及66%(w/w)可消化的复合糖(含有23%的麦芽三糖及43%的更高级的糖类).
配方
七个配方及其性质在表2中给出.
表2
生产方法
除了棕榈油、菜籽油及乳化剂之外的所有成份,均在搅拌加热混合罐中合并在一起.将棕榈油与菜籽油加热至60℃左右,然后在注入混合罐之前向这些液体脂肪中加入乳化剂。将所有的成份一起混合后,混合物置于65℃温度下2分钟进行高剪切混合.
然后在150bar、70℃的条件下将预混合物通过均化器,并在通过板式热交换器快速冷却至4℃之前于83℃进行20秒的巴斯德法灭菌。然后在冷冻前将预混合物置于搅拌罐中使其老化,条件为4℃下5小时.
每个配方均使用由开放的搅拌装置(80系列)所控制的典型的冰淇淋冷冻机(刮面式换热器,SSHE)进行冷冻,混合物流速为150升/小时,挤压温度约为-7℃,膨胀率(在大气压力下)为100%。从冷冻机中直接取出后,将冰淇淋装添至250ml的纸板盒中。然后将纸板盒转移至-25℃的贮藏室中进行硬化并贮存.
冰淇淋于-25℃贮存三周,然后在食用前将温度回复至-18℃至少24小时.
Claims (27)
1.一种冰冻甜点,其总能量为每100g冰冻甜点150至350kcal(628至1460kJ),所述冰冻甜点含有脂肪与碳水化合物,碳水化合物含有游离糖,脂肪含有饱和脂肪酸;并且其中:
●冰冻甜点总能量的15至40%由脂肪提供;
●冰冻甜点总能量中低于15%的部分由饱和脂肪酸提供;
●冰冻甜点总能量的55至75%由碳水化合物提供;
其特征在于冰冻甜点总能量中低于17%的部分由游离糖提供。
2.权利要求1中的冰冻甜点,其中冰冻甜点总能量中低于15%的部分由游离糖提供。
3.权利要求1中的冰冻甜点,其中冰冻甜点总能量中低于10%的部分由游离糖提供。
4.权利要求1中的冰冻甜点,其中冰冻甜点总能量中低于35%的部分由脂肪提供。
5.权利要求2中的冰冻甜点,其中冰冻甜点总能量中低于35%的部分由脂肪提供。
6.权利要求3中的冰冻甜点,其中冰冻甜点总能量中低于35%的部分由脂肪提供。
7.权利要求中1-6中任一项的冰冻甜点,其中冰冻甜点总能量中低于12%的部分由饱和脂肪酸提供。
8.权利要求7的冰冻甜点,其中冰冻甜点总能量中低于10%的部分由饱和脂肪酸提供。
9.权利要求1-6中任一项的冰冻甜点,其中冰冻甜点含有蛋白质,并且冰冻甜点总能量的至少10%由蛋白质提供。
10.权利要求9中的冰冻甜点,其中冰冻甜点总能量中不高于15%的部分由蛋白质提供。
11.权利要求9的冰冻甜点,其中蛋白质的含量占冰冻甜点重量的1至8%。
12.权利要求11的冰冻甜点,其中蛋白质的含量占冰冻甜点重量的2至6%。
13.权利要求10的冰冻甜点,其中蛋白质的含量占冰冻甜点重量的1至8%。
14.权利要求13的冰冻甜点,其中蛋白质的含量占冰冻甜点重量的2至6%。
15.权利要求1-6中任一项的冰冻甜点,其中脂肪的含量占冰冻甜点重量的0.5至10%。
16.权利要求15的冰冻甜点,其中脂肪的含量占冰冻甜点重量的1至8%。
17.权利要求1-6中任一项的冰冻甜点,其中碳水化合物的含量占冰冻甜点重量的20至50%。
18.权利要求17的冰冻甜点,其中碳水化合物的含量占冰冻甜点重量的25至45%。
19.权利要求1-6中任一项的冰冻甜点,其中碳水化合物含有占冰冻甜点重量为3至9%的乳糖。
20.权利要求1-6中任一项的冰冻甜点,其中碳水化合物含有占冰冻甜点重量为1至8%的游离糖。
21.权利要求1-6中任一项的冰冻甜点,其中碳水化合物含有占碳水化合物重量至少为70%的可消化的糖类。
22.权利要求21的冰冻甜点,其中碳水化合物含有占碳水化合物重量至少为90%的可消化的糖类。
23.权利要求1-6中任一项的冰冻甜点,其中碳水化合物具有低于650g mol-1的平均分子量。
24.权利要求23的冰冻甜点,其中碳水化合物具有低于600gmol-1的平均分子量。
25.权利要求1-6中任一项的冰冻甜点,其中冰冻甜点的膨胀率为50至150%。
26.权利要求1-6中任一项的冰冻甜点,其中冰冻甜点包含一种或多种用于强化营养的营养活性物质。
27.权利要求26中的冰冻甜点,其中营养活性物质是矿物质、维生素、益生菌、益生素、抗氧化剂、精油、植物甾醇、食欲抑制剂、或者生物活性肽。
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US20180168186A1 (en) | 2014-11-13 | 2018-06-21 | Conopco, Inc., D/B/A Unilever | Composition for preparing a frozen confection |
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EA035392B1 (ru) * | 2015-01-20 | 2020-06-05 | Юнилевер Н.В. | Производство замороженных кондитерских изделий |
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EP1676486A1 (en) | 2006-07-05 |
AU2005244505A1 (en) | 2006-07-13 |
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ZA200510429B (en) | 2007-10-31 |
CN1792211A (zh) | 2006-06-28 |
AU2005244505B2 (en) | 2008-08-21 |
BRPI0505749A (pt) | 2006-09-19 |
IL172323A (en) | 2011-07-31 |
ATE398933T1 (de) | 2008-07-15 |
US20060141103A1 (en) | 2006-06-29 |
MXPA05013532A (es) | 2006-06-22 |
ES2310323T3 (es) | 2009-01-01 |
CA2529266A1 (en) | 2006-06-23 |
EP1676486B1 (en) | 2008-06-25 |
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