Emulsifier for improving melting resistance of ice cream and ice cream prepared by utilizing same

A technology of ice cream and emulsifier, which is applied in the field of ice cream and can solve problems such as the influence of monoglyceride on melting resistance.

Inactive Publication Date: 2011-06-22
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, none of the above-mentioned documents mentioned the effect of the carbon number ratio of fatty acid groups in monoglycerides on the melting resistance of ice cream.

Method used

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  • Emulsifier for improving melting resistance of ice cream and ice cream prepared by utilizing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The emulsifier is glyceryl monostearate (saturated monoglyceride).

[0026] The composition of the ice cream product is: skim milk powder 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fat 40g, carrageenan 0.5g, guar gum 1g, emulsifier 5g, add water to 1000g.

[0027] The preparation process of ice cream is: dissolving skim milk powder and whey powder in water, adding sucrose, maltose syrup, carrageenan, and guar gum, and dissolving to obtain an aqueous solution. At the same time, the fat is heated to dissolve the emulsifier in it to obtain an oil solution. The aqueous and oil solutions are then mixed. Then sterilize at 85°C for 15 minutes, homogenize at 65°C and 18-19Mpa, cool the emulsion to 2-4°C, age at 2-4°C for 4 hours, put the aging liquid into the ice cream machine to freeze, and the soft ice cream produced is in - Hardening at 18°C ​​for more than 4 hours.

Embodiment 2

[0029] The emulsifier is glyceryl monostearate (saturated monoglyceride).

[0030] The composition of the ice cream product is: skim milk powder 100g, sucrose 120g, malt syrup 50g, fat 40g, carrageenan 0.5g, guar gum 1g, emulsifier 5g, add water to 1000g.

[0031] The preparation process of ice cream is: dissolving skim milk powder in water, adding sucrose, maltose syrup, carrageenan, and guar gum, and dissolving to obtain an aqueous solution. At the same time, the fat is heated to dissolve the emulsifier in it to obtain an oil solution. The aqueous and oil solutions are then mixed. Then sterilize at 85°C for 15 minutes, homogenize at 65°C and 18-19Mpa, cool the emulsion to 2-4°C, age at 2-4°C for 4 hours, put the aging liquid into the ice cream machine to freeze, and the soft ice cream produced in - Hardening at 18°C ​​for more than 4 hours.

Embodiment 3

[0033] Emulsifier is unsaturated monoglyceride. The fatty acid groups in unsaturated monoglycerides are mainly C 16 Acid and C 18 acid, where C 18 Acids including oleic and / or linoleic, mono C 16 glycerides and mono-C 18 The weight percentage of acid glyceride is 1:3.

[0034] The composition of the ice cream product is: skim milk powder 50g, whey powder 50g, sucrose 120g, malt syrup 50g, fat 40g, carrageenan 0.5g, guar gum 1g, emulsifier 5g, add water to 1000g.

[0035] The preparation process of ice cream is: dissolving skim milk powder and whey powder in water, adding sucrose, maltose syrup, carrageenan, and guar gum, and dissolving to obtain an aqueous solution. At the same time, the fat is heated to dissolve the emulsifier in it to obtain an oil solution. The aqueous and oil solutions are then mixed. Then sterilize at 85°C for 15 minutes, homogenize at 65°C and 18-19Mpa, cool the emulsion to 2-4°C, age at 2-4°C for 4 hours, put the aging liquid into the ice cream m...

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Abstract

The invention relates to an emulsifier for improving melting resistance of an ice cream and the ice cream prepared by utilizing the same. The emulsifier comprises unsaturated monoglyceride with the molecular formulas of CH2OOCRCHOHCH2OH and/or CH2OHCHOOCRCH2OH, wherein -OCR refers to a fatty acid group, and R refers to alkyl of C11-C23. Preferably, C18 acid in the fatty acid group comprises oleicacid and/or linoleic acid; and the weight percentage of C16 monoglyceride and C18 monoglyceride is (2:1)-(1:2). The emulsifier can be used for obviously improving the melting resistance of the low-fat ice cream.

Description

technical field [0001] The invention relates to an emulsifier for improving melting resistance of ice cream and ice cream prepared by using the emulsifier. Background technique [0002] Ice cream has been manufactured for hundreds of years and is now a large-scale global business. Ordinary ice cream has a fat content of more than 10%. With the development of time, low-fat ice cream with a fat content of less than 4% has entered the market. The driving force behind product development is mainly that reducing total fat and saturated fat intake has become the demand of many consumers. But in general, reducing the fat will result in a rougher texture and less air bubble stability, resulting in faster melting. [0003] Hu Yonggang et al reported in the article "The Effect of Molecular Structure of Molecular Distilled Monoglycerides on the Texture of Low-fat Ice Cream" that the low-fat ice cream developed by high-iodine value monoglycerides can fully achieve the taste, hardness ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32
Inventor 杨承鸿杨菁胡道华郭俊超
Owner MASSON GROUP
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