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A low-fat ice cream added with lipolytic enzyme and its production process

A lipolytic enzyme and ice cream technology, which is applied in frozen desserts, food science, applications, etc., can solve the problems of not directly applying cold drinks and difficult to control, and achieve the effect of pure and rich aroma, improved realism, and strong creaminess.

Inactive Publication Date: 2015-08-05
云南冷云食品饮料有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Because people in this industry do not know this ingredient very well and it is difficult to control the production, lipolytic enzymes are more used in the production of oils, emulsifiers, and the production of some oily flavors, but are not directly used in cold drinks. middle

Method used

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  • A low-fat ice cream added with lipolytic enzyme and its production process

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A low-fat ice cream with added lipolytic enzymes, including sweetening substances, cream, lipolytic enzymes, stabilizers, sweeteners, food flavors and water; the percentage by weight is sweetening substances 9%, cream 3%, fat Decomposing enzyme 0.03%, stabilizer 0.1%, sweetener 0.01%, food flavor 0.05%, the balance is water 。

[0043] The manufacturing process of the low-fat ice cream with enzymolysis cream powder added can be carried out according to the following steps;

[0044] The first step, ingredients; the various ingredients in the formula are 9% sweet substance, 3% cream, 0.03% lipolytic enzyme, 0.1% stabilizer, 0.01% sweetener, 0.05% food essence, and The amount is water, and it will be used after accurate weighing;

[0045] The second step is to mix the ingredients; first, mix the lipolytic enzyme into the stabilizer, then add water, disperse it through the high-speed shear system and enter the cooking tank, the temperature is controlled below 40 degrees Ce...

Embodiment 2

[0055] A low-fat ice cream with added lipolytic enzymes, including sweetening substances, cream powder, lipolytic enzymes, stabilizers, sweeteners, food flavors and water; the percentage by weight is sweetening substances 15%, cream powder 8%, fat Decomposing enzyme 0.05%, stabilizer 0.5%, sweetener 0.03%, food flavor 0.15%, and the balance is water.

[0056] The manufacturing process of the low-fat ice cream with enzymolysis cream powder added can be carried out according to the following steps;

[0057] The first step, ingredients; the various ingredients in the formula are 15% sweet substance, 8% cream powder, 0.05% lipolytic enzyme, 0.5% stabilizer, 0.03% sweetener, 0.15% food essence, and The amount is water, and it will be used after accurate weighing;

[0058] The second step, mixing; first, mix the lipolytic enzyme into the stabilizer, then add water, disperse it through the high-speed shear system and enter the cooking tank. The temperature of the whole process is co...

Embodiment approach

[0068] Best implementation mode: a kind of low-fat ice cream that adds lipolytic enzyme, comprises sweet substance, anhydrous butter, lipolytic enzyme, stabilizer, sweetener, food essence and water; Percentage by weight is sweet substance 12%, Anhydrous butter 5%, lipolytic enzyme 0.04%, stabilizer 0.3%, sweetener 0.02%, food flavor 0.1%, and the balance is water.

[0069] The manufacturing process of the low-fat ice cream with enzymolysis cream powder added can be carried out according to the following steps;

[0070] The first step, ingredients; the various ingredients in the formula are 12% of sweet substances, 5% of anhydrous butter, 0.04% of lipolytic enzymes, 0.3% of stabilizers, 0.02% of sweeteners, and 0.1% of food flavors according to the weight percentage in the formula. The balance is water, which is used after accurate weighing;

[0071] The second step, mixing; first, mix the lipolytic enzyme into the stabilizer, then add water, disperse it through the high-speed...

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Abstract

The invention provides a low-fat ice cream with lipolytic enzyme and a manufacturing technology of the low-fat ice cream, which belong to the field of food processing. The low-fat ice cream comprises the following materials by weight percentage: 9-15% of sweet substance, 3-8% of grease, 0.03-0.05% of lipolytic enzyme, 0.1-0.5% of stabilizing agent, 0.01-0.03% of sweetening agent, 0.05-0.15% of flavoring essence and the balance of water. According to the low-fat ice cream and the manufacturing technology, the lipolytic enzyme is added to dairy products such as powdered milk and butter; fragrance of fat of the butter is further released fully by using changes generated by enzymolysis during the processing course; the fragrance of the manufactured ice cream is purer and stronger; the butter sense is higher; the method of blending flavor simply by essence in the existing market is changed; the cost of the ice cream and ice cream bars is lowered; the flavor of the dairy products is improved greatly; and the reality of the fragrance is improved.

Description

technical field [0001] The invention provides a low-fat ice cream added with lipolytic enzymes and a manufacturing process thereof, belonging to the field of food processing. Background technique [0002] In the field of frozen drinks, due to the limitation of the cost of the existing ice cream and ice cream, it is impossible to add too much cream to the existing formula to improve the aroma of the cream. The normal oil input is between 1% and 6%. Such an amount of oil can not achieve enough fat and full aroma. The frozen drink products made in this way are not thick and realistic in flavor, which always makes people feel that the aroma of oil is insufficient, thereby affecting the penetration and release of the overall aroma. [0003] The more fats used in cold drinks are palm oil, shortening, coconut oil, and margarine. Due to the flavor characteristics of the oil itself and the absence of enzymatic hydrolysis, the creamy aroma is not very prominent. [0004] Li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/36
Inventor 龚荣张曙红李世玉
Owner 云南冷云食品饮料有限责任公司